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, classic chicken dish -- lightly coated chicken breasts braised with Marsala wine and mushrooms. Easy and ideal for both a quick weeknight entree AND serving to company.
Provided by Anonymous
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 447.7 calories, Carbohydrate 13.3 g, Cholesterol 99 mg, Fat 26.6 g, Fiber 0.5 g, Protein 28.8 g, SaturatedFat 9.6 g, Sodium 543 mg, Sugar 2.8 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
CHICKEN MARSALA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- Season the chicken tenders with salt and pepper, then dredge in the flour, shaking off excess. Heat a 12- to 14-inch nonstick pan over medium-high heat. Add the olive oil and brown each side of the chicken until golden brown, 2 minutes a side (you want to actually undercook the chicken a bit; it will finish in the pan later). Transfer the chicken to a plate.
- To the same pan, add the cremini mushrooms, butter, dried porcini and shallots and cook until deeply caramelized, about 15 minutes.
- Meanwhile, in a small bowl, whisk the gelatin and 1/4 cup of the broth together and let sit to bloom.
- Add the garlic to the pan and cook for another 20 seconds. Deglaze with the Marsala, scraping up any bits. Whisk in the remaining broth and the gelatin mixture and bring to a simmer. Simmer until slightly thickened, about 5 minutes. Season with salt and pepper.
- Nestle the browned chicken in the pan and gently simmer for 3 minutes. Top with the fresh parsley and lemon juice. Serve with warm crusty Italian bread.
CATHY'S QUICK CHICKEN MARSALA
This recipe was featured in a magazine ad for margerine. I use butter instead, and fresh mushrooms instead of canned. It's one of our favorite meals, and so quick!
Provided by cathyfood
Categories < 30 Mins
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour with salt and pepper in a shallow dish. Dredge chicken cutlets in seasoned flour. Cutlets should be approximately 4 ounces each.
- Cook in 2 TB. melted butter, and a little olive oil if needed, over medium heat in large skillet until done, turning often. Set chicken aside, cover and keep warm. Make sauce.
- Melt 2 TB butter in the same skillet. Add mushrooms and onion, cook until tender, about 3 minutes.
- Sprinkle 1 TB of the seasoned flour over mushroom mixture, stir and cook 1 minute.
- Add wine, cook and stir 1 minute.
- Add broth and thyme. Bring to a boil, stir 2 minutes, until sauce is thickened.
- Pour over chicken and serve.
Nutrition Facts : Calories 244.9, Fat 12.2, SaturatedFat 7.5, Cholesterol 30.5, Sodium 442.8, Carbohydrate 12.9, Fiber 1.3, Sugar 3.1, Protein 4.6
QUICK CHICKEN QUESADILLAS
With a few simple shortcut ingredients, you can have warm and cheesy homemade quesadillas on the dinner table in less than half an hour. If you need to master the basic steps of how to make chicken quesadilla, this is the place to start.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Cut chicken into bite-size pieces. In small bowl, mix chicken and salsa.
- Spray 1 side of 1 tortilla with cooking spray; place sprayed side down on work surface. Layer with one-fourth of the chicken mixture and 1/2 cup of the cheese. Top with another tortilla; spray top of tortilla with cooking spray.
- Cook in 10-inch nonstick skillet over medium heat 4 to 6 minutes, carefully turning after 2 minutes, until golden brown. Repeat with remaining tortillas, chicken mixture and cheese. To serve, cut quesadillas into wedges. Serve with sour cream and, if desired, additional salsa.
Nutrition Facts : Calories 580, Carbohydrate 45 g, Cholesterol 85 mg, Fat 3, Fiber 0 g, Protein 29 g, SaturatedFat 16 g, ServingSize 1 Quesadilla, Sodium 1360 mg, Sugar 3 g, TransFat 2 1/2 g
QUICK CHICKAN MARSALA
One of the best things to ever happen to a chicken breast. Definitely dinner party worthy. Recipe serves two and is great served over pasta or noodles.
