Marsalachickenbreastswithmushrooms Recipes

THE BEST CHICKEN MARSALA

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.

MARSALA CHICKEN BREASTS WITH MUSHROOMS

Steps:

• Season chicken with 1/4 tsp each of salt and pepper.
• Dredge chicken in flour, shake off excess.
• Heat vegetable oil in large skillet over medium heat.
• Add chicken and cook, turning once after 6-8 minutes. Should be lightly browned on both sides and barely firm when you press the centers of the chicken.
• Remove chicken from chicken and set aside.
• In same skillet, heat butter over medium heat. Add button mushrooms, stirring occasionally, cook about 6 minutes or until liquid evaporates.
• Stir in shallots and cook 2 minutes.
• Stir in ground porcini mushrooms and Marsala wine. Increase heat, boil for 1 minute. Add chicken broth and return to boil.
• Add chicken breasts; turn to coat in sauce.
• Simmer until sauce thickens.
• Transfer to serving plates.
• NOTE: You can find dried mushrooms in the ethnic foods aisle in your grocery store. I have also found them in the produce department. Once I couldn't find the dried porcini mushrooms so I bought a mix of dried mushrooms. Then I put the dried mushrooms in my spice grinder to grind. I'm sure if you didn't have a spice grinder, you could use a clean coffee grinder or food processor.

CHICKEN MARSALA WITH MUSHROOMS AND SPINACH

Steps:

• Place chicken breasts between two pieces of wax paper, and pound to 1/4 inch thick with a meat mallet.
• Dust chicken with flour, salt, pepper and Italian seasonin.
• In a skillet, fry chicken in olive oil over medium heat.
• Cook about 2 minutes on each side or until cooked through, but not over done.
• Set aside, and keep warm.
• In the same pan, melt the butter over medium heat; add mushrooms, sun-dried tomatoes and cook for approximately 4 minutes, stirring occasionally.
• Add wine and cook for 6 more minutes.
• Mix in spinach, and cook for about 2 minutes.
• Serve over chicken.

EASY CHICKEN MARSALA

Steps:

• Heat oil in a large skilled over medium heat. Add chicken and saute for 15 to 20 minutes, or until cooked through and juices run clear.
• Add green onion and mushrooms and saute until soft, then add Marsala wine and bring to a boil.
• Boil for 2 to 4 minutes, seasoning with salt and pepper to taste. Stir in cream and milk and simmer until heated through, about 5 minutes.