Chicken Lombardy: A Delicious & Easy Recipe

Chicken Lombardy, a dish that whispers of Italian elegance and comfort, is about to become your new weeknight obsession. Imagine tender chicken breasts, bathed in a creamy, decadent sauce, studded with savory prosciutto and melted mozzarella. Are you drooling yet? I know I am just thinking about it!

While the exact origins of Chicken Lombardy are debated, its spirit is undeniably rooted in the rich culinary traditions of the Lombardy region of Italy. This area, known for its creamy cheeses and cured meats, provides the perfect inspiration for this dish. It’s a celebration of simple ingredients transformed into something truly special.

What makes this recipe so beloved? Beyond its undeniably delicious flavor profile – the salty prosciutto, the creamy sauce, the perfectly cooked chicken – it’s also surprisingly easy to prepare. It’s the kind of dish that feels fancy enough for a special occasion but is simple enough to whip up after a long day. The combination of textures, from the tender chicken to the slightly chewy prosciutto and the gooey mozzarella, creates a symphony in your mouth. Plus, it’s incredibly versatile! Serve it with pasta, roasted vegetables, or a simple salad for a complete and satisfying meal. Get ready to experience a taste of Italy right in your own kitchen!

this RECIPE

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 ounces each)
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• 4 slices prosciutto
• 4 slices provolone cheese
• 1/2 cup dry Marsala wine
• 1/2 cup chicken broth
• 2 tablespoons butter
• 1 tablespoon chopped fresh parsley, for garnish
• 1/4 cup grated Parmesan cheese
• 1 lemon, cut into wedges, for serving (optional)

Preparing the Chicken:

1. First, let’s get our chicken ready. Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/4 inch. This helps it cook evenly and makes it more tender. Don’t overdo it, though; you don’t want to tear the chicken.
2. In a shallow dish, combine the flour, salt, and pepper. This is our dredging mixture. Make sure it’s well combined so each piece of chicken gets evenly coated.
3. Now, dredge each chicken breast in the flour mixture, making sure to coat both sides completely. Shake off any excess flour. We want a light coating, not a thick, pasty one. This helps the chicken brown nicely and creates a slight crust.

Searing the Chicken:

1. Heat the olive oil in a large skillet over medium-high heat. You want the skillet to be nice and hot before adding the chicken. The oil should shimmer, but not smoke.
2. Carefully place the dredged chicken breasts in the hot skillet. Don’t overcrowd the pan; you may need to cook the chicken in batches. Overcrowding will lower the temperature of the pan and cause the chicken to steam instead of sear.
3. Sear the chicken for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a meat thermometer to be sure.
4. Remove the chicken from the skillet and set aside on a plate. Cover with foil to keep warm.

Making the Marsala Sauce:

1. In the same skillet (don’t wipe it out!), add the Marsala wine. Be careful, as it may splatter. Scrape up any browned bits from the bottom of the pan. These browned bits are called fond, and they add a ton of flavor to the sauce.
2. Let the Marsala wine simmer for about 2-3 minutes, or until it has reduced slightly. This will concentrate the flavor and burn off some of the alcohol.
3. Add the chicken broth to the skillet and continue to simmer for another 2-3 minutes, or until the sauce has thickened slightly.
4. Stir in the butter until it is melted and the sauce is smooth and glossy. The butter adds richness and helps to emulsify the sauce.
5. Taste the sauce and adjust the seasoning as needed. You may want to add a pinch of salt or pepper, depending on your preference.

Assembling the Chicken Lombardy:

1. Now, let’s assemble our Chicken Lombardy. Place the seared chicken breasts back into the skillet with the Marsala sauce.
2. Top each chicken breast with a slice of prosciutto. The salty prosciutto adds a wonderful layer of flavor.
3. Next, top each chicken breast with a slice of provolone cheese. The provolone will melt beautifully and create a gooey, cheesy topping.
4. Sprinkle the grated Parmesan cheese over the top. This adds even more cheesy goodness and a slightly nutty flavor.
5. Cover the skillet and let the cheese melt for about 1-2 minutes, or until it is melted and bubbly. You can also place the skillet under the broiler for a minute or two to melt the cheese, but watch it carefully so it doesn’t burn.

