MARSALA CHICKEN & MUSHROOMS
Chicken Marsala is one of my top-picks for Italian food. I wanted to learn how to make it myself and took about 5 different recipes and came up with my own version. The first time I made it my mom didn't stop talking about it for a week.-Nickie Frye, Evansville, Indiana
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in 2 tablespoons butter and 2 tablespoons oil over medium heat for 6-8 minutes or until no longer pink. Remove and keep warm., In the same skillet, saute the mushrooms, carrots and onion in remaining butter and oil until tender. Add garlic; cook 1 minute longer. , Add broth and wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Stir in cream. Return to a boil; cook until liquid is reduced by half. Return chicken to pan; heat through.
Nutrition Facts : Calories 632 calories, Fat 44g fat (21g saturated fat), Cholesterol 167mg cholesterol, Sodium 468mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 2g fiber), Protein 27g protein.
CHICKEN MARSALA
A delicious, classic chicken dish -- lightly coated chicken breasts braised with Marsala wine and mushrooms. Easy and ideal for both a quick weeknight entree AND serving to company.
Provided by Anonymous
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 447.7 calories, Carbohydrate 13.3 g, Cholesterol 99 mg, Fat 26.6 g, Fiber 0.5 g, Protein 28.8 g, SaturatedFat 9.6 g, Sodium 543 mg, Sugar 2.8 g
CHICKEN MARSALA AND MUSHROOMS
Served over a tangle of linguine or with side of roast potatoes, this classic Italian-American dish made with chicken breasts, mushrooms and Marsala wine is comfort home cooking at its absolute best. Good news: It's also weeknight easy. First, pound boneless chicken breasts (you can use boneless thighs, too, but they might need a little more cooking time) with a mallet or a rolling pin until they're about 1/4-inch thick. Season them generously with salt and pepper, dredge in flour and fry in a little olive oil until they're golden brown. Make a quick sauce of mushrooms, shallots and Marsala and pour it over the chicken. Garnish with a little chopped parsley or chervil for color. That's good eating.
Provided by Molly O'Neill
Categories dinner, weekday, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 443, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 18 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 4 grams, Sodium 705 milligrams, Sugar 3 grams, TransFat 0 grams
MARSALA CHICKEN BREASTS WITH MUSHROOMS
Make and share this Marsala Chicken Breasts With Mushrooms recipe from Food.com.
Provided by Donna S.
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season chicken with 1/4 tsp each of salt and pepper.
- Dredge chicken in flour, shake off excess.
- Heat vegetable oil in large skillet over medium heat.
- Add chicken and cook, turning once after 6-8 minutes. Should be lightly browned on both sides and barely firm when you press the centers of the chicken.
- Remove chicken from chicken and set aside.
- In same skillet, heat butter over medium heat. Add button mushrooms, stirring occasionally, cook about 6 minutes or until liquid evaporates.
- Stir in shallots and cook 2 minutes.
- Stir in ground porcini mushrooms and Marsala wine. Increase heat, boil for 1 minute. Add chicken broth and return to boil.
- Add chicken breasts; turn to coat in sauce.
- Simmer until sauce thickens.
- Transfer to serving plates.
- NOTE: You can find dried mushrooms in the ethnic foods aisle in your grocery store. I have also found them in the produce department. Once I couldn't find the dried porcini mushrooms so I bought a mix of dried mushrooms. Then I put the dried mushrooms in my spice grinder to grind. I'm sure if you didn't have a spice grinder, you could use a clean coffee grinder or food processor.
Nutrition Facts : Calories 417.2, Fat 14.4, SaturatedFat 5, Cholesterol 83.7, Sodium 482.2, Carbohydrate 13.8, Fiber 1.1, Sugar 2.6, Protein 31.1
CHICKEN MARSALA WITH MUSHROOMS
This is an excellent "impress the boss" type of recipe and its very, very easy. I serve this with rice, but you could serve it with pasta, and a green salad.
Provided by MsKittyKat
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pat chicken dry and season with salt and pepper.
