When I came across this chicken Lombardy recipe, I bookmarked it immediately and couldn’t wait to make it. It screamed cozy comfort food between the melted, bubbling cheese and the rich sauce. Let me tell you; it was just as delicious as it looked. Even my kids loved it; they are undoubtedly the hardest sell. Typically they will put ketchup on literally everything they eat but shockingly, they ate this just as it was. Jaw on the floor!
I adapted this recipe from one I came across on Facebook. I followed the chicken Lombardy recipe as it was written, making only minor adjustments or additions. I added sherry wine and thinly sliced prosciutto, which kicked this dish up a notch and gave it that little something extra in the overall flavour profile.
The only thing I would do differently in the future would be to take out the mushrooms. Try as I might, I cannot get past their spongy texture. However, I think this dish would do well with some caramelized onions in place of the mushrooms, so I think I might give that a whirl the next time I decide to make this. By all means, though, if you love mushrooms, don’t change a thing.
This chicken Lombardy is a delicious, easy-to-make meal that is perfect for any night of the week. I served it alongside seasoned rice. However, it would pair equally well with mashed potatoes or seasoned vegetables. This recipe is an absolute keeper for sure!
Crispy Chicken Lombardy Recipe
Ingredients
- 8 ounces mushrooms sliced
- 4 tablespoons butter
- 6 medium chicken breasts sliced and pounded thin
- ½ cup flour all-purpose
- ½ cup stock
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup mozzarella cheese shredded
- ½ cup Parmesan cheese
- 2 stalks green onions chopped
- ⅓ pound prosciutto thinly sliced
- ¼ cup sherry wine
Instructions
- Preheat the oven to 450 degrees Fahrenheit.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Saute the mushrooms for 3 to 5 minutes, stirring constantly.
- Remove the mushrooms and saute the prosciutto until slightly golden and starting to crisp. Remove and set aside.
- Cut each chicken breast horizontally and pound thin between two sheets of plastic wrap. Coat the chicken in the flour and season both sides with salt and pepper. Melt 2 tablespoons of butter in the pan and cook the chicken over medium heat, about 3 to 4 minutes per side. Remove the chicken breast and place it in a baking dish, leaving all the drippings in the saucepan. Cover the chicken with the mushrooms and set aside.
- In the saucepan, add the broth and sherry wine and bring to a boil. Reduce the heat and leave to simmer for 10 minutes, stirring occasionally. Season the sauce with salt and pepper to taste.
- Pour the sauce all over the chicken. Top the chicken with the prosciutto, then the Parmesan and shredded mozzarella cheese. Finish by sprinkling the chopped green onion all over the top. Bake the chicken Lombardi for 12 to 14 minutes or until the chicken is cooked through.
