SWEET CHICKEN MARSALA
This is a delightful dish combining the unique flavors of Italian Marsala wine with the white meat of the chicken breast. The dish has been sweetened to appeal to a broader range of those who appreciate the fun of cooking with fine wines.
Provided by WyOldtimer
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Melt 2 tablespoons butter in a large pot over medium heat. Stir mushrooms, onion, and garlic into the melted butter, increase heat to medium-high, and cook and stir the mixture until the mushrooms are golden brown, 3 to 5 minutes.
- Stir Marsala wine, chicken stock, brown sugar, lemon juice, molasses, and corn syrup into the mushroom mixture; bring to a boil and cook, stirring frequently, until the liquid reduces by about half, 10 to 15 minutes.
- Whisk cornstarch into cold water in a small bowl. Stream the cornstarch slurry into the Marsala sauce, stirring continually; cook and stir until the sauce thickens, another 10 to 15 minutes.
- Heat olive oil with 1 tablespoon butter in a large skillet over medium heat; cook chicken until golden brown until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Arrange each chicken breast into the center of a plate. Drizzle Marsala sauce over each chicken breast; garnish with green onion to serve.
Nutrition Facts : Calories 611.6 calories, Carbohydrate 49.6 g, Cholesterol 95.1 mg, Fat 19.4 g, Fiber 0.5 g, Protein 27.8 g, SaturatedFat 7.5 g, Sodium 404.4 mg, Sugar 31 g
MASALA-SPICED ROAST CHICKEN
Masala powder flavors the meat all the way down to the breast, and garlic roasts to succulence under the skin.
Provided by Countess
Categories World Cuisine Recipes Asian Indian
Time 1h10m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place chicken upright on a rack in a roasting pan. Cut 10 slits in the skin using a sharp knife, pull the skin away from the meat; slip a garlic clove into each slit. Rub the masala powder over the whole chicken. Squeeze the juice of the lime over the chicken, turn the chicken breast side down in the roasting pan, and place the rind in the chicken cavity.
- Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 350 degrees F (175 degrees C), and bake until no longer pink at the bone and the juices run clear, about 45 more minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 309.2 calories, Carbohydrate 5.5 g, Cholesterol 96.9 mg, Fat 18 g, Fiber 1.9 g, Protein 31.2 g, SaturatedFat 5 g, Sodium 104.7 mg, Sugar 0.2 g
SPICY CHICKEN MARSALA
Spicy chicken Marsala will make your guests beg for more. Juicy chicken breasts simmer slowly in Marsala wine with fire-roasted tomatoes.
Provided by CraigEstes
Categories World Cuisine Recipes European Italian
Time 2h5m
Yield 6
Number Of Ingredients 13
Steps:
- Heat a large cast-iron skillet over medium heat until very hot. Pour in the vegetable oil, tilt skillet to coat with oil, and place chicken breast halves into the hot skillet. Cook the chicken breasts until browned on each side, about 8 minutes per side.
- Increase heat under skillet to medium-high, then stir in bacon, shallots, and green onions. Cook and stir until bacon begins to crisp, about 10 minutes.
- Stir in garlic until fragrant, then add fire-roasted tomatoes, Marsala wine, chicken bouillon cubes, and rosemary. Bring to a boil, then reduce heat to low; simmer for about 1 hour.
- Stir half-and-half and Parmesan cheese into the sauce over medium heat. Continue to cook until cheese melts, about 10 minutes. Remove skillet from heat, and allow the chicken and sauce to rest while cooking the pasta.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the spaghetti and return to a boil. Cook until the pasta has cooked through but is still slightly firm to the bite, about 12 minutes. Drain well.
- Transfer cooked spaghetti to a serving platter and serve topped with chicken breasts and sauce.
Nutrition Facts : Calories 753.1 calories, Carbohydrate 69.9 g, Cholesterol 111.4 mg, Fat 25 g, Fiber 4.4 g, Protein 48.4 g, SaturatedFat 10.3 g, Sodium 1594.8 mg, Sugar 6.2 g
SPEEDY CHICKEN MARSALA
This is one of my favorite dishes to order in restaurants, so I created a version that I could make in a flash on a weeknight at home. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Pound chicken with a meat mallet to 1/4-in. thickness. In a large resealable plastic bag, mix the flour, lemon pepper and salt. Add chicken, one piece at a time; close bag and shake to coat. , In a large skillet, heat 1 tablespoon oil over medium heat. Add chicken; cook for 4-5 minutes on each side or until no longer pink. Remove from pan., In the same skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Add wine; bring to a boil. Cook for 5-6 minutes or until liquid is reduced by half, stirring to loosen browned bits from pan. Return chicken to pan, turning to coat with sauce; heat through. , Drain pasta; serve with chicken mixture.
