Easier Chicken Marsala Recipes

Steps:

• Heat oil in a large skilled over medium heat. Add chicken and saute for 15 to 20 minutes, or until cooked through and juices run clear.
• Add green onion and mushrooms and saute until soft, then add Marsala wine and bring to a boil.
• Boil for 2 to 4 minutes, seasoning with salt and pepper to taste. Stir in cream and milk and simmer until heated through, about 5 minutes.

Steps:

• Pound the chicken breasts to about 1/4-inch thick (does not have to be exactly 1/4-inch).
• Mix together flour, seasoning salt, pepper, garlic powder and oregano in a shallow dish.
• Coat the chicken pieces in the flour mixture on all sides.
• Heat butter and oil in a large skillet and brown the chicken on one side.
• Turn the chicken over and add in the sliced mushrooms.
• Pour in the Marsala and sherry; mix to combine.
• Cover the skillet and simmer chicken and mushrooms for about 15-20 minutes (turning the chicken once).
• Serve the chicken with Parmesan cheese if desired.

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:

• In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
• Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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:

• 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:

• Pound chicken between wax or plastic wrap to 1/4-inch thickness.
• In large ziplock bag, mix flour,salt,pepper and thyme. Coat chicken with mixture shake to remove excess fllour.
• In a 10-inch skillet,heat oil over medium-high heat. Cook garlic,mushrooms,parsley and chile flakes for 5 minutes,stirring frenquently.
• Add chicken to skillet.Cook 8 minutes,turning once,until brown. Add wine and broth. Cook 8 to 10 miuntes or until chicken is no longer pink. Serve with noodles or rice.

Steps:

• Coat chicken in flour.
• Heat butter in large frying pan.
• Brown chicken, then take out and keep warm.
• Add garlic and mushrooms.
• Saute until brown.
• Add Marsala wine to deglaze.
• Add water and bouillon cubes.
• Simmer for approximately 10 minutes.
• Add chicken and continue to simmer until chicken is fully cooked.
• (If desired, mix in some cornstarch to thicken).
• Serve with white or brown rice.

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:

• In a shallow bowl, mix together the flour, Mrs. Dash's seasoning, pepper, and oregano. Coat each chicken breast in the mixture.
• Put in refrigerator for 15 minutes.
• Put the olive oil in a skillet over medium high heat, then add the butter and stir until it begins to melt.
• Saute the onion and sprinkle garlic powder. Saute until onion is clear.
• Once the onion is done, remove from the pan.
• Saute chicken. Sprinkle garlic over chicken. cook until the chicken starts to brown. Remove the chicken from the pan. Add mushrooms; cook until lightly brown.
• In a small mixing bowl, mix can of gravy and 1/4 cup wine. Add gravy-wine mixture to pan and simmer 2 to 5 minutes and return the onion to the pan.
• Let it cook another minute.
• Add the chicken and cook at medium-low temperature for 10 minutes.

Steps:

• In plastic bag, combine flour, salt, and pepper. Add chicken; shake to coat.
• Heat oil over medium heat and add chicken. Cook until no longer pink in center. Remove and set chicken aside.
• In the same skillet add garlic and mushrooms; cook 2-3 minutes.
• Stir in tomatoes, tomato sauce, wine, and basil. Reduce heat to low and simmer for 5 minutes.
• Return chicken to skillet and simmer for an additional 5 minutes. Serve over hot linguine.