Are you finding more ideas for low-carb chicken breast and mushroom recipes? The Chicken Marsala Portobello Mushrooms is the perfect way to dress up a standard weeknight dinner. Try this recipe and enjoy!
6skinless, boneless chicken breast halves, pounded
1pinchof kosher salt
1pinchpepper
3/4cupall-purpose flour
For The Sauce
8tbspbutter, divided
2tbspolive oil, divided
4portobello mushroom caps, sliced
1cloveof garlic, chopped
1tbspall-purpose flour
1 (14.5 ounces)canof beef broth
1/2cupdry Marsala wine
1tbspbrowning sauce
kosher salt, or to taste
Instructions
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.
Notes
If you need more spices, just add anything you like to your taste. I highly recommend adding basil to chicken and mushroom recipes. It will make your dish more flavorful. 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.