You may also like
Categories:
butter vegetable oil portobello mushroom caps clove garlic flour beef broth Marsala wine kosher salt browning sauce skinless
Viewed: 30 - Published at: 5 years agoIngredients
- 3/4 cup butter, divided
- 2 tablespoons vegetable oil, divided
- 4 portobello mushroom caps, sliced
- 1 clove garlic, chopped
- 3/4 cup all-purpose flour, divided
- 1 (14.5 ounce) can beef broth
- 1/2 cup dry Marsala wine
- kosher salt and ground black pepper to taste
- 1 tablespoon browning sauce
- 6 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
Method
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 1/2 cup butter and heat 1 tablespoon vegetable oil in a skillet over medium heat.
- Cook and stir the mushroom slices in the skillet until tender.
- Remove from heat, cover to keep warm, and set aside.
- Melt the remaining butter and heat the remaining oil in a saucepan over medium-high heat.
- Cook and stir the garlic until tender, then gradually whisk in the flour.
- Increase heat to high, and pour in the beef broth and Marsala wine.
- Season with kosher salt and pepper, and whisk in the browning sauce.
- Bring to a boil, and reduce heat to low.
- Mix in the mushrooms, reserving remaining butter and oil in the skillet.
- Cover saucepan, remove from heat, and set aside.
- Season chicken with salt and pepper, and dredge in the remaining flour.
- Over medium heat, reheat the remaining butter and oil 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.
- Cover baking dish, and bake 25 minutes in the preheated oven, or until chicken juices run clear.
