Quick Chicken Marsala Recipes

CHICKEN MARSALA

Steps:

• Combine flour, salt, and pepper in a large shallow dish; set aside. Heat a large skillet over medium-high heat until very hot. Dredge chicken in seasoned flour, tapping off excess; set aside. Add oil to skillet. When oil is shimmering, add chicken, and cook until lightly browned, about 3 minutes. Turn over, and cook 3 minutes more. Remove chicken to a plate; set aside and keep warm.
• Heat 2 tablespoons butter in same skillet. Add mushrooms, and cook, stirring occasionally, until mushrooms are golden brown and all the released liquid has evaporated, 5 to 7 minutes.
• Remove skillet from heat, and add wine. Return skillet to heat, scraping up any brown bits with a wooden spoon. Add garlic, lemon juice, remaining 2 tablespoons butter, and parsley. Cook for 2 minutes until reduced and slightly thickened. Taste and adjust for seasoning. Pour sauce over chicken and sprinkle with parsley. Serve immediately.

EASIER CHICKEN MARSALA

Steps:

• In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat.
• Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.
• Pour Marsala wine over the chicken. Cover skillet, and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear.

QUICK CHICKEN MARSALA

Steps:

• In a large skillet, saute the chicken breasts in butter. Once chicken is lightly browned on all sides, add the soup (undiluted) and Marsala wine. Cover and simmer until chicken is no longer pink inside, about 20 minutes. Ready to serve!

QUICK CHICKEN TIKKA MASALA

Steps:

• Pulse ginger and garlic in a food processor until finely chopped. Add onion and pulse again until finely chopped.
• Toss chicken with 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1 tsp. garam masala in a medium bowl.
• Heat oil over high in a large skillet (at least 12" in diameter). Add chicken and cook, tossing occasionally, until lightly browned and cooked through, about 5 minutes. Transfer chicken to a clean medium bowl.
• Heat same skillet over medium-high and add butter, chopped onion mixture, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook, stirring occasionally, until onion is softened and translucent, about 3 minutes. Add tomato paste, turmeric, cayenne, and remaining 1 1/2 tsp. garam masala and cook, stirring constantly, about 30 seconds. Add tomatoes and cook, stirring occasionally, until hot, about 2 minutes. Return chicken to pan, add peas, and cook, stirring occasionally, until warmed through, about 1 minute more.
• Remove from heat and stir in yogurt and lemon juice. Season with salt and pepper. Divide among 4 plates, top with cilantro, and serve with naan.

INSTANT POT CHICKEN MARSALA RECIPE

Steps:

• Sprinkle the chicken breast with salt and pepper.
• Dredge the chicken breasts in flour.
• Add 2 tablespoons butter to the Instant Pot and press the Sauté button.
• Once the butter is heated, sauté each chicken breast for 3-4 minutes per side until golden brown. You will need to do this in batches. Use 2 more tablespoons of butter for the second batch.
• Once the chicken is browned, set aside on a plate.
• Add in another tablespoon of butter. Once melted, add in the shallot and garlic and sprinkle with salt. Sauté for 1-2 minutes.
• Add in the mushrooms and a dash of salt and sauté for a couple minutes.
• Pour the wine and chicken broth into the pot, and add the chicken back in.
• Cook on the Manual setting for 10 minutes. Then, release the pressure using the quick release function.
• Open the lid and transfer the chicken to a serving platter or plates.
• Combine the corn starch and water to make a slurry and pour it into the pot.
• Press the Cancel button. Then, press the Sauté button and let the mixture simmer and thicken.
• Once the mixture has thickened, stir in the heavy cream if using.
• Pour the mushroom sauce over the chicken breasts and finish with a sprinkle of fresh parsley.