CHICKEN SORRENTINO
Chicken Sorrentino is a family favorite made with tender chicken breasts topped with eggplant, prosciutto, provolone, and a creamy tomato-marsala sauce.
Provided by Lynne Webb
Categories Chicken
Time 50m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F and line a baking sheet with parchment.
- Arrange the eggplant slices on the prepared baking sheet and brush both sides with olive oil. Season with salt and pepper and roast until tender and lightly browned, 15 to 18 minutes. Reduce the oven temperature to 350°F.
- Gently pound the chicken breast halves to a thickness of about 1/2-inch. Season with salt and pepper. Heat 2 tablespoons of olive oil in a heavy skillet over medium-high heat. Add the chicken and sauté until golden, 2 to 3 minutes per side.
- Coat a 9-inch square baking pan with nonstick spray and arrange the chicken in a single layer. Cover each piece with slices of eggplant, a slice of prosciutto and a slice of provolone cheese. Bake until the cheese is melted and lightly browned, 6 to 8 minutes.
- While the chicken bakes, heat 1 tablespoon of olive oil over medium heat in the skillet used to cook the chicken. Add the onion and sauté for 2 to 3 minutes, then add the garlic and sauté 1 minute longer. Deglaze with the Marsala, scraping up any browned bits that may have accumulated on the bottom of the pan.
- Add the tomatoes, season with salt and pepper and continue cooking until the tomatoes break down to a saucy consistency, 4 to 5 minutes longer. Stir in the cream and remove from the heat.
- To serve, plate individual pieces of chicken and top with tomato sauce.
Nutrition Facts : Calories 445 kcal, Carbohydrate 18 g, Protein 51 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 137 mg, Sodium 622 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 9 g, ServingSize 1 serving
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 WITH A CREAMY MARSALA SAUCE
This recipe is super quick and served over rice its amazing. Even picky eaters enjoy this one.
Provided by Stephanie
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Mix flour, salt, and pepper in a shallow dish. Press chicken tenders in the flour to coat completely; shake gently to remove any excess flour.
- Heat olive oil in a large skillet over medium, tilting the pan to coat the cooking surface in oil. Melt the butter in the skillet. Cook the chicken tenders in the hot butter until evenly browned, 7 to 8 minutes.
- Pour the Marsala wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; cook until the wine is hot, about 30 seconds. Pour chicken stock into the skillet.
- Stir heavy cream and mustard together in a bowl; add to the skillet. Bring the mixture to a simmer and cook another 10 minutes.
Nutrition Facts : Calories 824.7 calories, Carbohydrate 13.3 g, Cholesterol 303.9 mg, Fat 45.6 g, Fiber 0.2 g, Protein 78.7 g, SaturatedFat 21.3 g, Sodium 260 mg, Sugar 2.6 g
CHICKEN MARSALA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- To prepare the chicken, season the flour with salt and pepper. Slice the chicken breasts to 1/4-inch-thick medallions. Coat with the flour and tap off any excess.
- Next, in a saucepan over medium heat, add enough oil to coat the bottom of the pan and allow to warm. After warming, add the chicken and cook until browned, 2 to 3 minutes. Flip and repeat the process. After cooking all the chicken, hold warm covered on a plate. Add the marsala to the pan over medium-high heat. This will deglaze the pan. After deglazing, reduce the wine by three-fourths volume so 2 ounces remain. Then add the mushrooms. Stir the mushrooms, scraping the sides, then finish with the veal stock. Allow the stock to warm and thicken for 4 to 5 minutes, and then remove from the heat. Stir in the butter and finish by spooning over the cooked chicken. Garnish with fresh herbs or cheese if desired.
CHICKEN WITH MUSTARD MASCARPONE MARSALA SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.
- While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.
CHICKEN SORRENTINO
Steps:
- Preheat oven to 400 degrees F.
- Slice open the chicken breasts crosswise to butterfly and use a meat mallet to pound them to an even thickness of about 1/2 inch. Season the chicken with the salt. Spread the flour on a plate. Lightly dredge the chicken in flour, tapping off the excess.
- Add 4 tablespoons of the butter and the olive oil to a large skillet over medium-low heat. When the butter has melted, add the chicken and lightly brown on both sides, about 2 minutes per side. Remove the chicken to a plate. Increase the heat to medium, and add the eggplant slices to skillet. Brown on both sides, about 3 minutes per side. Remove the slices to a plate lined with paper towels to drain.