- In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot and brown chicken in 2 batches, transferring to a plate as browned.
- Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated.
- Add Marsala and cook mixture, stirring, until Marsala is almost evaporated.
- Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes.
- Transfer chicken to a platter.
- Simmer mushroom sauce until liquid is reduced to about 1/2 cup.
- Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated.
- Spoon mushroom sauce around chicken and sprinkle with parsley.
Nutrition Facts : Calories 448.6, Fat 23.9, SaturatedFat 8.7, Cholesterol 110.6, Sodium 228.6, Carbohydrate 6.6, Fiber 0.9, Sugar 2.6, Protein 33.1
CHICKEN MARSALA WITH MUSHROOMS
This recipe was given to me by my sisters Italian mother-in-law. Everything Elena cooked was so good and this recipe was one of my favorites. Serve with pasta, salad and crusty rolls for an easy delicious dinner
Provided by Denise in NH
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Squeeze the lemon over the chicken and sprinkle with the salt& pepper; Coat with flour.
- In a large skillet, melt three tbsp.
- of the butter, add the mushrooms and cook until wilted.
- Remove mushrooms from skillet and set aside.
- To skillet, add remaining butter& olive oil.
- Add chicken tenders and brown lightly on both sides over moderate heat (5-10 minutes).
- Add mushrooms& wine.
- Cover and simmer 5-10 minutes until chicken is tender.
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.
MARSALA CHICKEN & MUSHROOM CASSEROLE
I love the taste of marsala, and I love the ease of casseroles....a winning combo! From Rachael Ray Mag 4/09.
Provided by Meredith .F
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
- In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more.
Nutrition Facts : Calories 482.9, Fat 18.1, SaturatedFat 11.1, Cholesterol 58.2, Sodium 114.6, Carbohydrate 46.6, Fiber 1.4, Sugar 2.7, Protein 7.6
CHICKEN MARSALA WITH MUSHROOMS AND GARLIC
Make and share this Chicken Marsala With Mushrooms and Garlic recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, combine the flour, salt, and pepper; add the diced chicken and toss gently to coat thoroughly.
- Heat a large skillet over medium heat.
- Add 1 tablespoon oil and the butter and let the butter melt.
- Add the chicken and cook for several minutes on each side until it is brown and cooked partially through.
- Remove the chicken from the pan and set aside.
- Add the remaining oil to the same pan (no need to clean pan); saute the mushrooms and garlic for 1 minute, then add the wine, broth, and lemon juice.
- Bring the liquid to a low boil, scraping any bits of chicken form the bottom of the pan.
- Simmer the mixture for about 10 minutes, until the mushrooms are tender and the liquid is reduced and slightly thickened.
- Add the chicken back to the pan, spoon the sauce over it, and cook it for 3-5 minutes until the chicken is just cooked through.
- Season it with additional salt, if needed, and sprinkle the chicken with parsley before serving.
Nutrition Facts : Calories 282.9, Fat 8.2, SaturatedFat 2.3, Cholesterol 77.7, Sodium 258.9, Carbohydrate 7.8, Fiber 0.6, Sugar 1.7, Protein 26.2
BASIL CHICKEN MARSALA WITH MUSHROOMS
Make and share this Basil Chicken Marsala With Mushrooms recipe from Food.com.
Provided by L DJ3309
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken between two sheets of wax paper and pound to approximately 1/4-inch thick. In a large bowl or plastic bag, combine flour with next 3 ingredients. Add chicken to flour mixture, toss to coat.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Sauté chicken 3-5 minutes per side or until done. Remove from skillet.
- Add mushrooms and remaining oil, if needed. Sauté 2-3 minutes. Stir in wine and remaining 3 ingredients. Stir to loosen any browned particles; bring to a boil. Return chicken to skillet. Simmer, uncovered, 2 minutes.
Nutrition Facts : Calories 373.5, Fat 13.5, SaturatedFat 2.1, Cholesterol 75.5, Sodium 530.1, Carbohydrate 8.4, Fiber 0.5, Sugar 1.7, Protein 27
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