Chicken With A Creamy Marsala Sauce Food

CREAMY CHICKEN MARSALA

Steps:

• Put oven rack in middle position and preheat oven to 200°F.
• Bring broth to a boil in a 2 quart saucepan ver high heat then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.
• Cook shallot in 3 T butter in a 8-10 inch heavy skillet over medium heat, stirring, until shallot begins to turn golden, about 1 minute Add mushrooms, 1 tsp sage, salt and pepper and cook, stirring occasionally until liquid mushrooms give off is evaporated and they begin to brown, 6-8 minutes. Remove from heat.
• Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin.
• Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off exess.
• Heat 1 T each of oil and butter in a 10-inch heavy skillet over medium-high heat until foam subsides, then saute half of the chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large ovenproof platter, arranging in one layer, then put platter in oven to keep warm. Wipe out the skillet and cook remaining chicken in same manner, then transfer to oven, arranging in one layer.
• Without cleaning, add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickned, 6-8 minutes. Add lemon juice and remaining 2 T wine and 1/2 tsp sage.
• Serve chicken on top of rice or pasta with sauce poured over.

CHICKEN WITH A CREAMY MARSALA SAUCE

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.

CHICKEN MARSALA

Steps:

• Add marsala wine and chicken broth to a medium saucepan. Heat over medium-high heat, bring to a boil, then reduce heat to medium and let gently boil until reduced to 1 cup**, about 15 minutes.
• Meanwhile season both sides of chicken with salt and pepper. Dredge each side in flour.
• Melt 1 Tbsp butter with 1 Tbsp olive oil in a 12-inch skillet over medium-high heat. Add chicken pieces and let sear until cooked through (165 in center), turning once halfway through, about 10 - 12 minutes.
• Transfer chicken to a plate. Tent with foil.
• Reduce burner temperature to medium heat. Melt remaining 1 Tbsp butter with 1 Tbsp olive oil, add mushrooms.
• Sauté mushrooms, just tossing occasionally (and increasing burner temp slightly as needed to encourage browning), until mushrooms have shrunk and are golden brown, about 8 minutes. Add garlic during last 1 minute of sautéing.
• Remove pan from heat then pour in marsala reduction***, thyme and oregano.
• Return to heat, bring to a simmer, while scraping up browned bits from the bottom, then stir in cornstarch chicken broth mixture. Stir until thickened****.
• Off heat stir in heavy cream, season sauce with salt and pepper to taste. Return chicken breasts to pan, spoon sauce over top.
• Sprinkle with parsley and serve immediately.

CREAMY CHICKEN MARSALA

Steps:

• In a large skillet over medium heat add 1 tablespoon olive oil to the pan. Add the chicken and lightly salt and pepper. Cook until lightly brown and cooked throughout. Remove chicken and set aside on plate.
• Add 1 Tablespoon olive oil and sauté the mushrooms for 1-2 minutes. Add marsala wine and bring to a boil over medium high heat for 1-2 minutes. This allows the alcohol to burn out. Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder.
• Bring to a boil and reduce heat and simmer for about 10 minutes or until it starts to thicken. Place chicken back in the sauce and continue to simmer for about 1-2 minutes.

CREAMY CHICKEN MARSALA

Steps:

• Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper; cook in hot oil until browned, 3 to 5 minutes. Stir onion and mushrooms with the chicken; continue cooking until the onion is translucent, 5 to 7 minutes. Pour cream of mushroom soup and Marsala wine over the chicken mixture; cook until hot and the chicken is no longer pink in the middle, 3 to 5 minutes.

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.

CREAMY CHICKEN MARSALA

Steps:

• Heat a little olive oil in a fry pan add chicken breasts, cook until browned on both sides about 6-8 Min's a side, remove and set to one side. (It is not to important to cook chicken all the way through as it is added back to the pan at the end, so it will finish cooking then.).
• Wipe pan clean, melt butter in same pan, add mushrooms, cook stirring a couple of times for 5 Min's, add green onions, cook a further 2 Min's.
• Add marsala, stock, water and lemon juice, stir to combine, add cream and basil, stir again until combined.
• Mix a little water with the cornflour, add to sauce stir until mixture thickens, season with pepper.
• Return chicken to pan, simmer gently until chicken is heated through.
• To Serve: Slice chicken breasts thickly, arrange on plate and spoon sauce over, sprinkle with parsley if desired.

