CHICKEN MARSALA
This classic Italian-American chicken recipe includes tender, perfectly pan seared chicken cutlets, and flavor enhancing browned mushrooms, and it's all covered with a richly seasoned marsala wine, garlic and herb sauce.
Provided by Jaclyn
Categories Main Course
Time 35m
Number Of Ingredients 14
Steps:
- Add marsala wine and chicken broth to a medium saucepan. Heat over medium-high heat, bring to a boil, then reduce heat to medium and let gently boil until reduced to 1 cup**, about 15 minutes.
- Meanwhile season both sides of chicken with salt and pepper. Dredge each side in flour.
- Melt 1 Tbsp butter with 1 Tbsp olive oil in a 12-inch skillet over medium-high heat. Add chicken pieces and let sear until cooked through (165 in center), turning once halfway through, about 10 - 12 minutes.
- Transfer chicken to a plate. Tent with foil.
- Reduce burner temperature to medium heat. Melt remaining 1 Tbsp butter with 1 Tbsp olive oil, add mushrooms.
- Sauté mushrooms, just tossing occasionally (and increasing burner temp slightly as needed to encourage browning), until mushrooms have shrunk and are golden brown, about 8 minutes. Add garlic during last 1 minute of sautéing.
- Remove pan from heat then pour in marsala reduction***, thyme and oregano.
- Return to heat, bring to a simmer, while scraping up browned bits from the bottom, then stir in cornstarch chicken broth mixture. Stir until thickened****.
- Off heat stir in heavy cream, season sauce with salt and pepper to taste. Return chicken breasts to pan, spoon sauce over top.
- Sprinkle with parsley and serve immediately.
Nutrition Facts : Calories 448 kcal, Carbohydrate 11 g, Protein 33 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 133 mg, Sodium 200 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CHICKEN MARSALA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the chicken breasts: Place the chicken breasts between two pieces of plastic wrap and pound to an even thickness using a meat mallet.
- Mix together the salt, pepper and flour in a bowl, then transfer to a shallow pan for dredging. Dredge the chicken breasts in the seasoned flour right before you put them in the pan.
- Heat a saute pan over high heat. When it's good and hot, add the grapeseed oil and then the dredged chicken breasts (do not over crowd the pan, cook in batches if needed). Cook until the chicken is golden brown and seared on one side, 3 to 5 minutes. Flip and cook on the reverse side until cooked through, another 3 to 5 minutes depending on thickness. Remove the chicken from the pan and let it rest a few minutes before plating.
- For the Marsala sauce: Heat a large saute pan over high heat. Add the grapeseed oil, then the garlic. Cook for about 30 seconds before adding the sliced cremini, oyster and shiitake mushrooms. Saute until tender. Add the rosemary and sprinkle with salt and pepper. Deglaze the pan with the Marsala and cook until the wine is reduced by half. Add the demi-glace, bring to a simmer and cook for 2 minutes. Remove the sauce from the heat and swirl in the butter to incorporate it. Season with salt and pepper.
- Add the chicken to the pan and coat with the sauce. Transfer the chicken to serving plates and divide the sauce between the plates, spooning the mushrooms and sauce over the breasts. Garnish with chopped parsley.
HERBED CHICKEN MARSALA
Smothered in low-calorie sauteed mushrooms and sun-dried tomatoes, this dish is both healthy and satisfying. A little bit of butter goes a long way in the sauce-just a touch adds creamy richness.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the chicken cutlets between 2 pieces of plastic wrap and pound with a meat mallet (or the flat side of a chef's knife) until about 1/3-inch thick. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Put the flour on a medium plate. Heat the oil in a large nonstick skillet over medium-high heat. Dredge the chicken in the flour to fully coat, shaking off any excess. Add the chicken to the skillet and fry until fully cooked and golden brown, about 4 minutes per side. Transfer to a platter and tent with foil to keep warm.
- Add 1/2 cup of the broth, the sun-dried tomatoes and rosemary to any remaining drippings in the skillet and cook, stirring frequently, for 1 minute to plump the tomatoes. Add the mushrooms, 1/4 teaspoon salt and 1/2 teaspoon pepper and cook until the mushrooms are soft, about 5 minutes. Add the marsala and bring to a boil. Add the remaining 1/4 cup broth and the butter and simmer until the butter is fully melted, about 30 seconds.
- Spoon the mushroom mixture and sauce over the chicken, sprinkle with the parsley and serve.
CHICKEN MARSALA
Most versions of this dish are high in fat and calories. But in this easy chicken marsala recipe, the flavor comes from deglazing the skillet with the broth and wine, so even though I eliminated extra oil, the taste isn't lost. -Nancy Granaman, Burlington, Iowa
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Flatten chicken to 1/2-in. thickness. Place in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard marinade. Combine the flour, Italian seasoning, garlic powder, paprika and pepper; sprinkle over both sides of chicken. In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil and butter for 2 minutes on each side or until browned. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. , Gradually add broth and wine to skillet, stirring to loosen browned bits. Bring to a boil; cook and stir for 2 minutes. Strain sauce; set aside. In the same skillet, cook mushrooms in remaining oil for 2 minutes; drain. Stir sauce into mushrooms; heat through. Pour over chicken; sprinkle with parsley. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear.
Nutrition Facts : Calories 247 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 348mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
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