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
Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Mix the flour, salt and pepper.
- Wash and dry chicken breasts, and coat with the flour mixture; split garlic clove in half.
- Heat a small nonstick sauté pan until it is very hot. Reduce heat to medium high, and add the oil, chicken breasts and garlic. Sauté the chicken until it is golden brown; turn and brown on second side. When garlic becomes very brown, rub it along the tops of the chicken breasts and leave it there, but be sure it does not burn.
- Add 1/4 cup Marsala; reduce heat to low, and spoon the liquid over the chicken breasts. Arrange on 2 dinner plates along with liquid.
- Add the remaining Marsala to the pan, stir to pick up any brown bits and pour over the chicken.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 0 grams, Protein 31 grams, SaturatedFat 4 grams, Sodium 238 milligrams, Sugar 0 grams, TransFat 0 grams
MARSALA-MARINATED CHICKEN WITH ROASTED VEGETABLES
Marsala and chicken don't always have to perform the same scaloppine routine, where you sauté the pounded breast and deglaze it with the wine to make a sauce, perhaps adding some mushrooms and cream. You'll get so much more flavor if you use chicken thighs and let them marinate in the fortified wine with some Dijon and shallots before cooking. Transfer the poultry with mushrooms, carrots and more shallots to a sheet pan, roast them and dinner is done. This Marsala marinade is generous and versatile: It's veal, pork and lamb-friendly. Set some aside before it touches the meat and you can even turn it into a salad-friendly vinaigrette.
Provided by Charlotte Druckman
Categories dinner, poultry, roasts, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Prepare the marinade: Finely chop 2 shallots. In a large bowl, stir the chopped shallots with 3 tablespoons mustard, the honey, 2 1/2 teaspoons salt and 1 teaspoon pepper. Whisk in the Marsala then 1/4 cup oil. Refrigerate 1/4 cup marinade to use for the vinaigrette.
- Place the chicken and oregano sprigs in a large zip-top bag and add the remaining marinade. Seal the bag and turn it over a few times before laying it flat in the refrigerator for at least 3 hours or, ideally, overnight, turning it once or twice while it marinates. (If you're in a rush, marinating it at room temperature for 30 minutes is a quick shortcut.)
- Heat the oven to 425 degrees. Peel the carrots, halve them lengthwise if thick, then chop them into 1 1/2-inch-long pieces. Clean the mushrooms and remove any tough stems. Quarter the whole shallots from root to stem and discard the skins. Place the prepped vegetables in a large bowl and toss with 3 tablespoons oil, 1 teaspoon salt and 1/2 teaspoon pepper.
- Remove the chicken from the marinade and place each piece skin side up on a large rimmed sheet pan. Scatter the vegetables around the chicken, arranging them in an even layer. Discard the marinade in the zip-top bag.
- Roast until the chicken is cooked through and its juices run clear, 35 to 40 minutes. Transfer the chicken to a serving platter to rest. Stir the remaining vegetables and return the pan to the oven to cook until the carrots are starting to brown and become tender, the mushrooms are golden and beginning to crisp, and the shallots have caramelized, about 10 minutes.
- Meanwhile, prepare the vinaigrette: Whisk the refrigerated 1/4 cup marinade with the vinegar, then the remaining 3 tablespoons oil. Season to taste with salt and pepper. Adjust the flavor as desired, adding more olive oil for a less acidic vinaigrette or more Dijon for something a bit sharper and creamier.
- Transfer the vegetables to the serving platter, scattering them around the chicken, and pour any cooking juices left in the pan over the top. Garnish with the chopped oregano. Toss salad greens with just enough vinaigrette to coat. Season the salad to taste and serve with the chicken and vegetables.
Nutrition Facts : @context http, Calories 615, UnsaturatedFat 31 grams, Carbohydrate 33 grams, Fat 41 grams, Fiber 8 grams, Protein 23 grams, SaturatedFat 8 grams, Sodium 1096 milligrams, Sugar 13 grams, TransFat 0 grams
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
THE SILVER PALATE'S CHICKEN MARBELLA
If there's such a thing as boomer cuisine, it can be found in the pages of "The Silver Palate Cookbook" by Sheila Lukins and Julee Rosso. With its chirpy tone and "Moosewood"-in-the-city illustrations, the book, published in time for Mother's Day in 1982, gave millions of home cooks who hadn't mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto. This recipe, also in the book, came to The Times in a 2007 article celebrating the 25th anniversary edition. The briny-sweet combination once seemed as risky (capers! prunes!) as the East Village, but now it's considered as classic as Grand Central.
Provided by Christine Muhlke
Categories dinner, weekday, one pot, roasts, main course
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, salt and pepper. Add the chicken pieces and turn to coat. Refrigerate overnight.