CREAMY MUSHROOM CHICKEN IN CARAMELIZED ONION MARSALA SAUCE

Steps:

• Melt 3 tbsp butter and 1 tsp sugar in a heavy bottomed skillet over medium high heat. Add onions and sauteed until golden colored, stirring every couple of minutes.
• Move onions to the side of the pan, reduce heat to medium, and add mushrooms and garlic. Saute until mushrooms are beginning to brown. Remove onion, mushroom and garlic mixture from pan and set aside.
• Meanwhile, fill stockpot with water and 2 tbsp salt and let it come to a boil.
• Once water is boiling, add spaghetti and cook until al dente. Reserve a ladle full of pasta water for sauce. Drain pasta in colander.
• Add 1/2 tbsp oil to pan and saute prepared chicken cutlets until cooked through and lightly browned. Remove chicken to same plate as onion and mushroom mixture. .
• While pan is still hot, add wine and let the alcohol cook down, approximately 3 minutes. Scrape up the pan bits with a spatula.
• Reduce heat to just above medium low and add the cream, basil, tomatoes, reserved water, as well as salt and pepper to taste. Simmer, but do not let boil.
• Add the chicken, mushrooms, and onions back into sauce mixture. Lightly stir to incorporate.
• Serve over cooked pasta. Garnish with basil and grated Parmesean cheese.

CREAMY CHICKEN MARSALA

Steps:

• Pound breasts to 1/4 inch. In large frying pan, melt 2 Tbl butter over med heat.
• Add chicken and saute until lightly browned (4 min). Remove and set aside.
• Melt 2 more tablespoons of butter in pan. Add shallots and mushrooms (3-5 min).
• Cook until lightly browned.
• Add Marsala, bring to boil. Add cream and lemon juice and return to boil. Salt and pepper.
• Return chicken to pan. Cook turning in sauce to finish cooking (3 minutes).
• Serve over noodles or rice. (Instead of pounded breasts I sometimes substitute the frozen chicken tenders--they are so small and tender pounding isn't necessary).

STUFFED CHICKEN BREASTS WITH MARSALA CREAM SAUCE

Steps:

• Preheat oven to 400°F.
• Heat 1 tsp oil in a large non stick skillet over medium-high heat. Add mushrooms and shallot; cook 6 minutes. Add spinach and parsley; cook 1 minute. Transfer to a bowl. Stir in bread crumbs, egg white, 1/4 tsp salt, and 1/4 tsp pepper.
• Sprinkle chicken with 1/4 tsp each salt and pepper. Insert a clean, sharp knife into the thickest side of each chicken breast. Make a 2 inch slit. Cut to, but not through the opposite side. Holding the knife blade parallel to the cutting board, guide the blade around the inside, creating a pocket. Be careful not to cut through the sides.
• Divide the mushroom mixture between the 4 breasts. Stuff into the pockets.
• Wipe the pan clean with paper towels. Heat 2 tsp oil in pan over medium heat; add chicken. Cook 5 minutes, turning frequently, until browned. Transfer chicken to a baking sheet lined with foil. Bake for 13 minutes or until done at 400°F.
• Add wine to pan; cook 2 minutes over medium heat, scraping pan to loosen bits.
• Whisk together cream sauce mix, broth, and milk; add to pan. Bring to a boil; reduce heat, and simmer 1 minute. Stir in lemon juice.
• Spoon sauce onto serving plates; arrange chicken over sauce.
• Yields 4 servings: 1 breast and about 1/4 cup sauce).

MARSALA CREAM CHICKEN WITH ASPARAGUS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook penne pasta at a boil until cooked through yet firm to the bite, about 11 minutes; drain.
• Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir shallot in melted butter until fragrant, about 5 minutes. Stir mushrooms, asparagus, and sun-dried tomatoes into shallot and butter mixture; cook and stir until asparagus begins to soften, about 10 minutes more.
• Pour chicken broth and Marsala wine into the skillet; bring to a boil, reduce heat to medium-low, and stir chicken and cream into mixture.
• Mix softened butter and flour into a paste in a bowl; stir into chicken mixture. Cook, stirring continually, until the flour is cooked and the liquid thickens, 1 to 2 minutes; ladle over the cooked penne pasta and top with Parmesan cheese to serve.