Chicken Marsala W Cheesy Herb Polenta Recipes

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HERBED CHICKEN MARSALA



Herbed Chicken Marsala image

Smothered in low-calorie sauteed mushrooms and sun-dried tomatoes, this dish is both healthy and satisfying. A little bit of butter goes a long way in the sauce-just a touch adds creamy richness.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Four 4-ounce boneless, skinless chicken breast cutlets
Kosher salt and freshly ground black pepper
1/3 cup whole wheat flour
1 1/2 tablespoons extra-virgin olive oil
3/4 cup low-sodium chicken broth
1/3 cup sun-dried tomatoes (not packed in oil; not rehydrated), finely chopped or very thinly sliced
1/2 teaspoon finely chopped rosemary
10 ounces white button or cremini (baby bella) mushrooms, sliced
1/3 cup sweet marsala wine
2 teaspoons unsalted butter
1 to 2 tablespoons roughly chopped flat-leaf parsley

Steps:

  • Place the chicken cutlets between 2 pieces of plastic wrap and pound with a meat mallet (or the flat side of a chef's knife) until about 1/3-inch thick. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Put the flour on a medium plate. Heat the oil in a large nonstick skillet over medium-high heat. Dredge the chicken in the flour to fully coat, shaking off any excess. Add the chicken to the skillet and fry until fully cooked and golden brown, about 4 minutes per side. Transfer to a platter and tent with foil to keep warm.
  • Add 1/2 cup of the broth, the sun-dried tomatoes and rosemary to any remaining drippings in the skillet and cook, stirring frequently, for 1 minute to plump the tomatoes. Add the mushrooms, 1/4 teaspoon salt and 1/2 teaspoon pepper and cook until the mushrooms are soft, about 5 minutes. Add the marsala and bring to a boil. Add the remaining 1/4 cup broth and the butter and simmer until the butter is fully melted, about 30 seconds.
  • Spoon the mushroom mixture and sauce over the chicken, sprinkle with the parsley and serve.

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

CHEESY POLENTA



Cheesy Polenta image

This versatile side dish would work great along with pork, chicken, beef or fish. The trick is to slowly add the cornmeal and whisk constantly to avoid lumps.

Provided by dadrules

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 35m

Yield 8

Number Of Ingredients 7

2 cups whole milk
2 cups water
1 ½ teaspoons kosher salt
1 cup polenta or yellow cornmeal
½ teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar cheese, shredded

Steps:

  • In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 18.4 g, Cholesterol 37.9 mg, Fat 14.1 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 8.3 g, Sodium 658.4 mg, Sugar 3.8 g

QUICK AND EASY CHICKEN MARSALA WITH A SOFT CREAMY POLENTA



Quick and Easy Chicken Marsala With a Soft Creamy Polenta image

Make and share this Quick and Easy Chicken Marsala With a Soft Creamy Polenta recipe from Food.com.

Provided by The Flying Chef

Categories     Poultry

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

4 chicken breasts
2 tablespoons olive oil
1 brown onion, chopped finely
250 -300 g button mushrooms, sliced finely
1/2 cup marsala
1 cup water
1 1/2 teaspoons chicken stock
1/4 teaspoon beef stock
1 1/2 teaspoons cornflour
1 1/2 tablespoons fresh chives, chopped
375 g quick-cooking polenta (I buy one that is 2min cook time)
750 ml water
1 1/2 teaspoons chicken stock powder
120 g grated parmesan cheese
120 g mascarpone
60 g butter
2 tablespoons cream

Steps:

  • Chicken Marsala.
  • Heat oil in a large frying pan add onion to pan and stir until soft, add the mushrooms and stir for a few minutes. At the same time in another frying pan be cooking the chicken this just has to be turned a couple of times during the cooking process and cooked until done.
  • Add Marsala wine, water and stock powder to mushrooms and bring to the boil then turn down the heat to medium. Stir a little water into the cornflour and to mixture to thicken slightly.
  • Serve chicken over soft polenta pour some sauce over the chicken and top with chives.
  • Soft Creamy Polenta.
  • Bring the water and the stock to the boil in a pan. Add the polenta slowly whisking all the time while adding. When all the polenta has been added turn down the heat and stir continuously with wooden spoon until mixture is thick.
  • Add the mascarpone, Parmesan and butter stir until cheese has melted. Add the cream and salt and pepper to taste serve immediately with chicken.
  • For a photo visit http://the-best-recipes.blogspot.com/.

Nutrition Facts : Calories 715, Fat 43.4, SaturatedFat 19.1, Cholesterol 159.6, Sodium 690.2, Carbohydrate 10.3, Fiber 1, Sugar 3.5, Protein 44

HERBED POLENTA



Herbed Polenta image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3/4 cup grated Parmesan
3/4 cup whole milk
6 tablespoons (3/4 stick) unsalted butter
3 tablespoons chopped fresh Italian parsley leaves
2 teaspoons finely chopped fresh rosemary leaves
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper

Steps:

  • Bring the water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Remove from the heat. Add the cheese, milk, butter, parsley, rosemary, thyme, and pepper, and stir until the butter and cheese melt. Transfer the polenta to a bowl and serve.

