BAKED CHICKEN MARSALA
This is less a version of the traditional 'chicken marsala,' than a chicken casserole with Marsala wine in it. Serve with mashed potatoes or wide egg noodles.
Provided by audrey
Categories Main Dish Recipes Chicken Chicken Marsala Recipes
Time 1h50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a large baking dish with cooking spray.
- Melt butter in a skillet over medium heat. Cook and stir mushrooms and onion in butter until the onion is translucent, about 5 minutes.
- Stir cream of mushroom soup, chicken broth, and Marsala wine together in a large bowl. Stir mushroom mixture into soup mixture.
- Spread chicken pieces into prepared baking dish; season with salt and pepper. Pour soup mixture over the chicken and cover the dish with aluminum foil.
- Bake in preheated oven until the chicken is no longer pink at the bone and the juices run clear, about 90 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 532.7 calories, Carbohydrate 19 g, Cholesterol 151.2 mg, Fat 22.4 g, Fiber 1.1 g, Protein 51 g, SaturatedFat 8.5 g, Sodium 1720.8 mg, Sugar 6.8 g
CHICKEN MARSALA
Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce.
Provided by Jennifer Segal
Categories Dinner
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.
- Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won't get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
- Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and ¼ teaspoon of salt; cook for 1 to 2 minutes more. Add the broth, Marsala, heavy cream, thyme, ¼ teaspoon salt, and ⅛ teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you're going for a thin cream sauce; it won't start to thicken until the very end of the cooking time). Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, if using, and serve.
- Note: If your chicken breasts are large (like the ones in the photos that are about ¾ lb. each), it's best to first cut them horizontally to form four flat fillets, then pound them to an even ¼-inch thickness. If you pound large chicken breasts without first halving them, they'll be huge. Of course, you could also pound them thin first and then cut them in half vertically; the only drawback is that they'll lose their natural shape (which, admittedly, is not a big deal!).
Nutrition Facts : Calories 537, Fat 32 g, Carbohydrate 12 g, Protein 43 g, SaturatedFat 16 g, Sugar 4 g, Fiber 1 g, Sodium 877 mg, Cholesterol 203 mg
THE BEST CHICKEN MARSALA
This classic Italian-American dish is a nostalgic reminder of large family dinners of a bygone era. It's the ultimate crowd pleaser. The flavors from the marsala and cremini mushrooms bring a sweet earthiness to the sauce that really elevates simple seared chicken breasts.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
- Cut the chicken breasts in half lengthwise, making 6 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken pieces. Liberally sprinkle the chicken with salt and pepper.
- Mix the flour with 1 1/2 teaspoons salt and a generous amount of pepper in a shallow bowl or plate. Dredge the cutlets in the seasoned flour, shaking off any excess. Heat 3 tablespoons of the oil in a large skillet over medium-high heat until very hot, about 1 minute. Sear 3 cutlets until golden brown, about 2 minutes per side. Transfer the cutlets to a plate. Add the remaining 1 tablespoon of oil to the pan and sear the remaining 3 cutlets until golden brown, about 2 minutes per side. It's ok if the chicken is not completely cooked through; it will finish cooking in the sauce.
- Add the mushrooms and 1/2 teaspoon salt to the same pan and cook, stirring and scraping up any browned bits, until the mushrooms are slightly softened and just beginning to release some liquid, 3 to 4 minutes. (The mushrooms will soak up the oil quickly and dry up the pan; that's ok, more liquid will release as they cook longer.) Add the shallots and cook, stirring and scraping up any browned bits, until starting to soften, 3 to 4 minutes.
- Remove the pan from the heat. Pour in the wine and 1/2 cup water. Return the pan to high heat and bring to a boil. Reduce the heat to medium and simmer until the liquid reduces by a third and starts to thicken, 6 to 7 minutes. Whisk in the butter and continue whisking until it is melted and the sauce has thickened, 1 to 2 minutes.
- Add the cutlets and any accumulated juices to the pan and cook, flipping halfway through, until the chicken is cooked through and the sauce has thickened, about 2 minutes.
- Remove the chicken to a platter and stir the parsley into the sauce. Pour the sauce over the chicken and garnish with more parsley.
