CREAMY CHICKEN MARSALA
An easy 20-minute, delicious, and creamy chicken marsala! Serve over whole wheat pasta or brown rice.
Provided by Sophia Del Gigante
Categories World Cuisine Recipes European Italian
Time 20m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 354.7 calories, Carbohydrate 19.9 g, Cholesterol 34.6 mg, Fat 16.5 g, Fiber 1.5 g, Protein 15.7 g, SaturatedFat 3 g, Sodium 539.1 mg, Sugar 8.3 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
CREAMY CHICKEN MARSALA
The difference between this marsala and the others is the cream. Really simple, really good. Great for company, but quick to fix. source: 365 ways to cook chicken
Provided by quixoposto
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
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).
Nutrition Facts : Calories 373.9, Fat 24.2, SaturatedFat 14.6, Cholesterol 139.7, Sodium 175.8, Carbohydrate 6.6, Fiber 0.6, Sugar 1.1, Protein 30.2
CREAMY CHICKEN MARSALA
I got this recipe from my roommate who had grown up with it. I try not to eat much meat but the sauce alone over rice or pasta is to die for. It is such a great mixture of savory, earthy, salty and a tiny bit sweet.
Provided by sofie-a-toast
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
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.
CREAMY CHICKEN MARSALA
I have a recipe for a more traditional chicken marsala, that we enjoy but thought I would play around a bit the other night and came up with this one. It turned out really well and whilst I probably still prefer the more traditional recipe this make a nice change. I made this for just 2 of us but the sauce ingredients would make enough for 3 people and would probably stretch to 4 servings if you do not like things very sauce as we do. I served ours over wild rice and asparagus so we enjoyed the extra sauce over the rice.
Provided by The Flying Chef
Categories Chicken Breast
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 826.5, Fat 44.2, SaturatedFat 22.8, Cholesterol 190.1, Sodium 1104.8, Carbohydrate 19.9, Fiber 2.3, Sugar 5.4, Protein 36.5
CREAMY MASALA CHICKEN
A mild chicken curry with oodles of flavour
Provided by James Martin
Categories Dinner, Lunch, Main course
Time 40m
Number Of Ingredients 13
Steps:
- Put the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. Chop the onion, and seed and chop the chilli.
- Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally.
- Meanwhile, heat the remaining oil in a pan and fry the onion and chilli for 3-4 minutes until just soft. Add the turmeric and stir fry for 1 minute. Lower the heat, pour in the cream and simmer for 2-3 minutes.
- Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the lemon juice. Serve with rice and naan bread.
Nutrition Facts : Calories 541 calories, Fat 42 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 6 grams carbohydrates, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 0.32 milligram of sodium
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.
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