Chicken Marsala Ravioli Recipes

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CHICKEN MARSALA



Chicken Marsala image

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

¼ cup all-purpose flour for coating
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
½ cup Marsala wine
¼ cup cooking sherry

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 RAVIOLI



Chicken Marsala Ravioli image

I love the flavor of the marsala cream sauce with the chicken ravioli, proscuitto and asparagus. I have also made this using 3-cheese tortellini and add lightly browned chicken chopped into bite-sized pieces. I don't measure exactly when I make this so feel free to modify the measurements to suit your tastes.

Provided by swissms

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

1 (14 ounce) bag frozen chicken ravioli, thawed or 2 (8 ounce) packages chicken tortellini
1 -2 tablespoon olive oil
1 tablespoon butter
8 ounces fresh sliced mushrooms (optional)
2 -3 ounces smoked prosciutto, diced
1 -1 1/2 lb asparagus, bias sliced (1 bundle)
1 teaspoon sea salt (I omit) (optional)
freshly cracked black pepper (to taste)
1/2-1 cup heavy cream
1/4-1/2 cup marsala wine (to taste)
2 teaspoons fresh basil, julienned (I usually omit)
1/4-1/2 cup freshly grated parmesan cheese
4 basil sprigs (for garnish, I omit)
2 tablespoons freshly grated parmesan cheese (for garnish)

Steps:

  • Place chicken ravioli in boiling water for 2 ½ to 3 minutes or according to package directions.
  • In a heated sauté pan, add oil and butter, cooking the smoked prosciutto until lightly browned. Add mushrooms, asparagus, sea salt (optional), black pepper and sauté for 1-2 minutes, or until mushrooms and asparagus are cooked through.
  • Add marsala wine, heavy cream, grated Parmesan, julienned basil (optional) and simmer for about 2 to 4 minutes or until sauce has reduced.
  • Remove chicken ravioli from water and drain well. Add ravioli to sauté pan and toss until coated with sauce.
  • Place ravioli on platter, pillow side up. Pour sauce evenly over ravioli.
  • Garnish with fresh fresh basil sprigs and sprinkle with Parmesan cheese.

CHICKEN RAVIOLI WITH MARSALA REDUCTION



Chicken Ravioli with Marsala Reduction image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 16

1 strip bacon, cut into small pieces
1/2 yellow onion, chopped
2 tablespoons butter
2 tablespoons red wine
1 chicken liver, roughly chopped
Kosher salt and freshly ground black pepper
1 1/2 cups cooked and shredded chicken thighs
3 tablespoons grated Parmesan, plus more for serving
3 tablespoons chicken stock
2 teaspoons marsala wine
32 wonton skins
1/2 cup marsala wine
1/2 cup red wine
2 tablespoons brown sugar
1/2 stick butter
1 green onion, sliced in half lengthwise and chopped finely, for garnish

Steps:

  • For the chicken ravioli: In a medium saute pan, cook the bacon until firm but not crisp, about 5 minutes. Add the onions and 1 tablespoon butter, and cook over medium heat until the onions are tender. Add the red wine and chicken liver and cook over medium-low heat until cooked through, 4 to 5 minutes. Season with salt and pepper, and set aside.
  • In a blender or food processor, mix the liver mixture with the shredded chicken, remaining 1 tablespoons butter, Parmesan, chicken stock and marsala until creamy. Season with salt and pepper.
  • Place 1 teaspoon of the filling into each wonton skin, and seal by brushing a little water along the wonton edges and folding diagonally (into a triangle) and gently pinching the wonton skin closed. Work quickly and keep the wontons covered with a damp paper towel to keep from drying out. Place in the freezer until ready to cook so the raviolis will firm up.
  • For the marsala reduction: Heat the marsala, red wine and brown sugar over medium-high heat and let the sauce reduce until it becomes syrupy.
  • Bring a large pot of salted water to a gentle boil. Use a large slotted spoon to place the ravioli into the water and cook 4 to 5 minutes. Work in batches.
  • In a small saute pan, melt the butter and whisk in 3 tablespoons starchy pasta water to blend together. Place the ravioli on the plate and cover with 2 tablespoons of the melted butter sauce, a drizzle of the marsala reduction and sprinkle of Parmesan and green onion.

CHICKEN MARSALA RAVIOLI FILLING



Chicken Marsala Ravioli Filling image

Provided by Tyler Florence

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 13

8 ounces chicken breast, cut in strips
4 tablespoons olive oil, divided
1 shallot, chopped
1 garlic clove, chopped
1/4 cup Marsala wine or chicken broth
4 thin slices prosciutto, sliced
4 bay leaves
Fresh thyme and parsley leaves
2 tablespoons bread crumbs
2 tablespoons Parmesan cheese, grated, divided
Salt and pepper
1 egg
1/4 cup heavy cream

Steps:

  • Brown chicken in 2 tablespoons of olive oil over medium-high heat. Add shallot and garlic. Deglaze with Marsala. Take pan away from heat source and flambe. Return pan to stove, flame will go out in about 1 minute. Add prosciutto and herbs. Sprinkle in bread crumbs and 1 tablespoon Parmesan. Drizzle in 1 tablespoon of olive oil to keep moist. Discard bay leaves. Pulse together all ingredients in a food processor. Add egg, cream, remaining Parmesan and olive oil. Pulse again. Chill before filling ravioli.

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