o 3/4 cup butter, divided
o 2 tablespoons vegetable oil, divided
o 4 portobello (or a couple handfuls o f baby bellas) mushroom caps, sliced
o 1 clove garlic, chopped
o 3/4 cup all-purpose flour, divided
o 1 (14.5 ounce) can beef (chicken or vegetable)broth -->I use Chicken
o 1/2 cup dry Marsala wine -->you can buy this at any grocery store
o kosher salt and ground black pepper to taste--> I use regular salt
o 6 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness ---> or chicken tenders
1. Preheat oven to 350 degrees F
2. Melt 1/2 cup butter and heat 1 tablespoon vegetable oil in a skillet over medium heat. Cook and stir the mushroom slices in the skillet 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 the flour. Increase heat to high, and pour in the beef broth and Marsala wine. Season with kosher salt and pepper. Bring to a boil, and reduce heat to low. Mix in the mushrooms, reserving remaining butter and oil in the skillet. 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 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.
5. Cover baking dish, and bake 25 minutes in the preheated oven, or until chicken juices run clear.
I just cook the chicken through and finish it all in the skillet. The oven is just one more step. Sometimes I serve this over mashed potatoes or pasta. Either way it's good!
* I use Baby Bella’s instead because I buy them in bulk and always have them in the fridge.