Chicken Lombardy

 Another Southern Living recipe! When my Katie had asked for Chicken Marsala for her birthday dinner. I had just seen this recipe and decided to try this upscale version.It was very good and I actually double the sauce as I had added an extra chicken breast. We sewrved it over angel hair and with fresh green beans.

 What Is Chicken Lombardy? \Chicken Lombardy is an Italian-American dish that's similar to other classic chicken dishes—particularly chicken Marsala. Featuring thinly-pounded chicken breasts served smothered with an earthy, creamy mushroom sauce, it differs slightly from chicken Marsala in that chicken Lombardy is baked to finish with a cheesy topping of Fontina or mozzarella cheese and grated Parmesan. Named after the Lombardy region of northern Italy—although the exact reason for the name is not well known— it's a comforting dish with a rich, savory flavor. 

3 boneless, skinless chicken breasts (about 1 3/4 lb.), halved lengthwise 

1/4 tsp. black pepper 

1 tsp. kosher salt, divided 

1/2 cup (about 2 1/8 oz.) all-purpose flour 

1/2 cup (4 oz.) unsalted butter, divided, plus more if needed 

Cooking spray 

8 oz. cremini mushrooms, thickly sliced (about 1 1/2 cups) 

3/4 cup Marsala 

1/2 cup chicken stock 

2 oz. Fontina or mozzarella cheese, shredded (about 1/2 cup) 

2 oz. Parmesan cheese, grated (about 1/2 cup) 

Chopped fresh flat-leaf parsley, for garnish

Directions 

Step 1 

Pound chicken: Preheat oven to 450°F. Place each piece of chicken between 2 sheets of wax paper, and pound to 1/8-inch thickness using a meat mallet or rolling pin. Sprinkle evenly with pepper and 1/2 teaspoon of the salt. 

Step 2 

Dredge chicken: Place flour in a shallow dish; dredge chicken lightly in flour, shaking off excess. Reserve 2 tablespoons of the flour, and set aside. 

Step 3 

Cook chicken: Heat 2 tablespoons of the butter in a large nonstick skillet over medium. Cook chicken, in batches, until golden brown, 2 to 3 minutes per side (chicken might not be cooked through). Transfer chicken to a 13- x 9-inch baking dish coated with cooking spray, overlapping chicken if needed. Repeat procedure with remaining butter and chicken, adding 1 tablespoon butter to skillet before cooking each batch. Reserve drippings in skillet. 

Step 4 

Cook mushrooms: Add 2 tablespoons of the butter and mushrooms to drippings in skillet; cook over medium, stirring occasionally, until tender and lightly browned, about 5 minutes. Sprinkle mushroom mixture evenly over chicken. 

Step 

5 Make sauce: Stir Marsala, stock, and remaining 1/2 teaspoon salt to drippings in skillet; bring to a simmer over medium-high. Simmer, stirring occasionally, until slightly reduced, about 8 minutes. Spoon about 1/3 of Marsala mixture (about 1/4 cup) over chicken. 

Step 6 

Add cheeses to chicken: Combine cheeses in a small bowl, and sprinkle over chicken. Bake in preheated oven until chicken is cooked through and cheese is melted, about 6 minutes. 

Step 7 

Finish cooking sauce: Meanwhile, bring remaining Marsala mixture to a simmer over medium. Combine remaining 3 tablespoons butter and reserved 2 tablespoons flour in a small bowl until a paste forms. Add paste to Marsala sauce, and whisk until combined and thickened, about 2 minutes. Sprinkle chicken with parsley, and serve with Marsala sauce.