Skillet Chicken Marsala Food

CHICKEN MARSALA

Steps:

• Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
• Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once - do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
• Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

CHICKEN MARSALA WITH MUSHROOMS

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.

SKILLET CHICKEN WITH SAUTEED MUSHROOMS MARSALA

Steps:

• Place chicken-breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness.
• Beat eggs well in shallow plate. Place chicken breasts in egg mixture; let stand for 30 minutes.
• Season flour with salt, pepper and oregano. Drain the chicken and dredge well.
• Heat 1 tablespoon of olive oil and 2 tablespoons butter in a large, heavy-bottomed skillet over medium-high heat. Once the butter has melted and is foamy (it should not be brown), place the egg/flour coated chicken into the skillet. Cook for approximately 4 minutes per side, turning over only once. Cook until golden brown on both sides and no longer pink in color throughout.
• Transfer the chicken breasts to a platter; cover with foil to keep warm.
• Add the chopped bacon to the skillet and cook until crisp, stirring occasionally. Remove and drain on a plate covered with several layers of paper towels.
• Next, heat 2 tablespoons of butter in the skillet until foamy. Add the mushrooms, shallot, and 1/4 teaspoons salt. (Add a little more olive oil if the pan seems too dry.) Saute for 3 minutes, or until the shallots soften and the mushrooms are tender, stirring occasionally. Make sure to scrape up any bits left in the bottom of the skillet from the chicken and bacon. Transfer mushrooms to a bowl.
• Pour off any oil from the skillet, add the chicken broth, Marsala wine, lemon juice and any juices from the platter of chicken. Turn the heat to high and bring the sauce to a vigorous simmer. Continue cooking about 3 - 4 minutes until the sauce slightly thickens and is reduced by one-third, stirring occasionally. Whisk in the remaining butter.
• Lower heat to a slow simmer; return the mushrooms and chicken to the skillet and coat with sauce.
• Serve immediately. Spoon sauce and mushrooms over the chicken breasts; sprinkle with some of the cooked bacon and the snipped basil. Garnish with lemon wedges.
• COOK'S TIP: If choosing to serve over thin spaghetti, drain the pasta and tossed it in the sauce for the last minute or two of cooking.

EASY SKILLET CHICKEN MARSALA

Steps:

• Combine in a gallon-sized zipper bag the flour, garlic salt, pepper, and oregano. Place dampened chicken pieces in the bag, zip closed and toss until chicken pieces are well coated.
• Heat olive oil in a large skillet over medium heat. Add mushrooms and stir until brown. Remove mushrooms from pan and set aside.
• Add the chicken to the skillet and fry for 2 minutes, or until lightly browned. Turn and cook 2 minutes more.
• Return mushrooms to the pan. Pour Marsala wine over the chicken. Cover and reduce heat to low. Simmer for 10 minutes, or until chicken is no longer pink and juices run clear.