Thursday, June 7, 2012

Chicken Marsala With Portobello Mushrooms Recipe


You can cook this sumptuous restaurant dish easily at your home. This is easy to cook and will be served at your table within an hour. Go through the delicious recipe below.
equally divided butter - 3/4 cup
Equally divided vegetable oil, - 2 tablespoons
Four sliced Portobello mushroom caps
1 clove chopped garlic
Equally divided all-purpose flour - ¾ cup
beef broth - 1 (14.5 ounce) can
dry Marsala wine - 1/2 cup
a pinch of kosher salt
A pinch of ground black pepper
browning sauce - 1 tablespoon
6 chicken (skinless, boneless) breast halves - minced into 1/2 inch thick pieces
Preheat oven at 350 degrees F or 175 degrees C.
Melt half cup of butter and heat up one tablespoon of vegetable oil in a large skillet on medium flame. Stir and cook the sliced mushroom pieces in the large skillet until soft. Take away from heat, put cover to maintain the warmth, and set it aside.
Heat up the left over oil, melt the left over butter, and heat a frying pan on medium-high flame. Stir and cook the garlic to make it soft, and then slowly mix the flour. Make it high and add the Marsala wine and beef broth. Season with pepper and kosher salt. Then add and stir the browning sauce. Let it boil, and decrease the flame to low. Mix the mushrooms in the remaining oil and butter in that large skillet. Put a cover to the saucepan, take away from heat.
Season the chicken with pepper and salt, and cover it with rest of the flour. On medium heat, put the oil and butter in the large skillet used for the mushrooms. Take the chicken and cook it for 2 minutes each side until it browned. Place the cooked chicken at the bottom of a baking dish (9×13 inch), and spread mushroom and sauce mixture.
Cover up the baking dish, and in the preheated oven bake it for about 25 minutes.
Serve it hot with cooked pasta and wine.
If you would like to get more information on similar recipes, please visit our site at Chicken Marsala Recipes

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