CHICKEN MARSALA
Chicken Marsala in a deliciously creamy mushroom sauce rivals any restaurant! One of the most sought after dishes served in restaurants is super fast and easy to make in your very own kitchen! A flavourful chicken dinner with plenty of sauce to serve over your sides and an authentic Italian taste!
Provided by Karina
Categories Dinner
Time 35m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 503 kcal, Carbohydrate 21 g, Protein 27 g, Fat 29 g, SaturatedFat 14 g, Cholesterol 134 mg, Sodium 753 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
STUFFED CHICKEN MARSALA (OLIVE GARDEN COPYCAT)
Seasoned and stuffed chicken marsala is a delicious Olive Garden copycat dish featuring mozzarella, parmesan, and sun dried tomatoes, smothered in savory marsala mushroom sauce.
Provided by Tiffany
Categories Main Course
Time 50m
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Use a sharp knife to cut a slit horizontally along one side of the chicken breast, being sure not to cut all the way through the chicken - the goal is to make a "pocket".
- Fill each pocket with 2 slices of mozzarella cheese, 1/4 of the sun dried tomatoes, and 1/4 of the shredded parmesan cheese.
- Pinch together the open side of the chicken breasts and secure with toothpicks. Drizzle chicken with oil, then sprinkle with salt and pepper to taste, and Italian seasoning, rubbing in with your fingers.
- Transfer chicken to a large oven-safe skillet and brown chicken over medium-high heat for 3-4 minutes on each side. Place chicken on a plate while you prepare the marsala sauce.
- In the same pan (don't clean it) add marsala cooking wine, garlic, mushrooms, salt and pepper, and heavy cream. Stir and bring to a boil and cook for 3-4 minutes. Return chicken pan and spoon some of the sauce over the chicken.
- Transfer skillet to preheated oven and bake for 20-25 minutes until chicken is cooked all the way through and cheeses are melted. Spoon sauce over the chicken, top with grated parmesan cheese and parsley or thyme if desired, and serve.
Nutrition Facts : Calories 722 kcal, Carbohydrate 17 g, Protein 45 g, Fat 42 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 173 mg, Sodium 1054 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
CREAMY MUSHROOM CHICKEN IN CARAMELIZED ONION MARSALA SAUCE
Make and share this Creamy Mushroom Chicken in Caramelized Onion Marsala Sauce recipe from Food.com.
Provided by Emily B.
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt 3 tbsp butter and 1 tsp sugar in a heavy bottomed skillet over medium high heat. Add onions and sauteed until golden colored, stirring every couple of minutes.
- Move onions to the side of the pan, reduce heat to medium, and add mushrooms and garlic. Saute until mushrooms are beginning to brown. Remove onion, mushroom and garlic mixture from pan and set aside.
- Meanwhile, fill stockpot with water and 2 tbsp salt and let it come to a boil.
- Once water is boiling, add spaghetti and cook until al dente. Reserve a ladle full of pasta water for sauce. Drain pasta in colander.
- Add 1/2 tbsp oil to pan and saute prepared chicken cutlets until cooked through and lightly browned. Remove chicken to same plate as onion and mushroom mixture. .
- While pan is still hot, add wine and let the alcohol cook down, approximately 3 minutes. Scrape up the pan bits with a spatula.
- Reduce heat to just above medium low and add the cream, basil, tomatoes, reserved water, as well as salt and pepper to taste. Simmer, but do not let boil.
- Add the chicken, mushrooms, and onions back into sauce mixture. Lightly stir to incorporate.
- Serve over cooked pasta. Garnish with basil and grated Parmesean cheese.
Nutrition Facts : Calories 1376.5, Fat 59, SaturatedFat 30.5, Cholesterol 238, Sodium 3721.7, Carbohydrate 107.2, Fiber 6.3, Sugar 11.2, Protein 51.9
STUFFED CHICKEN MARSALA WITH CREAMY MUSHROOM SAUCE
I haven't made this (yet), but it's an adapted version of an Olive Garden recipe. Most who made it said it tasted fine but the sauce was too thin and puddled at the bottom of the plate. So I've incorporated changes suggested by reviewers that not only thickens the sauce but also boosts the flavor of the breading for the chicken...
Provided by Vickie Parks
Categories Chicken
Time 1h
Number Of Ingredients 26
Steps:
- 1. Preheat oven to 350°F. Lightly spray baking dish with nonstick spray; set aside.
- 2. Combine all the Cheese Stuffing ingredients in a mixing bowl; set aside.
- 3. Cut a wide slit in thickest part of each chicken breast to create a pocket, but don't cut all the way through. Pound each chicken breast with a mallet until about 1/2-inch thick. Stuff each pocket with Cheese Stuffing mixture. Gently press down on each to flatten chicken breasts, but not enough to cause stuffing to ooze out. (You don't need to seal the chicken breasts unless you prefer to do so.)
- 4. Place flour, garlic powder, salt and pepper in a shallow dish. Dredge stuffed chicken breasts in the flour mixture, shaking off excess flour.
- 5. Heat oil in a large skillet over medium heat. Sauté chicken breasts in hot oil on both sides until lightly browned. Transfer browned chicken to baking dish.
- 6. Place baking dish in preheated oven and bake 20 to 30 minutes or until chicken is thoroughly cooked (internal temperature should be 165°F. )
- 7. Pour 1/4 cup of Marsala wine into a measuring cup, and stir in cornstarch; set aside.
