Marlasovenfriedchickenwithcashewcrust Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THE BEST CHICKEN MARSALA



The Best Chicken Marsala image

This classic Italian-American dish is a nostalgic reminder of large family dinners of a bygone era. It's the ultimate crowd pleaser. The flavors from the marsala and cremini mushrooms bring a sweet earthiness to the sauce that really elevates simple seared chicken breasts.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

3 boneless skinless chicken breasts, 1 1/2 to 2 pounds
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1/4 cup olive oil
12 ounces cremini mushrooms, sliced 1/4-inch thick
1 large shallot, finely chopped
1 1/2 cups dry marsala wine
6 tablespoons unsalted butter, cut into pieces
1/3 cup flat-leaf parsley, chopped, plus more for garnish

Steps:

  • Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
  • Cut the chicken breasts in half lengthwise, making 6 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken pieces. Liberally sprinkle the chicken with salt and pepper.
  • Mix the flour with 1 1/2 teaspoons salt and a generous amount of pepper in a shallow bowl or plate. Dredge the cutlets in the seasoned flour, shaking off any excess. Heat 3 tablespoons of the oil in a large skillet over medium-high heat until very hot, about 1 minute. Sear 3 cutlets until golden brown, about 2 minutes per side. Transfer the cutlets to a plate. Add the remaining 1 tablespoon of oil to the pan and sear the remaining 3 cutlets until golden brown, about 2 minutes per side. It's ok if the chicken is not completely cooked through; it will finish cooking in the sauce.
  • Add the mushrooms and 1/2 teaspoon salt to the same pan and cook, stirring and scraping up any browned bits, until the mushrooms are slightly softened and just beginning to release some liquid, 3 to 4 minutes. (The mushrooms will soak up the oil quickly and dry up the pan; that's ok, more liquid will release as they cook longer.) Add the shallots and cook, stirring and scraping up any browned bits, until starting to soften, 3 to 4 minutes.
  • Remove the pan from the heat. Pour in the wine and 1/2 cup water. Return the pan to high heat and bring to a boil. Reduce the heat to medium and simmer until the liquid reduces by a third and starts to thicken, 6 to 7 minutes. Whisk in the butter and continue whisking until it is melted and the sauce has thickened, 1 to 2 minutes.
  • Add the cutlets and any accumulated juices to the pan and cook, flipping halfway through, until the chicken is cooked through and the sauce has thickened, about 2 minutes.
  • Remove the chicken to a platter and stir the parsley into the sauce. Pour the sauce over the chicken and garnish with more parsley.

CHICKEN MARSALA



Chicken Marsala image

Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce.

Provided by Jennifer Segal

Categories     Dinner

Time 45m

Yield 4

Number Of Ingredients 14

1½ pounds boneless skinless chicken breasts, pounded ¼-inch thick (see note), or chicken tenderloins
3 tablespoons all-purpose flour
Salt
Freshly ground black pepper
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
1 (8-oz) package pre-sliced bella or button mushrooms
3 tablespoons finely chopped shallots, from 1 medium shallot
2 cloves garlic, minced
⅔ cup chicken broth
⅔ cup dry Marsala wine
⅔ cup heavy cream
2 teaspoons chopped fresh thyme
2 tablespoons chopped fresh Italian parsley, for serving (optional)

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!).

Nutrition Facts : Calories 537, Fat 32 g, Carbohydrate 12 g, Protein 43 g, SaturatedFat 16 g, Sugar 4 g, Fiber 1 g, Sodium 877 mg, Cholesterol 203 mg

CHEF JOHN'S CHICKEN MARSALA



Chef John's Chicken Marsala image

Certain dishes have a special place in my heart and this is one of them. The first real restaurant job I had in San Francisco was at a small place called Ryan's Cafe. It was run by a husband and wife team, Michael and Lenore Ryan. They were true 'foodies' before that term had even been coined. This chicken Marsala dish was the most popular dish on the menu and the first one that I was taught.

