To Die For Chicken Marsala Recipes

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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

CHICKEN MARSALA



Chicken Marsala image

A delicious, but surprisingly easy recipe that results in a restaurant quality dish. Chicken Marsala is an impressive meal that takes less than 30 minutes to prepare.

Provided by Valerie Brunmeier

Categories     Main Course

Time 25m

Number Of Ingredients 12

1 ½ pounds boneless skinless chicken breasts
salt and pepper (to taste)
½ cup plus 4 teaspoons all-purpose flour (divided)
4 tablespoons olive oil (or as needed, divided)
¼ cup diced shallots
1 teaspoon minced garlic
8 ounces cremini (brown button mushrooms, stemmed and sliced)
½ teaspoon dry thyme or 1 heaping teaspoon fresh thyme leaves
¾ cup Marsala wine
1 cup low-sodium chicken broth
1 tablespoon butter (optional)
Italian flat-leaf parsley (for garnish)

Steps:

  • Pound or slice the chicken breasts to ¼- to ½-inch thickness and cut in half or into smaller portion sized pieces. Season both sides with salt and pepper, to taste.
  • Add ½ cup flour to a shallow dish or bowl (a pie plate works perfectly). Reserve remaining 4 teaspoons flour for later.
  • Add 3 tablespoons olive oil to a large skillet over MEDIUM-HIGH heat.
  • Dredge each piece of seasoned chicken breast into the flour, coating both sides, and place into skillet. Cook chicken in batches, if necessary, to avoid overcrowding the skillet. Add additional olive oil between batches, if needed. Cook for approximately 4 to 5 minutes per side, or until nicely browned and cooked through. Transfer chicken to a plate and set aside.
  • Return skillet to MEDIUM heat and add an additional tablespoon of olive oil . Add the diced shallot. Cook and stir for a minute or two to soften and then add the garlic. Cook and stir for another minute, until fragrant, and then add mushrooms. Saute the mixture for several minutes to soften mushrooms. Season with thyme, salt and fresh ground pepper, to taste and add 4 teaspoons flour to the skillet. Use a whisk to combine the flour and seasonings with the mushroom mixture.
  • Add the Marsala to the skillet and increase heat slightly to bring to a boil. Cook and whisk for a minute or two at a low boil. Add chicken stock and continue to cook and whisk until sauce is silky and slightly thickened. If you'd like to create an even silkier sauce, add optional butter and allow it to melt into the sauce.
  • Reduce heat to LOW and return cooked chicken to the skillet, spooning some of the sauce over each piece.
  • Garnish with chopped parsley and serve.

Nutrition Facts : Calories 460 kcal, Carbohydrate 20 g, Protein 44 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 124 mg, Sodium 871 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

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

EASIER CHICKEN MARSALA



Easier Chicken Marsala image

Here's a lighter version of one of my favorite chicken dishes. For my family, this one's a keeper!

Provided by D. Alexander

Categories     Main Dish Recipes     Chicken     Chicken Marsala Recipes

Time 30m

Yield 4

Number Of Ingredients 9

¼ cup all-purpose flour
½ teaspoon garlic salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
4 boneless, skinless chicken breast halves
1 tablespoon olive oil
1 tablespoon butter
1 cup sliced fresh mushrooms
½ cup Marsala wine

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.

Nutrition Facts : Calories 286 calories, Carbohydrate 11.4 g, Cholesterol 79.6 mg, Fat 10.1 g, Fiber 0.5 g, Protein 27.9 g, SaturatedFat 3.3 g, Sodium 313.4 mg, Sugar 2.7 g

TO DIE FOR CHICKEN MARSALA



To DIE for Chicken Marsala image

A MUST HAVE for anyone that loves Italian food. This is a extremely easy recipe and it is great for dinner parties or a romantic dinner with your Honey. Try it and let me know what you think! I buy pre-sliced mushrooms and pre-made broth and it really cuts down the time you spend preping.