- Preheat the oven to 350 degrees. Arrange the chicken in a single layer in a shallow roasting pan; spoon the marinade over it evenly. Pour in the wine and sprinkle the chicken with the brown sugar.
- Bake until the thigh pieces yield clear yellow juice when pricked with a fork, 50 to 60 minutes, basting two or three times with the pan juices once the chicken begins to brown. (When basting, do not brush off the sugar. If the chicken browns too quickly, cover lightly with foil.)
- Transfer the chicken pieces to a warm serving platter and top with the prunes, olives and capers; keep warm. Place the roasting pan over medium heat and bring the pan juices to a boil. Reduce to about 1/2 cup. Strain into a heatproof bowl, add the parsley and pour over the chicken.
Nutrition Facts : @context http, Calories 928, UnsaturatedFat 40 grams, Carbohydrate 40 grams, Fat 59 grams, Fiber 5 grams, Protein 56 grams, SaturatedFat 15 grams, Sodium 1079 milligrams, Sugar 27 grams, TransFat 0 grams
CHICKEN TIKKA MASALA
This creamy, spiced curry made with tomato and hunks of chicken is a longtime favorite of Indian food lovers. This version is streamlined a bit, making it not-quite-authentic, but truly accessible to anyone with a well-stocked pantry. It's also adapted for those without a grill, so the yogurt-marinated chicken spends a few minutes under the broiler to replicate the blackened, smoky bits. Finally, chicken breasts or thighs work equally well here.
Provided by Alison Roman
Categories curries, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Combine garam masala, turmeric, cumin, paprika, 1½ teaspoons kosher salt and 1 teaspoon black pepper in a small bowl.
- In a medium bowl, whisk 1 cup yogurt, lemon juice, 3 cloves of garlic, half the ginger and half the spice mixture together. Add chicken and toss to coat. Cover and chill at least 4 hours, up to 8 hours.
- Meanwhile, heat oil in a large, heavy bottomed pot over medium heat. Add onion and cook, stirring occasionally until lightly browned in spots, about 5 to 8 minutes. Add tomato paste, remaining garlic, ginger and spice mixture and cook, stirring frequently until spices are fragrant and tomato paste has started caramelizing on the bottom of the pot, about 2 minutes.
- Crush tomatoes with your hands, leaving some larger bits and add them and any liquid left in the can to the pot along with the heavy cream and 1 cup water. Season with salt and pepper and stir, scraping up any bits from the bottom of the pot. Bring to a simmer and reduce heat to medium-low and cook, stirring occasionally until flavors meld and the sauce is thickened slightly, 20 to 25 minutes. Remove from heat and cover until chicken is ready (or after cooling, refrigerate if marinating chicken for more than 4 hours).
- Once chicken is ready, turn on the broiler and place oven rack about 6 inches away from heat source.
- Line a rimmed baking sheet with aluminium foil and place a wire rack inside the pan. Remove chicken from the marinade, scraping off any excess, and place the pieces on the rack. Broil just until lightly charred in spots, 5 to 7 minutes on the first side, before flipping pieces and broiling an additional 2 to 3 minutes.
- Bring tomato sauce to a simmer if it's not already. Remove chicken from the oven and transfer to spiced tomato sauce along with remaining ½ cup yogurt. Continue to simmer until chicken is cooked through and sauce is thickened nicely, 10 to 15 minutes.
- Divide chicken among four bowls and top with cilantro. Serve with rice or naan for dipping.
Nutrition Facts : @context http, Calories 641, UnsaturatedFat 19 grams, Carbohydrate 26 grams, Fat 37 grams, Fiber 7 grams, Protein 53 grams, SaturatedFat 15 grams, Sodium 1314 milligrams, Sugar 14 grams, TransFat 0 grams
CHICKEN MARSALA
Make this Chicken Marsala recipe for a delicious and satisfying dish. Serve it up alongside some pasta or a side salad for a well-rounded meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 11
Steps:
- Combine flour, salt, and pepper in a large, shallow dish; set aside. Heat a large skillet over medium-high heat until very hot. Dredge chicken in seasoned flour, tapping off excess; set aside. Add 3 tablespoons oil to skillet. When oil is shimmering, add chicken, and cook until lightly browned, about 3 minutes. Turn over, and cook 3 minutes more. Remove chicken to a plate; set aside and keep warm. Wipe skillet clean, if necessary.
- Heat remaining 2 tablespoons oil in same skillet. Add mushrooms and cook, stirring occasionally, until mushrooms are dark golden brown and all the released liquid has evaporated, 5 to 7 minutes.
- Remove skillet from heat, and add wine. Return skillet to heat, scraping up any brown bits with a wooden spoon. Add garlic, lemon juice, butter, and parsley. Cook for 10 minutes until reduced and slightly thickened. Taste and adjust for seasoning. Pour sauce over chicken and sprinkle with parsley. Serve immediately.
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