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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Preheat oven to 350 degrees F (175 degrees C).
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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.
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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.
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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.
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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.
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Cover baking dish, and bake 25 minutes in the preheated oven, or until chicken juices run clear.
