Name: Chicken Marsala with Portobello Mushrooms
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Butter, divided - 8 tablespoons; Olive oil, divided - 2 tablespoons; Portobello mushroom caps, sliced - 4; Garlic, chopped - 1 clove; All-purpose flour - 1 tablespoon; Beef broth - 1 (14.5 ounce) can; Dry Marsala wine - ½ cup; Browning sauce - 1 tablespoon; Kosher salt, or to taste - 1 tablespoon; Ground black pepper, or to taste - ¼ teaspoon; Skinless, boneless chicken breast halves - pounded to 1/2 inch thickness - 6; Kosher salt and pepper to taste - 1 pinch; All-purpose flour, or as needed - ¾ cup

Chicken Marsala with Portobello Mushrooms

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Marsala with Portobello Mushrooms

1. Butter, divided - 8 tablespoons

2. Olive oil, divided - 2 tablespoons

3. Portobello mushroom caps, sliced - 4

4. Garlic, chopped - 1 clove

5. All-purpose flour - 1 tablespoon

6. Beef broth - 1 (14.5 ounce) can

7. Dry Marsala wine - ½ cup

8. Browning sauce - 1 tablespoon

9. Kosher salt, or to taste - 1 tablespoon

10. Ground black pepper, or to taste - ¼ teaspoon

11. Skinless, boneless chicken breast halves - pounded to 1/2 inch thickness - 6

12. Kosher salt and pepper to taste - 1 pinch

13. All-purpose flour, or as needed - ¾ cup

How to cook deliciously - Chicken Marsala with Portobello Mushrooms

1. Stage

Preheat oven to 350 degrees F (175 degrees C).

2. Stage

Melt 4 tablespoons butter and heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir the mushroom slices in the skillet until tender. Remove pan from heat and set aside.

3. Stage

Melt 1 tablespoon butter and heat 1 tablespoon olive oil in a saucepan over medium-high heat. Stir in the garlic and cook until tender, then gradually whisk in 1 tablespoon flour. Cook, stirring constantly, for 1 minute.

4. Stage

Increase heat to high, and whisk in the beef broth, Marsala, and browning sauce. Season sauce with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring sauce to a boil, and reduce heat to low. Mix in the cooked mushrooms; you'll use the skillet to cook the chicken. Cover saucepan and remove from heat.

5. Stage

Season chicken with salt and pepper, and dredge chicken breasts in the flour. Over medium heat, melt remaining 3 tablespoons butter in the skillet used to cook the mushrooms. Cook the chicken 2 minutes per side, until browned. Arrange the chicken in the bottom of a 9x13 inch baking dish, and cover with the sauce and mushroom mixture.

6. Stage

Cover baking dish, and bake 25 minutes in the preheated oven, or until chicken juices run clear.