Nutrition Facts : Calories 493 calories, Fat 11g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 279mg sodium, Carbohydrate 50g carbohydrate (4g sugars, Fiber 7g fiber), Protein 40g protein.
EASY CHICKEN MARSALA
Chicken breasts are sauteed, then braised in Marsala wine and cream with mushrooms and green onion. Chicken Marsala simplified!
Provided by sal
Categories Main Dish Recipes Chicken Chicken Marsala Recipes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a large skilled over medium heat. Add chicken and saute for 15 to 20 minutes, or until cooked through and juices run clear.
- Add green onion and mushrooms and saute until soft, then add Marsala wine and bring to a boil.
- Boil for 2 to 4 minutes, seasoning with salt and pepper to taste. Stir in cream and milk and simmer until heated through, about 5 minutes.
Nutrition Facts : Calories 240.9 calories, Carbohydrate 4.9 g, Cholesterol 96.2 mg, Fat 9 g, Fiber 0.4 g, Protein 28.4 g, SaturatedFat 5.1 g, Sodium 90.8 mg, Sugar 2.3 g
SPICY MASALA CHICKEN-LOW CHOLESTEROL
This is a really simple and wonderfully tasty chicken dish that I found in a low cholesterol cookbook while researching recipes to help manage my husbands cholesterol levels. This slightly sweet and sour tasting chicken can be served hot or cold,and goes well with salad,rice,potatoes or in naan pockets. Great for barbecues!! Pep time includes marinating time.
Provided by Noo8820
Categories Chicken Breast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl,mix together the lemon juice through to the honey.Add the chicken and coat well.Set aside for 45 minutes.
- Preheat the grill to a medium heat.Add the coriander and chilli to the chicken and place the whole lot in a flameproof dish ( I use a baking tray lined with foil).
- Brush the chicken with a little sunflower oil if you wish,and then grill the chicken for about 15-20 minutes,turning and basting occasionally,until cooked through and browned.
More about "spicy chicken marsala recipes"
SPICY CHICKEN MASALA – PACHAKAM.COM
From pachakam.com
5/5 (29)Servings 4Cuisine North IndianTotal Time 40 mins
SPICY CHICKEN MASALA RECIPE - NDTV FOOD
From food.ndtv.com
5/5 (19)Category IndianServings 4Total Time 40 mins
CHICKEN MARSALA RECIPE WITH TOMATOES AND BASIL - A SPICY …
From aspicyperspective.com
EASY CHICKEN MARSALA RECIPE - THE SPICE HOUSE
From thespicehouse.com
SPICY CHICKEN MARSALA RECIPE BY ANGELA CARLOS - THE …
From thedailymeal.com
3.7/5 (3)Total Time 30 minsServings 4Calories 674 per serving
- Heat the olive oil in a heavy sauté pan over medium-high heat. While the oil is heating, combine the flour and season generously with salt and pepper, garlic powder, paprika, and cayenne pepper in a shallow pan or plate. Stir with a fork to evenly distribute the seasoning. Dredge the chicken breasts in the flour being sure to coat the entire breast evenly. Shake off any excess flour, and add the chicken to pan. Fry the chicken for 10 minutes (5 minutes on each side) until cooked through and golden. Then, remove the chicken from the pan and set aside to make the sauce.
- Reduce the heat to medium, and add the pancetta. Cook for a minute or two, and then add the mushrooms. Sauté in the bacon fat for about 5 minutes or until nicely browned and the water released from the mushrooms has mostly evaporated. Add the Marsala wine to the pan. Bring the wine to a boil, and then add the chicken stock. Reduce for one or two minutes, and then stir in the butter. Return the chicken breasts to the pan with the sauce. Simmer to heat the chicken through. Adjust the seasonings, and garnish with the parsley and chives before serving.
CHICKEN MARSALA - TODAY.COM
From today.com
CHICKEN MARSALA {30 MINUTES} - JO COOKS
From jocooks.com
SPICY CHICKEN MARINADE | LAURA FUENTES
From laurafuentes.com
HOW TO MAKE SPICY CHICKEN MASALA RECIPE AT HOME
From recipefy.net
CREAMY CHICKEN MARSALA RECIPE - EASY 30-MINUTE CHICKEN DINNER
From savoryexperiments.com
CHICKEN MARSALA RECIPES
From allrecipes.com
SPICY CHICKEN MARSALA | RECIPESTY
From recipesty.com
SPICY CHICKEN MARSALA | FORUMBERITAKU.COM
From forumberitaku.com
[NON-VEG] SPICY CHICKEN MARSALA RECIPE - TRACKFOODIE.COM
From trackfoodie.com
EASY CHICKEN MARSALA RECIPE - THE SICILIAN RECIPE
From nonnabox.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search