Recipe

Chicken Marsala With Portobello Mushrooms Recipe

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Ingredients

Directions

Step #1 Preheat oven to 350 degrees F (175 degrees C).
Step #2 Melt 1/2 c butter & heat 1 tbsp vegetable oil in a skillet over med-heat/flame.
Step #3 Cook & stir the mushroom slices in the skillet until tender.
Step #4 Remove from heat, cover to keep warm, & set aside.
Step #5 Melt the remaining butter & heat the remaining oil in a saucepan over medium-high heat.
Step #6 Cook & stir the garlic until tender, then slowly whisk in the flour.
Step #7 Increase heat to high, & pour in the beef broth & Marsala wine.
Step #8 Spice up with kosher salt & pepper, & whisk in the browning sauce.
Step #9 Bring to a boil, & reduce heat to low.
Step #10 Mix in the mushrooms, reserving remaining butter & oil in the skillet.
Step #11 Cover saucepan, remove this from heat, & set aside.
Step #12 Spice up chicken with salt & pepper, & dredge in the remaining flour.
Step #13 Over medium heat, reheat the remaining butter & oil in the skillet used to cook the mushrooms.
Step #14 Cook the chicken 2 mins per side, until browned.
Step #15 Arrange the chicken in the bottom of a 9x13 inch baking dish, & cover with the sauce & mushroom mixture.
Step #16 Cover baking dish, & bake 25 mins in the preheated oven, or until chicken juices run clear.
Step #17 .
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