CHICKEN MARSALA OVER WHITE RICE
A simple-to-make but delicious chicken Marsala recipe. Serve over hot cooked rice.
Provided by tdonoso
Categories Main Dish Recipes Chicken Chicken Marsala Recipes
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set rice aside.
- In a large bowl, whisk the flour with salt, black pepper, and oregano. Gently press the chicken breasts into the flour mixture to coat, and shake off the excess flour.
- Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Arrange the chicken in the skillet and cook until the chicken is no longer pink inside and golden brown outside, 5 to 8 minutes per side. Drain the cooked chicken on a paper towel-lined plate.
- Melt the remaining 1 tablespoon butter in the same skillet over medium heat while scraping up any brown bits with a spoon. Stir in the garlic; cook and stir until fragrant. Add the mushrooms, and cook and stir until they are tender and have released their liquid, about 10 minutes. Season with salt and black pepper, then stir in the Marsala wine and chicken stock.
- Transfer the chicken back to the skillet, and spoon sauce over chicken pieces. Increase heat to medium-high, and bring to a boil. Cover, reduce heat to medium-low, and simmer until the the sauce is thickened, about 5 minutes more. Serve the chicken and sauce over the cooked rice.
Nutrition Facts : Calories 562.4 calories, Carbohydrate 66.7 g, Cholesterol 84.5 mg, Fat 13.5 g, Fiber 1.8 g, Protein 32.8 g, SaturatedFat 5.3 g, Sodium 197.1 mg, Sugar 2.9 g
CHICKEN MARSALA
For an Italian favorite, try Tyler Florence's Chicken Marsala recipe, a flavorful meal of mushrooms, prosciutto and Marsala wine over tender chicken.
Provided by Tyler Florence
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 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. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
- 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.
- Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
CHICKEN MARSALA
Whip up this Chicken Marsala recipe in only 30 minutes. The authentic-tasting sauce will make you feel like you're in the middle of an Italian restaurant.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook chicken in hot oil in large skillet on medium heat until browned on both sides. Move chicken to side of skillet. Add mushrooms, onions and garlic to other side of skillet; cook and stir until mushrooms and onions are tender but not browned.
- Add wine; bring to boil. Mix broth and cornstarch until blended. Add to skillet. Bring to boil, stirring constantly; cover. Simmer on low heat 10 min. or until chicken is done (165°F). Meanwhile, cook rice as directed on package.
- Serve chicken mixture over rice. Sprinkle with parsley.
Nutrition Facts : Calories 360, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 490 mg, Carbohydrate 42 g, Fiber 1 g, Sugar 2 g, Protein 30 g
CHICKEN AND SHIITAKE MARSALA SAUCE
A Cooking Light recipe. I would thicken the sauce a little with cornstarch and water. I served with a long grain & wild rice pilaf and green salad with an anchovy dressing.
Provided by nanrichp
Categories Meat
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to1/2 inch thickness using a meat mallet or small heavy skillet.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle salt and pepper over chicken. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken and drippings from pan; keep warm.
- Heat pan over medium-high heat; recoat pan with cooking spray. Add mushrooms to pan. Coat mushrooms with cooking spray; cook 2 minutes or untill tender, stirring frequently. Add wine and 3 tablespoons onions to pan; cook 30 seconds over high heat. Reduce heat; add butter, stirring until butter melts.
- Add chicken and drippings to pan, stirring gently. Spoon mushroom sauce over chicken; sprinkle with remaining onions.
Nutrition Facts : Calories 328.2, Fat 9.1, SaturatedFat 4.3, Cholesterol 90.8, Sodium 346.1, Carbohydrate 8.1, Fiber 1.5, Sugar 2.5, Protein 26.5
CHICKEN MARSALA OVER WHITE RICE
A simple-to-make but delicious chicken Marsala recipe. Serve over hot cooked rice.
Provided by tdonoso
Categories Chicken Marsala
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set rice aside.
- In a large bowl, whisk the flour with salt, black pepper, and oregano. Gently press the chicken breasts into the flour mixture to coat, and shake off the excess flour.
- Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Arrange the chicken in the skillet and cook until the chicken is no longer pink inside and golden brown outside, 5 to 8 minutes per side. Drain the cooked chicken on a paper towel-lined plate.
