Better Chicken Marsala For Two Recipe 465 Recipes

BETTER CHICKEN MARSALA FOR TWO RECIPE - (4.6/5)

Steps:

• It is worth spending a little extra for a moderately priced dry Marsala ($10 to $12 per bottle). Serve the chicken with potatoes, white rice, or buttered pasta. 1. Bring 1 cup Marsala, gelatin, and porcini mushrooms to boil in small saucepan over high heat. Reduce heat to medium-high and vigorously simmer until reduced by half, 4 to 6 minutes. 2. Meanwhile, cut each chicken breast in half crosswise, then cut thick half in half again horizontally creating 3 cutlets of about same thickness. Place cutlets between sheets of plastic wrap and pound gently to even 1/2-inch thickness. Place cutlets in bowl and toss thoroughly with 1 teaspoon salt and 1/4 teaspoon pepper. Set aside for 15 minutes. 3. Strain Marsala reduction through fine-mesh strainer, pressing on solids to extract as much liquid as possible; discard solids. Return Marsala reduction to saucepan, add broth, and return to boil over high heat. Lower heat to medium-high and simmer until reduced to 3/4 cup, 8 to 10 minutes. Set aside. 4. Spread flour in shallow dish. Working with 1 cutlet at a time, dredge cutlets in flour, shaking gently to remove excess. Place on wire rack set in rimmed baking sheet. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until smoking. Place cutlets in skillet and lower heat to medium. Cook until golden brown on 1 side, 2 to 3 minutes. Flip and cook until golden brown on second side, 2 to 3 minutes. Return cutlets to wire rack. 5. Return now-empty skillet to medium-low heat and add pancetta. Cook, stirring occasionally, scraping pan bottom to loosen browned bits, until pancetta is brown and crisp, about 4 minutes. Add cremini mushrooms and increase heat to medium-high. Cook, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes. Using slotted spoon, transfer mushrooms and pancetta to bowl. Add remaining 1 teaspoon oil and shallot to skillet and cook until softened, 1 minute. Add tomato paste and garlic and cook until fragrant, 30 seconds. Add reduced Marsala mixture, remaining 1/8 cup Marsala, lemon juice, and oregano and bring to simmer. 6. Add cutlets to sauce and simmer for 3 minutes, flipping halfway through simmering. Transfer cutlets to platter. Off heat, whisk in butter. Stir in parsley and cremini mushroom mixture. Season with salt and pepper to taste. Spoon sauce over chicken and serve.

CHICKEN MARSALA FOR TWO

Steps:

• Preheat water for the angel hair spaghetti if that's what you will be having with this meal.
• You want the water ready for the angel hair at a certain point in the chicken preparation.
• Timing will be important to have everything come together correctly.
• Prepare the chicken breast(s).
• What you want are chicken pieces that are about a quarter inch thick.
• You can pound a breast down to that thickness if you wish.
• I prefer to use a partically thawed breast from the freezer and slice it to the proper thickness.
• This produces two or three slices from a typical large breast.
• It's easier to slice the breast if it's still partially frozen; it doesn't slide around as much.
• Mix the dry ingredients and coat the chicken pieces.
• Coat them well and completely.
• I find the natural juice in the chicken as it further defrosts is sufficient but you can use an egg wash if you need to or want to but be aware it will change the taste.
• Reserve some of the coating mix to later thicken the sauce.
• (You might want to reserve the mix before coating to avoid contamination by raw chicken juices even though you will be cooking.
• When the water is heated, mushrooms sliced, and chicken coated you can start.
• Using medium high heat in a large skillet fry the chicken pieces for two minutes until the first side is browned.
• You should not need more than two minutes for this.
• Turn the chicken pieces over.
• Directly add the mushroom slices around the sides of the chicken.
• Cook another two minutes.
• After the two minutes stir the mushrooms and then add the Marsala wine.
• Cover and turn the heat down.
• Simmer for ten minutes.
• When you've got the cover on put the angel hair in the spaghetti water to cook for eight to ten minutes depending on how "done" you like your pasta.
• After the ten minutes your pasta is done and the Chicken Marsala is ready to finish.
• Drain the pasta and set aside.
• Uncover the chicken and stack the chicken pieces up in one side of the skillet.
• Slowly add the reserved coating mix, stirring constantly.
• This is to thicken the sauce.
• Add the amount you need to thicken the sauce to the degree you want.
• Stir constantly to minimize clumping.
• (Note: if you want to minimize clumping put the coating mix into a jar, add a bit of water, close and shake until a thick mixture results.
• Add this slowly to thicken the sauce.).
• Dish and serve.

CHICKEN MARSALA FOR TWO

Steps:

• In a shallow dish, combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mix well.
• In a large skillet over medium heat, heat oil and melt 1 tablespoon butter. Coat chicken on both sides in flour mixture.
• Saute chicken 3 to 4 minutes per side, or until golden. Remove to a plate. Add remaining butter, the onion, and mushrooms to skillet and saute 5 minutes, stirring occasionally. Add wine, broth, garlic powder, remaining salt and pepper, and remaining flour mixture, and whisk until smooth and sauce begins to thicken.
• Return chicken to skillet and cook 3 to 4 minutes, or until no longer pink in center and heated through. Serve topped with sauce.

THE BEST CHICKEN MARSALA

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.

CHICKEN MARSALA FOR TWO - EASY

Steps:

• Heat 1/3 cup olive oil & butter in a medium to large frying pan on medium heat.
• place 1/4 cup of olive oil in a freezer bag or container along with the italian bread crumbs.
• throw the chicken in the bag and shake.
• place 1 tbsp of oregano on a plate and coat one side of the breast. place that side in the heated pan.
• while browning sprinkle 1 tbsp of oregano on top of breast.
• turn chicken over when the 1st side is brown.
• add mushrooms, wine, vinegar & cook for 5 minutes covered.
• add the parmesan & turn the heat down on low until the chicken is cooked through (about 10 min.).
• serve as is or with a cream based pasta dish.

CHICKEN MARSALA FOR TWO RECIPE - (4.6/5)

Steps:

• Add the flour, salt, pepper and Italian seasoning to a shallow plate and mix well. Dip the chicken in the flour on both sides. Heat butter and oil over medium heat. Cook both sides of the chicken, just until browned, then remove to a plate. Add the garlic and mushrooms, and cook for 2 minutes. Pour in the wine and deglaze the pan for a couple minutes, then return the chicken to the pan. Cover with a skillet and cook for about 6-8 minutes, flipping half way through, depending on how thick your chicken is. Remove from heat and stir in cream. Serve over pasta of your choice.

CHICKEN MARINARA FOR TWO

Steps:

• In a skillet, saute onion and garlic in oil until crisp tender. Stir in the tomato sauce, parsley, salt, oregano, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Place flour in a resealable plastic bag. Add chicken, one piece at a time, and shake to coat. , In a skillet, cook chicken in butter until lightly browned on all sides. Place skin side up in a greased shallow 1-1/2-qt. baking dish. Pour sauce over chicken. , Cover and bake at 350° for 35 minutes. Uncover; sprinkle with Parmesan. Bake 5-15 minutes longer or until chicken juices run clear.