CHEESY CHICKEN MARSALA



Cheesy Chicken Marsala image

Provided by My Food and Family

Categories     Home

Time 45m

Number Of Ingredients 13

3/4 tsp salt, divided
1/2 tsp crushed dried rosemary
1/4 tsp pepper, divided
3/4 cup lo-sodium chicken broth
1/4 cup Marsala wine
3 Tbsp flour, divided
6 slices Kraft Mozzarella Cheese
2 Tbsp chopped fresh parsley
6 boneless skinless chicken breast halves Toothpicks
3 Tbsp olive oil, divided
8 oz mushrooms, sliced
2 minced garlic cloves
2 Tbsp butter

Steps:

  • Preheat oven to 425°F. In small bowl, combine 1/2 tsp. salt, rosemary, 1/8 tsp. pepper; reserve. In another bowl, whisk together broth, wine and 1 Tbsp. flour. Sprinkle mozzarella slices with parsley. Cut horizontal pocket in each chicken breast, stuff with 1 slice mozzarella. Fold to fit, secure with toothpicks. Sprinkle chicken with reserved rosemary mix. Coat with remaining flour.
  • In large skillet, heat 2 Tbsp. oil over med-high heat. Cook chicken until browned, turning once, 4-5 min each side. Transfer to jellyroll pan, roast 15 min or until no longer pink.
  • In same skillet, heat remaining oil over medium heat. Add mushrooms, garlic, remaining salt and pepper. Cook, stirring until browned, 5 min. Add broth mix, bring to boil. Cook, stirring until slightly thickened. Stir in butter. Remove toothpicks from chicken, arrange on platter. Top with mushroom sauce. Sprinkle with remaining parsley.

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 W/ CHEESY HERB POLENTA



Chicken Marsala W/ Cheesy Herb Polenta image

The chicken is from a recipe in America's Test Kitchen Family Cookbook. I changed a few things here and there...You can use boneless skinless chicken breast as well, but I like the full flavor you get from the whole chicken.

Provided by MixnVixn

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 29

1/2 cup all-purpose flour
1 whole chicken, Split into quarters
3 tablespoons olive oil
3 slices bacon or 3 slices pancetta, finely chopped
8 ounces button mushrooms, halved (or left whole if they are small)
2 garlic cloves, Minced
1 small yellow onion, chopped
1 teaspoon tomato paste
2 tablespoons fresh rosemary, minced
2 tablespoons fresh thyme, minced
1 1/2 cups sweet marsala wine
1 1/2 cups low sodium chicken broth
1 1/2 tablespoons fresh lemon juice
3 tablespoons unsalted butter, cut into 3 pieces and chilled
2 tablespoons fresh parsley, Minced
sea salt
cracked black pepper
3 cups chicken, sauce
3 cups half-and-half
1/2 teaspoon sea salt
2 cups coarsely ground polenta
3 tablespoons unsalted butter, Cut into Large Chunks
4 garlic cloves, minced
2 teaspoons fresh rosemary, minced
2 teaspoons fresh thyme, minced
2 teaspoons fresh sage, minced
1 cup parmesan cheese, Grated
sea salt
cracked black pepper

Steps:

  • Adjust oven rack to the middle position and heat the oven to 375°F.
  • Spread flour in a shallow dish. rinse chicken breasts, pat dry and season with salt and pepper. Dredge in flour to coat shaking off any excess flour.
  • Heat 2 tablespoons of the oil in a large dutch oven over medium-high heat until just smoking. Add the chicken skin side down and cook until light golden brown. Flip pieces and cook on all sides to the same consistency, about 10 minutes total. Remove from pan and keep warm.
  • Add a little more of the oil to the pan on high heat and add the bacon, mushrooms, garlic and onions. Season with salt/peper and cook just long enough to crisp up the bacon and get some color on the mushrooms, about 2 to 3 minute Stir in the tomato paste and rosemary/thyme and cook about 1 minute longer. Place the chicken pieces back into the pan skin-side up and spread them out evenly, pushing them down into the mushrooms and onions. Add the Marsala, scraping up the brown bits from the bottom of the pan, and add the chicken broth. Cover and place the whole pot in the oven and cook until the tops of the chicken are golden brown, 30 to 35 minutes.
  • In the mean time, cook your polenta.
  • CHEESY HERB POLENTA: Bring the chicken stock, half and half and salt to a boil in a large, heavy-bottomed pot.
  • Pour the polenta into the boiling mixture in a slow stream while whisking constantly in a circular motion. Bring to a simmer, still stirring constantly.
  • Reduce heat to low and cook, stirring vigorously and scraping the sides and bottom of the pot; until the polenta becomes soft and smooth, about 30 minutes.
  • Stir in the herbs, butter and the cheese, ¼ cup at a time, until thick and creamy.
  • Season to taste with salt and pepper.
  • Use tongs to remove the chicken from the pan and transfer onto a serving platter and keep warm.
  • Set the dutch oven back over the burner on high heat. Bring up to a boil and cook until thickened and flavors have become concentrated, about 3 to 4 minute.
  • Shut off the heat, add the butter cubes and stir gently to melt the butter evenly. This will make the sauce silky smooth and give it a richer taste. Taste and season with salt and pepper. Add the lemon juice and fold in the parsley.
  • To Serve:Ladle Polenta onto serving plates. Arrange one chicken quarter atop each mound of polenta.Spoon the sauce and mushrooms over the chicken. Garnish with fresh parsley or a spring of rosemary.
  • Enjoy!

Nutrition Facts : Calories 1736.1, Fat 114.4, SaturatedFat 46.3, Cholesterol 382.9, Sodium 1096.9, Carbohydrate 77.9, Fiber 6.5, Sugar 4.1, Protein 84.2

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