Chicken Marsala Or Chicken Burgundy Recipes

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

THE BEST CHICKEN MARSALA

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



The Best Chicken Marsala image

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.

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

CHICKEN MARSALA OR CHICKEN BURGUNDY

This is yummy and once I didn't have Marsala wine, so I subbed Burgundy and it turned out to ber very good.

Provided by Chef TanyaW

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8



Chicken Marsala or Chicken Burgundy image

Steps:

  • Mix flour, paprika, salt and pepper.
  • Roll chicken pieces in flour mixture.
  • Shake well to remove excess flour.
  • Melt 3 T butter in heavy skillet.
  • Cook chicken over medium heat until almost done. Remove from skillet and set aside.
  • Melt remaining butter. Saute muchrooms and green onions over medium heat until mushrooms are almost done.
  • Add Chicken to the mushrooms and green onions. Add wine and cover.
  • Simmer on low heat for 15 minutes.

Nutrition Facts : Calories 360.1, Fat 15.2, SaturatedFat 8.1, Cholesterol 106, Sodium 248.5, Carbohydrate 17.9, Fiber 1.9, Sugar 3, Protein 30.6

2 whole boneless skinless chicken breasts, cut into 1 inch cubes (or 4 half breasts)
1/2 cup flour
1/2 teaspoon paprika
salt and pepper
4 tablespoons butter
1 lb mushroom, halved (quarter if they are large)
3 green onions, chopped
3/4 cup sweet marsala wine or 3/4 cup Burgundy wine

CHICKEN MARSALA

Categories     Chicken     Mushroom     Poultry     Sauté     Quick & Easy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 13



Chicken Marsala image

Steps:

  • Put oven rack in middle position and preheat oven to 200°F.
  • Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.
  • Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.
  • Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin.
  • Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer.
  • Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer.
  • Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 2 tablespoons wine and 1/2 teaspoon sage.
  • Serve chicken with sauce.

1 3/4 cups reduced-sodium chicken broth (14 fl oz)
2 tablespoons finely chopped shallot
5 tablespoons unsalted butter
10 oz mushrooms, trimmed and thinly sliced
1 1/2 teaspoons finely chopped fresh sage
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup all-purpose flour
4 skinless boneless chicken breast halves (2 lb total)
2 tablespoons extra-virgin olive oil
1/2 cup plus 2 tablespoons dry Marsala wine
2/3 cup heavy cream
1 teaspoon fresh lemon juice

CHICKEN MARSALA

This dish gets its name-and delicius sauce-from Marsala wine. If you don't have Marsala on hand, you can substitute a dry Madeira wine or if you'd prefer not to add alcohol, substitute chicken broth.

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 10



Chicken Marsala image

Steps:

  • Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness. In shallow dish, mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour.
  • In 10-inch skillet, heat oil over medium-high heat. Cook garlic, mushrooms and parsley in oil 5 minutes, stirring frequently.
  • Add chicken to skillet. Cook about 8 minutes, turning once, until brown. Add wine. Cook 8 to 10 minutes or until chicken is no longer pink in center (at least 165°F). Serve with pasta.

Nutrition Facts : Calories 320, Carbohydrate 15 g, Cholesterol 85 mg, Fat 2, Fiber 0 g, Protein 34 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 2 g, TransFat 0 g

4 boneless skinless chicken breasts (about 1 1/4 lb)
1/2 cup Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive or vegetable oil
2 cloves garlic, finely chopped
1 cup sliced fresh mushrooms (3 oz)
1/4 cup chopped fresh parsley or 1 tablespoon parsley flakes
1/2 cup dry Marsala wine or Progresso™ chicken broth (from 32-oz carton)
Hot cooked pasta, if desired

CHICKEN MARSALA

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



Chicken Marsala image

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

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

More about "chicken marsala or chicken burgundy recipes"

EASY CHICKEN MARSALA RECIPE - SPEND WITH PENNIES
Web Nov 26, 2023 How to Make Chicken Marsala. Pound chicken to an even thickness and brown it in a skillet. Set aside per the recipe below. Cook the onion and mushrooms in butter until tender. Add the remaining sauce ingredients and simmer until thickened. Return chicken to the pan and cook through. Serve over pasta.
From spendwithpennies.com


