In Italy, this dish is called Pollo al Marsala Lombardo (Chicken Marsala) and made without cheese. With the addition of cheese and green onions, it is an Italian-American version. The capital of Lombardia is Milano (Milan). The regional cuisine is based on butter, lard, pork, and veal.
If you want to serve this for company, prepare it in the morning, refrigerate, and let sit on your counter for 30 minutes before baking.
Serve with risotto, or pasta, or even roasted potatoes and a green salad.
Serve with risotto, or pasta, or even roasted potatoes and a green salad.
4 T avocado oil
10 cremini mushrooms, trimmed and sliced
1 medium yellow onion, finely diced
2 cloves garlic, pressed or minced
4 boneless chicken breasts
½ cup all-purpose flour
½ cup marsala wine
¾ cup chicken stock or broth
2 T unsalted butter
Sea salt and freshly ground black pepper
½ cup shredded asiago cheese
¼ cup grated Parmigiano-reggiano cheese
2 scallions, thinly sliced
In a large skillet, heat 2 tablespoons of the oil over medium-high heat.
Add the mushrooms and cook until golden, about 10 minutes, stirring often.
Lower heat to medium and add the onion and cook another 2 minutes.
Add garlic and cook another minute.
Spoon half of this mixture into a baking dish and the rest in a bowl and set aside.
Cut each chicken breast in half lengthwise.
Pour flour in a shallow dish and dredge the chicken in flour, shaking off the excess.
In the same skillet, add 1 tablespoon of oil and brown half of the chicken on both sides until golden, about 4 minutes per side.
Place cooked chicken on top of mushroom mixture in baking dish.
Add the final tablespoon of oil to the skillet and brown the rest of the chicken on both sides until golden brown, about 4 minutes per side.
Lower heat to medium and add the onion and cook another 2 minutes.
Add garlic and cook another minute.
Spoon half of this mixture into a baking dish and the rest in a bowl and set aside.
Cut each chicken breast in half lengthwise.
Pour flour in a shallow dish and dredge the chicken in flour, shaking off the excess.
In the same skillet, add 1 tablespoon of oil and brown half of the chicken on both sides until golden, about 4 minutes per side.
Place cooked chicken on top of mushroom mixture in baking dish.
Add the final tablespoon of oil to the skillet and brown the rest of the chicken on both sides until golden brown, about 4 minutes per side.
Add to baking dish.
Spoon the rest of the mushroom mixture on top of the chicken.
Preheat oven to 350 degrees F.
Add the wine and chicken stock to the skillet and bring to a simmer.
Add the butter and simmer 5 minutes, stirring occasionally.
Season to taste with salt and pepper and pour over the chicken in the baking dish.
Combine the cheeses with the scallions and sprinkle over chicken.
Bake uncovered for 30 minutes until cheese is melted and bubbly.
Serves 4 to 6
Spoon the rest of the mushroom mixture on top of the chicken.
Preheat oven to 350 degrees F.
Add the wine and chicken stock to the skillet and bring to a simmer.
Add the butter and simmer 5 minutes, stirring occasionally.
Season to taste with salt and pepper and pour over the chicken in the baking dish.
Combine the cheeses with the scallions and sprinkle over chicken.
Bake uncovered for 30 minutes until cheese is melted and bubbly.
Serves 4 to 6
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