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
Make this Chicken Marsala recipe for a delicious and satisfying dish. Serve it up alongside some pasta or a side salad for a well-rounded meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 11
Steps:
- Combine flour, salt, and pepper in a large, shallow dish; set aside. Heat a large skillet over medium-high heat until very hot. Dredge chicken in seasoned flour, tapping off excess; set aside. Add 3 tablespoons oil to skillet. When oil is shimmering, add chicken, and cook until lightly browned, about 3 minutes. Turn over, and cook 3 minutes more. Remove chicken to a plate; set aside and keep warm. Wipe skillet clean, if necessary.
- Heat remaining 2 tablespoons oil in same skillet. Add mushrooms and cook, stirring occasionally, until mushrooms are dark golden brown and all the released liquid has evaporated, 5 to 7 minutes.
- Remove skillet from heat, and add wine. Return skillet to heat, scraping up any brown bits with a wooden spoon. Add garlic, lemon juice, butter, and parsley. Cook for 10 minutes until reduced and slightly thickened. Taste and adjust for seasoning. Pour sauce over chicken and sprinkle with parsley. Serve immediately.
MARSALA CHICKEN STEW
Make and share this Marsala Chicken Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 ½ teaspoons oil in a Dutch oven over med-high heat.
- Decrease heat to medium.
- Add half the chicken and season with half the salt and pepper.
- Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, 5-8 minutes.
- Transfer to a plate.
- Repeat with another 1 ½ teaspoons oil, remaining chicken and salt and pepper; transfer to plate and set aside.
- Add another 1 ½ teaspoons oil to the pot.
- Add mushrooms and cook, stirring until they begin to soften and give off liquid, 3-5 minutes.
- Add the remaining 1 ½ teaspoon oil and onions.
- Cook, stirring and reducing heat as necessary to keep them from burning, until the onions soften and start to turn golden, 10-15 minutes.
- Add flour and garlic to the pot and cook, stirring for 1 minute.
- Pour in Marsala and cook, stirring for 1 minute more.
- Add broth and bring to a simmer.
- Reduce the heat to low, cover and cook, stirring often, until thickened, about 5 minutes.
- Add vinegar and the reserved chicken, along with any juice.
- Return to a simmer.
- Season with additional salt and pepper, if needed.
Nutrition Facts : Calories 411.2, Fat 10.8, SaturatedFat 1.8, Cholesterol 72.6, Sodium 574.8, Carbohydrate 21.4, Fiber 2.8, Sugar 7.8, Protein 31.2
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