When it comes to preparing delicious meals, Chicken Marsala with Portobello Mushrooms is the perfect gourmet delight. This American classic is a favorite among food connoisseurs and is sure to please a crowd.
It’s a rustic dish that combines the delicate flavors of chicken, mushrooms, wine, and butter for a unique combination of flavors. The velvety nature of the sauce pairs perfectly with the meat and vegetable for a truly spectacular meal. The bright, earthy mushrooms create a depth of flavor that enhances the chicken, while the Marsala wine ties it all together. Not only is this dish delicious, but it is also surprisingly simple to make. With a few staple ingredients and a bit of time, you can easily create a restaurant-quality meal in the comfort of your own home. In this blog post, we will explore the ingredients and techniques needed to make the perfect Chicken Marsala with Portobello Mushrooms.
Chicken Marsala With Portobello Mushrooms
For The Chicken
- 1 pinch of ground black pepper
- 6 skinless, boneless chicken breast halves, pounded
- 1 pinch of kosher salt
- 1 pinch pepper
- 3/4 cup all-purpose flour
For The Sauce
- 8 tbsp butter, divided
- 2 tbsp olive oil, divided
- 4 portobello mushroom caps, sliced
- 1 clove of garlic, chopped
- 1 tbsp all-purpose flour
- 1 (14.5 ounces) can of beef broth
- 1/2 cup dry Marsala wine
- 1 tbsp browning sauce
- kosher salt, or to taste
- Preheat the oven to the temperature of 350 degrees F.
- Add 4 tbsp butter and 1 tbsp olive oil to a skillet and heat over medium heat until butter is melted. Add the mushroom slices to the skillet and stir until the mushrooms are tender. Set the pan aside.
- Add 1 tbsp butter and 1 tbsp olive oil to a saucepan and heat over medium-high heat until butter is melted. Stir in the garlic until tender. Then whisk in 1 tbsp of flour, cook, and stir constantly, for 1 minute.
- Increase heat to high. Next, whisk in the beef broth, Marsala, and browning sauce. Add 1/2 tsp salt and 1/4 tsp pepper to the sauce to taste. Bring sauce to boil. Then reduce heat to low to simmer. Combine the cooked mushrooms into the sauce. Cover the saucepan and then remove it from heat.
- Season chicken with salt and pepper. Then drip chicken breasts in the flour mixture. Add the remaining 3 tbsp of butter to the skillet that you used to cook the mushrooms. Turn on medium heat and heat until butter is melted. Put the chicken into the skillet and fry for 2 minutes per side until browned. Place the chicken in the baking dish. Cover with the sauce and cooked mushroom mixture.
- Cover the baking dish. Place it in the preheated oven. Bake for 25 minutes until chicken juices run clear.
This dish can also be served with noodles. So amazing, right? I often add 1 to 2 tablespoons of salt to a large pot of rapidly boiling water before dropping spaghetti noodles! This way can help noodles have an interesting taste.
Your Own Notes
Related Recipe: Chicken Marsala | Chicken Breast Cream Sauce