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
This classic Italian-American chicken recipe includes tender, perfectly pan seared chicken cutlets, and flavor enhancing browned mushrooms, and it's all covered with a richly seasoned marsala wine, garlic and herb sauce.
Provided by Jaclyn
Categories Main Course
Time 35m
Number Of Ingredients 14
Steps:
- Add marsala wine and chicken broth to a medium saucepan. Heat over medium-high heat, bring to a boil, then reduce heat to medium and let gently boil until reduced to 1 cup**, about 15 minutes.
- Meanwhile season both sides of chicken with salt and pepper. Dredge each side in flour.
- Melt 1 Tbsp butter with 1 Tbsp olive oil in a 12-inch skillet over medium-high heat. Add chicken pieces and let sear until cooked through (165 in center), turning once halfway through, about 10 - 12 minutes.
- Transfer chicken to a plate. Tent with foil.
- Reduce burner temperature to medium heat. Melt remaining 1 Tbsp butter with 1 Tbsp olive oil, add mushrooms.
- Sauté mushrooms, just tossing occasionally (and increasing burner temp slightly as needed to encourage browning), until mushrooms have shrunk and are golden brown, about 8 minutes. Add garlic during last 1 minute of sautéing.
- Remove pan from heat then pour in marsala reduction***, thyme and oregano.
- Return to heat, bring to a simmer, while scraping up browned bits from the bottom, then stir in cornstarch chicken broth mixture. Stir until thickened****.
- Off heat stir in heavy cream, season sauce with salt and pepper to taste. Return chicken breasts to pan, spoon sauce over top.
- Sprinkle with parsley and serve immediately.
Nutrition Facts : Calories 448 kcal, Carbohydrate 11 g, Protein 33 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 133 mg, Sodium 200 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
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
EASY TOMATO CHICKEN MARSALA
Italian style chicken over rice in a thick, tomato gravy that contains some red wine. This one's simple, yet will be a big hit.
Provided by Dana
Categories Chicken Marsala
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium high heat. Add chicken and saute for about 5 minutes, until browned. Season with Italian-style seasoning, garlic powder and sage and saute for another 10 minutes, until chicken is almost cooked through and juices run clear.
- Pour tomatoes and liquid over chicken, then add gravy mix and wine and stir all together. Reduce heat to low and simmer for about 20 minutes. Serve hot over cooked rice, if desired.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 16.8 g, Cholesterol 68.4 mg, Fat 5.8 g, Fiber 2.3 g, Protein 29.5 g, SaturatedFat 1 g, Sodium 642.4 mg, Sugar 8.7 g
CHICKEN MARSALA
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bread chicken breast on both sides in Italian breadcrumbs. Place a very large saute pan over high heat with olive oil. Once the oil is hot, add all the chicken breasts. Cook until lightly browned, then turn over and cook the same on the other side. Push the chicken breast to one side of the pan and drain all the oil out. Place chicken in the pan back on high heat and add garlic, mushrooms, tomatoes, parsley, pepper and basil. Add Marsala, chicken broth, marinara and cream. Let it reduce on high heat until sauce thickens and is a golden brown gravy. Take the chicken breast out first and place on plates. Pour the Marsala sauce on top to cover the chicken, then serve.
TOMATO CHICKEN MARSALA
Make and share this Tomato Chicken Marsala recipe from Food.com.
Provided by LizCl
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, salt, pepper and oregano. Dredge chicken in seasoned flour and put in refrigerator for 25 minutes.
- Pour olive oil in skillet on medium high heat and then add butter and stir to melt butter.
- Saute onions and peppers. Remove from pan.
- Add chicken to pan and brown (about 5 minutes) Remove chicken.
- As soon as chicken is removed, add Marsala wine and mushrooms. Add tomato sauce and stir. Cook 2-5 minutes.
- Return onions and peppers to skillet and add garlic. Stir and cook for 1 minute.
- Put chicken back in skillet and cover both sides of chicken with sauce.
- Cover skillet and simmer 5 minutes.
Nutrition Facts : Calories 580.6, Fat 27.1, SaturatedFat 8.2, Cholesterol 87.9, Sodium 1014.3, Carbohydrate 29.7, Fiber 3.5, Sugar 8.5, Protein 29.2
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