Cooking like a chef just became easier with this chicken and Portobello Marsala. You’ll want to make this dish a regular dinner at home. It’s not about prepping and cooking for hours, it is simply about using the right ingredients. Even so, most of these foods are already in your kitchen; so don’t be afraid and let’s start cooking!
Make This Chicken And Portobello Marsala For A Gourmet Dinner Any Day
What makes this recipe so great?
The star of the show is the chicken, but the flavor is all about the rest of the ingredients. Let’s start with this ingredient, as it is a key part, but you can use other meat too. Some good ideas include turkey breast, ground turkey, chopped beef, tilapia, or even tuna.
As for the Portobello mushrooms, not only are these very healthy and great for your body, but they also add tons of flavor. You can change them, though, for any other mushrooms, or even use things like green beans, zucchini, potatoes, or chickpeas.
When it comes to the sun-dried tomatoes, they are full of antioxidants, and protect your heart and brain, while making your bones stronger. However, feel free to replace them with cherry tomatoes, canned tomatoes, tomato paste, or tomato sauce. If you don’t like tomatoes at all, then use foods like red bell peppers or red onions.
Finally, the spinach is what adds crunch and green to this dish, but it is also a great source of vitamin K. You can change it for other greens, such as bok choy, mustard greens, or even asparagus.
To finish, the Marsala wine makes the dish what it is, but if you can’t find any, there are some solutions. We suggest you try dry sherry, port wine, or even a bit of red cooking wine with a dash of honey or brown sugar.
What are you waiting for? Put on your chef’s hat and make your family feel like they are dining at a gourmet restaurant.
Discover another chicken and mushroom recipe here: Chicken with Mushroom Sauce for Dinner This Week [Recipe]
Chicken and Portobello Marsala
4 boneless, skinless chicken breast halves
1/4 cup (32 g) all-purpose flour
1 tbsp dried oregano
2 tbsp olive oil
3/4 cup (96 g) butter
3 cups (384 g) sliced portobello mushrooms
3/4 cup (96 g) sun-dried tomatoes
1/2 cup (64 g) packed fresh spinach
1 cup (240 ml) Marsala wine
salt and pepper to taste
- Prepare your chicken by pounding it to a 1/4 in (6 mm) thickness. Coat each piece with oregano, flour, pepper, and salt.
- Heat in olive oil and fry your chicken pieces, flip them appropriately until completely done. Place the chicken aside.
- In the same pan, stir in tomatoes, and mushrooms in butter for a few mins and add the wine.
- Let the mixture cook for 12 min. Stir every 3 to 4 min.
- Add the spinach and let everything cook for 4 more min.
- Serve warm. Enjoy!