Portobello Chicken recipe

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Ingredients

1 tablespoon olive oil
3 portobello mushrooms, cut into strips
1 (750 milliliter) bottle Merlot wine
4 cooked chicken breast halves
4 slices provolone cheese

Nutrition Info

427.3 calories
carbohydrate: 9.7 g
cholesterol: 67.3 mg
fat: 15.8 g
fiber: 1.3 g
protein: 26.9 g
saturatedFat: 6.7 g
servingSize: -
sodium: 300.4 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a skillet over medium heat. Cook and stir mushrooms in hot oil until warmed, 2 to 3 minutes. Pour wine over the mushrooms, bring to a simmer, and cook until the wine becomes thick and the mushrooms tender, about 35 minutes.

  2. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

  3. Place chicken breasts on a baking sheet and cover with cheese.

  4. Bake in the preheated oven until cheese is melted, 5 to 10 minutes.

  5. Pour mushroom and merlot sauce over the chicken and serve.

Recipe Yield

4 servings

Recipe Note

A quick and easy but delicious dinner entree perfect for surprise guests. I serve with wild rice and use the leftover sauce in the rice. Do not use too much seasoning on the chicken, otherwise the dish turns out too salty.

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