CLASSIC CHICKEN MARSALA RECIPE
This restaurant-style dish is the perfect comfort food and easy to make. It's a great date night dinner that you can have on your dinner table in less than 30 minutes.
Provided by Chef Dennis Littley
Categories Entree
Time 25m
Number Of Ingredients 10
Steps:
- Prepare your chicken by triming away any fat and skin. . If you are using tenders you can just use them as they are.
- dredge the chicken in flour seasoned with salt and pepper, and add it to a hot sauté pan with enough olive oil to saute the chicken.
- Sauté the chicken for 2-3 minutes on one side then turn it over, at this time add your mushrooms to the pan.
- Continue to sauté the chicken, turning it as needed and letting the mushrooms cook.
- After the mushrooms look cooked and the chicken is well seared on all sides, add in 3/4 of a cup of your Marsala ( reserve 2 ounces to finish the dish).
- Allow the Marsala to continue cooking for 1-2 minutes
- Add in the chicken stock and heavy cream, reduce the heat, and allow to simmer on low as the sauce reduces. Season wiht granulated onion and black pepper.
- When the sauce has reduced about half of its original liquid, roll 1 tablespoon of butter in flour, getting a good layer of flour embedded into the butter. Now add it to the sauce, this will help thicken your sauce. (this method is called a beurre manie). Add in the remaining Marsala wine to finish the dish.
- After the sauce has thickened and you are happy with the seasoning you can serve the Chicken Marsala to your guests. I love serving mine with mashed potatoes, roasted potatoes, rice or egg noodles.
Nutrition Facts : Calories 337 kcal, Carbohydrate 26 g, Protein 6 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 29 mg, Sodium 193 mg, Fiber 1 g, Sugar 13 g, TransFat 1 g, ServingSize 1 serving
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
CHEF BOY-I-BE-ILLINOIS' CHICKEN MARSALA
The resulting marsala wine reduction that gets poured over the chicken breasts is simply mouthwatering! Very few ingredients and so simple to make, you won't believe how delicious this is. Give it a try. My partner and I enjoyed this with a side of Recipe #292081 and brown rice.
Provided by Chef-Boy-I-Be Illin
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pound the chicken breasts to 1/4 inch thickness, salt and pepper to taste.
- Brown in olive oil over medium high heat.
- After turning breasts over, add pancetta and oregano to pan while breast brown on other side.
- Add marsala wine, tomato paste and mushroom and allow sauce to reduce by one half.
- Scoop some of the mushrooms over each breast and top with a slice of provolone cheese.
- Cover skillet just until cheese melts.
- Serve by pouring marsala sauce over the breasts.
Nutrition Facts : Calories 299.3, Fat 12.6, SaturatedFat 5.7, Cholesterol 85.4, Sodium 390, Carbohydrate 5, Fiber 1, Sugar 2.3, Protein 35.6
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