CHICKEN MARSALA
A delicious dish served over fettuccini or linguini. Light enough and yummy enough, even kids enjoy this dish!
Provided by Kathie O
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pound chicken breasts until flat and thin.
- Set aside.
- Mix together the flour, salt, pepper, and oregano in a pie pan.
- Melt oil and butter in a large skillet and bring to a low boil.
- Dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes.
- Turn over chicken pieces and add mushrooms.
- Cook until lightly browned.
- Add wine and sherry.
- Cover skillet and simmer for 10 minutes, turning chicken pieces once.
CHICKEN MARSALA WITH MUSHROOMS
Steps:
- Preheat the oven to 375 degrees F. Pat the chicken pieces dry with a paper towel and sprinkle all over with salt and pepper. Set a turkey roaster pan over 2 burners on medium heat and add the canola oil. Brown the chicken, skin-side down first, 3 to 4 minutes, then turn and brown on the other side, 2 to 3 minutes longer. Remove from the pan and set aside.
- Add a little more of the oil to the pan on high heat and add the mushrooms, garlic and onions. Season with salt and cook just long enough to get some color on the mushrooms, 2 to 3 minutes. Stir in the tomato paste and thyme and cook about 1 minute longer. Place the chicken pieces back into the pan skin-side up and spread them out evenly, pushing them down into the mushrooms and onions. Add the marsala, scraping up the brown bits from the bottom of the pan, and add the chicken broth. Place the whole pan in the oven and cook until the tops of the chicken are golden brown, 30 to 35 minutes.
- Use tongs to remove the chicken from the pan and transfer onto a serving platter and keep warm. Set the roasting pan back over the burner on high heat. Bring the contents to a boil and cook the liquid until it is reduced and the flavors become concentrated, 3 to 4 minutes. Shut off the heat, add the butter cubes and stir gently to melt the butter evenly. This will thicken the marsala sauce and give it a rich flavor. Taste and season with salt and pepper. Add a squeeze of the lemon juice and fold in the parsley. Pour over the chicken and serve with Chardonnay.
CHICKEN MARSALA
Chicken Marsala is a delicious way to prepare chicken and perfect because of its "base" of using chicken stock and adding thickener, cream or sour cream just before serving after reheating the jars contents.
Provided by Canning Homemade
Categories Main Course
Time P1DT3h10m
Yield 30
Number Of Ingredients 8
Steps:
- Prepare chicken by cutting away any visible fat removed and cut into bite sized pieces. Slice mushrooms, dice the onion and mince the garlic, set aside.
- In a frying pan using a small amount of olive oil sauté chicken pieces seasoning with salt and pepper, in several batches and place in a colander placed over a bowl for excess grease to drain.
- Place 1 cup of chicken into each pint jar along with ½ cup sliced raw mushrooms. Using the same pan that you cooked the chicken add the diced onion, garlic and oregano.
- Saute until the onion is soft but not brown. Add 2 cups dry Marsala wine and boil hard for 1 minute (to evaporate the alcohol) stirring all the bits together and add 2 quarts chicken stock.
- Bring to a boil and let simmer a few minutes to let the flavors combine.
- On a dishtowel place your hot jars. Using your funnel in each jar fill with the stock mixture filling to 1" headspace. Remove air bubbles and refill to the proper headspace if necessary.
- Taking a clean paper towel wet it with vinegar and wipe the rims of the jars removing any food particles that would interfere with a good seal.
- Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
- Make sure your rack is on the bottom of the pressure canner and place the jars in bottom. Lock the lid and turn up the heat bring the canner to a boil.
- Vent steam for 10 minutes, then close the vent by adding the weighted gauge or pressure regulator (for dial gauge canner). Process for 90 minutes at 10 lbs of pressure (11 lbs for dial gauge canner). If you choose to do pints they should be processed for 75 minutes. (Adjust pressure for altitude) When complete turn off the heat and let pressure return to zero naturally.
- Wait two minutes longer and open vent. Remove canner lid. Wait 10 minutes then remove jars and place on dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning. Your food may still be boiling inside the jars. That is normal!
- When ready to serve, drain liquid into a saucepan and thicken with cornstarch or flour butter mix, add 2 tablespoons of cream or sour cream (I like it plain-as is) and add contents of jar until heated through.Ladle over Angel hair pasta or rice.
