Many people wait until New Year’s to start a new habit (or to cast off old ones that no longer serve), but the change of routine that accompanies the return to school also offers an opportunity to revamp practices that will benefit the family; like eating a home cooked meal family style on a regular basis. This simple Weeknight Chicken Lombardy is the perfect recipe for the end of a busy day.
When I was a single mother I tended to do a lot of freezer cooking, and I did it on weekends when my kids were at their father’s house. In retrospect I regret doing that because I missed an opportunity to teach my children how to manage a kitchen. A meal like this is a good one to cook with children mature enough to handle a knife and manage hot pans. Younger children can help by assembling the salad and setting the table.
The inspiration for Weeknight Chicken Lombardy came from Budget 101 on Facebook. It’s a bit heavy on the butter and cheese so I’ve lightened it up a bit by using less. You could reduce the fats even more by steam sauteeing the vegetables. The addition of marsala wine adds a lovely flavor that’s not too exotic for young ones, but you can certainly substitute brandy, red wine or increase the chicken broth and leave the alcohol out altogether.
- 1 pound boneless, skinless chicken breasts, cut in half the long way
- ½ pound sliced mushrooms
- ½ medium onion, sliced
- ½ teaspoon dried thyme
- 2 tablespoons olive oil, plus a little more to saute the veggies
- 2 tablespoons butter, plus a little more for the sauce
- ¼ cup flour seasoned with salt and pepper
- ½ cup shredded cheese (I used a pizza blend)
- ½ cup chicken broth
- ½ cup marsala wine
- Preheat the oven to 350°F. Prepare a baking dish large enough to hold the chicken with cooking spray.
- Saute the onions in a small amount of olive oil until softened and beginning to change color. Add the mushrooms and cook until soft. Season with salt, pepper and thyme. Set aside.
- Meanwhile, pound the sliced chicken breasts flat by placing a piece of heavy duty plastic wrap over top and pounding it ½" thick with a mallet.
- Dredge the chicken breasts in the seasoned flour.
- Heat the olive oil and butter in a large skillet and fry the chicken breasts for three or four minutes on each side until golden brown. Work in batches as needed.
- Transfer the chicken to the baking dish. It's okay if the pieces overlap.
- Using the same skillet, make the sauce by adding the chicken broth and marsala wine and stirring up any brown bits from the bottom of the pan. Bring the broth to a boil and allow it to reduce slightly. If you want, add a knob of butter to make the sauce even richer.
- Distribute the onions and mushrooms over the chicken and pour on the sauce.
- Spread the cheese over top and bake for 15 - 20 minutes or until the cheese is melted.
We served our Weeknight Chicken Lombardy with rice and a green salad. Start the rice when the chicken goes in the oven. Easy Weeknight Chicken Lombardy will bring them to the table! #TheRecipeReDuxClick To Tweet
This post is featured on Chew The World’s Best Baked Chicken Breast Recipes. Drop by for lots of baked chicken inspiration, you’ll see Weeknight Chicken Lombardy listed at #17.
Looking for even more ideas for family style meals? Check out the posts from my fellow Recipe ReDux bloggers. You’re sure to find something you like.
Back to the Dinner Table
After the hustle and bustle of the holiday/vacation season, August is the time many families get ‘back to routine.’ Show us your favorite recipe to help families get ‘back to the dinner table.’ It might be a favorite family recipe from your childhood that you’ve ReDuxed; or maybe it’s your family’s current favorite. Let’s all gather back at the table!