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Boneless/skinless Chicken


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I use to make this in college quite a bit. It's easy and tastes great.


Chicken Lombardy:


6 boneless, skinless chicken breasts, quartered


1/2 cup all-purpose flour


9 to 12 tablespoons butter, divided


Salt and pepper


1 1/2 cups sliced mushrooms


3/4 cup Marsala wine


3/4 cup low-sodium chicken stock or demiglace enhanced chicken stock


1 cup shredded Italian fontina cheese or mozzarella cheese


1/2 cup grated Parmesan cheese



Preheat oven to 350 degrees.

Place chicken between plastic wrap and flatten to 1/8-inch thickness. Dredge chicken lightly in flour.

In a large skillet over medium-low heat, melt 3 tablespoons butter. Place several pieces of chicken in the pan, without overcrowding them. Cook for 3 to 4 minutes on each side, or until golden brown. When browned, place chicken in a lightly greased 13-by-9-by-2-inch pan and sprinkle with salt and pepper to taste. Repeat browning procedure with remaining chicken, adding 2 tablespoons butter each time. Reserve drippings.

Saute mushrooms in the same pan with 2 additional tablespoons butter. Stir wine and chicken stock into the pan, scraping to deglaze the pan, and cook for about 10 minutes until sauce is reduced by 1/3. Spoon sauce over chicken.

Combine fontina and Parmesan cheeses and sprinkle over chicken. Bake for 10 minutes.

Place under broiler until cheese has melted and is slightly browned.

Edited by twiley
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must not be the actual recipe they use then, because tastes pretty good at carrabba's :D




give it a shot and let me know how it goes.... might taste good.


1. Canned mushrooms

2. I don't like how they don't saute the mushrooms

3. marsala isn't grilled.


this might be a fine dish, just not a traditional marsala

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