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Portobello Chicken

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Sarah Smoot-Evans

A quick and easy but delicious dinner entree perfect for surprise guests. I serve with wild rice and use the leftover sauce in the rice. Do not use too much seasoning on the chicken, otherwise the dish turns out too salty.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 485 kcal
  • 24%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 35.5 g
  • 71%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 320 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat olive oil in a skillet over medium heat. Cook and stir mushrooms in hot oil until warmed, 2 to 3 minutes. Pour wine over the mushrooms, bring to a simmer, and cook until the wine becomes thick and the mushrooms tender, about 35 minutes.
  3. Arrange chicken on a serving platter; top each with a slice of provolone cheese. Pour mushroom and merlot sauce over the chicken.
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