Chicken Marsala From Southern Living Recipes

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CLASSIC CHICKEN MARSALA



Classic Chicken Marsala image

This quick and easy chicken Marsala is made with boneless chicken breasts. It's an excellent recipe for a family meal or special occasion.

Provided by Diana Rattray

Categories     Entree     Lunch     Dinner

Time 25m

Yield 4

Number Of Ingredients 9

4 (5-ounce) chicken breast halves (boneless, without skin)
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried leaf basil
2 tablespoons olive oil
2 tablespoons butter
4 to 8 ounces fresh mushrooms (sliced)
1/2 cup Marsala wine

Steps:

  • Serve this easy chicken with hot cooked pasta, mashed potatoes, or rice.

Nutrition Facts : Calories 404 kcal, Carbohydrate 11 g, Cholesterol 136 mg, Fiber 1 g, Protein 46 g, SaturatedFat 6 g, Sodium 554 mg, Sugar 2 g, Fat 18 g, ServingSize Serves 4, UnsaturatedFat 0 g

CHICKEN MARSALA (SOUTHERN LIVING) RECIPE - (4.1/5)



Chicken Marsala (Southern Living) Recipe - (4.1/5) image

Provided by Shelly17

Number Of Ingredients 12

3 tablespoons butter, divided
1 cup pecan pieces, divided
1/3 cup all-purpose flour
4 skinned and boned chicken breasts (about 1 1/2 lb.)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
8 ounces assorted mushrooms, trimmed and sliced
2 shallots, sliced
3/4 cup chicken broth
1/2 cup Marsala
1/4 cup coarsely chopped fresh flat-leaf parsley

Steps:

  • 1. Melt 1 Tbsp. butter in a small nonstick skillet over medium-low heat; add 2/3 cup pecans, and cook, stirring often, 4 to 5 minutes or until toasted and fragrant. 2. Process flour and remaining 1/3 cup pecans in a food processor until finely ground; place flour mixture in a large shallow bowl. 3. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle chicken with salt and pepper; lightly dredge in flour mixture. 4. Melt remaining 2 Tbsp. butter with olive oil in a large nonstick skillet over medium-high heat; add chicken, and cook 2 to 3 minutes on each side or until golden brown and done. Remove chicken from skillet. 5. Add mushrooms and shallots to skillet; sauté 3 minutes or until mushrooms are tender. Add broth and Marsala to skillet, stirring to loosen particles from bottom of skillet. Bring mixture to a boil, reduce heat to medium, and cook, stirring occasionally, 5 minutes or until sauce is slightly thickened. Return chicken to skillet, and cook 1 to 2 minutes or until thoroughly heated. 6. Transfer chicken to a serving platter; spoon mushroom-Marsala mixture over chicken, and sprinkle with parsley and toasted pecans.

CHICKEN MARSALA FROM SOUTHERN LIVING



Chicken Marsala from Southern Living image

Provided by My Food and Family

Categories     Home

Time 20m

Number Of Ingredients 11

1/4 cup all purpose flour
1/4 tsp salt
1/4 tsp pepper
1 lb chicken breast, pounded thin
3 Tbsp butter spread, divided
1 small onion, finely chopped
1 package (12 oz.) sliced white mushrooms
1 Tbsp all-purpose flour
1/3 cup Marsala wine
1 cup chicken broth
1/2 tsp fresh thyme leaves

Steps:

  • 1. Combine first 3 ingredients in a shallow dish. Dredge chicken in flour mixture.
  • 2. Melt 2 Tbsp. of butter spread in a large skillet over medium-high heat. Add chicken, and cook 5 minutes on each side or until done. Remove and keep warm.
  • 3. Melt remaining spread in skillet over medium heat. Add onion and mushrooms, and cook, stirring occasionally, 3-5 min. or until tender. Sprinkle with 1 Tbsp. flour, and cook, stirring constantly, 1 min. Add wine, and cook 1 min, stirring to loosen particles from bottom of skillet; add broth and thyme. Bring to a boil over high heat, and cook, stirring often, 2 min or until thickened. Serve sauce over chicken.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHICKEN MARSALA TETRAZZINI



Chicken Marsala Tetrazzini image

Make and share this Chicken Marsala Tetrazzini recipe from Food.com.

Provided by Pinay0618

Categories     Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 (8 ounce) package vermicelli
2 tablespoons butter
1 (8 ounce) package sliced fresh mushrooms
3 ounces finely chopped prosciutto
3 cups chopped cooked chicken
1 cup frozen baby English pea, thawed
1 (10 3/4 ounce) can reduced-fat cream of mushroom soup
1 (10 ounce) container refrigerated light alfredo sauce
1/2 cup chicken broth
1/4 cup marsala
shredded parmesan cheese

Steps:

  • Preheat oven to 350°. Prepare pasta according to package directions. Meanwhile, melt butter in a large skillet over medium-high heat; add mushrooms and prosciutto, and saute 5 minutes.
  • Stir together mushroom mixture, chicken, next 5 ingredients, and 1/2 cup cheese; stir in pasta. Spoon mixture into a lightly greased 11- x 7-inch baking dish; sprinkle with remaining 1/2 cup cheese.
  • Bake at 350° for 35 minutes or until bubbly.

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