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Chicken Marsala with Portobello Mushrooms

Chicken Marsala with Portobello Mushrooms

Cost $25, save $15

Source: Recommended by CookPal

  • 40 Min
  • 6 Servings
  • $25

INGREDIENTS

  • Butter and oil

    • 🧈 8 tablespoons butter, divided
    • 2 tablespoons olive oil, divided

  • Vegetables and alliums

    • 4 portobello mushroom caps, sliced
    • 🧄 1 clove garlic, chopped

  • Dry ingredients

    • 1 tablespoon all-purpose flour
    • ¾ cup all-purpose flour
    • 🧂 1 pinch kosher salt and pepper to taste
    • ¼ teaspoon ground black pepper

  • Liquids

    • 1 (14.5 ounce) can beef broth
    • ½ cup dry Marsala wine
    • 1 tablespoon browning sauce

  • Protein

    • 🍗 6 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness

STEPS

1

Preheat oven to 350°F (175°C).

2

Melt 4 tablespoons butter and heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir sliced mushrooms until tender. Remove and set aside.

3

In a saucepan, melt 1 tablespoon butter and heat 1 tablespoon olive oil over medium-high heat. Add garlic and cook until tender. Gradually whisk in 1 tablespoon flour and cook, stirring constantly, for 1 minute.

4

Whisk in beef broth, Marsala, and browning sauce. Season with salt and pepper. Bring sauce to a boil, reduce heat to low, and mix in cooked mushrooms. Cover saucepan and remove from heat.

5

Season chicken with salt and pepper. Dredge chicken breasts in remaining flour. Heat remaining butter in the skillet and brown chicken for 2 minutes per side.

6

Arrange browned chicken in a 9x13 inch baking dish. Cover with mushroom sauce mixture. Cover the dish and bake in the preheated oven for 25 minutes or until chicken juices run clear.

NUTRIENTS

Per 1 serving

🔥

426

Calories

  • 29
    Protein
  • 20
    Carbs
  • 23
    Fats

💡 Use freshly ground black pepper for better flavor.Pound the chicken breast evenly for consistent cooking.If you don't have Marsala wine, you can substitute dry sherry or red wine as an alternative.