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

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.