Provided by sugarpea
Categories Chicken
Time 15m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a shallow dish, mix flour, salt and pepper; set aside; heat a skillet over medium-high heat until very hot; butterfly each chicken breast; dredge lightly in flour and set aside.
- Add oil to skillet and when hot, saute chicken until lightly browned and cooked through, about 3 minutes on each side; set aside and keep warm.
- Add butter to the skillet and saute mushrooms 5-7 minutes, until golden and all released liquid has evaporated.
- Carefully add wine to skillet and stir, scraping browned bits up; add garlic, lemon juice, butter and 2 tsp parsley; cook until reduced and slightly thickened, about 2 minutes; adjust seasoning and pour over chicken; sprinkle with remaining parsley and serve immediately.
Nutrition Facts : Calories 607.4, Fat 31.6, SaturatedFat 13.2, Cholesterol 136.5, Sodium 1341.2, Carbohydrate 24.4, Fiber 1.5, Sugar 2.8, Protein 35.1
ROASTED CHICKEN MARSALA
This recipe cooks in the oven rather than sauteeing. Basically just pop it in and let the oven do the work.
Provided by Jtrillich
Categories One Dish Meal
Time 1h10m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425.
- Place chicken in roasting pan and sprinkle with 1/2 tsp salt and 1/2 tsp Italian seasoning.
- In a separate bowl toss mushrooms, red peppers and onion with remaining salt and Italian Seasoning.
- Arrange vegetables around chicken in roasting pan.
- Pour Marsala wine into the pan.
- Roast chicken approximately 50 minutes until no longer pink inside.
- Remove chicken and vegetables from pan.
- In a bowl mix flour with 1/4 cup of water.
- Place pan juices into pot and cook over medium high heat.
- Whisk in flour mixture and cook until thickened.
- Pour over chicken and serve.
More about "cathys quick chicken marsala food"
WE TESTED 4 FAMOUS CHICKEN MARSALA RECIPES AND FOUND …
From thekitchn.com
Estimated Reading Time 7 mins
- 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.
- The Very Best Chicken Marsala: David Lebovitz’s Chicken Marsala. Overall rating: 10/10. Get the recipe: Chicken Marsala. Read more: David Lebovitz’s Chicken Marsala Totally Nails the Sauce.
CHICKEN MARSALA RECIPE - BBC FOOD
From bbc.co.uk
CHICKEN MARSALA RECIPE (ONE PAN) - OLIVIA'S CUISINE
From oliviascuisine.com
BEST CHICKEN MARSALA (RESTAURANT QUALITY & EASY)
From dinnerthendessert.com
KATHY’S LITTLE KITCHEN - 48 PHOTOS & 156 …
From yelp.com
QUICK EASY CHICKEN MARSALA RECIPE - I …
From iwashyoudry.com
CHICKEN MARSALA RECIPE (VIDEO)
From natashaskitchen.com
THE BEST CHICKEN MARSALA - FOODIECRUSH.COM
From foodiecrush.com
EASY CHICKEN MARSALA RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
SKINNY EASY CHICKEN MARSALA SKILLET - THE GIRL ON …
From thegirlonbloor.com
CATHY’S KITCHEN - 196 PHOTOS & 225 REVIEWS - YELP
From yelp.com
110 Yelp reviewsLocation 250 S Florissant Rd Ferguson, MO 63135
BAKED HONEY MUSTARD CHICKEN THIGHS - NATASHASKITCHEN.COM
From natashaskitchen.com
CHICKEN MARSALA RECIPE - YOUTUBE
From youtube.com
HOW TO MAKE ITALIAN CHICKEN MARSALA | QUICK & EASY DINNER IDEAS ...
From youtube.com
CATHY'S CHICKEN MARSALA - BIGOVEN.COM
From bigoven.com
CHICKEN MARSALA {WITH CREAMY MARSALA SAUCE} - COOKING CLASSY
From cookingclassy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love