Chicken Portobello 🐓

Italian
Written By Hannah Coward

INGREDIENTS

2 large chicken breasts, filleted 🐓
(to about ½” thick)
1 tsp garlic powder
½ tsp onion powder
½ tsp salt
½ tsp fresh cracked pepper
¼ cup flour
¼ cup vegetable oil, for frying

2 tbsp butter
4 portobello caps 🍄
½ cup marsala 🍷
4 thick slices of mozzarella 🧀

DIRECTIONS

  • Season both sides of the chicken breasts with the garlic powder, onion powder, and salt.

  • Combine pepper with flour, mix well

  • Heat vegetable oil on medium high

  • Coast seasoned chicken breasts in the peppered flour and fry till golden; drain on wire rack

  • Wipe out pan and heat butter on medium high

  • Caramelize portobello caps on both sides, then pour marsala into pan

  • Flip portobellos again and reduce marsala until fully absorbed.

  • Place fried chicken on baking sheet. Top each with a portobello cap and cover caps with mozzarella.

  • Broil until cheese bubbles and toasts

  • Serve with pasta 🍝

Hannah Coward
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