CHICKEN MARSALA AND MUSHROOMS
Served over a tangle of linguine or with side of roast potatoes, this classic Italian-American dish made with chicken breasts, mushrooms and Marsala wine is comfort home cooking at its absolute best. Good news: It's also weeknight easy. First, pound boneless chicken breasts (you can use boneless thighs, too, but they might need a little more cooking time) with a mallet or a rolling pin until they're about 1/4-inch thick. Season them generously with salt and pepper, dredge in flour and fry in a little olive oil until they're golden brown. Make a quick sauce of mushrooms, shallots and Marsala and pour it over the chicken. Garnish with a little chopped parsley or chervil for color. That's good eating.
Provided by Molly O'Neill
Categories dinner, weekday, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of the oil in a medium-size skillet set over high heat. Sprinkle the chicken pieces with salt and pepper to taste and dredge in flour. Place 2 of the chicken pieces in the pan and cook until nicely browned, about 2 minutes per side. Add another tablespoon of oil and the remaining chicken pieces. As chicken is cooked, set aside on a plate and loosely tent with foil to keep it warm.
- Heat the remaining tablespoon of oil in the skillet, add the mushrooms and shallot and cook until the mushrooms are tender and beginning to brown. Add the Marsala wine and cook until reduced by half. Stir in the veal glaze or stock and heat for 1 minute.
- Remove from heat and swirl in the butter until melted. Transfer the chicken to a serving platter and pour the sauce from the skillet over the chicken. Garnish with chervil or parsley and serve.
Nutrition Facts : @context http, Calories 443, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 18 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 4 grams, Sodium 705 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN MARSALA
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
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
CHICKEN AND SHIITAKE MARSALA SAUCE
A Cooking Light recipe. I would thicken the sauce a little with cornstarch and water. I served with a long grain & wild rice pilaf and green salad with an anchovy dressing.
Provided by nanrichp
Categories Meat
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to1/2 inch thickness using a meat mallet or small heavy skillet.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle salt and pepper over chicken. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken and drippings from pan; keep warm.
- Heat pan over medium-high heat; recoat pan with cooking spray. Add mushrooms to pan. Coat mushrooms with cooking spray; cook 2 minutes or untill tender, stirring frequently. Add wine and 3 tablespoons onions to pan; cook 30 seconds over high heat. Reduce heat; add butter, stirring until butter melts.
- Add chicken and drippings to pan, stirring gently. Spoon mushroom sauce over chicken; sprinkle with remaining onions.
Nutrition Facts : Calories 328.2, Fat 9.1, SaturatedFat 4.3, Cholesterol 90.8, Sodium 346.1, Carbohydrate 8.1, Fiber 1.5, Sugar 2.5, Protein 26.5
CHICKEN BREASTS WITH SHIITAKE MUSHROOMS
Provided by Pierre Franey
Categories dinner, easy, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Sprinkle the chicken breasts with salt and pepper.
- Heat the oil in a heavy skillet and add the chicken breasts, the mushrooms and the onions. Cook about 5 minutes over medium heat or until lightly browned. Turn the pieces and cook 5 minutes more, shaking the pan and turning the mushrooms and onions so they brown evenly. Remove chicken breasts, and keep them warm. Pour off fat from the pan.
- Add the rosemary and shallots and cook briefly, until wilted. Add the wine and cook, stirring and scraping to dissolve the brown particles that cling to the skillet.
- When the wine is almost reduced by half, blend in the chicken broth. Continue cooking and when the sauce is reduced by half, stir in the butter. Remove pan from stove immediately. Pour sauce over chicken, sprinkle with the parsley and serve.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 14 grams, Carbohydrate 17 grams, Fat 24 grams, Fiber 4 grams, Protein 27 grams, SaturatedFat 8 grams, Sodium 925 milligrams, Sugar 7 grams, TransFat 0 grams
More about "chicken and shiitake marsala recipes"
THE BEST CHICKEN MARSALA - FOODIECRUSH.COM
From foodiecrush.com
4.9/5 (43)Total Time 40 minsCategory Main CourseCalories 312 per serving
- Trim any excess fat from the chicken breasts and slice in half lengthwise. Season both sides of the chicken breasts evenly with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, then dredge each breast in the flour, shaking off any excess.
