Chicken Breasts with Portobello Mushrooms in White Wine

Portobello Mushrooms | The Paleo Diet

We love to create new ways to prepare chicken, one of the more versatile meats enjoyed by Paleo Dieters. Chicken breasts with portobello mushrooms in white wine has recently become a favorite for its ease of preparation and the incredible flavor that comes from the infusion of just a few simple ingredients.


Serves 3-4

  • 4 free range organic chicken breast fillets, rinsed thoroughly
  • 2 cups organic, portobello mushrooms, rinsed and sliced
  • 1 cup organic marsala wine (don’t use cooking wine as it contains added salt)
  • 4 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 2 sprigs fresh rosemary, removed from stems
  • 1 small sweet onion, thinly sliced
  • 1 clove garlic
  • Freshly cracked pepper to taste


1. Preheat oven to 375°

2. Place chicken breasts in baking dish and cover with mushrooms.

3. In a mixing bowl, combine wine, 3 tbsp extra virgin oil, red wine vinegar, and rosemary.

4. Saute onion and garlic with 1 tbsp extra olive oil in shallow pan until onions are tender.

5. Spread onions and garlic over chicken and mushrooms.

6. Pour liquid mixture over chicken making sure all pieces are well coated.

7. Bake for 45 minutes or until chicken is cooked.

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3 Comments on "Chicken Breasts with Portobello Mushrooms in White Wine"

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  1. Rachek says:

    Can I use other herbs ? Dry herbs ? Can I substitute semi dry red wine for the Marsala ? Thanks

  2. Kathy Cuccaro says:

    Do you cover the dish to bake or leave uncovered???

    • Ed says:

      I covered it so it would retain the essence of the wine. Came out great! Only about 30 minutes for the chicken to cook and it was perfect.

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