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How to Make Chicken Marsala with Portobello Mushrooms - A Step-by-Step Guide

Chicken Marsala with Portobello Mushrooms is a delicious and savory dish that combines tender chicken with earthy mushrooms in a rich Marsala wine sauce. This classic Italian-American recipe is perfect for a cozy dinner at home with family or friends.

One of the key ingredients in this recipe is the Marsala wine, a fortified wine from Sicily that adds depth and complexity to the dish. Combined with the meaty portobello mushrooms and tender chicken, the Marsala wine creates a sauce tha...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr
  • Servings: 6
  • Yield: 6 servings

  • 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 9x13 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.

    • Nutrition

    426 cal.

    • Total Fat: 23g
    • Saturated Fat: 11g
    • Cholesterol: 108mg
    • Sodium: 622mg
    • Total Carbohydrate: 20g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 29g
    • Vitamin C: 0mg
    • Calcium: 32mg
    • Iron: 2mg
    • Potassium: 645mg

    Categories

    Main recipes
    Chicken recipes
    Marsala recipes
    Portobello mushroom recipes