About this recipe:A savoury chicken dish made with Portobello mushrooms, garlic, beef stock and Marsala wine. You can use regular mushrooms or smaller portobellini mushrooms, if desired. Serve with rice, mashed potatoes or polenta.
175g butter, divided
2 tablespoons vegetable oil, divided
4 portobello mushroom caps, sliced
1 clove garlic, chopped
100g plain flour, divided
400ml beef stock
125ml dry Marsala wine
sea salt and ground black pepper to taste
1 tablespoon browning sauce
6 chicken breast fillets - pounded to 2cm thickness
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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat oven to 180 C / Gas 4.
Melt 110g of the butter and heat 1 tablespoon vegetable oil in a frying pan over medium heat. Cook and stir the mushroom slices in the frying pan 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 1/2 the flour. Increase heat to high, and pour in the beef stock and Marsala wine. Season with sea salt and pepper, and whisk in the browning sauce. Bring to the boil, and reduce heat to low. Mix in the mushrooms, reserving remaining butter and oil in the frying pan. 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 frying pan used to cook the mushrooms. Cook the chicken 2 minutes per side, until browned. Arrange the chicken in the bottom of a 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.