Inside look

Inside look

Inside look

Inside look


– 2 large or 3 small chicken breasts – salt and pepper – 1/2 cup all purpose flour – 1 stick 1/2 cup, butter – 8 ounces cremini mushrooms sliced – 3/4 cup Marsala – 1/2 cup chicken broth – 1/2 cup shredded mozzarella cheese – 1/2 cup grated parmesan cheese

– Preheat oven to 450 and grease a 9x13 baking dish with  cooking spray. –  Place the chicken between two pieces of plastic wrap and use a meat tenderizer to flatten to 1/4 inch thickness. Season both sides with salt and pepper.

- Slice mushrooms into thin slices.

- Place flour into a shallow dish and coat both sides of the chicken in flour. Reserve remaining flour.

- Add 2 tablespoons butter to a skillet and heat over medium heat. Working in batches, (and adding 1 tablespoon butter to each new batch) brown chicken on both sides, about 3 minutes each side.

- Remove from pan and place into prepared baking dish. Chicken can overlap.

- In the same skillet, add 2 tablespoons butter and mushrooms. Heat over medium heat, stirring occasionally until mushrooms are tender, about 3 minutes.

- Add Mushrooms on top of chicken.

- In the same skillet, add Marsala, chicken broth and season with salt. Heat over medium high and continue to boil until reduced to about half, or 8 minutes.

- Drizzle sauce on top of chicken and mushrooms.

- Mix together the cheese and sprinkle on top of the chicken. Bake for 6-7 minutes or until cheese is melted.

- With remaining mixture in the skillet, add 2 tablespoons reserved flour and remaining butter. Heat over medium heat, whisking constantly until thick and hot. Serve chicken with sauce on the side.

- This authentic Chicken Lombardy is full of classic Italian Flavor and makes the perfect family dinner!