Skillet Chicken Marsala Recipes

CHICKEN MARSALA

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.

SKILLET CHICKEN MARSALA

Steps:

• Flatten each chicken breast half to 1/4-inch thickness by gently pounding between sheets of plastic wrap or waxed paper. Mix four, salt and pepper. Coat chicken with flour mixture; shake off excess flour.
• Heat oil in 10-inch skillet over medium-high heat. Cook garlic and parsley in oil for 5 minutes, stirring frequently.
• Add chicken to skillet. Cook, turning once, until brown.
• Add mushrooms and wine.
• Cook 8 to 10 minutes, turning chicken once, until chicken is no longer pink in center.

EASY SKILLET CHICKEN MARSALA

Steps:

• Combine in a gallon-sized zipper bag the flour, garlic salt, pepper, and oregano. Place dampened chicken pieces in the bag, zip closed and toss until chicken pieces are well coated.
• Heat olive oil in a large skillet over medium heat. Add mushrooms and stir until brown. Remove mushrooms from pan and set aside.
• Add the chicken to the skillet and fry for 2 minutes, or until lightly browned. Turn and cook 2 minutes more.
• Return mushrooms to the pan. Pour Marsala wine over the chicken. Cover and reduce heat to low. Simmer for 10 minutes, or until chicken is no longer pink and juices run clear.

SKILLET CHICKEN WITH SAUTEED MUSHROOMS MARSALA

Steps:

• Place chicken-breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness.
• Beat eggs well in shallow plate. Place chicken breasts in egg mixture; let stand for 30 minutes.
• Season flour with salt, pepper and oregano. Drain the chicken and dredge well.
• Heat 1 tablespoon of olive oil and 2 tablespoons butter in a large, heavy-bottomed skillet over medium-high heat. Once the butter has melted and is foamy (it should not be brown), place the egg/flour coated chicken into the skillet. Cook for approximately 4 minutes per side, turning over only once. Cook until golden brown on both sides and no longer pink in color throughout.
• Transfer the chicken breasts to a platter; cover with foil to keep warm.
• Add the chopped bacon to the skillet and cook until crisp, stirring occasionally. Remove and drain on a plate covered with several layers of paper towels.
• Next, heat 2 tablespoons of butter in the skillet until foamy. Add the mushrooms, shallot, and 1/4 teaspoons salt. (Add a little more olive oil if the pan seems too dry.) Saute for 3 minutes, or until the shallots soften and the mushrooms are tender, stirring occasionally. Make sure to scrape up any bits left in the bottom of the skillet from the chicken and bacon. Transfer mushrooms to a bowl.
• Pour off any oil from the skillet, add the chicken broth, Marsala wine, lemon juice and any juices from the platter of chicken. Turn the heat to high and bring the sauce to a vigorous simmer. Continue cooking about 3 - 4 minutes until the sauce slightly thickens and is reduced by one-third, stirring occasionally. Whisk in the remaining butter.
• Lower heat to a slow simmer; return the mushrooms and chicken to the skillet and coat with sauce.
• Serve immediately. Spoon sauce and mushrooms over the chicken breasts; sprinkle with some of the cooked bacon and the snipped basil. Garnish with lemon wedges.
• COOK'S TIP: If choosing to serve over thin spaghetti, drain the pasta and tossed it in the sauce for the last minute or two of cooking.