Portobello Chicken

A quick and easy but delicious dinner entree perfect for surprise guests. I serve with wild rice and use the leftover sauce in the rice. Do not use too much seasoning on the chicken, otherwise the dish turns out too salty.

Prep Time:
5 mins
Cook Time:
40 mins
Total Time:
45 mins
4 servings


  • 1 tablespoon olive oil

  • 3 portobello mushrooms, cut into strips

  • 1 (750 milliliter) bottle Merlot wine

  • 4 cooked chicken breast halves

  • 4 slices provolone cheese


  1. Heat olive oil in a skillet over medium heat. Cook and stir mushrooms in hot oil until warmed, 2 to 3 minutes. Pour wine over the mushrooms, bring to a simmer, and cook until the wine becomes thick and the mushrooms tender, about 35 minutes.

  2. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

  3. Place chicken breasts on a baking sheet and cover with cheese.

  4. Bake in the preheated oven until cheese is melted, 5 to 10 minutes.

  5. Pour mushroom and merlot sauce over the chicken and serve.

Cook's Note:

Chicken breasts can be grilled or baked with Kansas City-style chicken seasoning, I make mine in a George Foreman(R) grill if I am in a hurry.

Nutrition Facts (per serving)

427 Calories
16g Fat
10g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 427
% Daily Value *
Total Fat 16g 20%
Saturated Fat 7g 34%
Cholesterol 67mg 22%
Sodium 300mg 13%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 5%
Total Sugars 3g
Protein 27g
Calcium 244mg 19%
Iron 2mg 12%
Potassium 797mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.