Provided by Malriah

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
4 -5 tablespoons flour
2 tablespoons olive oil
8 -10 ounces sliced mushrooms
4 cloves garlic, sliced
2 cups marsala wine
3 cups chicken stock
salt
pepper

Steps:

  • Place chicken breasts between two pieces of plastic wrap.
  • With a meat tenderizing mallet, pound chicken breast until they are 1/4 inch thick.
  • Dredge breasts in flour until all sides are coated.
  • Heat olive oil in a large skillet or frying pan.
  • Cook breasts until almost done, about 3-4 minutes on each side.
  • Remove from pan being sure to keep warm.
  • (I put them in a small cake pan and place in a 200 degree oven) Deglaze pan with Marsala wine, making sure to scrape bottom of pan to loosen all browned bits that may be stuck on.
  • Add broth, mushrooms and garlic.
  • Cook on medium/high for 10 minutes or until reduced by half.
  • Add breasts back to pan and cook for another 10 minutes.
  • (Sauce should have reduced more and thickened some) Serve over angel hair pasta.

Nutrition Facts : Calories 795.7, Fat 12.2, SaturatedFat 2.2, Cholesterol 80.9, Sodium 427.5, Carbohydrate 31.3, Fiber 0.8, Sugar 8.7, Protein 32.8

BRAISED CHICKEN MARSALA



Braised Chicken Marsala image

Make and share this Braised Chicken Marsala recipe from Food.com.

Provided by kimcroft

Categories     Lunch/Snacks

Time 1h29m

Yield 4 serving(s)

Number Of Ingredients 10

4 ounces bacon, slices cut crosswise into 1/4-inch-wide strips
4 skin-on bone-in chicken thighs (about 1 1/4 pounds)
4 chicken drumsticks (about 1 pound)
coarse salt and pepper
1 tablespoon olive oil, extra-virgin
2 red onions, peeled and quartered through the stem
2 plum tomatoes, cut into 1-inch pieces
6 sprigs thyme
3/4 cup marsala (sweet Italian fortified wine)
1 1/4 cups chicken stock

Steps:

  • Cook bacon in a deep 12-inch heavy skillet over moderately low heat, stirring, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain and reserve bacon fat in skillet.
  • While bacon is cooking, Rinse chicken, pat dry with paper towels, and season both sides with salt and pepper. Heat oil in a large, high-sided sauté pan over medium-high. Working in batches, brown chicken on both sides, turning once, 10 to 12 minutes. Transfer chicken to a platter; tent loosely with parchment paper, then foil, to keep warm.
  • Add onions, tomatoes, and thyme to the pan. Cook, stirring occasionally, until golden brown, about 4 minutes. Pour in Marsala; cook until reduced by half, about 5 minutes. Return chicken to pan and pour in stock; bring to a simmer, and cover. cook until chicken is cooked through and tender, about 35 minutes. Transfer chicken to a platter, and cover to keep warm.
  • Skim off excess fat from liquid in pan; simmer liquid over medium-high until slightly thickened, about 5 minutes. To serve, divide polenta among shallow bowls and arrange chicken on top; spoon pan sauce over each.

Nutrition Facts : Calories 714.4, Fat 37.8, SaturatedFat 10.7, Cholesterol 159.6, Sodium 490.4, Carbohydrate 15.2, Fiber 1.3, Sugar 6.1, Protein 36.5

CHICKEN MARSALA



Chicken Marsala image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 cup all-purpose flour
Salt and freshly ground black pepper
1 1/2 pounds chicken breasts
Grapeseed oil, for cooking
3/4 cup marsala wine
1 cup veal or beef stock
4 ounces (1 stick) butter
1/2 cup 1/4-inch-thick sliced mushrooms
Fresh herbs such as chives or grated cheese, for garnish, optional

Steps:

  • To prepare the chicken, season the flour with salt and pepper. Slice the chicken breasts to 1/4-inch-thick medallions. Coat with the flour and tap off any excess.
  • Next, in a saucepan over medium heat, add enough oil to coat the bottom of the pan and allow to warm. After warming, add the chicken and cook until browned, 2 to 3 minutes. Flip and repeat the process. After cooking all the chicken, hold warm covered on a plate. Add the marsala to the pan over medium-high heat. This will deglaze the pan. After deglazing, reduce the wine by three-fourths volume so 2 ounces remain. Then add the mushrooms. Stir the mushrooms, scraping the sides, then finish with the veal stock. Allow the stock to warm and thicken for 4 to 5 minutes, and then remove from the heat. Stir in the butter and finish by spooning over the cooked chicken. Garnish with fresh herbs or cheese if desired.

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