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
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 Chicken Marsala recipe (aka Pollo al Marsala) is comprised of pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce.
Provided by Paula Jones
Categories Chicken
Time 40m
Number Of Ingredients 11
Steps:
- Place a piece of saran wrap on top of chicken and pound flat. Season with salt/pepper. Dredge in flour.
- In a large skillet, pour olive oil and heat over medium high heat. When oil is hot add floured chicken cutlets.
- Depending on the thickness of chicken, cook about 4-5 minutes per side until chicken is golden brown. Do not crowd your pan. Cook in batches if necessary.
- Transfer chicken from pan onto a plate. Keep warm.
- Reduce heat to medium. In skillet, add prosciutto into pan with drippings and stir. Cook for approximately one minute.
- Add shallots (or onions), mushrooms and 1 tablespoon of butter. Stir and cook for approximately 5 minutes, until shallots are translucent.
- Add wine, stir and bring to a boil. Add chicken stock and remaining butter. Simmer until it reduces slightly, about 2 minutes.
- Return chicken to pan to heat through.Flour from chicken will help to thicken the sauce further.
- Garnish with chopped Italian Parsley.
CHICKEN MARSALA (POLLO MARSALA)
Make and share this Chicken Marsala (Pollo Marsala) recipe from Food.com.
Provided by The Italian Cook
Categories Chicken Breast
Time 30m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Add oil to sauté pan and put on medium heat.
- Salt and flour chicken breast, pat off excess flour.
- When oil is hot, sauté chicken breast until browned on both sides, remove breast.
- Leaving oil in pan, add mushrooms and onions, and a pinch of salt and pepper. sauté.
- When mushrooms and onions are sauteed add marsala, demi glace, and cream, and another pinch of salt.
- Reduce until bubbles start to slow and sauce thickens, add chicken breast for one minute and turn off heat, flip the chicken breast in the sauce and serve when ready, pour sauce over chicken breast.
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.
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
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 RECIPE BY TASTY
Here's what you need: chicken breast, flour, salt, pepper, mushroom, marsala wine, lemon juice, garlic, butter, parsley
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 10
Steps:
- Butterfly, pound and divide one chicken breast into 2 pieces.
- Combine flour, salt and pepper and dredge chicken breast in the seasoned flour. Dust off any excess.
- Fry the chicken in a little bit of oil on a hot skillet/pan. Fry 3 minutes per side.
- In the same skillet or pan, add the mushrooms. Cook until soft.
- Add the marsala wine, lemon juice, minced garlic, butter and parsley. Cook until sauce has slightly thickened.
- Serve chicken on top of or with pasta/ rice and spoon sauce over.
- Enjoy!
Nutrition Facts : Calories 269 calories, Carbohydrate 15 grams, Fat 8 grams, Fiber 0 grams, Protein 24 grams, Sugar 0 grams
CHICKEN MARSALA
Most versions of this dish are high in fat and calories. But in this easy chicken marsala recipe, the flavor comes from deglazing the skillet with the broth and wine, so even though I eliminated extra oil, the taste isn't lost. -Nancy Granaman, Burlington, Iowa
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Flatten chicken to 1/2-in. thickness. Place in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard marinade. Combine the flour, Italian seasoning, garlic powder, paprika and pepper; sprinkle over both sides of chicken. In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil and butter for 2 minutes on each side or until browned. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. , Gradually add broth and wine to skillet, stirring to loosen browned bits. Bring to a boil; cook and stir for 2 minutes. Strain sauce; set aside. In the same skillet, cook mushrooms in remaining oil for 2 minutes; drain. Stir sauce into mushrooms; heat through. Pour over chicken; sprinkle with parsley. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear.
