Chicken Lombardy
Servings Prep Time
5servings 15minutes
Cook Time
60minutes
Servings Prep Time
5servings 15minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Melt 1/2 stick of butter in large cast iron skillet (mine is 11 1/2″). Dredge chicken pieces in flour and season to taste with salt and pepper. Cook chicken in batches over medium heat, about 4 minutes per side or until golden brown, adding additional butter as needed.
  2. Meanwhile, in another cast iron skillet (mine is 10″), melt 1/2 stick of butter. Cook onion until just starting to brown nicely, then add mushrooms and cook for 3-5 minutes more until just tender. Remove from pan; set aside.
  3. In the mushroom and onion pan, combine the Marsala, water, chicken base and cornstarch. Whisk to make sure there are no lumps. Bring to a boil, reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. It should start to thicken.
  4. Put all cooked chicken in large cast iron skillet. Top with mushrooms and onions. Pour cooked Marsala sauce over top. Top with combination of cheeses. Bake, uncovered, at 450 degrees for 12-15 minutes, until cheese melts.
Recipe Notes

Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt with no problem.  Obviously, you should not eat spelt if it is a problem for you.