CHEF JOHN'S CHICKEN MARSALA
Certain dishes have a special place in my heart and this is one of them. The first real restaurant job I had in San Francisco was at a small place called Ryan's Cafe. It was run by a husband and wife team, Michael and Lenore Ryan. They were true 'foodies' before that term had even been coined. This chicken Marsala dish was the most popular dish on the menu and the first one that I was taught.
Provided by Chef John
Categories Main Dish Recipes Chicken Chicken Marsala Recipes
Time 1h
Yield 2
Number Of Ingredients 11
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.
Nutrition Facts : Calories 798.7 calories, Carbohydrate 26.8 g, Cholesterol 185.4 mg, Fat 39 g, Fiber 0.9 g, Protein 51.1 g, SaturatedFat 15.7 g, Sodium 2390.8 mg, Sugar 12.2 g
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
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
CHICKEN WITH MARSALA AND CAPERS
I created this recipe when I was trying to put something together for dinner. It was so good. My kids couldn't stop saying "mmmm" all through dinner!
Provided by yogamom
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Heat butter and olive oil in pan over medium to medium high heat.
- Mix flour, salt and pepper on a plate or deep dish- set aside.
- Pound chicken breast to flatten. Dredge chicken in flour mixture.
- Brown chicken in olive oil and butter. Once brown (about 5 mins on each side) remove chicken and keep covered.
- Add chopped onion to pan and brown- it doesn't have to be completely tender- about 3-4 minutes
- Add Marsala wine, horseradish and capers. Stir to combine.
- If you don't have a pan that is oven safe pour pan ingredients in oven safe dish. Place chicken on top of sauce and cover. Cook about 30 minute I made up some pasta and put the sauce over the pasta, you could also use rice.
CHICKEN MARBELLA
Provided by Katie Lee Biegel
Categories main-dish
Time 9h30m
Yield 4 to 5 servings
Number Of Ingredients 13
Steps:
- Arrange the chicken in a large baking dish and sprinkle generously with salt and pepper. Combine the olive oil, vinegar, dates, olives, capers with their brine, parsley, oregano, garlic and bay leaves in a large bowl. Pour the mixture evenly over the chicken. Flip and rotate the chicken to coat it completely. Cover and refrigerate overnight.
- When you are ready to cook the chicken, preheat the oven to 350 degrees F. Let the chicken sit at room temperature while the oven preheats.
- Arrange the chicken pieces so that they are all skin-side up. Spoon the marinade from the bottom of the dish over the chicken. Sprinkle the chicken with the brown sugar. Pour the wine around the chicken. Bake, basting every 10 to 15 minutes with the pan juices, until the chicken is brown on top, the juices run clear when pierced and the internal temperature is 165 degrees F, 50 to 60 minutes. Baste the chicken with its juices, then transfer it to a large platter. Spoon the olives, capers and dates over the chicken with a slotted spoon, only including a little of the sauce. Serve the remaining sauce on the side, if desired.
CHICKEN MARSALA WITH MUSHROOMS
Steps:
- Preheat the oven to 375 degrees F. Pat the chicken pieces dry with a paper towel and sprinkle all over with salt and pepper. Set a turkey roaster pan over 2 burners on medium heat and add the canola oil. Brown the chicken, skin-side down first, 3 to 4 minutes, then turn and brown on the other side, 2 to 3 minutes longer. Remove from the pan and set aside.
- Add a little more of the oil to the pan on high heat and add the mushrooms, garlic and onions. Season with salt and cook just long enough to get some color on the mushrooms, 2 to 3 minutes. Stir in the tomato paste and thyme and cook about 1 minute longer. Place the chicken pieces back into the pan skin-side up and spread them out evenly, pushing them down into the mushrooms and onions. Add the marsala, scraping up the brown bits from the bottom of the pan, and add the chicken broth. Place the whole pan in the oven and cook until the tops of the chicken are golden brown, 30 to 35 minutes.
- Use tongs to remove the chicken from the pan and transfer onto a serving platter and keep warm. Set the roasting pan back over the burner on high heat. Bring the contents to a boil and cook the liquid until it is reduced and the flavors become concentrated, 3 to 4 minutes. Shut off the heat, add the butter cubes and stir gently to melt the butter evenly. This will thicken the marsala sauce and give it a rich flavor. Taste and season with salt and pepper. Add a squeeze of the lemon juice and fold in the parsley. Pour over the chicken and serve with Chardonnay.
CHICKEN MARSALA
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.
CHICKEN MARSALA AND MUSHROOMS
Served over a tangle of linguine or with side of roast potatoes, this classic Italian-American dish made with chicken breasts, mushrooms and Marsala wine is comfort home cooking at its absolute best. Good news: It's also weeknight easy. First, pound boneless chicken breasts (you can use boneless thighs, too, but they might need a little more cooking time) with a mallet or a rolling pin until they're about 1/4-inch thick. Season them generously with salt and pepper, dredge in flour and fry in a little olive oil until they're golden brown. Make a quick sauce of mushrooms, shallots and Marsala and pour it over the chicken. Garnish with a little chopped parsley or chervil for color. That's good eating.
Provided by Molly O'Neill
Categories dinner, weekday, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 443, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 18 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 4 grams, Sodium 705 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN MARSALA RECIPE BY TASTY
Here's what you need: chicken breast, flour, salt, pepper, mushroom, marsala wine, lemon juice, garlic, butter, parsley
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 10
Steps:
- Butterfly, pound and divide one chicken breast into 2 pieces.
- Combine flour, salt and pepper and dredge chicken breast in the seasoned flour. Dust off any excess.
- Fry the chicken in a little bit of oil on a hot skillet/pan. Fry 3 minutes per side.
- In the same skillet or pan, add the mushrooms. Cook until soft.
- Add the marsala wine, lemon juice, minced garlic, butter and parsley. Cook until sauce has slightly thickened.
- Serve chicken on top of or with pasta/ rice and spoon sauce over.
- Enjoy!
Nutrition Facts : Calories 269 calories, Carbohydrate 15 grams, Fat 8 grams, Fiber 0 grams, Protein 24 grams, Sugar 0 grams
SLOW-SIMMERED CHICKEN WITH RAISINS, CAPERS AND BASIL
Capers, golden raisins and fresh basil give this dish a sweetly savory flavor. And what's better than that? The kids LOVE it. -Nadine Mesch, Mount Healthy, Ohio
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, heat 1 tablespoon oil over medium-high heat. Sprinkle chicken with salt and pepper; brown chicken on both sides in batches, adding oil as needed. Transfer chicken to a 5- or 6-qt. slow cooker., Add wine to the skillet, stirring to loosen browned bits; pour into slow cooker. Stir mushrooms, red pepper, onion, and tomatoes, raisins and capers into slow cooker., Cook, covered, on low until chicken and vegetables are tender, 4-5 hours. Sprinkle with basil before serving. Serve with couscous.
Nutrition Facts : Calories 250 calories, Fat 12g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 494mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
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