Description
Skip the boring chicken dinners and level up your weeknight menu with this Healthy Chicken Lombardy that tastes totally indulgent but won’t derail your healthy eating goals.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts
- ¼ cup (30g) whole wheat flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil, divided
- 8 ounces (225g) mushrooms, sliced
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- ½ cup (120ml) marsala wine
- ½ cup (120ml) low-sodium chicken broth
- 1 tablespoon fresh thyme leaves
- ¾ cup (85g) reduced-fat mozzarella cheese, shredded
- ¼ cup (25g) freshly grated parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Pound chicken breasts to ½-inch thickness. Mix flour, salt, and pepper in a shallow dish and dredge chicken, shaking off excess.
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Cook chicken for 4-5 minutes per side until golden. Transfer to a plate.
- Add remaining oil to skillet. Cook mushrooms undisturbed for 2-3 minutes, then stir and cook 2 minutes more. Add onions and cook 3-4 minutes until softened. Add garlic and cook 30 seconds.
- Pour in marsala wine, scraping up browned bits. Simmer until reduced by half, about 3 minutes. Add broth and thyme, then bring to a simmer.
- Preheat broiler. Return chicken to skillet, nestling into sauce. Sprinkle with mozzarella and parmesan cheeses.
- Broil for 2-3 minutes until cheese is melted and golden. Let rest 5 minutes before serving. Garnish with parsley.