Chicken Marsala With Brown Butter Pasta Recipes

CHICKEN MARSALA WITH PASTA

Steps:

• In a large saucepan, saute mushrooms in 2 tablespoons butter for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Add water and wine. Bring to a boil; stir in pasta mix. Reduce heat; simmer, uncovered, for 10 minutes or until pasta is tender. , Meanwhile, flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, cook chicken in oil and remaining butter over medium heat for 4-5 minutes on each side or until no longer pink. Remove pasta mixture from the heat. Stir in sour cream. Serve with chicken.

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.

CHICKEN MARSALA

Steps:

• Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.
• Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won't get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
• Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and ¼ teaspoon of salt; cook for 1 to 2 minutes more. Add the broth, Marsala, heavy cream, thyme, ¼ teaspoon salt, and ⅛ teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you're going for a thin cream sauce; it won't start to thicken until the very end of the cooking time). Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, if using, and serve.
• Note: If your chicken breasts are large (like the ones in the photos that are about ¾ lb. each), it's best to first cut them horizontally to form four flat fillets, then pound them to an even ¼-inch thickness. If you pound large chicken breasts without first halving them, they'll be huge. Of course, you could also pound them thin first and then cut them in half vertically; the only drawback is that they'll lose their natural shape (which, admittedly, is not a big deal!).

SWEET CHICKEN MARSALA

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.

CHICKEN MARSALA

Steps:

• In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
• Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

CHICKEN MARSALA PASTA AL FORNO

Steps:

• Bring a pot of water to a boil. Add the pasta and cook until very very al dente, 6 to 7 minutes. Drain and set aside.
• Position an oven rack in the bottom of the oven and preheat the oven to broil.
• Heat a large, heavy-bottomed ovenproof skillet over medium-high heat and add the oil. Season the chicken tenders with salt and pepper and dredge in the flour, shaking off the excess. Add the chicken to the skillet and brown on both sides until golden brown, 2 minutes per side. (Note: the chicken should only be seared, not cooked through. It will finish cooking in the oven.) Transfer the chicken to a wire-racked baking sheet.
• To the same skillet, add the butter, cremini, porcini and shallots and cook, stirring minimally to aid in browning, until the mushrooms are deeply caramelized, about 15 minutes. Add the garlic and cook until fragrant, another 20 seconds. Deglaze with the marsala, scraping up any browned bits. Add the stock and bring to a simmer. Simmer until slightly thickened, about 5 minutes. Season with salt and pepper.
• Off the heat, add the pasta and stir well to coat with the sauce. Top with the browned chicken, then a layer of freshly grated Parmigiano-Reggiano. Broil the pasta in the skillet until the cheese is browned and the pasta and chicken are cooked through, about 5 minutes. Sprinkle with parsley and serve immediately.

CHICKEN MARSALA WITH BROWN BUTTER PASTA

Steps:

• 1. Rinse, trim fat, and pound to 1/2 inch each chicken breast. Slice into cutlets and set aside.
• 2. Melt 1/2 stick of butter and 2 Tbsp vegetable oil in a large skillet. Heat over medium-high until butter is melted. Add mushrooms and green onions. Saute over medium-high heat until water is cooked out of mushrooms and they are starting to brown. Remove from pan and set aside.
• 3. Add another 1/2 stick of butter to the pan. Try not to cringe. Add more oil if necessary. The oil helps the butter not to burn. Also start your large pot of boiling water for the pasta at this point.
• 4. Combine flour, marjoram, salt, and pepper in a medium bowl. Lightly coat chicken breasts in flour and place in a single layer in frying pan over medium heat. Allow to brown on both sides. Remove and repeat with remaining breast cutlets. Remove all when done, leaving behind the butter and brown bits in the pan. It is okay if there is a bit of pink in the middle. They will cook more in the sauce at the end.
• 5. Add Marsala and let simmer for approximately 1 minute. Add chicken broth. Stir to combine and add in mushroom/onion mixture and chicken breasts. Stir a bit and then let simmer over medium-low heat. Cook until sauce is thickened, approximately 20 minutes.
• 6. While your sauce is simmering and thickening is the time to start your brown butter. In a small pot melt 1/2 stick of butter over medium heat. Don't touch it, but watch it carefully. It will start to bubble, foam, and under that foam it will start to brown. Brown well, removing from heat just before you think it'll burn. If you under-brown it you end up with greasy pasta. If you brown it well you end up with little bites of heaven.
• 7. When pasta is done, drain well and toss with browned butter and grated parmigiano reggiano or myzithra cheese.
• 8. Place your chicken on top of your pasta. Spoon some of the sauce with the mushrooms and scallions over the chicken. Eat without guilt knowing that your are going to do some sort of exercise the next two weeks for eating this heavenly dish. Enjoy!

CHICKEN MARSALA

Steps:

• Add marsala wine and chicken broth to a medium saucepan. Heat over medium-high heat, bring to a boil, then reduce heat to medium and let gently boil until reduced to 1 cup**, about 15 minutes.
• Meanwhile season both sides of chicken with salt and pepper. Dredge each side in flour.
• Melt 1 Tbsp butter with 1 Tbsp olive oil in a 12-inch skillet over medium-high heat. Add chicken pieces and let sear until cooked through (165 in center), turning once halfway through, about 10 - 12 minutes.
• Transfer chicken to a plate. Tent with foil.
• Reduce burner temperature to medium heat. Melt remaining 1 Tbsp butter with 1 Tbsp olive oil, add mushrooms.
• Sauté mushrooms, just tossing occasionally (and increasing burner temp slightly as needed to encourage browning), until mushrooms have shrunk and are golden brown, about 8 minutes. Add garlic during last 1 minute of sautéing.
• Remove pan from heat then pour in marsala reduction***, thyme and oregano.
• Return to heat, bring to a simmer, while scraping up browned bits from the bottom, then stir in cornstarch chicken broth mixture. Stir until thickened****.
• Off heat stir in heavy cream, season sauce with salt and pepper to taste. Return chicken breasts to pan, spoon sauce over top.
• Sprinkle with parsley and serve immediately.