Chicken Marsala And Mushrooms Giada Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN MARSALA AND MUSHROOMS



Chicken Marsala and Mushrooms image

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

3 tablespoons olive oil
4 boneless, skinless chicken breast halves (about 1 1/2 pounds), pounded to 1/4-inch thickness
Kosher salt and freshly ground pepper to taste
2/3 cup flour
1/2 pound cleaned and thinly sliced button, crimini or shiitake mushrooms (or a combination)
1 shallot, minced
4 tablespoons Marsala wine, more as needed
3 tablespoons veal glaze (see recipe) or chicken stock, more as needed
1 tablespoon butter
1 tablespoon chopped chervil or parsley (optional, for garnish)

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 WITH MUSHROOMS



Chicken Marsala with Mushrooms image

Provided by Guy Fieri

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

One 4- to 5-pound chicken (organic and free range, if possible), cut into 10 pieces
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 tablespoons canola or vegetable oil
4 cups sliced white button mushrooms
2 cloves garlic, minced
1/2 medium onion, finely diced
1 tablespoon tomato paste
3 sprigs fresh thyme
1 cup dry marsala
1 1/2 cups low-sodium chicken broth
4 tablespoons unsalted butter, chilled, cut into cubes
Juice of 1/2 lemon
2 to 3 tablespoons chopped fresh Italian parsley
Chardonnay, for serving

Steps:

  • Preheat the oven to 375 degrees F. Pat the chicken pieces dry with a paper towel and sprinkle all over with salt and pepper. Set a turkey roaster pan over 2 burners on medium heat and add the canola oil. Brown the chicken, skin-side down first, 3 to 4 minutes, then turn and brown on the other side, 2 to 3 minutes longer. Remove from the pan and set aside.
  • Add a little more of the oil to the pan on high heat and add the mushrooms, garlic and onions. Season with salt and cook just long enough to get some color on the mushrooms, 2 to 3 minutes. Stir in the tomato paste and thyme and cook about 1 minute longer. Place the chicken pieces back into the pan skin-side up and spread them out evenly, pushing them down into the mushrooms and onions. Add the marsala, scraping up the brown bits from the bottom of the pan, and add the chicken broth. Place the whole pan in the oven and cook until the tops of the chicken are golden brown, 30 to 35 minutes.
  • Use tongs to remove the chicken from the pan and transfer onto a serving platter and keep warm. Set the roasting pan back over the burner on high heat. Bring the contents to a boil and cook the liquid until it is reduced and the flavors become concentrated, 3 to 4 minutes. Shut off the heat, add the butter cubes and stir gently to melt the butter evenly. This will thicken the marsala sauce and give it a rich flavor. Taste and season with salt and pepper. Add a squeeze of the lemon juice and fold in the parsley. Pour over the chicken and serve with Chardonnay.

CHICKEN WITH MUSTARD MASCARPONE MARSALA SAUCE



Chicken with Mustard Mascarpone Marsala Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 12

1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
3/4 cup chopped onion
1 pound cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
12 ounces dried fettuccine

Steps:

  • Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.
  • While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
  • Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.

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.

CHICKEN MARSALA MEATBALLS



Chicken Marsala Meatballs image

Provided by Giada De Laurentiis

Categories     appetizer

Time 40m

Yield 24 meatballs

Number Of Ingredients 14

1/4 cup panko breadcrumbs
2 tablespoons milk, room temperature
1/3 cup plus 1 tablespoon Marsala wine
1 pound ground white meat chicken
1/4 cup grated pecorino, plus extra for serving
1 large egg, beaten
2 tablespoons chopped fresh parsley
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoon extra-virgin olive oil
8 ounces cremini mushrooms, sliced
1 large shallot, minced
1 1/2 teaspoons flour
1 1/4 cups low-sodium chicken broth

Steps:

  • Preheat the broiler to high.
  • In a large bowl, mix together the breadcrumbs, milk and 1 tablespoon Marsala. Leave to soak for 5 minutes. Add the chicken, pecorino, egg, parsley, 1/2 teaspoon of the salt and the pepper. With your hands, gently mix together the ingredients until just combined. Form the mixture into tablespoon-size balls and place on an oiled baking sheet. Broil for 5 minutes, or until the meatballs are beginning to brown and are just barely cooked through. Remove from the oven and set aside.
  • In a straight-sided skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring with a wooden spoon, until the mushrooms are brown on all sides, about 5 minutes. Add the shallots and the remaining 1/2 teaspoon salt and cook for another 2 minutes. Lower the heat to medium and stir in the flour and the remaining 1 tablespoon olive oil. Add the 1/3 cup Marsala and stir until the mixture is smooth. Whisk in the chicken broth and simmer for 5 minutes. Add the meatballs to the sauce and simmer for an additional 5 minutes to let the flavors blend. Serve hot, garnished with grated pecorino.

MARSALA CHICKEN & MUSHROOMS



Marsala Chicken & Mushrooms image

Chicken Marsala is one of my top-picks for Italian food. I wanted to learn how to make it myself and took about 5 different recipes and came up with my own version. The first time I made it my mom didn't stop talking about it for a week.-Nickie Frye, Evansville, Indiana

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 12

1 pound boneless skinless chicken breasts, thinly sliced
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter, divided
3 tablespoons olive oil, divided
1/2 pound sliced fresh mushrooms
3 medium carrots, cut into 1/2-inch pieces
1 small onion, chopped
2 garlic cloves, minced
1 cup reduced-sodium chicken broth
1 cup Marsala wine
1 cup heavy whipping cream

Steps:

  • Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in 2 tablespoons butter and 2 tablespoons oil over medium heat for 6-8 minutes or until no longer pink. Remove and keep warm., In the same skillet, saute the mushrooms, carrots and onion in remaining butter and oil until tender. Add garlic; cook 1 minute longer. , Add broth and wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Stir in cream. Return to a boil; cook until liquid is reduced by half. Return chicken to pan; heat through.

