Chicken Marsala with Portobello Mushrooms

Chicken Marsala with Portobello Mushrooms

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JPFRMNY 0

"A restaurant style Chicken Marsala with savory portobello mushrooms."
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Ingredients

1 h servings 489 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 489 kcal
  • 24%
  • Fat:
  • 30.8 g
  • 47%
  • Carbs:
  • 18.8g
  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

48
  1. 53 Ratings

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Most helpful positive review

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 specifi...

Most helpful critical review

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.

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 specifi...

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 mad...

I made a number of changes, most significantly with the cooking method, and ultimately was left with just a fabulous, superior dish, 5-star quality being an understatement. I did not use chicke...

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.

AMAZING! I omitted the browning sauce, and I browned garlic cloves with the mushrooms (like 7-10 cloves). I also use cooking marsala wine...and anyway it's simply FABULOUS, I'm addicted to Macar...

I made this just as listed except I did not have any browning liquid so I used a dash of Worcestershire sauce. The chicken tasted like it came from a restaurant. Very good.

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.

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.

A little time consuming, but well worth it! Tastes fabulous!! We doubled the sauces and tossed the extra with fettuccini -it was great!