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Chicken Marsala with Portobello Mushrooms

4

0 min

Chicken Marsala with Portobello Mushrooms

Chicken Marsala with Portobello Mushrooms Photo 1

Time

0 min

Serving

6 persons

Calories

426

Rating

4.00★ (94)

Cuisine

Italian
Author: Victoria Buriak
A restaurant-style Chicken Marsala with savory portobello mushrooms.

Ingredients

  • butter: 8 Tbsp (divided)
  • olive oil: 2 Tbsp (divided)
  • portobello mushroom caps: 4 piece (sliced)
  • clove garlic: 1 piece (chopped)
  • all-purpose flour: 1 Tbsp
  • beef broth: 1 can (14.5 ounce can)
  • dry Marsala wine: 0.5 cup
  • browning sauce: 1 Tbsp
  • kosher salt: (to taste)
  • ground black pepper: 0.25 tsp (to taste)
  • skinless, boneless chicken breast halves: 6 piece (pounded to 1/2 inch thickness)
  • pinch kosher salt and pepper: 1 piece (to taste)
  • all-purpose flour: 0.75 cup (or as needed)

Metric Conversion

Stages of cooking

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  1. Preheat oven to 350 degrees F (175 degrees C).
    Chicken Marsala with Portobello Mushrooms Photo 2
  2. 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.
    Chicken Marsala with Portobello Mushrooms Photo 3
  3. 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.
    Chicken Marsala with Portobello Mushrooms Photo 4
  4. 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.
    Chicken Marsala with Portobello Mushrooms Photo 5
  5. 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.
    Chicken Marsala with Portobello Mushrooms Photo 6
  6. Cover baking dish, and bake 25 minutes in the preheated oven, or until chicken juices run clear.
    Chicken Marsala with Portobello Mushrooms Photo 7

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