Delicious Chicken Marsala Food

CHICKEN MARSALA

Steps:

• Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.
• Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won't get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
• Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and ¼ teaspoon of salt; cook for 1 to 2 minutes more. Add the broth, Marsala, heavy cream, thyme, ¼ teaspoon salt, and ⅛ teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you're going for a thin cream sauce; it won't start to thicken until the very end of the cooking time). Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, if using, and serve.
• Note: If your chicken breasts are large (like the ones in the photos that are about ¾ lb. each), it's best to first cut them horizontally to form four flat fillets, then pound them to an even ¼-inch thickness. If you pound large chicken breasts without first halving them, they'll be huge. Of course, you could also pound them thin first and then cut them in half vertically; the only drawback is that they'll lose their natural shape (which, admittedly, is not a big deal!).

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.

DELICIOUS CHICKEN MARSALA

Steps:

• Cook linguine according to directions on he box.
• Rinse boneless chicken breasts. Remove any skin.
• Melt the butter in a 10 inch frying pan on low heat.
• Put flour on a plate an coat all sides of the breast with flour. Repeat for all pieces of chicken.
• Add chicken breasts to frying pan and increase heat to medium.
• Season chicken with half of the salt, pepper and basil.
• Cook for 4 to 5 minutes then flip.
• Season chicken with the rest of the salt, pepper and basil.
• Add the garlic and mushrooms and Marsala wine and 1 tsp of lemon juice.
• Spoon 1 tp of Parmesan cheese onto each chicken breast. Cover and cook another 4 to 5 minutes or until cheese in melted.
• Plate the linguine as a bed for the chicken. Place chicken on top of the linguine. Spoon the mushrooms over the chicken.

CHICKEN MARSALA

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.

CHICKEN MARSALA DELICIOUS

Steps:

• Marinate chicken in Italian dressing several hours or overnight.
• In large bowl or zip-lock bag, combine flour, pepper, garlic powder,Italian seasoning and paprika.
• Remove chicken from marinade and coat with flour mixture.
• In large non stick skillet, heat margarine and olive oil until hot.
• Brown chicken and transfer to baking dish and set aside for a few minutes.
• Deglaze same skillet with the wine and chicken stock and bring to hard boil.
• Add sliced mushrooms and cook for a few minutes.
• Pour over chicken and sprinkle with fresh, chopped parsley.
• Bake in 450 degrees oven for 15 minutes.
• Eat with your favorite pasta and ENJOY!