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
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 AND MUSHROOMS
Served over a tangle of linguine or with side of roast potatoes, this classic Italian-American dish made with chicken breasts, mushrooms and Marsala wine is comfort home cooking at its absolute best. Good news: It's also weeknight easy. First, pound boneless chicken breasts (you can use boneless thighs, too, but they might need a little more cooking time) with a mallet or a rolling pin until they're about 1/4-inch thick. Season them generously with salt and pepper, dredge in flour and fry in a little olive oil until they're golden brown. Make a quick sauce of mushrooms, shallots and Marsala and pour it over the chicken. Garnish with a little chopped parsley or chervil for color. That's good eating.
Provided by Molly O'Neill
Categories dinner, weekday, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of the oil in a medium-size skillet set over high heat. Sprinkle the chicken pieces with salt and pepper to taste and dredge in flour. Place 2 of the chicken pieces in the pan and cook until nicely browned, about 2 minutes per side. Add another tablespoon of oil and the remaining chicken pieces. As chicken is cooked, set aside on a plate and loosely tent with foil to keep it warm.
- Heat the remaining tablespoon of oil in the skillet, add the mushrooms and shallot and cook until the mushrooms are tender and beginning to brown. Add the Marsala wine and cook until reduced by half. Stir in the veal glaze or stock and heat for 1 minute.
- Remove from heat and swirl in the butter until melted. Transfer the chicken to a serving platter and pour the sauce from the skillet over the chicken. Garnish with chervil or parsley and serve.
Nutrition Facts : @context http, Calories 443, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 18 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 4 grams, Sodium 705 milligrams, Sugar 3 grams, TransFat 0 grams
MARSALA CHICKEN & MUSHROOMS
Chicken Marsala is one of my top-picks for Italian food. I wanted to learn how to make it myself and took about 5 different recipes and came up with my own version. The first time I made it my mom didn't stop talking about it for a week.-Nickie Frye, Evansville, Indiana
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in 2 tablespoons butter and 2 tablespoons oil over medium heat for 6-8 minutes or until no longer pink. Remove and keep warm., In the same skillet, saute the mushrooms, carrots and onion in remaining butter and oil until tender. Add garlic; cook 1 minute longer. , Add broth and wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Stir in cream. Return to a boil; cook until liquid is reduced by half. Return chicken to pan; heat through.
Nutrition Facts : Calories 632 calories, Fat 44g fat (21g saturated fat), Cholesterol 167mg cholesterol, Sodium 468mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 2g fiber), Protein 27g protein.
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
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.
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.
CREAMY CHICKEN MARSALA WITH MUSHROOMS
Sometimes the simple classic recipes are the best. And this creamy chicken marsala recipe with mushrooms takes some beating. It's made with juicy chicken breasts sauteed in butter and then cooked in a creamy marsala flavoured sauces packed with flavour. You only need a few ingredients, and can have this on the table in just on half an hour.
Provided by Veronica
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Cut the chicken breasts in half to form two thinner fillets. See note 1.
- Mix ¼ cup flour with the salt and paprika
- Coat the chicken breasts in the seasoned flour and shake off the excess
- Melt 2oz of butter in a frying pan and gently fry the chicken breasts until nicely browned on both sides. This will take about 4 minutes. Remove from the pan and set aside.
- Add the mushrooms to the same pan and fry gently until they soften. Remove from the pan and set aside. See note 2.
Nutrition Facts : Calories 722 kcal, Carbohydrate 20.7 g, Protein 31.3 g, Fat 54.7 g, SaturatedFat 32.2 g, Cholesterol 213 mg, Sodium 1905 mg, Fiber 1.6 g, Sugar 1.8 g, ServingSize 1 serving
CHICKEN MARSALA WITH MUSHROOMS
This is an excellent "impress the boss" type of recipe and its very, very easy. I serve this with rice, but you could serve it with pasta, and a green salad.
Provided by MsKittyKat
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pat chicken dry and season with salt and pepper.
- In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot and brown chicken in 2 batches, transferring to a plate as browned.
- Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated.
- Add Marsala and cook mixture, stirring, until Marsala is almost evaporated.
- Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes.
- Transfer chicken to a platter.
- Simmer mushroom sauce until liquid is reduced to about 1/2 cup.
- Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated.
- Spoon mushroom sauce around chicken and sprinkle with parsley.
Nutrition Facts : Calories 448.6, Fat 23.9, SaturatedFat 8.7, Cholesterol 110.6, Sodium 228.6, Carbohydrate 6.6, Fiber 0.9, Sugar 2.6, Protein 33.1
CHICKEN MARSALA WITH MUSHROOMS
This recipe was given to me by my sisters Italian mother-in-law. Everything Elena cooked was so good and this recipe was one of my favorites. Serve with pasta, salad and crusty rolls for an easy delicious dinner
Provided by Denise in NH
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Squeeze the lemon over the chicken and sprinkle with the salt& pepper; Coat with flour.
- In a large skillet, melt three tbsp.
- of the butter, add the mushrooms and cook until wilted.
- Remove mushrooms from skillet and set aside.
- To skillet, add remaining butter& olive oil.
- Add chicken tenders and brown lightly on both sides over moderate heat (5-10 minutes).
- Add mushrooms& wine.
- Cover and simmer 5-10 minutes until chicken is tender.
CHICKEN MARSALA PASTA WITH MUSHROOMS RECIPE
Easy Chicken Marsala Pasta with Mushrooms is the very definition of comfort food, a great family-friendly weeknight meal, and it's a perfect make-ahead dinner party recipe.
Provided by Sharon Rigsby
Categories Main Dish
Time 40m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Cook pasta according to package directions. Drain and set aside.
- In a large skillet over medium heat, heat the oil, and when it's hot, add the mushrooms. Cook the mushrooms for six to seven minutes or until they are tender and lightly browned.
- Add the salt and pepper and continue cooking until any liquid evaporates. Next, add the Marsala, and continue cooking until all of the liquid has evaporated. (This usually takes around two to three minutes.)
- Add in the butter and stir until melted. Add the flour and stir, and cook for one to two minutes, just until it starts to turn light brown. Slowly add the chicken stock, constantly stirring while scraping the bottom of the pan as you add the stock. Reduce the heat to a simmer and stir until the sauce thickens, which will take another minute or two.
- Add the drained pasta to the sauce and mix thoroughly. Then stir in three-quarters of a cup of the Parmesan cheese, thee cubed mozzarella, fresh parsley, and cooked chicken. Mix well to combine all ingredients.
- Spray a 7x11 inch, oven-safe casserole dish with non-stick cooking spray and add the mixture. Top with the remaining parmesan cheese. Bake 25-30 minutes at 350 degrees F. or until the topping is lightly browned and the parmesan cheese has melted.
- Serve immediately.
Nutrition Facts : Calories 481 kcal, Carbohydrate 42 g, Protein 45 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 88 mg, Sodium 802 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 7 g, ServingSize 1 serving
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 WITH MUSHROOMS AND GARLIC
Make and share this Chicken Marsala With Mushrooms and Garlic recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, combine the flour, salt, and pepper; add the diced chicken and toss gently to coat thoroughly.
- Heat a large skillet over medium heat.
- Add 1 tablespoon oil and the butter and let the butter melt.
- Add the chicken and cook for several minutes on each side until it is brown and cooked partially through.
- Remove the chicken from the pan and set aside.
- Add the remaining oil to the same pan (no need to clean pan); saute the mushrooms and garlic for 1 minute, then add the wine, broth, and lemon juice.
- Bring the liquid to a low boil, scraping any bits of chicken form the bottom of the pan.
- Simmer the mixture for about 10 minutes, until the mushrooms are tender and the liquid is reduced and slightly thickened.
- Add the chicken back to the pan, spoon the sauce over it, and cook it for 3-5 minutes until the chicken is just cooked through.
- Season it with additional salt, if needed, and sprinkle the chicken with parsley before serving.
