CHICKEN MARSALA
Steps:
- In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
- 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 bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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: HUNGRY GIRL STYLE
This recipe is quick and easy and was inspired by The Hungry Girl herself (Lisa Lillian). It is out of this world...you'll never need to order the take-out version again! Only 5 points per serving
Provided by Erin Mascroft
Categories Pasta
Time 35m
Number Of Ingredients 9
Steps:
- 1. In a small microwave-safe bowl, microwave butter for 30 seconds, or until melted.
- 2. In a medium bowl, whisk melted butter, broth, wine, garlic and cornstarch until cornstarch has dissolved.
- 3. Bring a large skillet sprayed with nonstick cooking spray to medium-high heat. Cook and stir mushrooms until softened, about 5-7 minutes. While the mushrooms are cooking take one chicken breast and cut into two different pieces. Turn the breast over and, with the edge of a knife parallel to the cutting board, begin cutting down the length of the side of the breast. Carefully slice the breast in half widthwise to the other edge making two pieces. Continue the same process with the other two breasts.
- 4. Move mushrooms to the sides of the skillet. Season chicken with salt, pepper, basil and lay in the center of the skillet. Cook for 4 minutes, stirring mushrooms occasionally.
- 5. Flip chicken and cook long enough to brown the second side, about 4 minutes. Give broth mixture a stir and add to the skillet. Stirring mushrooms occasionally, cook until sauce has thickened and chicken is cooked through. 5 Points per chicken breast, ENJOY!
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
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.
SKINNY GIRL CHICKEN MARSALA
I found this recipe on the Skinny Girl Website. I made it the other night, and it's delicious! I sauteed the mushrooms and then set them aside in a different bowl. I added them again when I added the sauce over the chicken. I made this with whole wheat penne pasta and roasted asparagus: http://www.food.com/recipe/roasted-asparagus-50847.
Provided by Tashi123
Categories Chicken Breast
Time 30m
Yield 2 Chicken Breasts, 2 serving(s)
Number Of Ingredients 9
Steps:
- In a small microwave-safe bowl, microwave butter for 10 seconds, or until melted.
- In a medium bowl, whisk melted butter, broth, wine, and cornstarch until cornstarch has dissolved.
- Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir mushrooms until softened, which is about 5 - 7 minutes.
- Move mushrooms to the sides of the skillet. Season chicken with salt, pepper, and basil, and lay in the center of the skillet. Cook for 4 minutes, stirring mushrooms occasionally. (You can also move mushrooms to another dish and add them again with the broth mixture.).
- Flip chicken. Give broth mixture a stir and add to the skillet. Stirring mushrooms occasionally, cook until sauce has thickened and chicken is cooked through, about 5 minutes.
- MAKES 2 SERVINGS.
Nutrition Facts : Calories 314.1, Fat 7.3, SaturatedFat 3.2, Cholesterol 83.2, Sodium 702.6, Carbohydrate 7.3, Fiber 0.6, Sugar 2.3, Protein 27.4
CHICKEN AMORE!
Steps:
- Preheat the oven to 350 degrees F.
- Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushroom slices and cook them until softened, about 6 minutes, flipping the slices about halfway through cooking. Remove them from heat and set aside to cool.
- Season chicken cutlets with salt, black pepper, and garlic powder. Lay the cutlets flat, side by side. Spread a cheese wedge over each cutlet and evenly top them with red peppers and basil. Place the mushroom slices horizontally over the basil.
- One at a time, tightly roll the chicken cutlets up from the bottom and around the filling; secure with toothpicks. Place the chicken rolls in a baking pan sprayed with nonstick spray, seam sides down.
- Cover the pan with foil, and bake in the oven for 20 minutes.
- Carefully remove the foil and return the pan to the oven, uncovered, to bake until the chicken is cooked through, about 15 minutes.
- Meanwhile, to make the sauce, combine tomato bisque, sour cream, and Italian seasoning in a microwave-safe bowl. Mix well.
- Once the chicken is fully cooked, cover the sauce and microwave for 1 minute, and then stir well. Remove toothpicks from the chicken rolls, plate them, and evenly cover with the sauce.
- Garnish with additional basil leaves and enjoy!
Nutrition Facts : Calories 271, Fat 4.5 grams, Sodium 720 milligrams, Carbohydrate 13.5 grams, Fiber 1 grams, Protein 37.5 grams, Sugar 8.5 grams
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.
SKINNY CHICKEN MARSALA
Make and share this Skinny Chicken Marsala recipe from Food.com.
