Chicken Marsala with Portobello Mushrooms
Description
This is a baked version of the Italian restaurant classic.
Ingredients
•
8 tablespoons butter, divided
•
2 tablespoons olive oil, divided
•
4 portobello mushroom caps, sliced
•
1 clove garlic, chopped
•
1 tablespoon all-purpose flour
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1 (14 1/2 ounce) can beef broth
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1/2 cup dry Marsala wine
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1 tablespoon browning sauce
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kosher salt, or to taste
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1/4 teaspoon ground black pepper, or to taste
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6 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
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1 pinch kosher salt and pepper to taste
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3/4 cup all-purpose flour, or as needed
Directions
1
Preheat oven to 350 degrees F (175 degrees C).
2
Melt 4 tablespoons butter and heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir the mushroom slices in the skillet until tender. Remove pan from heat and set aside.
3
Melt 1 tablespoon butter and heat 1 tablespoon olive oil in a saucepan over medium-high heat. Stir in the garlic and cook until tender, then gradually whisk in 1 tablespoon flour. Cook, stirring constantly, for 1 minute.
4
Increase heat to high, and whisk in the beef broth, Marsala, and browning sauce. Season sauce with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring sauce to a boil, and reduce heat to low. Mix in the cooked mushrooms; you'll use the skillet to cook the chicken. Cover saucepan and remove from heat.
5
Season chicken with salt and pepper, and dredge chicken breasts in the flour. Over medium heat, melt remaining 3 tablespoons butter 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.
6
Cover baking dish, and bake 25 minutes in the preheated oven, or until chicken juices run clear.