CHICKEN MARSALA FETTUCCINE
Chicken Marsala Fettuccine is a delicious on the classic recipe! Easy enough to make for a weeknight dinner and fancy enough for a special occasion.
Provided by Danae
Categories Pasta
Time 30m
Number Of Ingredients 13
Steps:
- In a large pot cook the fettuccine according to package instructions.
- In a large skillet heat 1 tablespoon of olive oil over medium-high heat. Season the chicken thighs with salt, pepper and 1 tablespoon of flour. Add to the skillet and sauté for 6-8 minutes or until fully cooked. Remove from the skillet onto a plate.
- Add the remaining teaspoon of olive oil to the skillet along with the chopped shallot, garlic and mushrooms. Sauté for 4-5 minutes or until the mushrooms are golden brown. Season with salt and pepper. Deglaze the skillet with the marsala wine then add chicken stock and thyme leaves.
- Turn the heat down to medium-low and let the sauce simmer and reduce for several minutes. Sprinkle in the remaining teaspoon of flour and stir everything together. Return the chicken to the skillet and add in the half and half, stir and bring everything back to a simmer. Taste for seasoning.
- Serve over fettuccine topped with shredded Parmesan cheese, chopped parsley and thyme leaves.
Nutrition Facts : Calories 400 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 145 milligrams cholesterol, Fat 16 grams fat, Fiber 2 grams fiber, Protein 36 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 580 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
ONE-POT CREAMY CHICKEN MARSALA PASTA RECIPE BY TASTY
Here's what you need: olive oil, boneless, skinless chicken breast, white mushroom, white onion, chicken stock, heavy cream, marsala wine, penne pasta, shredded parmesan cheese, salt, pepper, fresh parsley
Provided by Michael Price
Categories Dinner
Yield 6 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 1123 calories, Carbohydrate 102 grams, Fat 60 grams, Fiber 3 grams, Protein 41 grams, Sugar 11 grams
COMPANY CHICKEN MARSALA
A great company dish. The secret is to not cook the chicken all the way through when browning. Brown in batches if needed. It comes out nice and tender this way. Serve with rice or linguini and a side salad.
Provided by Mora
Categories World Cuisine Recipes European Italian
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Season chicken cutlets with salt and black pepper. Pour flour into a shallow dish. Press chicken cutlets into flour to coat each side, shaking to remove any excess flour.
- Melt butter in a large skillet. Cook chicken in hot butter until browned, 3 to 5 minutes per side; remove from skillet and set aside.
- Mix chicken broth, Marsala wine, and garlic into the remaining butter in the skillet; reduce heat to low and cook until the liquid is hot, about 5 minutes. Stir mushrooms, tomato, rosemary, and basil into the liquid. Return chicken to the skillet. Place a cover on the skillet and cook until the chicken is no longer pink in the middle, about 30 minutes.
Nutrition Facts : Calories 401.9 calories, Carbohydrate 12.6 g, Cholesterol 132.9 mg, Fat 20.3 g, Fiber 0.6 g, Protein 35.5 g, SaturatedFat 11.1 g, Sodium 579.9 mg, Sugar 2.1 g
CHICKEN MARSALA PASTA AL FORNO
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a pot of water to a boil. Add the pasta and cook until very very al dente, 6 to 7 minutes. Drain and set aside.
- Position an oven rack in the bottom of the oven and preheat the oven to broil.
- Heat a large, heavy-bottomed ovenproof skillet over medium-high heat and add the oil. Season the chicken tenders with salt and pepper and dredge in the flour, shaking off the excess. Add the chicken to the skillet and brown on both sides until golden brown, 2 minutes per side. (Note: the chicken should only be seared, not cooked through. It will finish cooking in the oven.) Transfer the chicken to a wire-racked baking sheet.
- To the same skillet, add the butter, cremini, porcini and shallots and cook, stirring minimally to aid in browning, until the mushrooms are deeply caramelized, about 15 minutes. Add the garlic and cook until fragrant, another 20 seconds. Deglaze with the marsala, scraping up any browned bits. Add the stock and bring to a simmer. Simmer until slightly thickened, about 5 minutes. Season with salt and pepper.
- Off the heat, add the pasta and stir well to coat with the sauce. Top with the browned chicken, then a layer of freshly grated Parmigiano-Reggiano. Broil the pasta in the skillet until the cheese is browned and the pasta and chicken are cooked through, about 5 minutes. Sprinkle with parsley and serve immediately.