Provided by Chef John

Categories     Main Dish Recipes     Chicken     Chicken Marsala Recipes

Time 1h

Yield 2

Number Of Ingredients 11

2 skin-on, boneless chicken breast halves
1 teaspoon salt and ground black pepper to taste
3 tablespoons butter, divided
2 tablespoons olive oil
5 white mushrooms, sliced
1 shallot, minced
1 tablespoon all-purpose flour
1 cup Marsala wine
2 cups chicken stock
2 tablespoons chopped fresh parsley
1 teaspoon cold butter

Steps:

  • Season chicken breasts all over with salt and pepper.
  • Melt 1 1/2 tablespoons butter and olive oil in a skillet over medium heat. Cook chicken breasts, skin-side down, in hot butter and oil until browned, about 5 minutes. Flip and cook until breasts are almost cooked through, about 5 minutes more. Transfer chicken breasts to a plate.
  • Melt 1 1/2 tablespoons butter in the same skillet over medium-high heat. Saute mushrooms with a pinch of salt and a pinch of pepper in hot butter until mushrooms are golden, 5 to 7 minutes. Add minced shallot; cook and stir until softened, 2 to 3 minutes. Sprinkle flour over the top and cook and stir until the bitterness of the flour cooks off, 3 to 4 minutes.
  • Pour wine into skillet and bring to a boil; cook and stir until wine reduces and sauce thickens, 3 to 4 minutes. Add chicken stock; bring to a simmer and cook until slightly reduced, 3 to 5 minutes more.
  • Return chicken breasts to the skillet, reduce heat to low, and cook chicken, turning once, until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat.
  • Move chicken to one side of the skillet and tilt the skillet so that the sauce pools at the bottom. Stir parsley and 1 teaspoon cold butter into the sauce, stirring constantly, until sauce is shiny and butter is completely melted. Transfer chicken breasts to plates and spoon mushrooms and sauce over the top.

Nutrition Facts : Calories 798.7 calories, Carbohydrate 26.8 g, Cholesterol 185.4 mg, Fat 39 g, Fiber 0.9 g, Protein 51.1 g, SaturatedFat 15.7 g, Sodium 2390.8 mg, Sugar 12.2 g

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

More about "marlasovenfriedchickenwithcashewcrust recipes"

CHICKEN MARSALA - RECIPETIN EATS

From recipetineats.com
5/5 (31)
Category Mains
Cuisine Italian, Italian-American
Published Jun 12, 2023


CASHEW CHICKEN - ONCE UPON A CHEF
May 10, 2024 Preheat the oven to 350°F. Place the cashews on a baking sheet in a single layer. Toast in the oven until fragrant, about 5 minutes. Set aside; they will crisp up as they cool. Meanwhile, prepare the sauce: in a small bowl, …
From onceuponachef.com


CHICKEN MARSALA RECIPE (ONE PAN) - OLIVIA'S CUISINE
Nov 2, 2020 Step 1: Prepare the chicken. Cut each chicken breast in half. (Photo 1) Place one half in a ziploc bag, seal and pound thin with a meat hammer or rolling pin. (Photo 2) Repeat with all the cutlets. Place all the chicken cutlets …
From oliviascuisine.com


EASY CASHEW CHICKEN RECIPE - THE CAREFREE KITCHEN
Jan 24, 2024 Cook for 3-4 minutes until the chicken is golden brown on the pan side. Use the tongs to flip the chicken and cook again until lightly golden brown on all sides. Once crispy and golden, transfer chicken to a paper towel lined …
From thecarefreekitchen.com


CLASSIC CHICKEN MARSALA - THE STAY AT HOME CHEF
In the skillet used to make the chicken, heat another 2 teaspoons olive oil over medium-high heat. Add in mushrooms and saute until soft, about 3 to 4 minutes. Add in garlic and cook 1 minute more. Pour in marsala wine and chicken broth …
From thestayathomechef.com


