Farm Fresh Chicken Marsala Recipes

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CHICKEN MARSALA



Chicken Marsala image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

1/2 cup all-purpose flour
1 tablespoon Essence, recipe follows
2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
3/4 cup Marsala
1 cup chicken stock
Salt and freshly ground black pepper
Chopped chives, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

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.

CHICKEN MARSALA



Chicken Marsala image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 15

1 pound chicken tenders
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
2 tablespoons olive oil
8 ounces cremini mushrooms, sliced
3 tablespoons unsalted butter
2 tablespoons dried porcini mushrooms
2 shallots, minced
2 teaspoons unflavored powdered gelatin
3/4 cup chicken broth
2 cloves garlic, minced
1 cup dry Marsala wine
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
Warm crusty Italian bread, for serving, optional

Steps:

  • Season the chicken tenders with salt and pepper, then dredge in the flour, shaking off excess. Heat a 12- to 14-inch nonstick pan over medium-high heat. Add the olive oil and brown each side of the chicken until golden brown, 2 minutes a side (you want to actually undercook the chicken a bit; it will finish in the pan later). Transfer the chicken to a plate.
  • To the same pan, add the cremini mushrooms, butter, dried porcini and shallots and cook until deeply caramelized, about 15 minutes.
  • Meanwhile, in a small bowl, whisk the gelatin and 1/4 cup of the broth together and let sit to bloom.
  • Add the garlic to the pan and cook for another 20 seconds. Deglaze with the Marsala, scraping up any bits. Whisk in the remaining broth and the gelatin mixture and bring to a simmer. Simmer until slightly thickened, about 5 minutes. Season with salt and pepper.
  • Nestle the browned chicken in the pan and gently simmer for 3 minutes. Top with the fresh parsley and lemon juice. Serve with warm crusty Italian bread.

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



Chicken Marsala image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

1 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/4-inch-thick medallions
Grapeseed oil, as needed
2 cloves garlic, minced
1 shallot, minced
1 pound cremini mushrooms, sliced
2 ounces thinly sliced prosciutto, cut into 1/4-inch dice
4 sprigs fresh thyme, leaves picked
3 tablespoons fresh parsley leaves, finely chopped
3/4 cup Marsala wine
1 cup chicken stock
4 tablespoons unsalted butter, cut into pieces, softened
Warm buttered fettuccine, for serving

Steps:

  • Add the flour to a shallow plate and season with salt and pepper. Coat the chicken pieces with the flour and tap off any excess.
  • Set a 12-inch cast-iron pan over medium heat, add enough oil to coat the bottom of the pan and heat until hot. Add the chicken in batches and cook until browned, 2 to 3 minutes. Flip and cook on the other side until browned. Keep warm, covered, on a serving plate.
  • Add about 1 tablespoon more oil to the pan, add the garlic, shallot and mushrooms and saute for about 1 minute. Add the prosciutto, thyme and half of the parsley and cook 1 more minute. Add the Marsala to the pan and deglaze, scraping up any browned bits from the bottom. Cook until the wine is reduced by about three-quarters, 1 to 2 minutes. Add the chicken stock and cook until the sauce is heated through and thickened, 4 to 5 minutes. Remove from the heat and stir in the butter one piece at a time. Spoon the sauce over the chicken and garnish with the remaining parsley. Serve with warm buttered fettuccine.

CHICKEN MARSALA



Chicken Marsala image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 cup all-purpose flour
Salt and freshly ground black pepper
1 1/2 pounds chicken breasts
Grapeseed oil, for cooking
3/4 cup marsala wine
1 cup veal or beef stock
4 ounces (1 stick) butter
1/2 cup 1/4-inch-thick sliced mushrooms
Fresh herbs such as chives or grated cheese, for garnish, optional

Steps:

  • To prepare the chicken, season the flour with salt and pepper. Slice the chicken breasts to 1/4-inch-thick medallions. Coat with the flour and tap off any excess.
  • Next, in a saucepan over medium heat, add enough oil to coat the bottom of the pan and allow to warm. After warming, add the chicken and cook until browned, 2 to 3 minutes. Flip and repeat the process. After cooking all the chicken, hold warm covered on a plate. Add the marsala to the pan over medium-high heat. This will deglaze the pan. After deglazing, reduce the wine by three-fourths volume so 2 ounces remain. Then add the mushrooms. Stir the mushrooms, scraping the sides, then finish with the veal stock. Allow the stock to warm and thicken for 4 to 5 minutes, and then remove from the heat. Stir in the butter and finish by spooning over the cooked chicken. Garnish with fresh herbs or cheese if desired.

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