Best Ever Chicken Marsala Food

MOMOSITA'S BEST EVER CHICKEN MARSALA

Steps:

• Pound breasts thin between saran wrap using a meat mallet (or hammer.).
• In a shallow bowl or plate combine the flour and spices.
• Dredge the chicken breasts, shaking to remove any excess.
• Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side.
• Transfer to a plate and set aside.
• Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid.
• Add the Marsala wine and cream sherry and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
• While the wine reduces, mix the half and half and corn starch to make a slurry.
• When the wine has reduced by half, lower the heat to medium, add the chicken stock and slurry, and return the chicken breasts to the pan.
• Cook until the breasts are cooked through and the sauce has thickened (about 5 minutes).
• Add salt and pepper to taste.

CHICKEN MARSALA

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!).

CHICKEN MARSALA

Steps:

• In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
• In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

CHICKEN MARSALA

Steps:

• Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
• Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once - do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
• Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

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.

BEST EVER CHICKEN MARSALA

Steps:

• Mix flour and seasoning into a bowl and set aside. Beat egg with 2 tbsp water and set aside.
• Slice thicker chicken pieces in half or use chicken cutlets. Lay 3 chicken slices (or cutlets) on a long piece of saran wrap. Top them with another piece of saran wrap and cover completely. Lay the covered chicken on a cutting board and tenderize with a kitchen mallet or hammer.
• Heat pan to medium-high heat and add 1.5 tbsp olive oil or butter, swirling the pan to coat completely.
• Dip chicken in egg mixture, then coat in flour mixture. Cook chicken in 2 batches, doing only 3 pieces the first time. Brown for approximately 2-3 minutes on each side, or until golden brown, then remove to a paper towel-lined plate.
• Add remaining olive oil or butter to the pan and repeat step 4.
• When chicken is done, add mushrooms to the same pan with 1/4 cup water. Cook for 2-3 minutes or until mushrooms begin to soften.
• Add marsala wine, 1/2 tsp salt, and honey to mushrooms. Bring to a boil.
• Gently place chicken back into marsala wine mixture, making sure to coat all pieces with the sauce. Bring back to a boil, then reduce to a simmer.
• Cook, uncovered for approximately 30 minutes or until the sauce begins to thicken.
• Serve warm with your seasonal veggies of choice and enjoy!

THE BEST CHICKEN MARSALA

Steps:

• Dredge chicken tenderloins, flattened a little with your hand before dredging, in breadcrumbs and saute in 2 tablespoons olive oil (just enough olive oil to cover bottom of the skillet) in a large skillet over medium low heat until lightly browned and beginning to cook on edges, then turn and brown other side. Then turn off heat and leave in the skillet until other ingredients are done.
• Put 1 tablespoon olive oil in another large skillet and saute onions until carmelized, approximately 5 minutes. Remove from skillet.
• Add mushrooms to skillet and salt and pepper them to taste. Cook until tender.
• Add garlic to mushrooms and saute about 1 minute. Remove from skillet and put over chicken which should be done before now.
• Deglaze pan with a little water or wine to get all the juices.
• Add onions, mushrooms, marsala to chicken pan and desired amount of broth. I covered it about half way. I didn't measure. Bring to a boil and reduce to simmer. Simmer for a couple of minutes to blend your flavors. Adjust seasonings, adding more salt and pepper if desired and more wine if desired. Simmer for another couple of minutes if you add wine.
• Stir in cream before serving.
• Serve over noodles or potatoes.