GRILLED CHICKEN MARSALA
Make and share this Grilled Chicken Marsala recipe from Food.com.
Provided by Cook4_6
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season chicken with salt and pepper and grill.
- In the meantime, coat large skillet lightly with olive oil and set over medium-high heat.
- Add bacon and cook just until crisp and lightly browned. Add mushrooms and cook until just beginning to soften and brown.
- Combine Marsala, broth and corn starch.
- With pan over medium-high heat add the Marsala mixture and scrape up the browned bits from the bottom of the pan.
- Cook Marsala mixture until it is reduced by one quarter.
- Stir in cream and simmer until you get a nicely thickened sauce.
- Add the chicken to the pan and turn to coat and reheat for a minute.
- Serve with the sauce over top and a sprinkle of parsley.
Nutrition Facts : Calories 301.3, Fat 16.4, SaturatedFat 6.5, Cholesterol 93.1, Sodium 178.4, Carbohydrate 6.5, Fiber 0.5, Sugar 1, Protein 25.9
GRILLED CHICKEN AND PESTO FARFALLE
I took this excellent recipe from the September 2008 issue of Cooking Light Magazine. This is a creamy, hearty one-dish meal. I usually follow it with a fruit salad for dessert.
Provided by Ex-Pat Mama
Categories One Dish Meal
Time 1h5m
Yield 10 2 Cup servings, 10 serving(s)
Number Of Ingredients 13
Steps:
- Set the grill to medium high heat (or use a ribbed grill pan on the stovetop). Spray with cooking spray.
- Season the chicken with the salt and pepper. Place on the grill and cook for approximately 10 minutes - until the juices run clear. Remove from grill and let stand for five minutes. Cut chicken into bite-sized pieces; keep warm.
- Cook pasta according to package directions. Drain in a colander placed over a bowl. Save 1/2 cup of the cooking liquid. Place the drained pasta into a large serving bowl.
- Heat butter in a medium saucepan over medium heat. Add the garlic and cook one minute, stirring occasionally.
- Combine the 1/2 cup milk and flour in a small bowl. Whisk until smooth. Add this mixture to the garlic and butter whisking constantly. Stir in the pesto. Slowly add the remaining milk - whisking constantly. Cook, stirring frequently, for 8 minutes or until the sauce thickens.
- Add the reserved cooking liquid and one cup of the shredded cheese, stir until the cheese melts. Add salt and pepper if desired.
- Add the chicken and the sauce to the bowl of pasta, tossing well to coat. Add the tomatoes and basil and gently toss again. Sprinkle with the remaining cheese and serve immediately.
Nutrition Facts : Calories 455.3, Fat 12, SaturatedFat 6.1, Cholesterol 79.3, Sodium 674.5, Carbohydrate 50.5, Fiber 2.7, Sugar 3.3, Protein 34.8
ROMANO'S MACARONI GRILL CHICKEN MARSALA
My favorite meal is Chicken Marsala from the Macaroni Grill. This is a copycat recipe that I received from recipelink and it is truly wonderful and surprisingly easy too.
Provided by Irish Rose
Categories Chicken Breast
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken pieces between waxed paper and flatten. Dust each piece with salt, pepper and flour. Shake off surplus.
- Melt 3 tablespoons butter and the oil in skillet and fry chicken in batches on medium heat for about 5 minutes each side.
- Remove chicken from pan and arrange in a single layer in shallow ovenproof pan. Put in low oven (275-300 degrees) to stay warm.
- Add 2 tablespoons butter, garlic and shallot to skillet and saute (do not brown) for a few minutes until soft. Add mushrooms and saute about 5 minutes. Use slotted spoon to lift mushrooms out of skillet and arrange on top of chicken breasts. Sprinkle with cheese and put back in oven until you finish next step.
- Pour Marsala wine into skillet along with chicken broth and remaining 1 tablespoons butter and boil rapidly until reduced by half. Remove chicken from oven, plate it and pour wine mixture over the chicken breasts.
- I served the breasts along with a small portion of angel hair pasta on the plate.
Nutrition Facts : Calories 852.2, Fat 48.9, SaturatedFat 25, Cholesterol 241.7, Sodium 679.8, Carbohydrate 10.1, Fiber 0.4, Sugar 2.8, Protein 52.4
WOOD-GRILLED BREAST OF CHICKEN MARSALA WITH GRILLED CARROTS
Steps:
- Mix fennel, salt, pepper, and red pepper flakes in a bowl. Sprinkle spice mix over chicken; set aside. Boil carrots for about 4 minutes and remove; dry on a paper towel. Set aside. Bring marsala to a low boil in a small pan over medium heat. Add mushrooms, shallots, and garlic. Season with salt and pepper. Simmer until sauce reduces, about 20 minutes. Discard garlic and set sauce aside. Coat grill with cooking spray and grill chicken 4 to 6 minutes on each side or until cooked through. Grill carrots about 5 minutes, rotating until charred. Return sauce to stove; remove when it simmers, then whisk in cream. Divide carrots among 4 plates and top with chicken, sauce, and a sprig of rosemary.
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