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Chicken Marsala with Portobello Mushrooms
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Delectable baked Italian restaurant favorite.
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
  • 0.5 cup dry Marsala wine
  • 1 tablespoon browning sauce
  • kosher salt, or to taste
  • 0.25 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
  • 0.75 cup all-purpose flour, or as needed
Instructions:
  • Preheat your oven to 350°F (175°C).
  • In a skillet over medium heat, melt 4 tablespoons of butter with 1 tablespoon of olive oil. Sauté mushroom slices until tender. Remove from heat and set aside.
  • In a saucepan over medium-high heat, melt butter and olive oil. Add garlic and cook until tender. Gradually whisk in flour and cook, stirring constantly, for 1 minute.
  • Whisk in the beef broth, Marsala, and browning sauce over high heat. Season the sauce with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring it to a boil, then reduce the heat to low. Add the cooked mushrooms and cover the saucepan to keep warm while you prepare the chicken in the same skillet. Remove from heat when ready.
  • Season the chicken with salt and pepper, then coat chicken breasts in flour. Melt the remaining 3 tablespoons of butter over medium heat in the skillet used to cook the mushrooms. Sear the chicken for 2 minutes on each side until golden brown. Transfer the chicken to a 9x13 inch baking dish and top with the sauce and mushrooms.
  • Cover the baking dish and bake in the preheated oven for 25 minutes, or until the chicken juices run clear.

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