CRISPY ROASTED CHICKEN WITH CREAMY MARSALA SAUCE
Feb 2, 2016 Instructions. Preheat cast iron skillet in a 435 degree oven for 20 minutes. Remove from oven and add prepared chicken. Roast for 50-60 minutes, or until breast meat registers 160 degrees and thigh meat registers 170 …
From carnaldish.com


TV9′S THANKSGIVING DINNER RECIPES - KCRG
13 hours ago Place a well-seasoned 12-inch cast iron skillet on the center rack of the oven and preheat oven to 375°F (190°C).. Meanwhile, in a large bowl, whisk cornmeal with salt, baking …
From kcrg.com


CHICKEN MARSALA {WITH CREAMY MARSALA SAUCE}
Jan 21, 2021 Instructions. 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. …
From cookingclassy.com


MARLA'S OVEN FRIED CHICKEN WITH CASHEW CRUST RECIPE
Get full Marla's Oven Fried Chicken with Cashew Crust Recipe ingredients, how-to directions, calories and nutrition review. Rate this Marla's Oven Fried Chicken with Cashew Crust recipe …
From recipeofhealth.com


ULTIMATE CLASSIC CHICKEN MARSALA RECIPE - LAURA IN THE KITCHEN
Preparation. 1) Add one tablespoon of butter and the oil into a large non-stick skillet, melt over medium high heat. Meanwhile season both sides of the chicken with salt and pepper and …
From laurainthekitchen.com


CHICKEN MARSALA RECIPE (VIDEO) - NATASHASKITCHEN.COM
Oct 15, 2024 Place between plastic wrap and use a meat mallet or heavy saucepan to pound to an even 1/3″ thickness. Season chicken all over with 1/2 tsp salt and 1/4 tsp pepper, dredge in flour (shaking off the excess), then set …
From natashaskitchen.com


BETTER THAN TAKEOUT CASHEW CHICKEN | THE RECIPE CRITIC
Feb 25, 2021 Add olive oil to a wok or large skillet over medium high heat. Once the oil gets to the smoking point then add the chicken in a single layer in batches. Cook each side until golden brown. In a small bowl whisk the soy sauce, …
From therecipecritic.com


BEST CHICKEN MARSALA RECIPE - HOW TO MAKE CHICKEN …
Jan 3, 2024 Step 1 Season the chicken with the salt and a few grinds of pepper. Spread the flour on a plate. Coat the chicken in the flour and set on another plate. Reserve the flour. Step 2 Heat a large skillet over medium-high heat. Add 2 …
From thepioneerwoman.com


BEST DAMN OVEN BAKED CHICKEN BREAST - RECIPETEACHER
Oct 7, 2024 While the chicken is brining, make the seasoning mixture. Add the paprika, brown sugar, garlic powder, onion powder, Italian seasoning, and pepper to a small bowl and mix the combine. At the end of the brining time, preheat …
From recipeteacher.com


OVEN-FRIED CASHEW CHICKEN - DASH OF SANITY
Feb 28, 2023 Stir in the crushed cashews. In a medium bowl, whisk the eggs and milk. Whisk the flour, salt, granulated garlic, white pepper, ginger, and paprika in a separate bowl. Cut the chicken breasts horizontally to make two …
From dashofsanity.com


CASHEW CHICKEN {BETTER THAN TAKEOUT!} - AVERIE COOKS
Jun 11, 2021 While vegetables cook, make the sauce. To a medium bowl add the soy sauce, honey, rice wine vinegar, chili-garlic sauce, ginger, and whisk to combine; set aside. Add the cashews to the skillet and stir to combine. Add …
From averiecooks.com


MARLASOVENFRIEDCHICKENWITHCASHEWCRUST RECIPES
2 cups mashed potato flakes: 2 tablespoons grated Parmesan cheese: 2 to 3 teaspoons poultry seasoning: 1/2 to 1 teaspoon pepper: 1/2 cup butter, melted
From tfrecipes.com


Related Search