Portobello mushroom and chicken Marsala

    1 hour

    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.

    53 people made this

    Serves: 6 

    • 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

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4.
    2. 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.
    3. 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.
    4. 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.
    5. Cover baking dish, and bake 25 minutes in the preheated oven, or until chicken juices run clear.

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    Reviews in English (69)


    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  -  18 Jan 2009  (Review from Allrecipes US | Canada)


    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.  -  21 Jul 2007  (Review from Allrecipes US | Canada)


    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.  -  08 Sep 2011  (Review from Allrecipes US | Canada)