Chicken Marsala And Mushrooms Recipes

Steps:

• Squeeze the lemon over the chicken and sprinkle with the salt& pepper; Coat with flour.
• In a large skillet, melt three tbsp.
• of the butter, add the mushrooms and cook until wilted.
• Remove mushrooms from skillet and set aside.
• To skillet, add remaining butter& olive oil.
• Add chicken tenders and brown lightly on both sides over moderate heat (5-10 minutes).
• Add mushrooms& wine.
• Cover and simmer 5-10 minutes until chicken is tender.

Steps:

• Pat chicken dry and season with salt and pepper.
• In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot and brown chicken in 2 batches, transferring to a plate as browned.
• Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated.
• Add Marsala and cook mixture, stirring, until Marsala is almost evaporated.
• Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes.
• Transfer chicken to a platter.
• Simmer mushroom sauce until liquid is reduced to about 1/2 cup.
• Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated.
• Spoon mushroom sauce around chicken and sprinkle with parsley.

Steps:

• Season the chicken tenders with salt and pepper, then dredge in the flour, shaking off excess. Heat a 12- to 14-inch nonstick pan over medium-high heat. Add the olive oil and brown each side of the chicken until golden brown, 2 minutes a side (you want to actually undercook the chicken a bit; it will finish in the pan later). Transfer the chicken to a plate.
• To the same pan, add the cremini mushrooms, butter, dried porcini and shallots and cook until deeply caramelized, about 15 minutes.
• Meanwhile, in a small bowl, whisk the gelatin and 1/4 cup of the broth together and let sit to bloom.
• Add the garlic to the pan and cook for another 20 seconds. Deglaze with the Marsala, scraping up any bits. Whisk in the remaining broth and the gelatin mixture and bring to a simmer. Simmer until slightly thickened, about 5 minutes. Season with salt and pepper.
• Nestle the browned chicken in the pan and gently simmer for 3 minutes. Top with the fresh parsley and lemon juice. Serve with warm crusty Italian bread.

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.

Steps:

• Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
• Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once - do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
• Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

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.

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in 2 tablespoons butter and 2 tablespoons oil over medium heat for 6-8 minutes or until no longer pink. Remove and keep warm., In the same skillet, saute the mushrooms, carrots and onion in remaining butter and oil until tender. Add garlic; cook 1 minute longer. , Add broth and wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Stir in cream. Return to a boil; cook until liquid is reduced by half. Return chicken to pan; heat through.

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.

Steps:

• Place chicken breasts between two pieces of plastic wrap, or a cut-open zip-top bag, and use a meat pounder to flatten the meat to about 1/4-inch thickness.
• Season chicken on both sides of the chicken with salt, pepper, and cayenne, and transfer to a large plate. Sift flour over both sides of the chicken until the surface is completely coated. Transfer to a clean plate.
• Brush away any excess flour from the plate. Sprinkle about 1/4 inch of panko onto the surface of the plate.
• Pour the egg over the floured chicken and use a brush to paint evenly over the meat. Flip and repeat on the other side. Once chicken has been thoroughly coated with the egg, pick up each piece with tongs, letting the excess egg drip off, and place on the plate of panko.
• Generously sprinkle panko over the top of the chicken and press in with your hands or tongs. Flip the chicken over, and sprinkle more panko over the top. Repeat until the chicken is well breaded all over.
• Sprinkle a light coating of the Parmigiano-Reggiano over the top of the chicken and press lightly into the breading with your hands. Flip and repeat on the other side.
• Transfer to a plate sprinkled with more panko. Cover with plastic wrap and keep in the refrigerator until you're ready to pan-fry.
• To make the sauce, melt butter in a saucepan over high heat; add the mushrooms and a large pinch of salt. Cook mushrooms, stirring occasionally, until well browned, 5 to 6 minutes. Reduce heat to medium and stir in flour. Cook, stirring occasionally, for another 2 minutes.
• Pour in Marsala and lemon juice and use a spatula or spoon to scrape any caramelization from the bottom of the pan. Pour in chicken broth and raise heat to medium-high. Season with black pepper and cayenne and bring to a simmer. Cook the mixture, stirring occasionally, until it reduces and thickens slightly. Keep hot until needed or let cool and reheat when needed. Before serving, some freshly chopped parsley can be stirred in.
• Heat olive oil in a nonstick skillet over medium-high heat. Add the breaded chicken to the pan and reduce the heat to medium. Cook until golden brown and cooked through, about 3 minutes per side. Serve immediately with Marsala sauce underneath or spooned over the top.

