THE BEST CHICKEN MARSALA
This classic Italian-American dish is a nostalgic reminder of large family dinners of a bygone era. It's the ultimate crowd pleaser. The flavors from the marsala and cremini mushrooms bring a sweet earthiness to the sauce that really elevates simple seared chicken breasts.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
- Cut the chicken breasts in half lengthwise, making 6 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken pieces. Liberally sprinkle the chicken with salt and pepper.
- Mix the flour with 1 1/2 teaspoons salt and a generous amount of pepper in a shallow bowl or plate. Dredge the cutlets in the seasoned flour, shaking off any excess. Heat 3 tablespoons of the oil in a large skillet over medium-high heat until very hot, about 1 minute. Sear 3 cutlets until golden brown, about 2 minutes per side. Transfer the cutlets to a plate. Add the remaining 1 tablespoon of oil to the pan and sear the remaining 3 cutlets until golden brown, about 2 minutes per side. It's ok if the chicken is not completely cooked through; it will finish cooking in the sauce.
- Add the mushrooms and 1/2 teaspoon salt to the same pan and cook, stirring and scraping up any browned bits, until the mushrooms are slightly softened and just beginning to release some liquid, 3 to 4 minutes. (The mushrooms will soak up the oil quickly and dry up the pan; that's ok, more liquid will release as they cook longer.) Add the shallots and cook, stirring and scraping up any browned bits, until starting to soften, 3 to 4 minutes.
- Remove the pan from the heat. Pour in the wine and 1/2 cup water. Return the pan to high heat and bring to a boil. Reduce the heat to medium and simmer until the liquid reduces by a third and starts to thicken, 6 to 7 minutes. Whisk in the butter and continue whisking until it is melted and the sauce has thickened, 1 to 2 minutes.
- Add the cutlets and any accumulated juices to the pan and cook, flipping halfway through, until the chicken is cooked through and the sauce has thickened, about 2 minutes.
- Remove the chicken to a platter and stir the parsley into the sauce. Pour the sauce over the chicken and garnish with more parsley.
CHEF JOHN'S CHICKEN MARSALA
Certain dishes have a special place in my heart and this is one of them. The first real restaurant job I had in San Francisco was at a small place called Ryan's Cafe. It was run by a husband and wife team, Michael and Lenore Ryan. They were true 'foodies' before that term had even been coined. This chicken Marsala dish was the most popular dish on the menu and the first one that I was taught.
Provided by Chef John
Categories Main Dish Recipes Chicken Chicken Marsala Recipes
Time 1h
Yield 2
Number Of Ingredients 11
Steps:
- Season chicken breasts all over with salt and pepper.
- Melt 1 1/2 tablespoons butter and olive oil in a skillet over medium heat. Cook chicken breasts, skin-side down, in hot butter and oil until browned, about 5 minutes. Flip and cook until breasts are almost cooked through, about 5 minutes more. Transfer chicken breasts to a plate.
- Melt 1 1/2 tablespoons butter in the same skillet over medium-high heat. Saute mushrooms with a pinch of salt and a pinch of pepper in hot butter until mushrooms are golden, 5 to 7 minutes. Add minced shallot; cook and stir until softened, 2 to 3 minutes. Sprinkle flour over the top and cook and stir until the bitterness of the flour cooks off, 3 to 4 minutes.
- Pour wine into skillet and bring to a boil; cook and stir until wine reduces and sauce thickens, 3 to 4 minutes. Add chicken stock; bring to a simmer and cook until slightly reduced, 3 to 5 minutes more.
- Return chicken breasts to the skillet, reduce heat to low, and cook chicken, turning once, until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat.
- Move chicken to one side of the skillet and tilt the skillet so that the sauce pools at the bottom. Stir parsley and 1 teaspoon cold butter into the sauce, stirring constantly, until sauce is shiny and butter is completely melted. Transfer chicken breasts to plates and spoon mushrooms and sauce over the top.
