Chicken Marsala Lombardy

This is a great dish to make with company, and can be made ahead up to the point of placing it in the oven. Serve over angel hair pasta with sauted lemon broccoli as a side and maybe asparagus-zucchini crudi salad.





1 pkg sliced fresh mushrooms
4 T. butter
2 T. olive oil
6-8 chicken breast cutlets (freeze chicken 15 minutes then slice to fillet)
½ C. flour
1 ¼ t. salt
1 t. freshly ground black pepper, or more to taste
1 large shallot, finely chopped or ¼ onion chopped fine
2 cloves garlic, minced
¾ C. sweet Marsala (cooking)
¾ C. chicken broth (reduced sodium)
1 sprig of fresh rosemary
½ C. shredded mozzarella cheese
½ C. grated Parmesan (or blend of Romano, Assagio, and Parmesan)

Cook mushrooms in 2 T. butter in a large nonstick skillet over medium heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.
In a large, heavy skillet, melt 1 T. butter and 1 T. olive oil over medium-high heat. Sprinkle the chicken with ¾ t. of salt and pepper, dredge each cutlet in flour. Cook chicken in batches, cooking until golden brown, 3-4 minutes on each side. Using tongs, transfer chicken to a lightly oiled 13x9” baking dish, overlapping edges. Add another T. of butter and olive oil to the skillet and cook remaining cutlets.
Reserve pan drippings in skillet and add 1 more T. of butter, then add the shallot and garlic, and sauté until fragrant, about 30 seconds. Add ½ t. salt and ¼ t/ pepper, the Marsala and rosemary sprig, and simmer until reduced by half, about 2 minutes. Add the broth and simmer until reduced by half, about four minutes.
Sprinkle mushrooms evenly over chicken. Pour sauce over chicken. Combine cheeses and sprinkle over chicken.
Bake uncovered at 450* for 12-15 minutes. Serves 6-8