CREAMY CHICKEN MARSALA FETTUCCINE
Delicious creamy chicken Marsala served over a bed of fettuccine.
Provided by John Crawley
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 19
Steps:
- Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/4 inch. Whisk together the flour, paprika, cayenne pepper, salt, and black pepper in a shallow bowl. Press each chicken breast into the flour mixture on both sides. Tap off excess flour.
- Heat olive oil and 1 tablespoon of butter in a skillet over medium heat until the butter gives off a slightly toasted fragrance, and pan-fry the chicken until browned on both sides, about 3 minutes per side. Set aside. Melt 1 more tablespoon of butter in the skillet, and cook and stir the onion until translucent, about 5 minutes; stir in the shiitake mushrooms, oyster mushrooms, cremini mushrooms, and garlic, and cook until the mushrooms have given off their juice and begun to brown, 10 to 12 minutes.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccini, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Place the pasta into a serving dish, and toss with 2 tablespoons of butter; season to taste with salt and black pepper, and keep warm.
- After the mushroom juices have evaporated, pour Marsala wine into the sauce, and scrape up and dissolve any browned flavor bits in the bottom of the skillet. Turn heat to high, and stir until half the wine evaporates, about 3 minutes; stir in mascarpone, Dijon mustard, and chicken broth; cook, stirring constantly, until the sauce has thickened slightly, another 3 minutes. Reduce heat to medium-low; return cooked chicken breasts to the sauce. Cook until the chicken juices run clear and the sauce has thickened, about 5 minutes. Stir in parsley. Serve with buttered fettuccine.
Nutrition Facts : Calories 1027.7 calories, Carbohydrate 90.8 g, Cholesterol 167.7 mg, Fat 49.4 g, Fiber 5.5 g, Protein 44.9 g, SaturatedFat 23.5 g, Sodium 390.7 mg, Sugar 8.8 g
CHICKEN MARSALA WITH PASTA
This dish is elegant enough for company, but quick and easy enough for a weeknight. My family always looks forward to this chicken. Leftover broiled chicken breasts work fine and save you time, too.-Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute mushrooms in 2 tablespoons butter for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Add water and wine. Bring to a boil; stir in pasta mix. Reduce heat; simmer, uncovered, for 10 minutes or until pasta is tender. , Meanwhile, flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, cook chicken in oil and remaining butter over medium heat for 4-5 minutes on each side or until no longer pink. Remove pasta mixture from the heat. Stir in sour cream. Serve with chicken.
Nutrition Facts : Calories 453 calories, Fat 23g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 964mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.
COMPANY CHICKEN
Provided by Trisha Yearwood
Categories main-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Coat the chicken breasts in the dressing mix.
- Heat the oil in a large nonstick skillet over medium-high heat until very hot. Add the chicken and cook undisturbed until well browned, about 4 minutes. Turn the chicken, add the butter to the pan, and cook until the chicken is just golden brown on the reverse side, 3 minutes more. Transfer the chicken to a large baking dish.
- To the skillet, add the mushrooms and a pinch of salt; cook, stirring occasionally, until golden brown, about 5 minutes. Spoon the mushrooms on top of the chicken.
- In a medium saucepan combine the soup, cream cheese and wine. Stir over medium-high heat until well blended and heated through. Pour the sauce over the chicken and mushrooms.
- Bake, uncovered, until the chicken is cooked through, 1 hour. Sprinkle with parsley and serve.
CHICKEN MARSALA PASTA WITH MUSHROOMS RECIPE
Easy Chicken Marsala Pasta with Mushrooms is the very definition of comfort food, a great family-friendly weeknight meal, and it's a perfect make-ahead dinner party recipe.
Provided by Sharon Rigsby
Categories Main Dish
Time 40m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Cook pasta according to package directions. Drain and set aside.
- In a large skillet over medium heat, heat the oil, and when it's hot, add the mushrooms. Cook the mushrooms for six to seven minutes or until they are tender and lightly browned.
- Add the salt and pepper and continue cooking until any liquid evaporates. Next, add the Marsala, and continue cooking until all of the liquid has evaporated. (This usually takes around two to three minutes.)
- Add in the butter and stir until melted. Add the flour and stir, and cook for one to two minutes, just until it starts to turn light brown. Slowly add the chicken stock, constantly stirring while scraping the bottom of the pan as you add the stock. Reduce the heat to a simmer and stir until the sauce thickens, which will take another minute or two.