CHICKEN MARSALA BAKE
My Marsala bake is a little different from the "normal" potluck dish, so it's a nice change of pace to take to dinners. The best part: I serve it with fried polenta slices, so it's completely gluten-free and perfect for my husband, who has celiac disease. -Deborah Stevens, Goodyear, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 375°. In a small bowl, mix the first seven ingredients; rub over chicken. In a large skillet, heat oil over medium-high heat. Brown chicken in batches on both sides. Transfer chicken to a greased 13x9-in. baking dish and a greased 8-in. square baking dish., In a large skillet, heat butter over medium-high heat. Add mushrooms and shallot; cook and stir until tender. Add prosciutto and garlic; cook 2 minutes longer., Stir in broth, wine, parsley and pepper; bring to a boil. In a small bowl, mix cornstarch and cream until smooth; stir into sauce. Return to a boil; cook and stir 1-2 minutes or until thickened., Pour over chicken; sprinkle with cheese. Bake, uncovered, 15-20 minutes or until a thermometer inserted in chicken reads 165°.
Nutrition Facts : Calories 238 calories, Fat 15g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 431mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein.
EASY CHICKEN MARSALA RECIPE
Super Easy Chicken Marsala - made out of mushrooms, garlic, chicken breast and white wine. This Easy Chicken Marsala Recipe tastes amazing!
Provided by Love Keil
Categories Main Coarse
Number Of Ingredients 11
Steps:
- To make chicken marsala, using a meat pounder, pound chicken breasts under plastic food wrap until about 1/4 inch thickness. After, season pounded chicken breasts with salt and pepper on both sides.
- In a mixing bowl, combine 1/2 cup flour, salt and pepper to taste and mix well. Coat chicken breast with flour mixture, on both sides.
- Using a large skillet, preheat 2 tablespoons of avocado oil and 2 tablespoons of butter over medium/high heat. Next, add 2 chicken breasts and saute for about 4 minutes or until golden brown on each side.
- Transfer chicken to a plate and keep warm using a lid from the pot or a foil paper. Cook another 2 chicken breasts until golden color and transfer to a plate.
- Into the same skillet add 1 tablespoon of butter, 16 oz. of sliced mushrooms and 1/2 cup of chopped onion. Saute for 10 minutes, stirring few times.
- Next, add 1 clove of finely chopped garlic and saute for about 1 minute, stirring continuously. After pour in 3/4 cup of white wine and 3/4 cup of chicken broth, simmer until mixture reduce in half, scraping up browned pieces from the bottom of the skillet. Season with salt and pepper to taste, if needed.
- Now add browned chicken breasts back to the skillet, cover with sauce, cook until heated thru, about 2 minutes. Garnish with freshly chopped parsley and sprinkle of back pepper. Serve with Quick Mashed Potatoes. Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 396 kcal, Carbohydrate 19 g, Protein 30 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 95 mg, Sodium 376 mg, Fiber 2 g, Sugar 4 g
OVEN-BAKED CHICKEN MARSALA
Make and share this Oven-Baked Chicken Marsala recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Flatten chicken to 1/2 inch thickness.
- Place in a large resealable plastic bag; add salad dressing.
- Seal bag and turn to coat; refrigerate for 8 hours or overnight.
- Drain and discard marinade.
- Combine flour, Italian seasoning, garlic powder, paprika, and pepper; sprinkle over both sides of chicken.
- In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil and butter for 2 minutes on each side or until browned.
- Transfer to a 13 x 9 inch baking dish coated with cooking spray.
- Gradually add broth and wine to skillet, stirring to loosen browned bits.
- Bring to a boil; cook and stir for 2 minutes.
- Strain sauce; set aside.
- In the same skillet, cook mushrooms in remaining oil for 2 minutes; drain.
- Stir sauce into mushrooms; heat through.
- Pour over chicken; sprinkle with parsley.
- Bake, uncovered, in a preheated 350° oven for 25-30 minutes or until chicken juices run clear.
