A restaurant-style Chicken Marsala with savory portobello mushrooms.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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 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.

Nutrition Facts

426 calories; 23.1 g total fat; 108 mg cholesterol; 622 mg sodium. 19.9 g carbohydrates; 29.1 g protein; Full Nutrition

Reviews (69)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/18/2009
I have made this twice now - second time with some changes that were recommened in previous reviews. (1) Re: the flour. Just lightly dust chicken in flour seasoned w/ salt & pepper. No specific amt - just what it takes to dust chicken. Fry in some butter & olive oil and put aside. Then gently fry the mushrooms and garlic- adding a tad more olive oil and butter and yes I added about 7 chopped garlic cloves. This mixture can be put in the frig until your ready to make the gravy! (2) Re: the gravy - the receipe uses waaaaaaaay to much flour - which is why others had to add more beef stock and Marsala. You only need 2T. flour to each 1 cup liquid - so base your broth & wine accordingly (more gravy requires more flour and liquid). AND 2T flour requires 2T of fat (butter/oil combo). Once the flour has been blended into the fat over low heat stir until smooth and bubby - add liquid salt and pepper to taste stirring constantly. I did NOT use any browning liquid. Add chicken/mushrooms/ garlic cover and put in 350 oven for 25 minutes! Your company can be eating their salad during this time. Delicious!!!!! Need more spices - just add what you like. I took the suggestion of adding basil. 3: Some also said the entree was bland - I took the suggestion of soaking the thin spaghetti noodles in the spice/oil/water combo prior to boiling - FANTASTIC! The nice thing with this dish is that most can be made ahead - as the restaurants do! This is a keeper for me since we do a lot o Read More
(155)

