This easy-to-make dinner for the whole family can be done in your slow cooker and is just as wonderful as takeout. It goes well with rice, as we prefer.
Prep Time: | 20 mins |
Cook Time: | 40 mins |
Total Time: | 1 hr |
Servings: | 6 |
Yield: | 6 servings |
Ingredients
- 8 tablespoons butter, divided
- 2 tablespoons olive oil, divided
- 4 portobello mushroom caps, sliced
- 1 clove garlic, chopped
- 1 tablespoon all-purpose flour
- 1 (14.5 ounce) can beef broth
- ½ cup dry Marsala wine
- 1 tablespoon browning sauce
- kosher salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
- 6 skinless, boneless chicken breast halves – pounded to 1/2 inch thickness
- 1 pinch kosher salt and pepper to taste
- ¾ cup all-purpose flour, or as needed
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
- 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 9×13 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.
Nutrition Facts
Calories | 426 kcal |
Carbohydrate | 20 g |
Cholesterol | 108 mg |
Dietary Fiber | 2 g |
Protein | 29 g |
Saturated Fat | 11 g |
Sodium | 622 mg |
Sugars | 3 g |
Fat | 23 g |
Unsaturated Fat | 0 g |
Reviews
Great recipe, beef broth is necessary as strange as it may sound. This is my go to recipe. I always add a bit more marsala and a touch of sherry. My kids absolutely love it!!!
All I can Say is this was Not! Last Night’s Chicken! I followed the recipe for each step. The only changes I made were marinating the chicken in Italian Dressing for a few hours and then discarding the marinade before I dredged the chicken in 1/4 cup flour in a large ziploc bag.. coated beautifully for browning. Oh and I did not have Marsala, I used a decent red wine instead, Perfect! With a side of Fresh Steamed Asparagus, my husband ate this recipe and would Never Eat anything that includes mushrooms. Easy, a few steps, but well worth it! And on a week night! Bravo! Will Definitely make again for family dinner/Guests, very, very, very good! Thanks for the Recipe!!!
I halved the amount of chicken and mushrooms, but kept the sauce the same… made a great topping for the egg noodles I served this with.
I’ve made this recipe before. It is tasty. Simple and easy. The flour portions are appropriate for the sauce. You’re making a roux. Need less flour to dust the chicken. I’m not a fan of the beef broth. I use Beef Consommé and my own beef stock instead… it adds more flavor. Then doesn’t require a lot of extra seasoning outside of pepper and a little salt. The consommé’ gives it depth. It’s salty enough so don’t add too much extra salt. I also keep roasted garlic cloves frozen in olive oil on hand to add with chopped garlic. Makes a great presentation. Double or triple the recipe for more sauce…. But not necessarily the wine. Taste as you add so it doesn’t overpowering the dish. Try adding a teaspoon of sugar (i use monk fruit sugar) to take the bite out of the Marsala if it’s to strong for your liking. I generally don’t place in the oven to finish cooking. Tends to dry out the chicken unless you make extra sauce. You can cover and simmer for 15 minutes to get the same effect. Just don’t over cook it. Serve over angel hair pasta. Garnish with shaved parmesan. You’ll look like a professional.
I doubled the mushrooms and sauce. It was a very delicious and flavorful meal.
Delicious and easy! I followed the recipe closely, only substituting chicken broth for the beef broth, using baby bella mushrooms (probably more than called for, but extra deliciousness!), and more garlic than called for. I, also, didn’t need nearly as much flour as called for in dredging, but did add a little extra flour to thicken the sauce before pouring it over the browned chicken. I also substituted Worcestershire sauce for the browning sauce (since I didn’t have any) and added a little extra Marsala wine. The chicken was very tender and flavorful with the sauce and we will definitely make it again.
It turned out absolutely delicious.
Everyone loved this recipe!
I made it exactly as it says and it turned out amazing
Delicious, I made it for my partner of 5 years for Valentine’s Day dinner.
yummy! I had some white zinfandel wine that I used instead of the Marsala since I did not have any and it was really good anyway. Have no clue what the browning sauce is so skipped that. Did not matter. Served it with rice pasta and sautéed broccoli with garlic in olive oil.
This was great, easy to make as well. Had to substitute a few ingredients but this dish is a keeper.
Fast, easy and delicious!!!
I made the recipe exactly how it is written. It was easy to make and smelled delicious. It was good but I felt like it was lacking something and I was craving a more deeper, richer taste. The Flour on the chicken also turned kind of soggy when it cooked in the oven in the sauce which I did not care for. Not horrible but not what I was hoping it would taste like.
It was amazing, just as it. And so easy. Will definitely have it again and again.
Fine recipe with a few adjustments: 1) DO NOT buy into the statement that there is waaayyyy to much flour in the sauce. The amount was perfect for a nice simple roux and a medium density sauce. 2) Sauce is bland as noted by several raters–added rosemary, more salt and fresh ground pepper and it picked up. 3) Finish the sauce (did not see this recommended by other raters) by deglazing the pan in which the chicken was cooked and stirring in a tiny amount of flour–then stir into the sauce. Significant extra flavor for almost no effort . Family loved the dish and will definitely do again.
Better and fresher than a restaurant!
Amazing!!! We went back for seconds!! Definitely keeping this recipe
I prepared as instructed except that I used Worcestershire sauce instead of browning sauce. Loved it and will definitely make again.
Be sure to pound out the chicken first, to make it a fabulous dish.
Delicious! 5 stars! I didn’t use the browning sauce, it’s not needed.