Chicken Marsala with Portobello Mushrooms

Chicken Marsala with Portobello Mushrooms

43 Reviews 5 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
JPFRMNY
Recipe by  JPFRMNY

“A restaurant style Chicken Marsala with savory portobello mushrooms.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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. Cook and stir the mushroom slices in the skillet until tender. Remove from heat, cover to keep warm, and set aside.
  3. Melt the remaining butter and heat the remaining oil in a saucepan over medium-high heat. Cook and stir the garlic until tender, then gradually whisk in the flour. Increase heat to high, and pour in the beef broth and Marsala wine. Season with kosher salt and pepper, and whisk in the browning sauce. Bring to a boil, and reduce heat to low. Mix in the mushrooms, reserving remaining butter and oil in the skillet. Cover saucepan, remove from heat, and set aside.
  4. Season chicken with salt and pepper, and dredge in the remaining flour. Over medium heat, reheat the remaining butter and oil 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.
  5. Cover baking dish, and bake 25 minutes in the preheated oven, or until chicken juices run clear.

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Reviews (43)

Rate This Recipe
Debbie
126

Debbie

I have made this twice now - second time with some changes that were recommened in previous reviews. (1) Re: the flour. Just lightly dust chicken in flour seasoned w/ salt & pepper. No specific amt - just what it takes to dust chicken. Fry in some butter & olive oil and put aside. Then gently fry the mushrooms and garlic- adding a tad more olive oil and butter and, yes, I added about 7 chopped garlic cloves. This mixture can be put in the frig until your ready to make the gravy! (2) Re: the gravy - the receipe uses waaaaaaaay to much flour - which is why others had to add more beef stock and Marsala. You only need 2T. flour to each 1 cup liquid - so base your broth & wine accordingly (more gravy requires more flour and liquid). AND, 2T flour requires 2T of fat (butter/oil combo). Once the flour has been blended into the fat over low heat, stir until smooth and bubby - add liquid, salt and pepper to taste, stirring constantly. I did NOT use any browning liquid. Add chicken/mushrooms/ garlic, cover and put in 350 oven for 25 minutes! Your company can be eating their salad during this time. Delicious!!!!! Need more spices - just add what you like. I took the suggestion of adding basil. 3: Some also said the entree was bland - I took the suggestion of soaking the thin spaghetti noodles in the spice/oil/water combo prior to boiling - FANTASTIC! The nice thing with this dish is that most can be made ahead - as the restaurants do! This is a keeper for me since we do a lot o

Rhonda
56

Rhonda

I loved this recipe, but, after reading all the reviews, I "tweaked" it a little. I used 6 garlic cloves and 2/3 cup marsala wine. I know that sounds like a lot, but we like garlic, and it made it absolutely wonderful.

Momof2
31

Momof2

This was good. I have made another Chicken Marsala recipe that I do like just a little bit better. I think I will stick to that one. I do appreciate the post...thanks.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 489 cal
  • 24%
  • Fat
  • 30.8 g
  • 47%
  • Carbs
  • 18.8 g
  • 6%
  • Protein
  • 29.1 g
  • 58%
  • Cholesterol
  • 128 mg
  • 43%
  • Sodium
  • 516 mg
  • 21%

Based on a 2,000 calorie diet

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