Chicken Marsala Pot Pie Food

CHICKEN MARSALA POT PIE

Steps:

• Heat oven to 400°F. In 12-inch skillet, heat oil over medium heat. Add chicken, mushrooms, onion, salt and pepper. Cook 8 to 10 minutes, stirring frequently, until chicken is no longer pink in center. Remove chicken mixture from skillet; set aside.
• In same skillet, melt butter. Stir in flour with whisk. Cook 2 to 3 minutes, stirring constantly, until bubbly. Stir in wine and broth. Heat to boiling; reduce heat. Simmer until sauce is thickened.
• Add chicken mixture to sauce. Stir in mixed vegetables; heat until hot. Pour into 9 1/2- or 10-inch glass deep-dish pie plate.
• Remove pie crust from pouch; unroll crust and place over chicken mixture. Seal and flute edges. Cut slits in crust.
• Bake 20 to 25 minutes or until golden brown.

CHICKEN MARSALA POT PIE

Steps:

• Preheat the oven to 425°F.
• In a saucepan or deep skillet place potatoes and enough water to cover the potatoes by 1 inch and boil for 5 minutes on medium heat. Remove and place the potatoes in a colander.
• In a deep skillet add olive oil, onion and garlic on medium heat. Cook for 2 minutes. Add broccoli and cook another 2 minutes.
• Add flour to the skillet and mix well. Cook for about 1 minute. Flour will adhere to the vegetables.
• Add milk, chicken broth, potatoes, chicken, frozen vegetables, Marsala wine, salt, and pepper. Cook on medium low heat for about 10 minutes until mixture thicken a bit. Do not overcook.
• Soon the mixture to the crust lined pie pan (deeper ones work the best). Place the top pie crust, seal edge and flute. Cut 6-8 slits decoratively all around. Cover the edge with aluminum foil to prevent excessive browning the first 20 minutes in the oven.
• Bake 20 minutes and remove the aluminum foil. Continue to bake for additional 15-20 minutes. Remove from oven and let stand 5 minutes before serving.

GARAM MASALA CHICKEN POT PIE

Steps:

• Preheat the oven to 400 degrees F.
• In a medium-size pot over medium-high heat, add the olive oil. Season the chicken with salt and pepper, and brown on both sides until golden, about 5 minutes on each side. Remove the chicken from the pan to a cutting board and reserve.
• To the same pot add the garlic, shallots, and carrots and saute until golden. Remove the vegetables to a bowl and reserve. Turn the heat down to medium.
• Melt the butter in the pot, whisk in the flour and cook for 1 minute. Stir in the chicken stock, and potatoes and cook until potatoes are mostly cooked but still firm, about 8 to 10 minutes. The chicken stock will have thickened to a sauce consistency. Turn off the heat.Chop the chicken into chunks and add the chicken and veggies back to the pot. Stir in the peas, and then the 1 1/2 tablespoons garam masala and 2 teaspoons salt. Ladle the mixture into 4 (10-ounce) oven safe bowls.
• On a flat work suface, dust the puff pastry with flour and roll it out just a little thinner than it comes. Cut the puff pastry in squares large enough to hang over the sides of each bowl. Cover the bowls with the puff pastry pressing down around the sides. Brush with a touch of olive oil and sprinkle with some more garam masala. Cut a slit in the top of the pastry to allow steam to escape. Transfer to the oven and bake until the tops are golden brown, about 15 minutes.

CHICKEN MARSALA

Steps:

• Add the flour to a shallow plate and season with salt and pepper. Coat the chicken pieces with the flour and tap off any excess.
• Set a 12-inch cast-iron pan over medium heat, add enough oil to coat the bottom of the pan and heat until hot. Add the chicken in batches and cook until browned, 2 to 3 minutes. Flip and cook on the other side until browned. Keep warm, covered, on a serving plate.
• Add about 1 tablespoon more oil to the pan, add the garlic, shallot and mushrooms and saute for about 1 minute. Add the prosciutto, thyme and half of the parsley and cook 1 more minute. Add the Marsala to the pan and deglaze, scraping up any browned bits from the bottom. Cook until the wine is reduced by about three-quarters, 1 to 2 minutes. Add the chicken stock and cook until the sauce is heated through and thickened, 4 to 5 minutes. Remove from the heat and stir in the butter one piece at a time. Spoon the sauce over the chicken and garnish with the remaining parsley. Serve with warm buttered fettuccine.

CHICKEN MARSALA

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.

CHICKEN MARSALA RECIPE BY TASTY

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!

TO DIE FOR CHICKEN MARSALA

Steps:

• Place chicken breasts between two pieces of plastic wrap.
• With a meat tenderizing mallet, pound chicken breast until they are 1/4 inch thick.
• Dredge breasts in flour until all sides are coated.
• Heat olive oil in a large skillet or frying pan.
• Cook breasts until almost done, about 3-4 minutes on each side.
• Remove from pan being sure to keep warm.
• (I put them in a small cake pan and place in a 200 degree oven) Deglaze pan with Marsala wine, making sure to scrape bottom of pan to loosen all browned bits that may be stuck on.
• Add broth, mushrooms and garlic.
• Cook on medium/high for 10 minutes or until reduced by half.
• Add breasts back to pan and cook for another 10 minutes.
• (Sauce should have reduced more and thickened some) Serve over angel hair pasta.

INSTANT POT® CHICKEN MARSALA

Steps:

• Combine flour, salt, and pepper in a shallow dish. Dredge chicken breasts through flour mixture.
• Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow pot to heat up. Add oil. Add chicken and cook until lightly browned, 3 about minutes. Turn chicken over and add mushrooms. Cook, stirring mushrooms occasionally, until other side of the chicken is lightly browned, about 3 more minutes. Pour Marsala wine around chicken. Close and lock the lid, and simmer until chicken is no longer pink in the center and the juices run clear, about 5 minutes.
• Remove chicken from the pot and place on a serving platter. Add butter to the pot. Turn off heat and stir butter into sauce until fully blended. Pour sauce over chicken breasts and serve immediately.

ONE-POT CREAMY CHICKEN MARSALA PASTA RECIPE BY TASTY

Steps:

• Heat a large pot over medium-high heat.
• Add 2 tablespoons of olive oil and chicken breast. Season with salt and pepper to taste.
• Cook until chicken is no longer pink. Remove and set aside.
• Add the remaining tablespoon of oil, and the mushrooms and onion. Season with salt and pepper to taste. Cook until onions are browned, stirring occasionally.
• Return the chicken to the pot. Add the stock, cream, wine, and pasta, bring up to a simmer, and cover.
• *Marsala wine can be purchased at most grocery stores near the dessert or sweet wines and gives the dish a distinct flavor. However, if you can't get your hands on Marsala, you can substitute 1 cup of white wine (240 ml) plus 1 ½ tablespoons of brandy.
• Simmer until pasta is tender, about 15-20 minutes, stirring occasionally.
• When pasta is tender, stir in parmesan cheese until smooth. Remove from heat.
• Garnish with fresh parsley.
• Enjoy!