Instructions:
- Prepare the Chicken: Start by pounding the chicken breasts to an even thickness, then season them generously with salt and pepper. Dredge the chicken in flour, shaking off any excess.
- Sear the Chicken: In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat. Once hot, add the chicken breasts and cook until golden brown on both sides, about 4-5 minutes per side. Transfer the chicken to a plate and set aside.
- Cook the Mushrooms: In the same skillet, add the remaining 2 tablespoons of butter and 2 tablespoons of olive oil. Add the sliced mushrooms and sauté until they are tender and golden brown, about 5-6 minutes.
- Deglaze the Pan: Pour the Marsala wine into the skillet, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer for a couple of minutes to reduce slightly.
- Add the Sauce: Stir in the chicken broth and heavy cream, allowing the sauce to simmer and thicken for another 5-6 minutes.
- Layer the Chicken: Return the seared chicken breasts to the skillet, nestling them into the sauce and mushrooms.
- Top with Cheese: Sprinkle the shredded mozzarella cheese over the chicken breasts, followed by the grated Parmesan cheese.
- Finish in the Oven: Transfer the skillet to a preheated oven and bake at 375°F (190°C) for 15-20 minutes, or until the cheese is melted and bubbly, and the chicken is cooked through.
- Garnish and Serve: Once out of the oven, garnish the Chicken Lombardy with fresh parsley for a pop of color and flavor. Serve hot, alongside your favorite sides such as pasta, rice, or roasted vegetables.