17 CHICKEN RECIPES THAT ARE SIMPLY THE BEST - MSN
Web Dec 24, 2023 This southwest ranch chicken salad sandwich merges cheddar melt and southwestern flavors. Loaded on pumpernickel bread with melted cheese, it makes a mouthwatering lunch option.
From msn.com


CHICKEN MARSALA MEATBALLS | CAMPBELL'S® RECIPES
Web Instructions. Step 1. In a large bowl, mix the ground chicken, egg, breadcrumbs, poultry seasoning, salt, and pepper together well and set aside. Step 2. In a 12-inch skillet, add 2 tablespoons of oil and heat over medium high for 2 to 3 minutes, or until hot. Roll and shape the meatballs, then drop into the skillet.
From campbells.com


BEST CHICKEN MARSALA RECIPE - HOW TO MAKE CHICKEN MARSALA
Web Jan 3, 2024 thin chicken cutlets . 1/2 tsp. kosher salt. plus more to taste. Black pepper, to taste. 1 c. all-purpose flour. 6 tbsp. salted butter. 6 tbsp. olive oil. 1 lb. sliced mixed mushrooms. 2. large shallots, finely chopped. 8. sage leaves. 3/4 c. dry marsala wine. 2 c. low-sodium chicken broth. 1 c. fresh parsley, chopped. 1 lb. spaghetti. See ...
From thepioneerwoman.com


CHICKEN MARSALA – WELLPLATED.COM
Web Oct 23, 2023 Dredge the sides of the chicken cutlets in flour. Working in batches, cook chicken in hot olive oil over medium-high heat in a large skillet, then transfer to a plate. Add butter, mushrooms, shallot, garlic, and salt and cook until the mushrooms are soft and brown. Pour in the Marsala and sherry vinegar and reduce.
From wellplated.com


CHICKEN MARSALA RECIPE (ONE PAN) - OLIVIA'S CUISINE
Web Nov 2, 2020 This Chicken Marsala recipe will have you licking your plate clean! Made in one pot and in less than 45 minutes, this classic Italian-American dish is perfect for busy weeknights but also impressive enough to serve at a dinner party.
From oliviascuisine.com


CLASSIC CHICKEN MARSALA - THE STAY AT HOME CHEF
Web Definitely. When making chicken marsala, you want to use a thinner cut breast, which makes a chicken cutlet a great option. Small, already thin chicken breasts work well too. For thick chicken breasts, you will either want to pound your chicken breasts thin, or cut them in half lengthiwse. Or simply use chicken cutlets for fast cooking.
From thestayathomechef.com


CHICKEN MARSALA {WITH CREAMY MARSALA SAUCE} - COOKING CLASSY
Web Jan 21, 2021 cornstarch Share on Pinterest How to Make Chicken Marsala with Creamy Sauce Reduce marsala wine and broth: Add marsala wine and chicken broth to a medium saucepan. Heat over medium-high heat, bring to a boil, then reduce heat slightly and let gently boil until reduced to 1 cup, about 15 minutes.
From cookingclassy.com


CHICKEN MARSALA - ONCE UPON A CHEF
Web Jan 17, 2018 Ingredients 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 ...
From onceuponachef.com


CHICKEN MARSALA {EASY RECIPE!} - KRISTINE'S KITCHEN
Web Jan 29, 2022 Add the butter and mushrooms to the pan. Cook until softened and golden brown. Then stir in the garlic. Stir in the Marsala wine, chicken broth and thyme. Simmer the sauce, stirring it often, until it reduces by almost half. Add the chicken back to the pan and cook for about 2 minutes to heat it through.
From kristineskitchenblog.com


CHICKEN MARSALA - NICKY'S KITCHEN SANCTUARY
Web Oct 19, 2020 Heat the olive oil in a large frying pan (skillet) on a medium-to-high heat. Place the chicken in the pan and fry on both sides until golden. Add the butter to the pan and heat on a medium heat. Add the onion and cook for 3-4 minutes until it starts to soften. Add the garlic and mushrooms and cook for 5 minutes.
From kitchensanctuary.com