- Heat 2 tablespoons of the canola oil in a large skillet over medium-high heat. Add 4 pieces of the chicken and cook for 2-3 minutes per side. Transfer to a platter or sheet pan and cover with foil. Continue with the remaining chicken (add another tablespoon of oil if needed) and and add the cooked chicken to the platter when done.
- Melt 3 tablespoons of the butter in the skillet and add the mushrooms and shallot. Sauté over medium heat, stirring occasionally, until the shallots are wilted and the water from the mushrooms has evaporated, about 10 minutes. Add the marsala wine and the chicken stock. Bring to a boil and season with the rest of the kosher salt and black pepper. Stir in the remaining butter and cook over medium heat until reduced by half. Add the chicken and simmer for 5 minutes. Sprinkle with parsley and serve with egg noodles, pasta, polenta, mashed potatoes, or over rice.
CHICKEN MARSALA {30 MINUTES} - JO COOKS
From jocooks.com
4.4/5 (32)Calories 615 per servingCategory Dinner, Lunch, Main Course
- Prepare the chicken: If you're using 2 large chicken breasts, cut them in half lengthwise, no need to pound them thinner. If using smaller breasts, place the chicken breasts in between plastic wrap and pound them with a meat mallet so that they're about 1/2 inch in thickness. Make sure not to break the meat.
- Dredge the chicken: Add the cup of flour to a shallow plate, add salt, pepper, oregano and mix well. Dredge each piece of chicken breast through flour and set aside.
- Cook the chicken: In a large skillet heat 1 tbsp of olive oil with 1 tbsp butter. Add the chicken to the skillet, and cook until they starts to brown, about 3 minutes per side. It's ok if it's not cooked through completely.
- Form the base of the sauce: In the same skillet add the other tbsp of olive oil. Add garlic and prosciutto and cook for about a minute. Add mushrooms and cook for 2 minutes or until they start to brown slightly.
CLASSIC CHICKEN MARSALA WITH SHIITAKE MUSHROOMS
From blog.tastingroom.com
Estimated Reading Time 2 mins
CHICKEN AND SHIITAKE MARSALA RECIPE | MYRECIPES
From myrecipes.com
4/5 (26)Total Time 15 minsServings 4Calories 291 per serving
CHICKEN MARSALA RECIPE (ONE PAN) - OLIVIA'S CUISINE
From oliviascuisine.com
CHICKEN MARSALA - ONCE UPON A CHEF
From onceuponachef.com
ITALIAN-AMERICAN CLASSIC: CREAMY CHICKEN MARSALA | RACHAEL RAY
From rachaelrayshow.com
CHICKEN MARSALA RECIPE (RESTAURANT-QUALITY) - STRIPED SPATULA
From stripedspatula.com
I TRIED DAVID LEBOVITZ'S CHICKEN MARSALA RECIPE | KITCHN
From thekitchn.com
CHICKEN MARSALA WITH MUSHROOMS AND SHALLOTS RECIPE - SERIOUS EATS
From seriouseats.com
EASY CHICKEN MARSALA RECIPE (MADE IN ONE PAN) - LOVE FROM THE …
From lovefromtheoven.com
HOW TO MAKE QUICK CHICKEN MARSALA | COOKING LIGHT
From cookinglight.com
CHICKEN-&-MUSHROOM MARSALA RECIPE | EATINGWELL
From eatingwell.com
19 RECIPES FOR BONELESS CHICKEN THIGHS | YELLOWBLISSROAD.COM
From yellowblissroad.com
QUICK AND EASY CHICKEN MARSALA - VIDEO DAILYMOTION
From dailymotion.com
CHICKEN MARSALA - COOKING TO ENTERTAIN
From cookingtoentertain.com
CHICKEN SHIITAKE MARSALA | MYRECIPES
From myrecipes.com
HOW TO MAKE RACH'S TWIST ON AN ITALIAN-AMERICAN CLASSIC: CREAMY …
From rachaelrayshow.com
WE TESTED 4 FAMOUS CHICKEN MARSALA RECIPES AND FOUND A CLEAR …
From thekitchn.com
EASY SLOW COOKER CHICKEN RECIPES - THE NEW YORK TIMES
From nytimes.com
CHICKEN MARSALA - JAMIE GELLER
From jamiegeller.com
RANCH CHICKEN DIP - EASY CHICKEN RECIPES
From easychickenrecipes.com
CHICKEN AND SHIITAKE MARSALA RECIPE | KEEPRECIPES: YOUR UNIVERSAL ...
From keeprecipes.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