- 8. While chicken is baking, add onion to the skillet and cook for 2 minutes, stirring constantly to deglaze pan. Add mushrooms and sauté another 2 to 3 minutes or until onions are soft. Add remaining 2 3/4 cups Marsala wine to skillet and heat to a simmer, stirring constantly to continue deglazing bottom of skillet. Add cream to skillet, and heat until reduced by half, stirring frequently. Remove skillet from heat and let cool just a bit. Add cornstarch mixture to slightly cooled sauce, and stir until thickened.
- 9. To serve, place baked chicken breasts on individual serving plates, then spoon some of the creamy mushroom sauce over each serving. Garnish with chopped fresh parsley, and serve immediately.
GRILLED CHICKEN WITH STUFFED MUSHROOMS AND MARSALA SAUCE
Make and share this Grilled Chicken With Stuffed Mushrooms and Marsala Sauce recipe from Food.com.
Provided by Cook4_6
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- To make mushrooms, Remove stems from mushrooms and chop fine.
- Put proscuitto, stems, onion, and garlic in a frying pan and saute in small amount butter or olive oil.
- Cook until onion is soft, then drain.
- Stir in remaining ingredients.
- Stuff mushroom caps with this mixture.
- Bake on a cookie sheet at 375F degrees for 10 minutes.
- To make chicken and sauce, Season chicken with salt and pepper and grill. Set aside.
- In the meantime, coat large skillet lightly with olive oil and set over medium-high heat. Add proscuitto and cook just until crisp and lightly browned. Combine Marsala, broth and corn starch. With pan over medium-high heat add the Marsala mixture and scrape up the browned bits from the bottom of the pan.
- Cook Marsala mixture until it is reduced by one quarter. Stir in cream and simmer until you get a nicely thickened sauce.
- Add chicken to the pan and turn to coat and reheat for a minute.
- Place chicken on a platter and top with one or two stuffed mushrooms.
- Serve with the sauce over top and a sprinkle of parsley.
Nutrition Facts : Calories 400.7, Fat 20, SaturatedFat 8.5, Cholesterol 104.2, Sodium 464.7, Carbohydrate 18.2, Fiber 1.5, Sugar 2.5, Protein 31.5
STUFFED CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE
Involtini di Petti di Pollo-serve this chicken at your next dinner party or anniversary dinner if you want to impress! The chicken roll is stuffed with asparagus, prosciutto and cheese and is topped with a marsala accented mushroom cream sauce. The recipe is from the R.S.V.P. section of a November 1986 issue of Bon Appetit and was requested from Lofurno's Italian restaurant in Seattle, Washington.
Provided by Leslie in Texas
Categories Chicken Breast
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Pound chicken breasts between sheets of waxed paper to thickness of 1/4 inch.
- Arrange chicken breasts shiny side down.
- Cover each with 1 prosciutto slice, set Bel Paese cheese oblong in center, place 2 asparagus spears beside cheese and sprinkle with about 3 tablespoons Parmesan mixture, then parsley. Roll up tightly.
- Preheat oven to 350 degrees.
- Heat thin layer of oil in large skillet over medium heat.
- Dredge chicken rolls in flour, shaking off excess.
- Arrange seam side down in skillet and brown on both sides.
- Transfer to baking sheet; pour oil over- do not wash skillet.
- Bake chicken until tender, about 15 minutes.
- Meanwhile, set skillet over high heat.
- Add mushrooms and Marsala.
- Tilt pan, heat wine and ignite.
- When flames subside, boil until liquid is reduced by half.
- Add cream and boil until reduced to saucelike consistancy; season with salt and pepper.
- To serve, set 2 chicken rolls on each plate, spoon Marsala sauce over and serve.
Nutrition Facts : Calories 1682.3, Fat 135.2, SaturatedFat 73.7, Cholesterol 602.8, Sodium 1002.2, Carbohydrate 14.8, Fiber 2.1, Sugar 3, Protein 97.8
STUFFED CHICKEN BREASTS WITH MARSALA CREAM SAUCE
7 points. The secret ingredient in this recipe is the Marsala wine because if the deep smoky flavor it adds to the sauce.
Provided by Amber Dawn
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F.
- Heat 1 tsp oil in a large non stick skillet over medium-high heat. Add mushrooms and shallot; cook 6 minutes. Add spinach and parsley; cook 1 minute. Transfer to a bowl. Stir in bread crumbs, egg white, 1/4 tsp salt, and 1/4 tsp pepper.
- Sprinkle chicken with 1/4 tsp each salt and pepper. Insert a clean, sharp knife into the thickest side of each chicken breast. Make a 2 inch slit. Cut to, but not through the opposite side. Holding the knife blade parallel to the cutting board, guide the blade around the inside, creating a pocket. Be careful not to cut through the sides.
- Divide the mushroom mixture between the 4 breasts. Stuff into the pockets.
- Wipe the pan clean with paper towels. Heat 2 tsp oil in pan over medium heat; add chicken. Cook 5 minutes, turning frequently, until browned. Transfer chicken to a baking sheet lined with foil. Bake for 13 minutes or until done at 400°F.
- Add wine to pan; cook 2 minutes over medium heat, scraping pan to loosen bits.
- Whisk together cream sauce mix, broth, and milk; add to pan. Bring to a boil; reduce heat, and simmer 1 minute. Stir in lemon juice.
- Spoon sauce onto serving plates; arrange chicken over sauce.
- Yields 4 servings: 1 breast and about 1/4 cup sauce).
Nutrition Facts : Calories 391.1, Fat 7.3, SaturatedFat 1.3, Cholesterol 73.2, Sodium 542.8, Carbohydrate 23.2, Fiber 1.5, Sugar 4.6, Protein 31.1
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