Nutrition Facts : Calories 247 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 348mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
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
More about "chicken marsala pollo marsala food"
POLLO AL MARSALA (CHICKEN MARSALA) - TASTY KITCHEN
From tastykitchen.com
4.8/5
WE TESTED 4 FAMOUS CHICKEN MARSALA RECIPES AND FOUND …
From thekitchn.com
10 BEST CHICKEN MARSALA RECIPES | YUMMLY
From yummly.com
WEEKNIGHT CHICKEN MARSALA PASTA - WELL SEASONED STUDIO
From wellseasonedstudio.com
CHICKEN MARSALA - GOLD MEDAL FLOUR
From goldmedalflour.com
CHICKEN MARSALA RECIPES | ALLRECIPES
From allrecipes.com
10 BEST CHICKEN MARSALA VEGETABLES RECIPES | YUMMLY
From yummly.com
HOW TO MAKE EASY CHICKEN MARSALA - KITCHN
From thekitchn.com
CHICKEN MARSALA {WITH CREAMY MARSALA SAUCE} - COOKING CLASSY
From cookingclassy.com
AUTHENTIC CHICKEN MARSALA WITH PROSCIUTTO - PALEO GRUBS
From paleogrubs.com
CHICKEN MARSALA - IMMACULATE BITES
From africanbites.com
CLASSIC CHICKEN MARSALA - THE STAY AT HOME CHEF
From thestayathomechef.com
EASY CHICKEN MARSALA RECIPE & VIDEO - HOW TO MAKE CREAMY
From delish.com
7-INGREDIENT CHICKEN MARSALA WITH CRISPY POTATOES - MY KITCHEN …
From mykitchenlittle.com
THE BEST CHICKEN MARSALA - FOODIECRUSH.COM
From foodiecrush.com
EASY CREAMY CHICKEN MARSALA - CAFE DELITES
From cafedelites.com
CROCK POT CHICKEN MARSALA {EASY HEALTHY RECIPE!} – WELLPLATED.COM
From wellplated.com
CHICKEN MARSALA - JO COOKS
From jocooks.com
SLOW COOKER KETO CHICKEN MARSALA - MY CRASH TEST LIFE
From mycrashtestlife.com
CREAMY CHICKEN MARSALA RECIPE - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
EASY CHICKEN MARSALA (30 MINUTE MEAL) - THE CHUNKY CHEF
From thechunkychef.com
CHICKEN MARSALA RECIPE | DIETHOOD
From diethood.com
SUPER EASY CHICKEN MARSALA RECIPE - MUNCHKIN TIME
From munchkintime.com
DUMP-AND-BAKE CHICKEN MARSALA RECIPE - THE SEASONED MOM
From theseasonedmom.com
RICK STEIN'S CHICKEN WITH MARSALA (POLLA ALLA MARSALA)
From thehappyfoodie.co.uk
BEST CHICKEN MARSALA (RESTAURANT QUALITY & EASY
From dinnerthendessert.com
THE BEST CHICKEN MARSALA (WITH VIDEO) - HOW TO FEED A LOON
From howtofeedaloon.com
CHICKEN MARSALA (POLLO AL MARSALA) | ON THE MENU - TANGIE'S KITCHEN
From qnholifield.com
CHICKEN MARSALA RECIPE - BBC FOOD
From bbc.co.uk
CHICKEN MARSALA RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
INSTANT POT CHICKEN MARSALA - TESTED BY AMY + JACKY
From pressurecookrecipes.com
CHICKEN MARSALA RECIPE (RESTAURANT-QUALITY) - STRIPED SPATULA
From stripedspatula.com
12 EASY CHICKEN MARSALA RECIPES - DELISH
From delish.com
CHICKEN MARSALA RECIPE - COOKINGWITHNONNA.COM
From cookingwithnonna.com
CHICKEN MARSALA RECIPE - EVI ABELER | FOOD & WINE
From foodandwine.com
20-MINUTE EASY CHICKEN MARSALA - THE SEASONED MOM
From theseasonedmom.com
BEST CHICKEN MARSALA – QUICK, EASY, DELICIOUS! - SUPERGOLDEN BAKES
From supergoldenbakes.com
EASY CHICKEN MARSALA RECIPE - SIMPLY HOME COOKED
From simplyhomecooked.com
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