- Melt the remaining 1 tablespoon butter in the same skillet over medium heat while scraping up any brown bits with a spoon. Stir in the garlic; cook and stir until fragrant. Add the mushrooms, and cook and stir until they are tender and have released their liquid, about 10 minutes. Season with salt and black pepper, then stir in the Marsala wine and chicken stock.
- Transfer the chicken back to the skillet, and spoon sauce over chicken pieces. Increase heat to medium-high, and bring to a boil. Cover, reduce heat to medium-low, and simmer until the the sauce is thickened, about 5 minutes more. Serve the chicken and sauce over the cooked rice.
Nutrition Facts : Calories 562.4 calories, Carbohydrate 66.7 g, Cholesterol 84.5 mg, Fat 13.5 g, Fiber 1.8 g, Protein 32.8 g, SaturatedFat 5.3 g, Sodium 197.1 mg, Sugar 2.9 g
CHICKEN MARSALA OVER WHITE RICE
A simple-to-make but delicious chicken Marsala recipe. Serve over hot cooked rice.
Provided by tdonoso
Categories Chicken Marsala
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set rice aside.
- In a large bowl, whisk the flour with salt, black pepper, and oregano. Gently press the chicken breasts into the flour mixture to coat, and shake off the excess flour.
- Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Arrange the chicken in the skillet and cook until the chicken is no longer pink inside and golden brown outside, 5 to 8 minutes per side. Drain the cooked chicken on a paper towel-lined plate.
- Melt the remaining 1 tablespoon butter in the same skillet over medium heat while scraping up any brown bits with a spoon. Stir in the garlic; cook and stir until fragrant. Add the mushrooms, and cook and stir until they are tender and have released their liquid, about 10 minutes. Season with salt and black pepper, then stir in the Marsala wine and chicken stock.
- Transfer the chicken back to the skillet, and spoon sauce over chicken pieces. Increase heat to medium-high, and bring to a boil. Cover, reduce heat to medium-low, and simmer until the the sauce is thickened, about 5 minutes more. Serve the chicken and sauce over the cooked rice.
Nutrition Facts : Calories 562.4 calories, Carbohydrate 66.7 g, Cholesterol 84.5 mg, Fat 13.5 g, Fiber 1.8 g, Protein 32.8 g, SaturatedFat 5.3 g, Sodium 197.1 mg, Sugar 2.9 g
EASY CHICKEN MARSALA
Make and share this Easy Chicken Marsala recipe from Food.com.
Provided by LizCl
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a shallow bowl, mix together the flour, Mrs. Dash's seasoning, pepper, and oregano. Coat each chicken breast in the mixture.
- Put in refrigerator for 15 minutes.
- Put the olive oil in a skillet over medium high heat, then add the butter and stir until it begins to melt.
- Saute the onion and sprinkle garlic powder. Saute until onion is clear.
- Once the onion is done, remove from the pan.
- Saute chicken. Sprinkle garlic over chicken. cook until the chicken starts to brown. Remove the chicken from the pan. Add mushrooms; cook until lightly brown.
- In a small mixing bowl, mix can of gravy and 1/4 cup wine. Add gravy-wine mixture to pan and simmer 2 to 5 minutes and return the onion to the pan.
- Let it cook another minute.
- Add the chicken and cook at medium-low temperature for 10 minutes.
Nutrition Facts : Calories 644.9, Fat 23.4, SaturatedFat 9.1, Cholesterol 90, Sodium 3588.3, Carbohydrate 60.1, Fiber 2.6, Sugar 2, Protein 34.4
CHICKEN MARSALA
Make and share this Chicken Marsala recipe from Food.com.
Provided by Poison_Ivy
Categories < 60 Mins
Time 50m
Yield 2 serving, 2 serving(s)
Number Of Ingredients 10
Steps:
- POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness.
- COMBINE flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
- HEAT oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 1-2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 1-2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces.
- COVER and simmer for about 10-15 minutes.
- Add cornstarch to thicken sauce if necessary.
- TRANSFER to serving plate.
Nutrition Facts : Calories 1209.1, Fat 52.6, SaturatedFat 19, Cholesterol 163.7, Sodium 312.6, Carbohydrate 30.9, Fiber 1.1, Sugar 5.9, Protein 45.3
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