- Add the drained pasta to the sauce and mix thoroughly. Then stir in three-quarters of a cup of the Parmesan cheese, thee cubed mozzarella, fresh parsley, and cooked chicken. Mix well to combine all ingredients.
- Spray a 7x11 inch, oven-safe casserole dish with non-stick cooking spray and add the mixture. Top with the remaining parmesan cheese. Bake 25-30 minutes at 350 degrees F. or until the topping is lightly browned and the parmesan cheese has melted.
- Serve immediately.
Nutrition Facts : Calories 481 kcal, Carbohydrate 42 g, Protein 45 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 88 mg, Sodium 802 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 7 g, ServingSize 1 serving
CHICKEN MARSALA FETTUCCINE
Make and share this Chicken Marsala Fettuccine recipe from Food.com.
Provided by mydesigirl
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In shallow dish, combine flour, thyme and pepper.
- Coat chicken in flour mixture; reserve remaining flour mixture.
- In large nonstick skillet, heat olive oil over medium-high heat.
- Add chicken; cook until browned and internal temperature reaches 165*, about 3 to 4 minutes per side.
- Remove chicken from skillet; cover to keep warm.
- In same skillet, add wine; stir to scrape browned bits from bottom of pan.
- Stir reserved flour mixture into broth.
- Add broth, mushrooms, onion and garlic; bring to boil.
- Reduce heat and simmer stirring occasionally until vegetables are tender and sauce thickens, about 3 to 4 minutes.
- Place pasta in large serving bowl; season with pepper.
- Thinly slice chicken.
- Add chicken, sauce, and spinach to pasta; toss until well combined.
Nutrition Facts : Calories 531.1, Fat 6.7, SaturatedFat 1.2, Cholesterol 65.8, Sodium 115.7, Carbohydrate 74.2, Fiber 1.3, Sugar 1.8, Protein 42.9
CHICKEN MARSALA WITH BASIL AND MUSHROOMS
I found this recipe on the McCormick website. I love Chicken Marsala and often serve this dish to company.
Provided by Crafty Lady 13
Categories Poultry
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken between two sheet of wax paper and pound to approximately 1/4-inch thickness. Combine flour with next 3 ingredients in a large bowl or plastic bag. Add chicken to flour mixture, toss to coat.
- Heat 2 tablespoons oil in a large skillet over medium=high heat. Saute chicken 3 to 5 minutes per side or until done. Remove from skillet.
- Add mushrooms and remaining oil, if needed. Saute 2 to 3 minutes. Stir in wine and remaining 3 ingredients. Stir to loosen any browned particles, bring to boil. Return chicken to skillet. Simmer, uncovered, for 2 minutes.
- Great served with penne pasta in marinara sauce, tossed salad and Italian bread with dipping oil.
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
A dash of Marsala wine gives this simple chicken recipe a flavour twist. Serve with sautéed potatoes.
Provided by Rick Stein
Categories Main course
Yield Serves 4
Number Of Ingredients 11
Steps:
- Put the chicken breasts between sheets of cling film and beat, using a meat mallet or rolling pin, until about 5mm thick. Season with salt and pepper on both sides.
- Put the flour on a plate and dip the chicken in it to coat lightly, shaking off any excess.
- Melt half the butter and oil in a frying pan over medium-high heat and fry the chicken for 2-3 minutes on each side until golden-brown. Set aside.
- Wipe the pan with kitchen paper. Heat the remaining butter and oil over a medium heat and gently fry the shallot and garlic for about 5 minutes until softened. Add the mushrooms and cook for 2 minutes. Add the Marsala and increase the heat to high. Cook until the liquid has reduced in volume by about half. Turn the heat back down to medium, add the stock and chicken. Cook for about 10 minutes. Serve sprinkled with parsley.
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- Preheat oven to 150°C/300°F. Clean and slice mushrooms. Peel and mince shallots and garlic. Finely chop sage leaves. Remove leaves from marjoram sprigs and finely chop. Roughly chop parsley. Slice lemon. Place flour in a bowl.
- Place chicken breasts between two pieces of plastic wrap on a cutting board. Using the flat side of a meat tenderizer, pound cutlets until thin, approx. 1⁄4 in. thick. Then cut in half. Season with salt and pepper on both sides, then dredge each cutlet in flour, gently shaking to remove any excess. Bring a large pot of salted water to boil.
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