- Discard the oil in skillet, and set it over medium-high heat. Add the remaining 3 tablespoons butter. When the butter is melted, pour in the white wine and bring to a boil. Adjust the heat so the wine is simmering rapidly, then lay the chicken breasts back in, in one layer. Lay a slice of ham over each chicken breast. Dollop about 2 tablespoons marinara on top of each piece of ham. Drop the remaining marinara in the spaces between the chicken breasts to make the sauce. Layer the sliced cheese on top of the sauce. Sprinkle the grated cheese over top. Bake until chicken is cooked through and cheese is browned and bubbly, about 20 to 25 minutes.
CHICKEN MARSALA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the chicken breasts: Place the chicken breasts between two pieces of plastic wrap and pound to an even thickness using a meat mallet.
- Mix together the salt, pepper and flour in a bowl, then transfer to a shallow pan for dredging. Dredge the chicken breasts in the seasoned flour right before you put them in the pan.
- Heat a saute pan over high heat. When it's good and hot, add the grapeseed oil and then the dredged chicken breasts (do not over crowd the pan, cook in batches if needed). Cook until the chicken is golden brown and seared on one side, 3 to 5 minutes. Flip and cook on the reverse side until cooked through, another 3 to 5 minutes depending on thickness. Remove the chicken from the pan and let it rest a few minutes before plating.
- For the Marsala sauce: Heat a large saute pan over high heat. Add the grapeseed oil, then the garlic. Cook for about 30 seconds before adding the sliced cremini, oyster and shiitake mushrooms. Saute until tender. Add the rosemary and sprinkle with salt and pepper. Deglaze the pan with the Marsala and cook until the wine is reduced by half. Add the demi-glace, bring to a simmer and cook for 2 minutes. Remove the sauce from the heat and swirl in the butter to incorporate it. Season with salt and pepper.
- Add the chicken to the pan and coat with the sauce. Transfer the chicken to serving plates and divide the sauce between the plates, spooning the mushrooms and sauce over the breasts. Garnish with chopped parsley.
EASY CHICKEN SORRENTINO
Classic Italian dish... this is a pretty easy recipe for Chicken Sorrentino. This goes great served over Linguini or Angel Hair along with a nice salad and semolina bread. ** I use the same pan to saute' individual ingredients then set aside on paper plates while I am preparing next ingredient in saute' pan. ** Also, I use the thin boneless chicken breasts for faster saute' if you use larger, you should butterfly or pound to flatten.
Provided by BlondieItaliana
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Saute' chicken breast in olive oil. Add salt and pepper to taste. Set aside on a plate.
- Then saute' eggplant (you can leave skin on or remove based on your preference) until tender. Set aside on another plate.
- Next, saute' prosciutto for just a few minutes then add to plate.
- In large baking dish brushed with olive oil, arrange starting with layer of chicken with a layer of eggplant on top, then layer ham, and cheese.
- Bake for 15 minutes. Serve with grated Parmesan cheese over pasta if desired.
THE BEST CHICKEN MARSALA
This was restaurant quality. It came out perfectly. The little bit of breading on the tenderloins thickened the sauce. The homemade broth really makes a difference(I cook my chicken with onion, celery and carrot when I make broth) The little bit of cream of mushroom soup or cream add a creaminess. There are plenty of mushrooms and onions. The last time I made it I only had Cream Sherry, but the sweetness was really good. I probably poured a half cup over. The Italian breadcrumbs add that touch of herb that you need for it to really taste like you want it to taste.
Provided by Heartsong
Categories Healthy
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Dredge chicken tenderloins, flattened a little with your hand before dredging, in breadcrumbs and saute in 2 tablespoons olive oil (just enough olive oil to cover bottom of the skillet) in a large skillet over medium low heat until lightly browned and beginning to cook on edges, then turn and brown other side. Then turn off heat and leave in the skillet until other ingredients are done.
- Put 1 tablespoon olive oil in another large skillet and saute onions until carmelized, approximately 5 minutes. Remove from skillet.
- Add mushrooms to skillet and salt and pepper them to taste. Cook until tender.
- Add garlic to mushrooms and saute about 1 minute. Remove from skillet and put over chicken which should be done before now.
- Deglaze pan with a little water or wine to get all the juices.
- Add onions, mushrooms, marsala to chicken pan and desired amount of broth. I covered it about half way. I didn't measure. Bring to a boil and reduce to simmer. Simmer for a couple of minutes to blend your flavors. Adjust seasonings, adding more salt and pepper if desired and more wine if desired. Simmer for another couple of minutes if you add wine.
- Stir in cream before serving.
- Serve over noodles or potatoes.
Nutrition Facts : Calories 502.2, Fat 13.3, SaturatedFat 3.2, Cholesterol 137.7, Sodium 604.1, Carbohydrate 16.8, Fiber 1.8, Sugar 4.3, Protein 58.9
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