Crispy Chicken Lombardy Recipe
If you love Italian food, you will absolutely love this chicken Lombardy recipe. It's a simple Italian dish that will satisfy your cravings for a savoury and tasty meal.
Equipment
- 12-inch oven-safe skillet
- 9x13 inch (33x23cm) baking dish
- Meat mallet or rolling pin
- Plastic wrap
- Cheese grater
- Instant-read thermometer
Ingredients
- 8 ounces cremini or button mushrooms sliced
- 4 tablespoons butter divided
- 1 tablespoon cooking oil for pan-frying
- 3 large boneless skinless chicken breasts halved horizontally (about 2 lbs / 900g total)
- ½ cup all-purpose flour for dredging
- ½ cup chicken stock
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup mozzarella cheese shredded
- ½ cup Parmesan cheese freshly grated
- 2 stalks green onions (scallions) thinly sliced
- 5 oz prosciutto thinly sliced
- ¼ cup dry sherry wine
Instructions
- Preheat the oven to 450°F / 230°C (210°C fan-forced).
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Sauté the mushrooms for 3 to 5 minutes, stirring constantly.
- Remove the mushrooms and sauté the prosciutto until slightly golden and starting to crisp. Remove and set aside.
- Slice each chicken breast in half horizontally to create 2 thin cutlets. Place each cutlet between two sheets of plastic wrap and pound to an even ½-inch (1.25cm) thickness using a meat mallet or rolling pin. Dredge each piece in flour, shaking off the excess, and season both sides with salt and pepper. Heat cooking oil and melt the remaining 2 tablespoons of butter in the skillet over medium heat. Cook the chicken in batches, about 3 to 4 minutes per side, until golden brown and cooked through (internal temperature of 165°F / 74°C). Transfer the chicken to a 9x13 inch (33x23cm) baking dish, leaving all the drippings in the skillet. Arrange the sautéed mushrooms over the chicken and set aside.
- In the skillet, add the chicken stock and dry sherry wine and bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Season the sauce with salt and pepper to taste.
- Pour the sauce all over the chicken. Top with prosciutto, then Parmesan and shredded mozzarella cheese. Sprinkle chopped green onions over the top. Bake at 450°F / 230°C for 12 to 14 minutes, or until the cheese is melted, bubbling, and golden brown on top. Let rest for 5 minutes before serving.
Nutrition
Serving: 1servingCalories: 377kcalCarbohydrates: 12gProtein: 22gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 87mgSodium: 712mgPotassium: 502mgFiber: 1gSugar: 1gVitamin A: 436IUVitamin C: 1mgCalcium: 141mgIron: 1mg
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