After drying them with paper towels, season the chicken breasts with a mixture of salt and pepper. Coat the chicken with almond flour and then shake off any excess once you’re done.

While over medium-high heat, melt 2 tablespoons of butter in a large skillet or sauté pan. The chicken breasts should be cooked for approximately three to four minutes on each side, or until they have a golden brown color and are no longer pink in the center. After the chicken has finished cooking, place it on a platter and cover it with foil to keep it warm.

Place the other two tablespoons of butter in the same pan and continue cooking. Sauté the sliced mushrooms for approximately five minutes, or until they are golden brown and soft, after adding them to the pan.

Add the Marsala wine and reduce the heat to a low simmer. Allow it to simmer for a few minutes as you scrape any browned pieces from the bottom of the pan into the sauce as it cooks.

After pouring in the chicken broth, reduce the heat to maintain a simmer. Allow it to continue cooking for approximately five minutes so that it may gradually decrease. After that, mix in the heavy cream and continue to boil the mixture for an additional two to three minutes.

After the chicken breasts have been cooked, place them back into the pan and nestle them into the mushroom sauce.

Sprinkle shredded mozzarella and grated Parmesan cheese equally over the chicken breasts, producing a beautiful, creamy blanket.

Start the broiler in your oven by preheating it. Put the pan in the oven and broil it for approximately two to three minutes, or until the cheese is bubbling, melted, and starting to turn golden.

Remove the cast iron skillet from the oven with caution. The meal will be finished off with a splash of color and a last dash of brightness if chopped fresh parsley is sprinkled on top.

Enjoy Your Chicken Lombardy!