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Rosemary Portobello Chicken



ROSEMARY PORTOBELLO CHICKEN
Johnny's Italian Steakhouse Recipe

2 ounces olive oil
5 ounces dredged chicken breasts
1 teaspoon fresh rosemary
2 ounces portobello mushroom
1 tablespoon diced red onion
2 ounces Marsala wine
3 ounces demi glace
1 slice Provolone cheese

In a saute pan, heat olive oil and add the chicken, portobello mushrooms, rosemary, and diced red onion.  Saute until chicken is lightly browned on both sides. Add the marsala wine to deglaze the pan. Add the demi glaze and incorporate. Melt provolone cheese over the top. Serve on a steak plate with the appropriate side and garnish with parsley served with mashed potatoes unless otherwise noted.


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