Serving:

1. Remove the skillet from the heat.
2. Garnish with chopped fresh parsley. The parsley adds a pop of color and a fresh, herbaceous flavor.
3. Serve immediately. Chicken Lombardy is delicious served with pasta, rice, or roasted vegetables.
4. Optionally, serve with lemon wedges for squeezing over the chicken. The lemon juice adds a bright, acidic note that complements the richness of the dish.

Tips for Success:

• Pounding the chicken: Don’t skip this step! Pounding the chicken ensures even cooking and tenderizes the meat.
• Don’t overcrowd the pan: Cook the chicken in batches to ensure proper searing.
• Use good quality ingredients: The better the ingredients, the better the flavor.
• Adjust the seasoning: Taste the sauce and adjust the seasoning to your liking.
• Serve immediately: Chicken Lombardy is best served hot, right after it’s made.

Variations:

• Mushrooms: Add sliced mushrooms to the skillet when making the Marsala sauce for a more earthy flavor.
• Spinach: Sauté some spinach and place it under the prosciutto for added nutrients and flavor.
• Fontina cheese: Substitute fontina cheese for provolone for a slightly different flavor profile.
• Cream: Add a splash of heavy cream to the Marsala sauce for a richer, creamier sauce.

Make Ahead:

You can prepare the chicken ahead of time by pounding, dredging, and searing it. Store the seared chicken in the refrigerator for up to 24 hours. When ready to serve, simply reheat the chicken in the skillet with the Marsala sauce and continue with the recipe.

Storage:

Store leftover Chicken Lombardy in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

Nutritional Information (approximate, per serving):

• Calories: 450
• Protein: 45g
• Fat: 25g
• Carbohydrates: 10g

Enjoy!

I hope you enjoy making and eating this delicious Chicken Lombardy recipe. It’s a family favorite and I’m sure it will become one of yours too!

Conclusion:

And there you have it! This Chicken Lombardy recipe is truly a must-try for anyone looking to elevate their weeknight dinner game or impress guests with a restaurant-quality meal. The combination of the tender, pan-fried chicken, the creamy, decadent sauce, and the salty prosciutto is simply divine. It’s a symphony of flavors and textures that will leave you wanting more. I know I always do!

But why is this recipe so special? It’s more than just a delicious meal; it’s an experience. The aroma that fills your kitchen as the chicken sizzles and the sauce simmers is intoxicating. The first bite is a revelation, a perfect balance of savory, creamy, and salty that dances on your palate. And the best part? It’s surprisingly easy to make! Don’t let the fancy name fool you; this recipe is totally achievable for home cooks of all skill levels.

Beyond its incredible flavor, this Chicken Lombardy is also incredibly versatile. Looking for serving suggestions? I love to serve it over a bed of creamy mashed potatoes to soak up all that delicious sauce. Alternatively, you could pair it with some perfectly cooked pasta, like fettuccine or linguine, for a more substantial meal. A side of steamed asparagus or sautéed spinach adds a touch of freshness and balances out the richness of the dish.

But the fun doesn’t stop there! Feel free to experiment with variations to make this recipe your own. If you’re not a fan of prosciutto, you could substitute it with pancetta or even crispy bacon for a similar salty, savory element. For a vegetarian twist, try using thick slices of grilled halloumi cheese instead of chicken. You could also add some mushrooms to the sauce for an earthy flavor boost. Or, if you’re feeling adventurous, try adding a splash of Marsala wine to the sauce for an extra layer of complexity.

Don’t be afraid to get creative and personalize this recipe to your liking. That’s the beauty of cooking, after all! It’s all about experimenting, having fun, and creating something delicious that you and your loved ones will enjoy.

I truly believe that this Chicken Lombardy recipe is a winner. It’s a crowd-pleaser, a flavor bomb, and a guaranteed success. So, what are you waiting for? Grab your ingredients, put on your apron, and get cooking! I promise you won’t regret it.

And most importantly, I want to hear about your experience! Did you try this recipe? What did you think? Did you make any variations? Share your thoughts, photos, and feedback in the comments below. I love seeing your creations and hearing about your culinary adventures. Let’s build a community of food lovers who appreciate the joy of cooking and sharing delicious meals together. Happy cooking! I am confident that you will love this recipe as much as I do. It’s a guaranteed way to impress your family and friends, and it’s a dish that you’ll be proud to serve. So go ahead, give it a try, and let me know what you think! I can’t wait to hear from you.