Most helpful critical review

Rating: 3 stars
09/12/2005
It looked fantastic and the sauce had a nice consistency but it was a little on the bland side. I would make again but add more marsala wine and other spices. Read More
(19)
85 Ratings
  • 5 star values: 51
  • 4 star values: 22
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 4
Rating: 5 stars
01/18/2009
I have made this twice now - second time with some changes that were recommened in previous reviews. (1) Re: the flour. Just lightly dust chicken in flour seasoned w/ salt & pepper. No specific amt - just what it takes to dust chicken. Fry in some butter & olive oil and put aside. Then gently fry the mushrooms and garlic- adding a tad more olive oil and butter and yes I added about 7 chopped garlic cloves. This mixture can be put in the frig until your ready to make the gravy! (2) Re: the gravy - the receipe uses waaaaaaaay to much flour - which is why others had to add more beef stock and Marsala. You only need 2T. flour to each 1 cup liquid - so base your broth & wine accordingly (more gravy requires more flour and liquid). AND 2T flour requires 2T of fat (butter/oil combo). Once the flour has been blended into the fat over low heat stir until smooth and bubby - add liquid salt and pepper to taste stirring constantly. I did NOT use any browning liquid. Add chicken/mushrooms/ garlic cover and put in 350 oven for 25 minutes! Your company can be eating their salad during this time. Delicious!!!!! Need more spices - just add what you like. I took the suggestion of adding basil. 3: Some also said the entree was bland - I took the suggestion of soaking the thin spaghetti noodles in the spice/oil/water combo prior to boiling - FANTASTIC! The nice thing with this dish is that most can be made ahead - as the restaurants do! This is a keeper for me since we do a lot o Read More
(155)
Rating: 5 stars
01/18/2009
I have made this twice now - second time with some changes that were recommened in previous reviews. (1) Re: the flour. Just lightly dust chicken in flour seasoned w/ salt & pepper. No specific amt - just what it takes to dust chicken. Fry in some butter & olive oil and put aside. Then gently fry the mushrooms and garlic- adding a tad more olive oil and butter and yes I added about 7 chopped garlic cloves. This mixture can be put in the frig until your ready to make the gravy! (2) Re: the gravy - the receipe uses waaaaaaaay to much flour - which is why others had to add more beef stock and Marsala. You only need 2T. flour to each 1 cup liquid - so base your broth & wine accordingly (more gravy requires more flour and liquid). AND 2T flour requires 2T of fat (butter/oil combo). Once the flour has been blended into the fat over low heat stir until smooth and bubby - add liquid salt and pepper to taste stirring constantly. I did NOT use any browning liquid. Add chicken/mushrooms/ garlic cover and put in 350 oven for 25 minutes! Your company can be eating their salad during this time. Delicious!!!!! Need more spices - just add what you like. I took the suggestion of adding basil. 3: Some also said the entree was bland - I took the suggestion of soaking the thin spaghetti noodles in the spice/oil/water combo prior to boiling - FANTASTIC! The nice thing with this dish is that most can be made ahead - as the restaurants do! This is a keeper for me since we do a lot o Read More
(155)
Rating: 4 stars
07/21/2007
I loved this recipe but after reading all the reviews I "tweaked" it a little. I used 6 garlic cloves and 2/3 cup marsala wine. I know that sounds like a lot but we like garlic and it made it absolutely wonderful. Read More
(64)
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Rating: 4 stars
09/08/2011
I made a number of changes most significantly with the cooking method and ultimately was left with just a fabulous superior dish 5-star quality being an understatement. I did not use chicken only because I had pork tenderloin to cook tonight. This recipe is suitable for either and whether you use chicken or pork tenderloin both are lean tender meats that require brief cooking. I saw no need then to bake this and I didn t. I sautéed the sliced Portobello mushrooms in olive oil. I removed them from the pan added a little more olive oil and butter and BRIEFLY cooked the flour/salt/pepper dredged meat a few minutes on each side. (I cut the pork tenderloin into medallions) I removed the meat from the pan and kept it warm while I made the sauce: I again added a little more olive oil and butter to the pan and BRIEFLY cooked the garlic before deglazing the pan with the marsala then added a slurry made with a SMALL amount of flour and beef broth. Browning sauce was not necessary (see my posted photo). I served this over spaghettini with garlic butter and olive oil. The meat was moist and tender the sauce rich and flavorful the Portobello mushrooms the perfect complement to both just a beautiful dish. I rate this 4 stars rather than 5 because in my opinion the large amount of flour called for is not only unnecessary but excessive olive oil is more appropriate for this dish than vegetable oil browning sauce is not necessary nor is the baking step. Read More
(45)
Rating: 4 stars
12/26/2005
This was good. I have made another Chicken Marsala recipe that I do like just a little bit better. I think I will stick to that one. I do appreciate the post...thanks. Read More
(34)
Rating: 5 stars
08/21/2008
AMAZING! I omitted the browning sauce and I browned garlic cloves with the mushrooms (like 7-10 cloves). I also use cooking marsala wine...and anyway it's simply FABULOUS I'm addicted to Macaroni Grill's Chicken Marsala and this is the ONLY recipe I've found that even comes close. I also substituted White mushrooms instead of portobello ones and didn't even notice any flavor difference! Read More
(24)
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Rating: 4 stars
05/06/2009
I made this just as listed except I did not have any browning liquid so I used a dash of Worcestershire sauce. The chicken tasted like it came from a restaurant. Very good. Read More
(20)
Rating: 3 stars
09/12/2005
It looked fantastic and the sauce had a nice consistency but it was a little on the bland side. I would make again but add more marsala wine and other spices. Read More
(19)
Rating: 5 stars
09/03/2005
I "LOVED" this recipe. It was easy to make and was a huge hit at my party. The only confusing part was the flour so what I did was use half for the sauce and half for the chicken. Read More
(15)
Rating: 5 stars
08/29/2004
A little time consuming but well worth it! Tastes fabulous!! We doubled the sauces and tossed the extra with fettuccini -it was great! Read More
(13)