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 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
CHICKEN MARSALA
Steps:
- In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
- Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
FANCY CHICKEN MARSALA
Make and share this Fancy Chicken Marsala recipe from Food.com.
Provided by cupatea
Categories Chicken Breast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Saute mushrooms in butter in a large skillet until tender.
- Remove from heat and set aside.
- Transfer mushrooms to bowl so that you can use same skillet to saute chicken.
- Flatten chicken to 1/8 inch thickness.
- Dredge chicken lightly in flour.
- Saute chicken (saute a few at a time) in skillet using 2-3 tablespoons butter.
- Saute 3-4 minutes on each side.
- Repeat with remaining chicken and butter.
- Place chicken in 13x9 inch pan, overlapping edges if need be.
- Sprinkle mushrooms over chicken.
- Reserve pan drippings in skillet.
- Add wine and chicken broth.
- Bring to a boil; reduce heat and simmer uncovered 8 minutes, stirring occasionally.
- Sauce will reduce by half.
- Stir in salt and pepper.
- Pour sauce evenly over chicken.
- Combine cheese and green onions; sprinkle over chicken, Bake uncovered at 375 for 20 minutes.
- Broil 1 to 2 minutes or until lightly browned.
- Serves 4-6.
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- The Most Disappointing Chicken Marsala: Olive Garden’s Chicken Marsala. Overall rating: 5/10. Get the recipe: Olive Garden’s Chicken Marsala. Read more: We Tried Olive Garden’s Popular Chicken Marsala Recipe and Did Not Expect These Results.
- The Fast and Fancy Upgrade: Curtis Stone’s Chicken Marsala. Overall rating: 7/10. Get the recipe: Curtis Stone’s Chicken Marsala. Read more: The Crucial Tip I Learned From Making Curtis Stone’s Chicken Marsala.
- The Unconventional Spin on a Classic: Emeril’s Chicken Marsala. Overall rating: 8/10. Get the recipe: Chicken Marsala. Read more: Emeril’s Chicken Marsala Has a Tiny Problem We Didn’t Expect.
- The Very Best Chicken Marsala: David Lebovitz’s Chicken Marsala. Overall rating: 10/10. Get the recipe: Chicken Marsala. Read more: David Lebovitz’s Chicken Marsala Totally Nails the Sauce.
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