For a richer flavor, use a high-quality Marsala wine. Pounding the chicken breasts ensures even cooking and a tender texture. Serve over pasta, rice, or mashed potatoes to soak up the delicious sauce. A splash of heavy cream added to the sauce at the end can elevate this dish. Add a teaspoon of fresh thyme to enhance the flavor. If you don't have browning sauce, a touch of soy sauce can be used as a substitute.
Chicken Marsala with Portobello Mushrooms
-
PREP TIME20 mins
-
COOK TIME40 mins
-
TOTAL TIME1 hrs
-
SERVING6 People
-
VIEWS287
Indulge in the rich flavors of Chicken Marsala, elevated with the earthy notes of portobello mushrooms. This dish offers a delightful blend of savory and sweet, perfect for a comforting yet elegant meal.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate20 g
-
Cholesterol108 mg
-
Fiber2 g
-
Protein29 g
-
Saturated Fat11 g
-
Sodium622 mg
-
Sugar3 g
-
Fat23 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Preheat oven to 350 degrees F (175 degrees C). (5 minutes)
02 Step
Recipe View 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. (10 minutes)
03 Step
Recipe View 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. (5 minutes)
04 Step
Recipe View Increase heat to high, and whisk in the beef broth, Marsala, and browning sauce. Season sauce with salt and 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. (8 minutes)
05 Step
Recipe View 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. (15 minutes)
06 Step
Recipe View Cover baking dish, and bake 25 minutes in the preheated oven, or until chicken juices run clear. (25 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Zoey Borer
May 7, 2025I substituted cremini mushrooms for the portobellos and it still turned out great.
Izabella Leuschke
Mar 15, 2025Easy to follow instructions and delicious results! My family loved it.
Grover Bashirian
Dec 18, 2024This recipe was fantastic! The sauce was so flavorful and the chicken was perfectly cooked.
Rashawn Carter
Nov 23, 2024This is restaurant-quality Chicken Marsala. I will definitely be making this again!
Neha Langworth
Nov 1, 2024I've made Chicken Marsala before, but this recipe is by far the best. The addition of the browning sauce really deepened the flavor.
Rick Flatley
Oct 8, 2024Make sure to use a dry Marsala wine, as the sweet version makes the dish too sugary. Otherwise, a great recipe!
Rosalind Senger
Jun 5, 2024I found the sauce to be a little too thick, so I added a bit more beef broth to thin it out.
Katelynn Gorczany
May 1, 2024Very simple and easy to make even for a beginner cook. Thank you for sharing the recipe!
Sandrine Hoeger
Dec 17, 2023I added a pinch of red pepper flakes for a little bit of heat, and it was delicious!
Seamus Lemke
Aug 15, 2023The chicken was so tender and the mushrooms were amazing!