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Chicken Lombardy

Posted in : Chicken on by : MikeZ

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Chicken Lombardy

Chicken Breast Cutlets in a light Sweet Wine Mushroom Sauce
Difficulty: Easy
Cuisine American
Keyword Chicken
Method Oven


  • Large Oven Proof Skillet
  • Small Mixing Bowl


  • 8 oz. Fresh Mushrooms - sliced
  • 2 Tbsps. Butter - melted
  • 6 B/S Chicken Breasts.
  • ½ cup AP Flour.
  • cup Butter.
  • ½ cup Sweet White Wine. - Moscato, Riesling, etc.
  • ½ tsp. Salt.
  • tsp. Pepper.
  • ½ cup Mozzarella Cheese - shredded
  • ½ cup Parmesan Ceese.
  • 2 Green Onions - chopped.


  • In a large oven-proof skillet, melt 2 tbsps of butter over medium-high heat and sauté the mushrooms for 3 to 5 minutes, stirring constantly. Temporarily remove from pan.
  • Cut each chicken breast in half lengthwise and place them between sheets of plastic wrap. Flatten to ⅛ inch thickness using a flat-bottomed heavy pan.
  • Preheat the oven to 450°F.
  • Coat the chicken in the flour and cook for 3 to 4 minutes per side in the same skillet. Temporarily remove Chicken to a plate. Cover with foil to keep warm.
  • Add the wine to the skillet to deglaze, bring to a gentle boil, then reduce the heat and simmer for 10 minutes stirring occasionally to make a thin rue. Season with salt and pepper.
  • Add Chicken back into the skillet and top with the mushrooms.
  • Mix together the cheese and onions in a small bowl. Then sprinkle over the chicken.
  • Bake in the preheated oven for 12 to 14 minutes.

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