Creamy Mushroom Chicken In Caramelized Onion Marsala Sauce Recipes

CREAMY CHICKEN MARSALA WITH MUSHROOMS

Steps:

• Cut the chicken breasts in half to form two thinner fillets. See note 1.
• Mix ¼ cup flour with the salt and paprika
• Coat the chicken breasts in the seasoned flour and shake off the excess
• Melt 2oz of butter in a frying pan and gently fry the chicken breasts until nicely browned on both sides. This will take about 4 minutes. Remove from the pan and set aside.
• Add the mushrooms to the same pan and fry gently until they soften. Remove from the pan and set aside. See note 2.

CHICKEN MARSALA

Steps:

• Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.
• Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm. Repeat the same with the remaining 2 chicken breasts.
• In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.
• Add the garlic and cook until fragrant, about 1 minute.
• Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes).
• Pour in the cream and return the chicken back into the sauce. Cook until the sauce thickens (about 3 minutes). Garnish with chopped parsley and serve immediately. (The sauce will continue to thicken off the heat.)
• Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if desired.

CREAMY CHICKEN MARSALA

Steps:

• Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper; cook in hot oil until browned, 3 to 5 minutes. Stir onion and mushrooms with the chicken; continue cooking until the onion is translucent, 5 to 7 minutes. Pour cream of mushroom soup and Marsala wine over the chicken mixture; cook until hot and the chicken is no longer pink in the middle, 3 to 5 minutes.

CREAMY MUSHROOM CHICKEN IN CARAMELIZED ONION MARSALA SAUCE

Steps:

• Melt 3 tbsp butter and 1 tsp sugar in a heavy bottomed skillet over medium high heat. Add onions and sauteed until golden colored, stirring every couple of minutes.
• Move onions to the side of the pan, reduce heat to medium, and add mushrooms and garlic. Saute until mushrooms are beginning to brown. Remove onion, mushroom and garlic mixture from pan and set aside.
• Meanwhile, fill stockpot with water and 2 tbsp salt and let it come to a boil.
• Once water is boiling, add spaghetti and cook until al dente. Reserve a ladle full of pasta water for sauce. Drain pasta in colander.
• Add 1/2 tbsp oil to pan and saute prepared chicken cutlets until cooked through and lightly browned. Remove chicken to same plate as onion and mushroom mixture. .
• While pan is still hot, add wine and let the alcohol cook down, approximately 3 minutes. Scrape up the pan bits with a spatula.
• Reduce heat to just above medium low and add the cream, basil, tomatoes, reserved water, as well as salt and pepper to taste. Simmer, but do not let boil.
• Add the chicken, mushrooms, and onions back into sauce mixture. Lightly stir to incorporate.
• Serve over cooked pasta. Garnish with basil and grated Parmesean cheese.