Chicken Lombardy

As you all know, chicken is my favorite of all! That’s why I have the best recipes out there! Yesterday, I made this chicken lombardy casserole, and my God is was good! Check it out.


  • 8 oz package of sliced fresh mushrooms.

  • 2 tbsps of melted butter.

  • 6 skinned and boned chicken breasts.

  • ½ cup of all purpose flour.

  • ⅓ cup of butter.

  • ½ cup of chicken broth.

  • ½ tsp of salt.

  • ⅛ tsp of pepper.

  • ½ cup of shredded mozzarella cheese.

  • ½ cup of parmesan cheese.

  • 2 chopped green onions.


  • In a large nonstick skillet, melt 2 tbsps of butter over medium high heat and sauté the mushrooms for 3 to 5 minutes, stirring constantly.
  • Cut each chicken breast in half lengthwise and place them between 2 sheets of heavy-duty plastic wrap and flatten to ⅛ inch thickness.
  • Coat the chicken in the flour and cook for 3 to 4 minutes per side in 1 or 2 tbsps of butter over medium heat in a nonstick large skillet. Remove the chicken from the skillet and leave the drippings in the skillet.
  • Sprinkle the mushrooms over the chicken.
  • In the same skillet, add the broth and boil. Reduce the heat and simmer for 10 minutes stirring occasionally. Season with salt and pepper and pour the sauce over the chicken.
  • In a bowl, mix together the cheeses and onions and sprinkle over the chicken.
  • In a preheated oven to 450°, bake the chicken for 12 to 14 minutes.
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