Baked Chicken Marsala Recipes

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THE BEST CHICKEN MARSALA



The Best Chicken Marsala image

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

3 boneless skinless chicken breasts, 1 1/2 to 2 pounds
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1/4 cup olive oil
12 ounces cremini mushrooms, sliced 1/4-inch thick
1 large shallot, finely chopped
1 1/2 cups dry marsala wine
6 tablespoons unsalted butter, cut into pieces
1/3 cup flat-leaf parsley, chopped, plus more for garnish

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.

OVEN-BAKED CHICKEN MARSALA



Oven-Baked Chicken Marsala image

Make and share this Oven-Baked Chicken Marsala recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken Breast

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

6 boneless skinless chicken breast halves (4 ounces each)
1 cup fat-free Italian salad dressing
1 tablespoon all-purpose flour
1 teaspoon italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 tablespoon butter
1/2 cup low sodium chicken broth
1/2 cup marsala wine
1 lb sliced fresh mushrooms
1/2 cup minced fresh parsley

Steps:

  • Flatten chicken to 1/2 inch thickness.
  • Place in a large resealable plastic bag; add salad dressing.
  • Seal bag and turn to coat; refrigerate for 8 hours or overnight.
  • Drain and discard marinade.
  • Combine flour, Italian seasoning, garlic powder, paprika, and pepper; sprinkle over both sides of chicken.
  • In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil and butter for 2 minutes on each side or until browned.
  • Transfer to a 13 x 9 inch baking dish coated with cooking spray.
  • Gradually add broth and wine to skillet, stirring to loosen browned bits.
  • Bring to a boil; cook and stir for 2 minutes.
  • Strain sauce; set aside.
  • In the same skillet, cook mushrooms in remaining oil for 2 minutes; drain.
  • Stir sauce into mushrooms; heat through.
  • Pour over chicken; sprinkle with parsley.
  • Bake, uncovered, in a preheated 350° oven for 25-30 minutes or until chicken juices run clear.

Nutrition Facts : Calories 318.9, Fat 10.3, SaturatedFat 2.7, Cholesterol 81.4, Sodium 606.3, Carbohydrate 10.3, Fiber 1.3, Sugar 5.8, Protein 28.6

CHICKEN MARSALA BAKE



Chicken Marsala Bake image

My Marsala bake is a little different from the "normal" potluck dish, so it's a nice change of pace to take to dinners. The best part: I serve it with fried polenta slices, so it's completely gluten-free and perfect for my husband, who has celiac disease. -Deborah Stevens, Goodyear, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 22

1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
8 boneless skinless chicken breast halves (6 ounces each), cut in half
1/4 cup olive oil
SAUCE:
1/2 cup butter, cubed
1 pound sliced fresh mushrooms
1 shallot, chopped
4 thin slices prosciutto, chopped
3 garlic cloves, minced
2 cups reduced-sodium chicken broth
3/4 cup Marsala wine
2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
1/2 teaspoon coarsely ground pepper
2 tablespoons cornstarch
1/4 cup heavy whipping cream
2/3 cup grated Parmesan and Romano cheese blend

Steps:

  • Preheat oven to 375°. In a small bowl, mix the first seven ingredients; rub over chicken. In a large skillet, heat oil over medium-high heat. Brown chicken in batches on both sides. Transfer chicken to a greased 13x9-in. baking dish and a greased 8-in. square baking dish., In a large skillet, heat butter over medium-high heat. Add mushrooms and shallot; cook and stir until tender. Add prosciutto and garlic; cook 2 minutes longer., Stir in broth, wine, parsley and pepper; bring to a boil. In a small bowl, mix cornstarch and cream until smooth; stir into sauce. Return to a boil; cook and stir 1-2 minutes or until thickened., Pour over chicken; sprinkle with cheese. Bake, uncovered, 15-20 minutes or until a thermometer inserted in chicken reads 165°.

Nutrition Facts : Calories 238 calories, Fat 15g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 431mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein.

CHICKEN MARSALA



Chicken Marsala image

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

¼ cup all-purpose flour for coating
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
½ cup Marsala wine
¼ cup cooking sherry

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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