CHICKEN MARSALA
Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce.
Provided by Jennifer Segal
Categories Dinner
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.
- Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won't get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
- Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and ¼ teaspoon of salt; cook for 1 to 2 minutes more. Add the broth, Marsala, heavy cream, thyme, ¼ teaspoon salt, and ⅛ teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you're going for a thin cream sauce; it won't start to thicken until the very end of the cooking time). Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, if using, and serve.
- Note: If your chicken breasts are large (like the ones in the photos that are about ¾ lb. each), it's best to first cut them horizontally to form four flat fillets, then pound them to an even ¼-inch thickness. If you pound large chicken breasts without first halving them, they'll be huge. Of course, you could also pound them thin first and then cut them in half vertically; the only drawback is that they'll lose their natural shape (which, admittedly, is not a big deal!).
Nutrition Facts : Calories 537, Fat 32 g, Carbohydrate 12 g, Protein 43 g, SaturatedFat 16 g, Sugar 4 g, Fiber 1 g, Sodium 877 mg, Cholesterol 203 mg
CHEESY CHICKEN MARSALA
Steps:
- Preheat oven to 425°F. In small bowl, combine 1/2 tsp. salt, rosemary, 1/8 tsp. pepper; reserve. In another bowl, whisk together broth, wine and 1 Tbsp. flour. Sprinkle mozzarella slices with parsley. Cut horizontal pocket in each chicken breast, stuff with 1 slice mozzarella. Fold to fit, secure with toothpicks. Sprinkle chicken with reserved rosemary mix. Coat with remaining flour.
- In large skillet, heat 2 Tbsp. oil over med-high heat. Cook chicken until browned, turning once, 4-5 min each side. Transfer to jellyroll pan, roast 15 min or until no longer pink.
- In same skillet, heat remaining oil over medium heat. Add mushrooms, garlic, remaining salt and pepper. Cook, stirring until browned, 5 min. Add broth mix, bring to boil. Cook, stirring until slightly thickened. Stir in butter. Remove toothpicks from chicken, arrange on platter. Top with mushroom sauce. Sprinkle with remaining parsley.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHEESY CHICKEN PARMIGIANA
My husband used to order chicken parmigiana at restaurants. Then I found this recipe in our local newspaper, adjusted it for two and began making the beloved dish at home. After more than 50 years of marriage, I still enjoy preparing his favorite recipes. -Iola Butler, Sun City, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the tomato sauce, Italian seasoning and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Meanwhile, in a shallow bowl, lightly beat the egg. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in egg, then coat with crumb mixture., In a large skillet, cook chicken in oil over medium heat until a thermometer reads 165°, about 5 minutes on each side. Top with mozzarella cheese. Cover and cook until cheese is melted, 3-4 minutes longer. Serve with tomato sauce. If desired, sprinkle with basil and additional Parmesan.
Nutrition Facts : Calories 444 calories, Fat 26g fat (8g saturated fat), Cholesterol 166mg cholesterol, Sodium 1496mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 29g protein.
More about "cheesy chicken marsala with garlic parmesan potatoes recipes"
EASY CHICKEN LOMBARDY RECIPE | THE RECIPE CRITIC
From therecipecritic.com
4.6/5 (9)Calories 389 per servingCategory Main Course
- Preheat the oven to 400F. Cut the chicken in half lengthwise to make 4 thinner cutlets. Sprinkle the chicken pieces with salt & pepper and the garlic powder. Coat each piece in flour.
- Add the oil and 1 tbsp of the butter to an oven-proof skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 4-5 minutes/side or until golden. Transfer chicken to a plate.
- Add the remaining butter to the pan. Let it melt, then add the mushrooms. Sauté, stirring occasionally, until the mushrooms have nicely browned (about 5-6 minutes).
7-INGREDIENT CHICKEN MARSALA WITH CRISPY POTATOES
From mykitchenlittle.com
Estimated Reading Time 7 mins
- Preheat the oven to 425 degrees F. Adjust your rack to the middle position. Put the potatoes on a large baking sheet, coat in 1 TBSP of the olive oil, season well with salt and pepper, and roast (turning once) until golden brown and crispy; about 25 to 30 minutes.
- Using either a heavy-bottomed glass or a meat mallet, pound the chicken breasts until they’re about half as thin as they were to begin with. This keeps them juicier, and helps them cook faster. Season them liberally with salt and pepper.
- Add 1 TBSP olive oil to a large deep-sided skillet set over med-high heat. Brown the chicken very well on both sides; about 3 to 4 minutes per side. You don’t need to cook them all the way through (they’ll finish in the sauce). Transfer to a plate or tray while you prepare the sauce.
- Reduce the heat to medium and, in the same skillet, add the remaining TBSP oil along with the mushrooms and sliced onion. Cook, stirring occasionally, until tender; 5 minutes. Season lightly with salt and pepper.
BEST CHICKEN MARSALA (RESTAURANT QUALITY & EASY
From dinnerthendessert.com
5/5 (7)Total Time 20 minsCategory Main CourseCalories 460 per serving
CREAMY GARLIC PARMESAN CHICKEN & POTATOES - THE …
From thekitchenmagpie.com
BAKED GARLIC PARMESAN CHICKEN AND POTATOES | 12 …
From 12tomatoes.com
CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE
From damndelicious.net
CHICKEN MARSALA WITH PARMESAN - THENAPTIMECHEF.COM
From thenaptimechef.com
CREAMY GARLIC PARMESAN CHICKEN AND POTATOES RECIPE — …
From themom100.com
EASY CHICKEN MARSALA RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
GARLIC-PARMESAN MELTING POTATOES RECIPE | EATINGWELL
From eatingwell.com
CHICKEN FLORENTINE - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
CHICKEN MARSALA {EASY RECIPE!} - KRISTINE'S KITCHEN
From kristineskitchenblog.com
THE BEST BAKED CHICKEN MARSALA · EASY FAMILY RECIPES
From easyfamilyrecipes.com
GARLIC PARMESAN CHEESY POTATOES - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
CHEESY CHICKEN MARSALA RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
CHEESY MEXICAN BEEF AND BEAN BAKE | RECIPETIN EATS
From recipetineats.com
CHICKEN STUFFED SHELLS - SIMPLY HOME COOKED
From simplyhomecooked.com
CRISPY PARMESAN GNOCCHI - JUST A TASTE
From justataste.com
FRESH VEGGIE PASTA WITH GARLIC AND PARMESAN - TIDYMOM®
From tidymom.net
CHICKEN MARSALA RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
CHEESY MASHED POTATOES - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
THE BEST CHICKEN MARSALA - FOODIECRUSH.COM
From foodiecrush.com
CHEESY BAKED RIGATONI WITH ITALIAN SAUSAGE & SPINACH
From theoriginaldish.com
OVEN ROASTED PARMESAN GARLIC POTATOES | THE RECIPE CRITIC
From therecipecritic.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search