Provided by Kate DeMello
Categories Chicken
Time 25m
Yield 9 cutlets, 5 serving(s)
Number Of Ingredients 10
Steps:
- Melt smart balance in saute pan. add mushrooms, garlic and shallot. Saute 5 minutes until mushrooms are done.
- Stir marsala into mushrooms and stir up any browned bits; simmer and reduce marsala by half.
- whisk cornstarch into a bit of the chicken broth until smooth; add remaining chicken broth. Pour this into reduced marsala and bring to boil; simmer 2-3 minutes to thicken sauce. Turn off heat and cover pan.
- heat a large skillet to medium heat.
- Season cutlets with salt and pepper to taste.
- Spray cooking spray into the pan and cook about 2 -3 minutes per side. Do this in batches, if necessary.
- Place chicken into marsala-mushroom sauce. Allow to simmer several minutes until chicken is cooked through and sauce is thickened.
- Serve chicken over cooked pasta or brown rice; garnish with parsley.
Nutrition Facts : Calories 385.8, Fat 10.2, SaturatedFat 2.9, Cholesterol 55.7, Sodium 174.8, Carbohydrate 10.6, Fiber 0.1, Sugar 1.9, Protein 19
More about "chicken marsala hungry girl style food"
CHICKEN MARSALA - WHAT A GIRL EATS - HEALTHY FOOD WITH A ...
From whatagirleats.com
Reviews 4Category EntreeCuisine French
- Heat 4 tablespoons of olive oil in a heavy bottomed skillet over a medium heat. When the oil begins to shimmer, add the chicken pieces, 2 at a time depending on the size of your skillet, and cook about 2-3 minutes per side, until light golden brown, remove and cover with foil. Keep warm in oven.
- Heat 2 more tablespoons of oil and 2 tablespoons butter to skillet, and add mushrooms, shallots and garlic. Saute until the mushrooms are light golden brown.
- De-glaze pan by adding the Marsala to the pan and scrapping the bottom. Cook a couple of minutes until sauce is reduced a bit.
CHICKEN MARSALA RECIPE WITH HOW TO VIDEO!- EASY, …
From grandbaby-cakes.com
Ratings 121Calories 129 per servingCategory Main Course
- Slice the chicken breasts in half horizontally to make 4 cutlets. Put each cutlet between two sheets of plastic wrap and lightly pound them until they are about 1/4 inch thick. Season with 1/2 teaspoon salt and a pinch of black pepper.
- Place an 18-inch-long length of wax paper on the counter. Put the flour in a shallow bowl and lightly dredge the chicken pieces in the flour, shaking off any excess. Put the chicken on the wax paper; reserve the 1 teaspoon remaining flour to use later.
- Heat a large nonstick skillet over medium-high heat. Add 1/2 tablespoon of the butter and 1 teaspoon of the olive oil to the pan and swirl the pan until the butter has melted. Add the chicken and cook until slightly golden on both sides, about 3 minutes per side. Transfer to a baking dish and place in the oven to keep warm.
BEST CHICKEN MARSALA (RESTAURANT QUALITY & EASY) - …
From dinnerthendessert.com
5/5 (6)Total Time 20 minsCategory Main CourseCalories 460 per serving
- Add the butter and olive oil to a large skillet on medium high heat and cook the chicken in it 4-5 minutes on each side until golden brown.
- Remove the chicken from the pan, add in the mushrooms and cook for 3-4 minutes until browned.
ROTISSERIE CHICKEN MARSALA · FOOD & RECIPES
From iriemade.com
Cuisine ItalianEstimated Reading Time 3 minsCategory Dinner
CHICKEN MARSALA RECIPE - COOKING CHANNEL
From cookingchanneltv.com
Servings 1Total Time 35 minsCategory Main-Dish
HEALTHY COSTCO GROCERY FINDS: MEALS, SNACKS ... - HUNGRY-GIRL
From hungry-girl.com
Estimated Reading Time 1 min
HUNGRY GIRL - HEALTHY RECIPES, LOW-CALORIE FOOD FINDS ...
From hungry-girl.com
THE BEST CHICKEN MARSALA RECIPE - A MIND "FULL" MOM
From amindfullmom.com
4.9/5 (14)Category Main CourseCuisine ItalianTotal Time 1 hr
- If using dried mushrooms, submerge the mushrooms in 1 1/2 cups of hot water for 30 minutes or up to 24 hours. Drain and reserve the liquid.