Nutrition Facts : Calories 282.9, Fat 8.2, SaturatedFat 2.3, Cholesterol 77.7, Sodium 258.9, Carbohydrate 7.8, Fiber 0.6, Sugar 1.7, Protein 26.2
CHICKEN AND MUSHROOM MARSALA
Steps:
- Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned.
- Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes. Transfer chicken with tongs to a platter.
- Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated. Spoon mushroom sauce around chicken and sprinkle with parsley.
LIGHTENED-UP CHICKEN MARSALA
Classic Chicken Marsala, but lightened-up: pan fried thin sliced chicken breasts, smothered in a delicious gravy of mushroom, shallots and marsala wine. This lightened-up chicken Marsala is delicious, but healthy.
Provided by Stephanie
Categories Main Course
Number Of Ingredients 11
Steps:
- Place the flour in a shallow bowl with 1/2 tsp of kosher salt and fresh cracked pepper.
- Dredge the chicken pieces in the seasoned flour.
- Heat a large, deep frying pan over medium high heat and add 1/2 tablespoon of the butter and a spray of olive oil.
- Cook half the batch of chicken (3 pieces) for about 5 minutes on one side.
- Spray the tops with olive oil, then flip, and cook for another 5 minutes on the other side.
- Remove from the pan and set aside on a plate. Repeat this step with the remaining chicken pieces. They will not be fully cooked, but will continue to cook later in the sauce.
- Remove the second batch of chicken from the pan.
- To the same frying pan, add more olive oil spray and the shallots and garlic.
- Cook for a minute and then add the mushrooms.
- Cover the pan and let the vegetables steam and start to cook down.
- After approximately 8 minutes the mushrooms should be softened.
- Add the wine and broth to the pan to deglaze and scrape the bottom of the pan, making sure all the cooked bits are incorporated.
- Let the liquid come to a boil.
- Add the chicken pieces (as well as the juice that collected on the dish) back in and toss to coat.
- Cover with the lid and reduce heat to simmer. Simmer for 10 minutes. The sauce will thicken from the flour the chicken was dredged in.
- If too much liquid has evaporated, add a splash more broth.
- Cook until the chicken is cooked through and sauce is to your liking, taste for seasoning. Add salt or pepper to taste.
- Garnish with fresh parsley if desired.
Nutrition Facts : ServingSize 1 piece, Calories 195 kcal, Carbohydrate 8 g, Protein 26 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 74 mg, Sodium 417 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2 g
CHICKEN AND MUSHROOM MARSALA
Make and share this Chicken and Mushroom Marsala recipe from Food.com.
Provided by Dancer
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large, non-stick skillet.
- While the oil is heating, season the chicken with salt and pepper and dredge it in flour.
- Sauté the chicken over medium-high heat until golden brown, about 2 minutes on each side.
- Remove the chicken to a platter and keep warm.
- Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until tender.
- Add the wine, stir with a wooden spoon to release any caramelized bits that may be stuck to the pan and cook until the wine is almost completely evaporated.
- Add the chicken broth , chicken and any juices that have accumulated on the platter.
- Simmer until the chicken is cooked through, about 10 minutes.
- Remove the chicken to a clean serving platter and keep warm.
- Simmer the broth mixture until it has reduced by half, about 5 minutes.
- Spoon the sauce over the chicken, sprinkle with parsley and serve.
Nutrition Facts : Calories 271.9, Fat 6.9, SaturatedFat 1.2, Cholesterol 65.8, Sodium 94.7, Carbohydrate 5.1, Fiber 0.6, Sugar 1.8, Protein 28.9
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- Season chicken with 1/4 teaspoon each pepper and salt. Place flour in a shallow dish and dredge the cutlets in it, pressing gently to fully coat.
- Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Add half the cutlets and cook until lightly browned, 2 to 3 minutes per side. Transfer to a plate. Repeat with 1 tablespoon oil and the remaining cutlets. Cover to keep warm.
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- Slice the chicken breast in half, length-wise, and place each half separately between wax paper. Pound the chicken with the the flat side of a meat mallet, or whatever instrument is available.
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