Chicken Marsala With Portobello Mushrooms
Serves: 6
Mckayla Luettgen
1 January 1970
Based on User reviews:
43
Spice
47
Sweetness
50
Sourness
44
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3 cup
Butter (divided)2 tbsps
Vegetable Oil (divided)1 clove
Garlic (chopped)1 cup
Marsala Wine (dry)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
3
Cook and stir the mushroom slices in the skillet until tender
4
Remove from heat, cover to keep warm, and set aside
5
Melt the remaining butter and heat the remaining oil in a saucepan over medium-high heat
6
Cook and stir the garlic until tender, then gradually whisk in the flour
7
Increase heat to high, and pour in the beef broth and Marsala wine
8
Season with kosher salt and pepper, and whisk in the browning sauce
9
Bring to a boil, and reduce heat to low
10
Mix in the mushrooms, reserving remaining butter and oil in the skillet
11
Cover saucepan, remove from heat, and set aside
12
Season chicken with salt and pepper, and dredge in the remaining flour
13
Over medium heat, reheat the remaining butter and oil in the skillet used to cook the mushrooms
14
Cook the chicken 2 minutes per side, until browned
15
Arrange the chicken in the bottom of a 9x13 inch baking dish, and cover with the sauce and mushroom mixture
16
Cover baking dish, and bake 25 minutes in the preheated oven, or until chicken juices run clear