- When ready to prepare the chicken marsala, trim off any fat from the chicken cutlets. If using chicken breast, cut in half crosswise and pound gently to form even 1/4 inch thick cutlets. Season both sides of the chicken cutlets with salt and pepper.
- In a shallow bowl, mix together the flour with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Dredge the chicken cutlets into the flour, shaking off the excess.
THE BEST CHICKEN MARSALA RECIPE - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
Ratings 5Calories 538 per servingCategory Main Course
- To prepare the chicken, tenderize by placing inside plastic storage bag and beating with a meat tenderizer or rolling with a heavy rolling pin.
- Season the flour with salt and pepper. Coat the chicken with the flour mixture and shake off any excess.
- Heat a large frying pan or dutch oven medium heat and add enough oil to coat the bottom of the pan. When the oil is hot add the chicken and cook until golden brown, 2 to 3 minutes each side. Remove from heat and transfer to a plate tented with foil to keep warm.
- Add the marsala wine to the pan and scrape bottom of pan while cooking over medium high heat. Continue cooking the wine until the volume decreases to about a forth of what you added, then add the sliced mushrooms and chicken broth. Allow to heat through.
CHICKEN MARSALA (WW VERSION) / THE GRATEFUL GIRL COOKS!
From thegratefulgirlcooks.com
Cuisine ItalianTotal Time 35 minsCategory EntreeCalories 228 per serving
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms to the skillet; saute them until they release liquid and are tender (about 5 minutes).
- While the mushrooms are cooking, season the chicken breasts (on both sides) with the thyme, salt and pepper.
- When the mushrooms are finished cooking, move them to the outer edge of your skillet. Put the chicken breasts into the middle of the skillet; cook chicken breasts until they are golden. This will take about 3 minutes per side.
- Add the Marsala wine to the skillet. simmer for 1 minute. Add only 3/4 cup of the beef broth (reserve the other 1/2 cup), and simmer (uncovered) until the chicken breasts are cooked through. this will take 8-9 minutes.
CHICKEN MARSALA - RECIPE GIRL®
From recipegirl.com
Cuisine ItalianCategory Main CourseServings 4Calories 610 per serving
- In a large skillet, melt 3 tablespoons of butter in a large skillet over medium-high heat. Add the chopped sage; sauté 1 minute. Add half of the chicken. Sauté until brown and cooked through, about 3 minutes per side.
- Transfer the chicken to a platter. Repeat with the remaining butter and chicken. Tent the platter with foil to keep the chicken warm.
- Add the marsala and broth to the skillet; bring to a boil, scraping up any browned bits. Add the mushrooms. Boil until the sauce is reduced to 1/2 cup, about 10 minutes. Season with salt and pepper; spoon over the chicken. Garnish with fresh sage leaves; serve.
CHICKEN MARSALA RECIPE | LAURA IN THE KITCHEN - INTERNET ...
From laurainthekitchen.com
- 1) 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.
- 2) Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
- 3) 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.
CHICKEN MARSALA: HUNGRY GIRL STYLE | RECIPE | HUNGRY GIRL ...
From pinterest.com
4/5 (4)Estimated Reading Time 3 minsServings 6
HUNGRY GIRL'S NO HARM PARM (CHICKEN) RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
Servings 3Calories 270 per serving
CHICKEN MARSALA RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (57)Calories 585 per serving
CHICKEN MARSALA – THIS GIRL EATS
From thisgirleats.com
HUNGRY GIRL - CHICKEN MARSALA CALORIES, CARBS & NUTRITION ...
From myfitnesspal.com
CHICKEN MARSALA RECIPE NO DAIRY
From theartofkosmos.blogspot.com
EASY DIET-FRIENDLY RECIPES! - HUNGRY-GIRL
From hungry-girl.com
HUNGRY GIRL CHICKEN MARSALA RECIPE POINTS PLUS VALUE = 5 ...
From pinterest.ca
HUNGRY GIRL: CHOPPED BBQ CHICKEN SALAD RECIPE | BBQ ...
From pinterest.ca
JOURNEY OF A HUNGRY GIRL: CHICKEN MARSALA GOODNESS!!
From journeyofahungrygirl.blogspot.com
CHICKEN MARSALA: HUNGRY GIRL STYLE - PINTEREST.COM
From pinterest.com
TFRECIPES - MAKE FOOD WITH LOVE
From tfrecipes.com
CHICKEN MARSALA: HUNGRY GIRL STYLE | RECIPE | HUNGRY GIRL ...
From pinterest.co.uk
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