Nutrition Facts : Calories 798.7 calories, Carbohydrate 26.8 g, Cholesterol 185.4 mg, Fat 39 g, Fiber 0.9 g, Protein 51.1 g, SaturatedFat 15.7 g, Sodium 2390.8 mg, Sugar 12.2 g
ROCCO'S FAMOUS CHICKEN MARSALA
Make and share this Rocco's Famous Chicken Marsala recipe from Food.com.
Provided by Member 610488
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large saute pan, heat the olive oil on medium-high heat.
- Pound chicken breasts lightly on each side flipping twice. Place the bread crumbs in a shallow baking dish. Bread each breast by pushing down into bread crumbs and then flipping so both sides are breaded.
- Place the breasts in the hot pan and saute until lightly browned on each side. Drain the oil from the pan.
- The next two steps must be done quickly while pan is on the burner. Add the minced garlic to the hot pan, not on the chicken breasts. Add mushrooms, tomatoes, basil and marsala wine.
- Flip chicken breasts over placing them on top of the ingredients so they cook and the breasts do not burn. Let the alcohol burn off and let the wine soak in for a minute.
- Stir in the half and half, marinara sauce, and chicken broth and cook over high heat. Add pepper and continue cooking on high heat until liquid reduces into a thick, golden brown sauce, 3 to 5 minutes.
- Remove the chicken breasts from the pan and transfer to a serving platter. Pour the sauce directly from the pan onto the chicken breasts and serve.
Nutrition Facts : Calories 1848.4, Fat 99.4, SaturatedFat 17.5, Cholesterol 163.8, Sodium 2376, Carbohydrate 90.8, Fiber 7.7, Sugar 17.2, Protein 69.5
EASIER CHICKEN MARSALA
Here's a lighter version of one of my favorite chicken dishes. For my family, this one's a keeper!
Provided by D. Alexander
Categories Main Dish Recipes Chicken Chicken Marsala Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat.
- Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.
- Pour Marsala wine over the chicken. Cover skillet, and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 286 calories, Carbohydrate 11.4 g, Cholesterol 79.6 mg, Fat 10.1 g, Fiber 0.5 g, Protein 27.9 g, SaturatedFat 3.3 g, Sodium 313.4 mg, Sugar 2.7 g
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.
THE BEST CHICKEN MARSALA
This was restaurant quality. It came out perfectly. The little bit of breading on the tenderloins thickened the sauce. The homemade broth really makes a difference(I cook my chicken with onion, celery and carrot when I make broth) The little bit of cream of mushroom soup or cream add a creaminess. There are plenty of mushrooms and onions. The last time I made it I only had Cream Sherry, but the sweetness was really good. I probably poured a half cup over. The Italian breadcrumbs add that touch of herb that you need for it to really taste like you want it to taste.
Provided by Heartsong
Categories Healthy
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Dredge chicken tenderloins, flattened a little with your hand before dredging, in breadcrumbs and saute in 2 tablespoons olive oil (just enough olive oil to cover bottom of the skillet) in a large skillet over medium low heat until lightly browned and beginning to cook on edges, then turn and brown other side. Then turn off heat and leave in the skillet until other ingredients are done.
- Put 1 tablespoon olive oil in another large skillet and saute onions until carmelized, approximately 5 minutes. Remove from skillet.
- Add mushrooms to skillet and salt and pepper them to taste. Cook until tender.
- Add garlic to mushrooms and saute about 1 minute. Remove from skillet and put over chicken which should be done before now.
- Deglaze pan with a little water or wine to get all the juices.
- Add onions, mushrooms, marsala to chicken pan and desired amount of broth. I covered it about half way. I didn't measure. Bring to a boil and reduce to simmer. Simmer for a couple of minutes to blend your flavors. Adjust seasonings, adding more salt and pepper if desired and more wine if desired. Simmer for another couple of minutes if you add wine.
- Stir in cream before serving.
- Serve over noodles or potatoes.
Nutrition Facts : Calories 502.2, Fat 13.3, SaturatedFat 3.2, Cholesterol 137.7, Sodium 604.1, Carbohydrate 16.8, Fiber 1.8, Sugar 4.3, Protein 58.9
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
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