Ingredients: |
Ingredients: - 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 4 tablespoons olive oil
- 8 slices prosciutto
- 8 ounces mushrooms, sliced
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
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Directions: |
Directions:1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper, then dredge them in flour, shaking off any excess.
3. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the prosciutto slices and cook until crispy. Remove the prosciutto from the skillet and set aside.
5. Add the sliced mushrooms to the skillet and cook until golden brown and tender, about 5-6 minutes.
6. Deglaze the skillet with Marsala wine, scraping up any browned bits from the bottom of the pan.
7. Stir in the chicken broth and heavy cream, and bring the mixture to a simmer.
8. Return the chicken breasts to the skillet, nestling them into the sauce. Top each chicken breast with a slice of crispy prosciutto.
9. Sprinkle the shredded mozzarella cheese over the chicken breasts, then transfer the skillet to the preheated oven.
10. Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the chicken is cooked through.
11. Garnish with chopped fresh parsley before serving. |
This recipe for Chicken Lombardy is from