Chicken Marsala with Portobello Mushrooms Recipe

Name: Chicken Marsala with Portobello Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup butter, divided; 2 tablespoons vegetable oil, divided; 4 portobello mushroom caps, sliced; 1 clove garlic, chopped; 3/4 cup all-purpose flour, divided; 1 (14.5 ounce) can beef broth; 1/2 cup dry Marsala wine; kosher salt and ground black pepper to taste; 1 tablespoon browning sauce; 6 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness

Servings: persons

1
Preheat oven to 350 degrees F (175 degrees C).
2
Melt 1/2 cup butter and heat 1 tablespoon vegetable oil in a skillet over medium heat.
3
Cook and stir the mushroom slices in the skillet until tender.
4
Remove from heat, cover to keep warm, and set aside.
5
Melt the remaining butter and heat the remaining oil in a saucepan over medium-high heat.
6
Cook and stir the garlic until tender, then gradually whisk in the flour.
7
Increase heat to high, and pour in the beef broth and Marsala wine.
8
Season with kosher salt and pepper, and whisk in the browning sauce.
9
Bring to a boil, and reduce heat to low.
10
Mix in the mushrooms, reserving remaining butter and oil in the skillet.
11
Cover saucepan, remove from heat, and set aside.
12
Season chicken with salt and pepper, and dredge in the remaining flour.
13
Over medium heat, reheat the remaining butter and oil in the skillet used to cook the mushrooms.
14
Cook the chicken 2 minutes per side, until browned.
15
Arrange the chicken in the bottom of a 9x13 inch baking dish, and cover with the sauce and mushroom mixture.
16
Cover baking dish, and bake 25 minutes in the preheated oven, or until chicken juices run clear.

725

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup butter, divided, 2 tablespoons vegetable oil, divided, 4 portobello mushroom caps, sliced, 1 clove garlic, chopped, and more.

Yes, Chicken Marsala with Portobello Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Marsala with Portobello Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions