Chicken Marsala with Portobello Mushrooms

This is a baked version of the Italian restaurant classic.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 426 Calories

Ingredients

• 1 tablespoon all-purpose flour
• 1 clove garlic, chopped
• 2 tablespoons olive oil, divided
• 1 tablespoon browning sauce
• 1 (14.5 ounce) can beef broth
• 8 tablespoons butter, divided
• 1 pinch kosher salt and pepper to taste
• 4 portobello mushroom caps, sliced
• kosher salt, or to taste
• 6 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
• 0.25 teaspoon ground black pepper, or to taste
• 0.5 cup dry Marsala wine
• 0.75 cup all-purpose flour, or as needed

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Cover baking dish, and bake 25 minutes in the preheated oven, or until chicken juices run clear.

Step 6

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.