Steps:

• Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned.
• Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes. Transfer chicken with tongs to a platter.
• Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated. Spoon mushroom sauce around chicken and sprinkle with parsley.

Steps:

• In a bowl, combine the flour, salt, and pepper; add the diced chicken and toss gently to coat thoroughly.
• Heat a large skillet over medium heat.
• Add 1 tablespoon oil and the butter and let the butter melt.
• Add the chicken and cook for several minutes on each side until it is brown and cooked partially through.
• Remove the chicken from the pan and set aside.
• Add the remaining oil to the same pan (no need to clean pan); saute the mushrooms and garlic for 1 minute, then add the wine, broth, and lemon juice.
• Bring the liquid to a low boil, scraping any bits of chicken form the bottom of the pan.
• Simmer the mixture for about 10 minutes, until the mushrooms are tender and the liquid is reduced and slightly thickened.
• Add the chicken back to the pan, spoon the sauce over it, and cook it for 3-5 minutes until the chicken is just cooked through.
• Season it with additional salt, if needed, and sprinkle the chicken with parsley before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt 4 tablespoons butter and heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir the mushroom slices in the skillet until tender. Remove pan from heat and set aside.
• Melt 1 tablespoon butter and heat 1 tablespoon olive oil in a saucepan over medium-high heat. Stir in the garlic and cook until tender, then gradually whisk in 1 tablespoon flour. Cook, stirring constantly, for 1 minute.
• Increase heat to high, and whisk in the beef broth, Marsala, and browning sauce. Season sauce with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring sauce to a boil, and reduce heat to low. Mix in the cooked mushrooms; you'll use the skillet to cook the chicken. Cover saucepan and remove from heat.
• Season chicken with salt and pepper, and dredge chicken breasts in the flour. Over medium heat, melt remaining 3 tablespoons butter in the skillet used to cook the mushrooms. Cook the chicken 2 minutes per side, until browned. Arrange the chicken in the bottom of a 9x13 inch baking dish, and cover with the sauce and mushroom mixture.
• Cover baking dish, and bake 25 minutes in the preheated oven, or until chicken juices run clear.

Steps:

• Heat 1 tablespoon of the oil in a medium-size skillet set over high heat. Sprinkle the chicken pieces with salt and pepper to taste and dredge in flour. Place 2 of the chicken pieces in the pan and cook until nicely browned, about 2 minutes per side. Add another tablespoon of oil and the remaining chicken pieces. As chicken is cooked, set aside on a plate and loosely tent with foil to keep it warm.
• Heat the remaining tablespoon of oil in the skillet, add the mushrooms and shallot and cook until the mushrooms are tender and beginning to brown. Add the Marsala wine and cook until reduced by half. Stir in the veal glaze or stock and heat for 1 minute.
• Remove from heat and swirl in the butter until melted. Transfer the chicken to a serving platter and pour the sauce from the skillet over the chicken. Garnish with chervil or parsley and serve.

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.

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.

Steps:

• Heat the olive oil in a large, non-stick skillet.
• While the oil is heating, season the chicken with salt and pepper and dredge it in flour.
• Sauté the chicken over medium-high heat until golden brown, about 2 minutes on each side.
• Remove the chicken to a platter and keep warm.
• Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until tender.
• Add the wine, stir with a wooden spoon to release any caramelized bits that may be stuck to the pan and cook until the wine is almost completely evaporated.
• Add the chicken broth , chicken and any juices that have accumulated on the platter.
• Simmer until the chicken is cooked through, about 10 minutes.
• Remove the chicken to a clean serving platter and keep warm.
• Simmer the broth mixture until it has reduced by half, about 5 minutes.
• Spoon the sauce over the chicken, sprinkle with parsley and serve.