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Chicken Marsala with Portobello Mushrooms
SUBMITTED BY:
JPFRMNY
PHOTO BY:
onemiketwelve
"A restaurant style Chicken Marsala with savory portobello mushrooms."
RECIPE RATING:
Read Reviews
(20)
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PREP TIME
20 Min
COOK TIME
40 Min
READY IN
1 Hr
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
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.
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.
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.
Cover baking dish, and bake 25 minutes in the preheated oven, or until chicken juices run clear.
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REVIEWS
Reviewed on Dec. 26, 2005 by
TchrJrHi
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TchrJrHi
Dec. 26, 2005
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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10 users found this review helpful
This was good. I have made another Chicken Marsala recipe that I do like just a little bit...
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Reviewed on Sep. 12, 2005 by fritz
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fritz
Sep. 12, 2005
It looked fantastic and the sauce had a nice consistency, but it was a little on the bland side. I would make again, but add more marsala wine and other spices.
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4 users found this review helpful
It looked fantastic and the sauce had a nice consistency, but it was a little on the bland...
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Reviewed on May 7, 2005 by
PRETYBLKGRL
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PRETYBLKGRL
May 7, 2005
I REALLY wanted to LOVE this receipe, but I can only say that to me, it's just "ok." I keep eating it thinking that something was missing, I just couldn't tell what. I would try this recipe again and perhaps use a bit more marsala wine. The overall flavor of the dish just wasn't as robust and I hoped it would be. I think it's because I'm comparing it to the chicken marsala that I do love at the Cheeskecake Factory. The other thing I don't like about this recipe is the instructions for the flour. Yeah, it tells you to have flour on hand, divided, but when it tells you to add flour to the sauce, it doesn't tell you how much to add. I just had to wing it. I didn't like that. Other than that funky quirk, it's an easy recipe to follow and produces a nice, rich sauce. I doubled up the sauce recipe thinking I'd need more, but I didn't have to. Again, decent recipe, but didn't have that robust taste I was hoping for.
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4 users found this review helpful
I REALLY wanted to LOVE this receipe, but I can only say that to me, it's just "ok." I keep...
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Reviewed on Jul. 21, 2007 by Rhonda
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Rhonda
Jul. 21, 2007
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.
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3 users found this review helpful
I loved this recipe, but, after reading all the reviews, I "tweaked" it a little. I used 6...
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Reviewed on Sep. 3, 2005 by Kay
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Kay
Sep. 3, 2005
I "LOVED" this recipe. It was easy to make and was a huge hit at my party. The only confusing part was the flour so what I did was use half for the sauce and half for the chicken.
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3 users found this review helpful
I "LOVED" this recipe. It was easy to make and was a huge hit at my party. The only confusing...
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Reviewed on Dec. 14, 2005 by
JDVMD
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JDVMD
Dec. 14, 2005
This was just O.K., nothing great. Took a lot of work. Won't be making again.
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2 users found this review helpful
This was just O.K., nothing great. Took a lot of work. Won't be making again.
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Reviewed on May 18, 2005 by ESTHERSON
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ESTHERSON
May 18, 2005
If I can make this – anyone can. Not only was this easy, it was Delicious! It tasted like the one at Macaroni Grill Restaurant. The only thing I did not like about the recipe was about the Flour part. It states you will need ¾ cup of flour, divided. Not sure what that meant. I had flour left over. Other then that, this recipe – ROCKS! YUMMY! I’ve passed this recipe to all my friends.
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2 users found this review helpful
If I can make this – anyone can. Not only was this easy, it was Delicious! It tasted like...
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Reviewed on Feb. 25, 2005 by RIDDLE54
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RIDDLE54
Feb. 25, 2005
This has to be the best Chicken Marsala I've had. It does take a little time to make, but the end result is definitely worth it.
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2 users found this review helpful
This has to be the best Chicken Marsala I've had. It does take a little time to make, but the...
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Reviewed on Aug. 29, 2004 by AMI
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AMI
Aug. 29, 2004
A little time consuming, but well worth it! Tastes fabulous!! We doubled the sauces and tossed the extra with fettuccini -it was great!
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2 users found this review helpful
A little time consuming, but well worth it! Tastes fabulous!! We doubled the sauces and...
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Reviewed on Aug. 6, 2004 by WDSCULLY
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WDSCULLY
Aug. 6, 2004
I thought this was great! I didn't have any beef broth on hand so I used beef bullion instead. Also used 2 mushroom caps instead of 4. Great flavor, will definitely make again!
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