Creamy Chicken Marsala With Mushrooms Food

CHICKEN MARSALA AND MUSHROOMS

Steps:

• Heat 1 tablespoon of the oil in a medium-size skillet set over high heat. Sprinkle the chicken pieces with salt and pepper to taste and dredge in flour. Place 2 of the chicken pieces in the pan and cook until nicely browned, about 2 minutes per side. Add another tablespoon of oil and the remaining chicken pieces. As chicken is cooked, set aside on a plate and loosely tent with foil to keep it warm.
• Heat the remaining tablespoon of oil in the skillet, add the mushrooms and shallot and cook until the mushrooms are tender and beginning to brown. Add the Marsala wine and cook until reduced by half. Stir in the veal glaze or stock and heat for 1 minute.
• Remove from heat and swirl in the butter until melted. Transfer the chicken to a serving platter and pour the sauce from the skillet over the chicken. Garnish with chervil or parsley and serve.

CHICKEN WITH WILD MUSHROOMS

Steps:

• Preheat the oven to 325 degrees.
• Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don't crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.
• Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).
• Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.

CREAMY CHICKEN MARSALA WITH MUSHROOMS

Steps:

• Cut the chicken breasts in half to form two thinner fillets. See note 1.
• Mix ¼ cup flour with the salt and paprika
• Coat the chicken breasts in the seasoned flour and shake off the excess
• Melt 2oz of butter in a frying pan and gently fry the chicken breasts until nicely browned on both sides. This will take about 4 minutes. Remove from the pan and set aside.
• Add the mushrooms to the same pan and fry gently until they soften. Remove from the pan and set aside. See note 2.

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 MARSALA WITH MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F. Pat the chicken pieces dry with a paper towel and sprinkle all over with salt and pepper. Set a turkey roaster pan over 2 burners on medium heat and add the canola oil. Brown the chicken, skin-side down first, 3 to 4 minutes, then turn and brown on the other side, 2 to 3 minutes longer. Remove from the pan and set aside.
• Add a little more of the oil to the pan on high heat and add the mushrooms, garlic and onions. Season with salt and cook just long enough to get some color on the mushrooms, 2 to 3 minutes. Stir in the tomato paste and thyme and cook about 1 minute longer. Place the chicken pieces back into the pan skin-side up and spread them out evenly, pushing them down into the mushrooms and onions. Add the marsala, scraping up the brown bits from the bottom of the pan, and add the chicken broth. Place the whole pan in the oven and cook until the tops of the chicken are golden brown, 30 to 35 minutes.
• Use tongs to remove the chicken from the pan and transfer onto a serving platter and keep warm. Set the roasting pan back over the burner on high heat. Bring the contents to a boil and cook the liquid until it is reduced and the flavors become concentrated, 3 to 4 minutes. Shut off the heat, add the butter cubes and stir gently to melt the butter evenly. This will thicken the marsala sauce and give it a rich flavor. Taste and season with salt and pepper. Add a squeeze of the lemon juice and fold in the parsley. Pour over the chicken and serve with Chardonnay.

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:

• 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.

CHICKEN MARSALA PASTA WITH MUSHROOMS RECIPE

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.

CHICKEN MARSALA

Steps:

• Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.
• Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm. Repeat the same with the remaining 2 chicken breasts.
• In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.
• Add the garlic and cook until fragrant, about 1 minute.
• Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes).
• Pour in the cream and return the chicken back into the sauce. Cook until the sauce thickens (about 3 minutes). Garnish with chopped parsley and serve immediately. (The sauce will continue to thicken off the heat.)
• Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if desired.

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).

CREAMY CHICKEN MARSALA FETTUCCINE

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.

CREAMY MUSHROOM MARSALA SAUCE

Steps:

• Heat the olive oil in a frying pan and saute the chopped onions over low heat for 5-7 minutes, then add the garlic and cook briefly for 30 seconds while stirring. Add the mushrooms with a pinch of salt, pepper and chopped rosemary and brown over medium heat until golden.
• Sprinkle the mushrooms with flour and stir to coat. Deglaze the pan with the Marsala wine and let it bubble away for about 5 minutes until it's reduced by a half. Then add the stock and cook for 5 minutes longer. At the end stir in the double/heavy cream and let it warm through. Taste for seasoning and add more salt if needed, then take off the heat. Sprinkle with fresh parsley before serving if using.

CHICKEN MARSALA

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.

INSTANT POT CHICKEN MARSALA

Steps:

• Prepare Ingredients:Optional - Butterfly Chicken Breasts: Put chicken breast on a chopping board, then put your hand flat on top of the chicken breast. Slice horizontally into one side of the chicken breast. Don't cut it all the way through to the other side. Leave roughly 1-inch attached. Open up the chicken breast, then slice it a bit more if necessary.Then, prepare the remaining ingredients accordingly.
• Brown Chicken Breasts in Instant Pot: Season chicken breasts with salt and black pepper on both sides. Place ¼ cup (32g) all-purpose flour in a large bowl or plate. Lightly coat the chicken breasts with flour on both sides.Press "Saute" button to "Sauté More" function to heat up Instant Pot. Wait until it says "HOT" on the screen. Add 1½ tbsp (22.5ml) olive oil in Instant Pot. Make sure you cover the whole bottom with oil. Place the flour coated chicken breasts in Instant Pot. Then, brown each side for 3 minutes. Set aside the browned chicken breasts.
• Saute Mushrooms & Shallot: Melt 1½ tbsp to 2 tbsp (21g - 28g) unsalted butter in the Instant Pot. Add in sliced mushrooms, then saute until lightly brown (roughly 7 to 8 minutes). Add in diced shallot and 1 tbsp (15ml) regular soy sauce, then saute for another 2 minutes. Add in minced garlic, then saute for another 30 to 45 seconds until fragrant.
• Deglaze Instant Pot: Pour ½ cup (125ml) Marsala wine in Instant Pot. Then, deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix. Let the mixture come to a boil, then let it boil for 1 minute to allow the alcohol in Marsala wine to evaporate.
• Pressure Cook Marsala Chicken: Add ¾ cup (188ml) unsalted chicken stock in Instant Pot. Give it a quick mix. Add in the browned chicken breasts.*Pro Tip: Try to get the browned chicken breasts as close to the bottom of the inner pot as possible. So they're partially submerged in the cooking liquid.With Venting Knob in Venting Position. Close the lid. Then, turn Venting Knob to Sealing Position.Butterflied Chicken Breast: Pressure Cook at High Pressure for 3 minutes, then Natural Release for 10 minutesBoneless & Skinless Chicken Breast: Pressure Cook at High Pressure for 5 minutes, then Natural Release for 10 minutesBoneless & Skinless Chicken Thighs: Pressure Cook at High Pressure for 5 minutes, then Natural Release for 10 minutesAfter 10 minutes, release the remaining pressure by turning Venting Knob to Venting Position. Open the lid carefully.
• Add Heavy Cream: With kitchen tongs, place chicken on a serving plate. Bring the Marsala gravy to a simmer with the "Saute" function. Mix 2 tbsp (16g) all-purpose flour with ¼ cup (63ml) heavy cream. Mix heavy cream and flour mixture into the Marsala gravy one third at a time until your desired thickness.*Pro Tip: If the heavy cream and flour mixture is too thick, dilute it by adding some Marsala gravy into it first.Taste and adjust the Marsala gravy with more salt and black pepper. Turn off the heat or switch to Keep Warm mode.
• Serve: Drizzle the flavorful Chicken Marsala gravy on your chicken. Garnish with finely chopped Italian parsley, then serve with your favorite side dishes.