Nutrition Facts : Calories 632 calories, Fat 44g fat (21g saturated fat), Cholesterol 167mg cholesterol, Sodium 468mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 2g fiber), Protein 27g 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

More about "chicken marsala and mushrooms giada recipes"

CHICKEN MARSALA WITH MUSHROOMS - AUTHENTIC ITALIAN …
chicken-marsala-with-mushrooms-authentic-italian image
Web Jun 30, 2019 Once the mushrooms have softened, add the marsala wine, and scrape the sides and bottom of the pan of all browning residues. Let …
From authenticitalianrecipes.com
3.7/5 (73)
Category Main Course
Cuisine Italian
Total Time 30 mins
  • Slice the chicken breast in half, length-wise, and place each half separately between wax paper. Pound the chicken with the the flat side of a meat mallet, or whatever instrument is available.
  • Grab a medium saucepan and heat the oil over a medium high heat. Spread the flour onto a plate and start coating the chicken breasts, making sure to shake off any excess flour but also cover the whole breast.
  • When the oil is hot, saute the chicken until browned on both sides (try to only turn once). About 5 minutes each side. Transfer the browned chicken to a plate and set aside.
  • Drain the oil out of the pan and start sauteing the mushrooms. Don’t worry, they will release a lot of juices during the cooking process so oil isn’t really needed. Remove any excess liquid from the pan if necessary.
See details


CHICKEN MARSALA - ONCE UPON A CHEF
chicken-marsala-once-upon-a-chef image
Web 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 …
From onceuponachef.com
See details


CHICKEN MARSALA MEATBALLS – GIADZY
Web In another straight-sided skillet, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until the mushrooms are …
From giadzy.com
See details


TOP 50 CHICKEN MARSALA RECIPES MUSHROOMS GIADA
Web Giada De Laurentiis' one-pan chicken Marsala is a quick … 1 week ago salon.com Show details . Mar 06, 2021 · Giada recently shared a one-pan chicken Marsala recipe that's …
From tmax.pakasak.com
See details


GUY FIERI'S CHICKEN MARSALA WITH MUSHROOMS | GUY'S BIG BITE
Web Sometimes it's allllll about the sauce! Guy's earthy marsala mushroom sauce is all the rage for his chicken that's finished in a wood-fired oven!Subscribe to...
From youtube.com
See details


CHICKEN MARSALA WITH MUSHROOMS RECIPE - MASALA HERB
Web Jan 17, 2020 Deglaze by pouring the marsala wine over the mushrooms. Keep a steady heat. Season with salt, mix and cook for a minute or two. Pour in the chicken stock and …
From masalaherb.com
See details


CHICKEN WITH MUSTARD MASCARPONE MARSALA SAUCE – GIADZY
Web Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly. While the chicken cools, melt 2 tablespoons of butter to the …
From giadzy.com
See details


COOK’S CORNER: PUTTING IN A LITTLE PERSONALITY INTO CHICKEN MARSALA
Web 10 minutes ago Chicken Marsala for Four. 1½ pounds boneless skinless chicken breast cleaned, pounded ¼-inch thick. Pound chicken breasts. Salt and pepper them, and …
From sent-trib.com
See details


DAIRY-FREE ONE PAN CHICKEN MARSALA – GIADZY
Web Sprinkle the chicken cutlets evenly with 2 teaspoons of salt. Dredge each piece of chicken in the flour and shake off any excess. Add 2 tablespoons of olive oil to a heavy large …
From giadzy.com
See details


MARSALA BRAISED MUSHROOMS – GIADZY
Web Instructions. Heat a large straight sided skillet over medium high heat. Add the oil and heat another 30 seconds. Add the shallot and ½ teaspoon of the salt to the hot pan along with …
From giadzy.com
See details


GIADA DE LAURENTIIS’ BEST CHICKEN RECIPES - FOOD NETWORK …
Web Aug 3, 2016 Get the recipe for Giada De Laurentiis’ Chicken Tetrazzini. 8 / 24. Roman-Style Chicken. Chicken breasts and thighs, vegetables, prosciutto, tomatoes and herbs …
From foodnetwork.ca
See details


CHICKEN MARSALA (GIADA FROM FOOD NETWORK) RECIPE
Web 2 boneless skinless chicken breasts salt and pepper 3/4 c chopped onion 1 lb sliced mushrooms 2 tbs minced garlic 1c marsala wine 1 c (8 oz) mascarpone cheese 2 tbs …
From recipes.sparkpeople.com
See details


38 EASY CROCK POT CHICKEN BREAST RECIPES - SAVORING THE GOOD®
Web Jan 2, 2023 15. Crock Pot Chicken Spaghetti. Crock Pot Chicken Spaghetti is a hearty slow cooker pasta recipe made with boneless, skinless chicken breasts cooked in a …
From savoringthegood.com
See details


PACCHERI PASTA WITH MARSALA MUSHROOMS – GIADZY
Web This recipe originated on an episode of Giada Entertains. Episode: Giada’s Dinner Cruise. Heat a large skillet over medium high heat. Add 2 tablespoons of the oil to the pan and …
From giadzy.com
See details


Related Search