How To Make Chicken Marsala with Portobello Mushrooms
Chicken and mushrooms. Need we say more? Two protein-packed ingredients coming together for a tasty dish. What’s not to love? Plus, there are actually plenty of healthy chicken and mushroom recipes to try if you’re up to it. For starters, there’s the chicken marsala, stroganoff, risotto, lasagna, casserole, and so much more! From one pot to slow-cooked dishes, you’ll find them all below.
Serves:
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 4 tbsp olive oil
- 4 tbsp unsalted butter
- 8 oz Portobello mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup Marsala wine
- 1 cup chicken broth
- Fresh parsley, for garnish
Instructions
-
Season the chicken breasts with salt and pepper. Dredge each chicken breast in flour, shaking off any excess.
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In a large skillet, heat the olive oil and butter over medium heat. Add the chicken breasts and cook until golden brown on each side, about 5 minutes per side. Remove the chicken from the skillet and set aside.
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In the same skillet, add the mushrooms and garlic. Cook until the mushrooms are tender and any liquid has evaporated, about 5 minutes.
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Pour in the Marsala wine and chicken broth, scraping the bottom of the skillet to release any browned bits. Bring the mixture to a simmer and cook until the sauce has reduced by half, about 8-10 minutes.
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Return the chicken breasts to the skillet and simmer for an additional 5 minutes, or until the chicken is cooked through and the sauce has thickened.
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Garnish with fresh parsley and serve hot.
Nutrition
- Calories : 360kcal
- Total Fat : 18g
- Saturated Fat : 6g
- Cholesterol : 95mg
- Sodium : 550mg
- Total Carbohydrates : 14g
- Dietary Fiber : 2g
- Sugar : 4g
- Protein : 30g
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