Nutrition Facts : Calories 318.9, Fat 10.3, SaturatedFat 2.7, Cholesterol 81.4, Sodium 606.3, Carbohydrate 10.3, Fiber 1.3, Sugar 5.8, Protein 28.6
CHICKEN MARSALA
A dash of Marsala wine gives this simple chicken recipe a flavour twist. Serve with sautéed potatoes.
Provided by Rick Stein
Categories Main course
Yield Serves 4
Number Of Ingredients 11
Steps:
- Put the chicken breasts between sheets of cling film and beat, using a meat mallet or rolling pin, until about 5mm thick. Season with salt and pepper on both sides.
- Put the flour on a plate and dip the chicken in it to coat lightly, shaking off any excess.
- Melt half the butter and oil in a frying pan over medium-high heat and fry the chicken for 2-3 minutes on each side until golden-brown. Set aside.
- Wipe the pan with kitchen paper. Heat the remaining butter and oil over a medium heat and gently fry the shallot and garlic for about 5 minutes until softened. Add the mushrooms and cook for 2 minutes. Add the Marsala and increase the heat to high. Cook until the liquid has reduced in volume by about half. Turn the heat back down to medium, add the stock and chicken. Cook for about 10 minutes. Serve sprinkled with parsley.
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5/5 (7)Total Time 35 minsCategory DinnerCalories 229 per serving
- Season chicken with salt and pepper on both sides and place in the bottom of the prepared baking dish. Sprinkle mushrooms on top.
- In a separate bowl or measuring cup, whisk together condensed soup, Marsala wine, garlic, thyme leaves, salt and pepper.
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From landolakes.com
4.8/5 (16)Servings 4Cuisine ItalianCalories 410 per serving
- Combine flour, salt and pepper in large resealable plastic food bag. Melt 2 tablespoons butter in pie pan or shallow bowl. Dip chicken in melted butter; place into bag. Seal bag tightly; shake to coat chicken.
- Melt 2 tablespoons butter in 12-inch skillet until sizzling; add chicken and garlic. Cook over medium-high heat, turning once, 6-8 minutes or until chicken is browned.(Reduce heat, if necessary, to prevent garlic from burning.) Add wine and mushrooms. Continue cooking 4-6 minutes or until chicken is no longer pink and sauce is slightly thickened.
THE BEST BAKED CHICKEN MARSALA · EASY FAMILY RECIPES
From easyfamilyrecipes.com
4.5/5 (10)Total Time 35 minsCategory DinnerCalories 257 per serving
- Lay the chicken breasts flat in a baking dish. In a medium bowl, mix the mushrooms, soup, marsala wine, 1/2 cup parmesan cheese, garlic powder, salt, and pepper until combined then spread the mixture over the chicken breasts. Top with remaining 1/2 cup of parmesan.
- Bake on the middle rack for 25-35 minutes or until chicken is no longer pink (165˚F internal temp) then turn oven to broil for 2-4 minutes to brown the top and remove from oven.
WE TESTED 4 FAMOUS CHICKEN MARSALA RECIPES AND FOUND …
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- The Most Disappointing Chicken Marsala: Olive Garden’s Chicken Marsala. Overall rating: 5/10. Get the recipe: Olive Garden’s Chicken Marsala. Read more: We Tried Olive Garden’s Popular Chicken Marsala Recipe and Did Not Expect These Results.
- The Fast and Fancy Upgrade: Curtis Stone’s Chicken Marsala. Overall rating: 7/10. Get the recipe: Curtis Stone’s Chicken Marsala. Read more: The Crucial Tip I Learned From Making Curtis Stone’s Chicken Marsala.
- The Unconventional Spin on a Classic: Emeril’s Chicken Marsala. Overall rating: 8/10. Get the recipe: Chicken Marsala. Read more: Emeril’s Chicken Marsala Has a Tiny Problem We Didn’t Expect.
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5/5 (18)Category Entree, Entree With Side DishCuisine Italian-AmericanCalories 310 per serving
- In a large bowl, mix together the breadcrumbs, milk, and one tablespoon marsala wine. Allow this mixture to soak for 5 minutes.
- Use a cookie scoop or tablespoon to portion the meatballs. Roll the mixture into balls and place on a lightly oiled baking sheet.*Plastic gloves will make the job easier. If you don't have gloves try wetting your hands.
