Chicken Lombardy
Ingredients:
4 boneless, skinless chicken breasts
1/4 cup all-purpose flour
Salt and pepper, to taste
2 tbsp olive oil
2 tbsp unsalted butter
1/2 cup white wine (or chicken broth for a non-alcoholic version)
1 cup heavy cream
1/2 cup parmesan cheese, grated
1/2 cup mozzarella cheese, shredded
1/4 cup chopped fresh parsley
2 cups baby bella mushrooms, sliced
1 tbsp garlic, minced
1 tbsp fresh thyme (optional, for extra flavor)
Directions:
Prep the chicken! Start by seasoning both sides of the chicken breasts with salt and pepper. Dredge them lightly in flour to coat evenly.
Cook the chicken! In a large skillet, heat the olive oil and butter over medium-high heat. Once the pan is hot, add the chicken breasts and cook for 5-7 minutes per side until golden brown and cooked through (internal temperature should hit 165°F). Remove the chicken from the pan and set it aside.
Sauté the mushrooms! In the same skillet, add the sliced mushrooms and sauté them for about 4-5 minutes until they’re soft and browned. Add the minced garlic and cook for another minute, until fragrant.
Make the sauce! Pour the white wine (or chicken broth) into the skillet, scraping up any brown bits stuck to the bottom of the pan. Let it simmer for 2-3 minutes to reduce. Then add the heavy cream and bring it to a gentle simmer.
Add cheese & finish the sauce! Stir in the parmesan cheese, mozzarella cheese, and fresh thyme. Continue to cook until the sauce is smooth and slightly thickened, about 3-4 minutes.
Combine & serve! Return the chicken to the skillet and spoon the creamy mushroom sauce over the top. Let the chicken simmer for a couple of minutes to soak up all that cheesy, flavorful goodness.
Garnish & serve! Sprinkle freshly chopped parsley over the top for a pop of color and serve with a side of rice or vegetables.
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
