Description
A restaurant-style Chicken Marsala with savory portobello mushrooms.
Ingredients
- 8 tablespoons butter, divided
- 2 tablespoons olive oil, divided
- 4 portobello mushroom caps, sliced
- 1 clove garlic, chopped
- 1 tablespoon all-purpose flour
- 1 (14.5 ounce) can beef broth
- ½ cup dry Marsala wine
- 1 tablespoon browning sauce
- kosher salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
- 6 skinless, boneless chicken breast halves – pounded to 1/2 inch thickness
- 1 pinch kosher salt and pepper to taste
- ¾ cup all-purpose flour, or as needed
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
- 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 9×13 inch baking dish
- and cover with the sauce and mushroom mixture.
- Cover baking dish
- and bake 25 minutes in the preheated oven
- or until chicken juices run clear.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 6