CHICKEN MARSALA | DINNER | THE BEST BLOG RECIPES
From thebestblogrecipes.com
5/5 (5)Total Time 45 minsCategory Dinner, Main CourseCalories 694 per serving
- In a large sealable food storage bag shake together flour, salt, and pepper. Place chicken filets, one at a time, into bag and shake well to fully coat.
- Cook chicken until internal temperature of 165 degrees F is reached. Remove chicken from pan and set aside for now.
- In the same pan with leftover butter and oil, add in sliced mushrooms, shallots, and garlic. Cook over medium high heat until mushrooms are browned and soft, about 2 to 3 minutes.
CHICKEN MARSALA RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (57)Calories 585 per serving
- Place 3 tablespoons butter in a small glass measuring cup. Microwave butter at MEDIUM-HIGH 45 seconds or until melted. Let stand 1 minute. Skim foam from surface, and discard. (Mixture will appear separated.) Pour melted butter through a fine sieve over a small bowl, and discard the milk solids. Set the clarified butter aside.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat; add mushrooms, shallots, and garlic. Cook 3 minutes or until moisture evaporates; remove mushroom mixture from pan. Set aside.
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to a 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place flour in a shallow dish; dredge chicken breast halves in flour.
- Add clarified butter to pan, and place over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan. Return mushroom mixture to pan; add broth and Marsala, scraping pan to loosen browned bits. Bring mixture to a boil, reduce heat, and simmer 5 minutes or until reduced to 1 cup. Stir in peas; cook 1 minute. Add 1 tablespoon butter, half-and-half, 1/8 teaspoon salt, and 1/8 teaspoon pepper, stirring until butter melts. Return chicken to pan; cook until thoroughly heated. Serve chicken and sauce over pasta.
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From orsararecipes.net
4.7/5 (15)Category Main CourseCuisine ItalianTotal Time 50 mins
- Begin by sauteing the shallots and diced garlic in olive oil in a frying pan for about a minute over a medium flame. Next, mix in the mushrooms, salt and black pepper. Continuously mix for about three minutes to cook evenly. Set aside and start cooking the chicken in a separate pan.
- In a deep frying pan, add about two ounces of olive oil, the halved garlic clove, and the butter over a medium/low flame. Working with one chicken breast at a time, pat each side of the chicken over the seasoned flour until fully coated and then place into the frying pan. Fry for about four minutes or until golden brown.
- Once the chicken breast are golden brown, flip over to the other side and fry for another two minutes. At this point, lower the flame and very slowly pour in the Marsala. Cook for about another two minutes over a medium flame to let the chicken absorb the Marsala flavor while allowing the alcohol to evaporate.
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Reviews 20Servings 4Cuisine AmericanCategory Main Course
- In a small bowl, mix together the flour, Italian seasonings, salt and pepper. Coat each of the chicken breasts in the flour mixture. Place into baking dish.
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- In a large nonstick skillet, heat the olive oil over medium-high heat. Season chicken breasts on both sides with salt and black pepper. Add to the hot oil and cook, turning once, until golden brown on both sides.
- Remove the chicken from the skillet and transfer to a slow cooker. Add the garlic, wine, chicken broth, and mushrooms. Stir well. Close the pot and cook on low-heat setting for 5 hours.
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From foodandwine.com
Servings 4Total Time 30 minsCategory Chicken
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the mushrooms and cook until they are golden brown on the edges. Remove the mushrooms from the skillet and set them aside.
- Mix the salt and the pepper with the flour. Dredge the chicken breast in the flour, shaking off any excess flour.
- Add the olive oil to the skillet. When hot, but not smoking add the dredged chicken breasts and cook until it is golden brown on both sides. Remove the cutlets from the skillet and set them aside.
- Add the chopped shallots to the skillet and cook them until they are transparent, about 30 seconds.
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- Mix the marsala wine, soy sauce and sesame oil together and pour over the chicken wings, tossing to coat. Marinate for 6-12 hours, the longer you marinate the chicken wings the stronger the flavor will be.
- Remove the wings from the marinade and discard the marinade. Dry the wings off with paper towels then generously season the chicken wings with salt, pepper and garlic powder and then place on a baking sheet sprayed with cooking spray.
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