EASY CHICKEN MARSALA (30 MINUTE MEAL) - THE CHUNKY CHEF
Web Mar 20, 2019 120 Comments Jump to Recipe By: The Chunky Chef published: 03/20/2019 This post may contain affiliate links. Please read my disclosure policy. Chicken marsala is a one pot, 30 minute meal made with golden brown chicken cutlets, savory mushrooms and a rich marsala wine sauce that is every bit as tasty as an restaurant version!
From thechunkychef.com


CHICKEN MARSALA - ERREN'S KITCHEN
Web Oct 25, 2021 Chicken Marsala is popular Italian-American dish made with lightly breaded, pan-fried chicken cutlets in a rich Marsala wine and mushroom sauce. Although it’s commonly a restaurant dish, it’s really simple to make homemade. This one pan dish can be ready to eat in under an hour.
From errenskitchen.com


HOW TO MAKE CLASSIC CHICKEN MARSALA AT HOME - KITCHN
Web Jul 15, 2019 Our step-by-step recipe for classic chicken Marsala, a delicious yet surprisingly easy one-pot chicken dinner with all the Italian flavor you crave. Tender chicken breasts in a creamy mushroom and Marsala sauce that's fast and fancy enough for a weeknight dinner date.
From thekitchn.com


CHICKEN MARSALA RECIPE (VIDEO) - NATASHASKITCHEN.COM
Web 735 comments. Jan 31, 2023. #30-Minute Meals. #Chicken and Poultry. #Italian Recipes. Jump to Recipe. Chicken Marsala is an Italian classic with juicy pan-seared chicken in a creamy and savory marsala wine sauce. You can easily re-create this restaurant-quality Chicken Marsala from the comfort of your own kitchen.
From natashaskitchen.com


CHICKEN MARSALA WITH BUTTERED NOODLES - BAKER BY NATURE
Web Oct 9, 2022 Olive Oil: Butter: Use in our marsala sauce as well as in our buttered noodles. I suggest using a quality butter here – unsalted – as it really adds to the overall flavor of the dish. Shallots: If you cannot find shallots, a large sweet yellow onion will make a …
From bakerbynature.com


CHICKEN MARSALA RECIPE - SERIOUS EATS
Web Aug 30, 2023 Season chicken cutlets all over with salt and pepper. Pour a roughly 1/2-inch layer of flour into a wide, shallow bowl. Dredge each cutlet in flour, tap off excess, and transfer to clean plate. Heat olive oil in a large skillet over …
From seriouseats.com


EASY CHICKEN MARSALA (RECIPE AND VIDEO) | VALERIE'S KITCHEN
Web Jan 25, 2024 Thickener: Add a little flour to the skillet and toss it to coat all the mushroom mixture. Marsala: Add the Marsala to the skillet and increase heat slightly to bring to a boil. Cook and whisk (or stir) for a minute or two at a low boil. Broth: Add the chicken broth and continue to cook, stirring, until the sauce is silky and slightly thickened. Add a pat (or two) …
From fromvalerieskitchen.com


CHICKEN MARSALA - MSN
Web Pour 1 tablespoon of extra virgin olive oil into a pan, then add a clove of garlic cut into slices. When garlic is golden, add champignon mushrooms. Leave to flavor for a few minutes, then add ...
From msn.com


EASY CHICKEN MARSALA RECIPE: BIG CROWD PLEASER! -BAKING A …
Web Oct 24, 2023 Stir in the marsala wine and chicken stock, then make a slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water, whisked together until smooth and milky. Stream this into the sauce while whisking, to avoid lumps.
From bakingamoment.com


CHICKEN MARSALA | RECIPE | MARSALA CHICKEN RECIPES, CHICKEN
Web He was also very fond of white Burgundy wine, which makes a wonderful accompaniment to this dish. Jul 10, 2016 - The classic dish with veal adapted this recipe for chicken and made it on special occasions.
From pinterest.com


THE BEST CHICKEN MARSALA | FOODIECRUSH.COM
Web Sep 5, 2023 All-purpose flour Kosher salt and freshly ground black pepper Canola oil—for frying the chicken (I like canola oil here because of its higher smoke point, but you can totally use extra-virgin olive oil) Butter—use it at the beginning and end of this recipe Shallot
From foodiecrush.com


Related Search