Grilled Chicken Marsala Recipes

Steps:

• Place chicken pieces between waxed paper and flatten. Dust each piece with salt, pepper and flour. Shake off surplus.
• Melt 3 tablespoons butter and the oil in skillet and fry chicken in batches on medium heat for about 5 minutes each side.
• Remove chicken from pan and arrange in a single layer in shallow ovenproof pan. Put in low oven (275-300 degrees) to stay warm.
• Add 2 tablespoons butter, garlic and shallot to skillet and saute (do not brown) for a few minutes until soft. Add mushrooms and saute about 5 minutes. Use slotted spoon to lift mushrooms out of skillet and arrange on top of chicken breasts. Sprinkle with cheese and put back in oven until you finish next step.
• Pour Marsala wine into skillet along with chicken broth and remaining 1 tablespoons butter and boil rapidly until reduced by half. Remove chicken from oven, plate it and pour wine mixture over the chicken breasts.
• I served the breasts along with a small portion of angel hair pasta on the plate.

Steps:

• Season chicken with salt and pepper and grill.
• In the meantime, coat large skillet lightly with olive oil and set over medium-high heat.
• Add bacon and cook just until crisp and lightly browned. Add mushrooms and cook until just beginning to soften and brown.
• Combine Marsala, broth and corn starch.
• With pan over medium-high heat add the Marsala mixture and scrape up the browned bits from the bottom of the pan.
• Cook Marsala mixture until it is reduced by one quarter.
• Stir in cream and simmer until you get a nicely thickened sauce.
• Add the chicken to the pan and turn to coat and reheat for a minute.
• Serve with the sauce over top and a sprinkle of parsley.

Steps:

• Mix fennel, salt, pepper, and red pepper flakes in a bowl. Sprinkle spice mix over chicken; set aside. Boil carrots for about 4 minutes and remove; dry on a paper towel. Set aside. Bring marsala to a low boil in a small pan over medium heat. Add mushrooms, shallots, and garlic. Season with salt and pepper. Simmer until sauce reduces, about 20 minutes. Discard garlic and set sauce aside. Coat grill with cooking spray and grill chicken 4 to 6 minutes on each side or until cooked through. Grill carrots about 5 minutes, rotating until charred. Return sauce to stove; remove when it simmers, then whisk in cream. Divide carrots among 4 plates and top with chicken, sauce, and a sprig of rosemary.

Steps:

• Prepare the marinade: Finely chop 2 shallots. In a large bowl, stir the chopped shallots with 3 tablespoons mustard, the honey, 2 1/2 teaspoons salt and 1 teaspoon pepper. Whisk in the Marsala then 1/4 cup oil. Refrigerate 1/4 cup marinade to use for the vinaigrette.
• Place the chicken and oregano sprigs in a large zip-top bag and add the remaining marinade. Seal the bag and turn it over a few times before laying it flat in the refrigerator for at least 3 hours or, ideally, overnight, turning it once or twice while it marinates. (If you're in a rush, marinating it at room temperature for 30 minutes is a quick shortcut.)
• Heat the oven to 425 degrees. Peel the carrots, halve them lengthwise if thick, then chop them into 1 1/2-inch-long pieces. Clean the mushrooms and remove any tough stems. Quarter the whole shallots from root to stem and discard the skins. Place the prepped vegetables in a large bowl and toss with 3 tablespoons oil, 1 teaspoon salt and 1/2 teaspoon pepper.
• Remove the chicken from the marinade and place each piece skin side up on a large rimmed sheet pan. Scatter the vegetables around the chicken, arranging them in an even layer. Discard the marinade in the zip-top bag.
• Roast until the chicken is cooked through and its juices run clear, 35 to 40 minutes. Transfer the chicken to a serving platter to rest. Stir the remaining vegetables and return the pan to the oven to cook until the carrots are starting to brown and become tender, the mushrooms are golden and beginning to crisp, and the shallots have caramelized, about 10 minutes.
• Meanwhile, prepare the vinaigrette: Whisk the refrigerated 1/4 cup marinade with the vinegar, then the remaining 3 tablespoons oil. Season to taste with salt and pepper. Adjust the flavor as desired, adding more olive oil for a less acidic vinaigrette or more Dijon for something a bit sharper and creamier.
• Transfer the vegetables to the serving platter, scattering them around the chicken, and pour any cooking juices left in the pan over the top. Garnish with the chopped oregano. Toss salad greens with just enough vinaigrette to coat. Season the salad to taste and serve with the chicken and vegetables.

Steps:

• 1. Season the chicken with salt, pepper, granulated garlic, and ground sage and set a side.
• 2. In a deep saute pan melt a bit of butter and a bit of olive oil.on low heat and add the onions. Saute for several minutes. Add the garlic, proscuitto, diced sage. Cook for a few minutes
• 3. Add a bit more butter and olive oil and add the mushrooms.Combine and mix until the mushrooms are getting a nice color. pinch of salt and pepper
• 4. Add a bit of flour at at time to the pan. You want it to thicken the sauce but not to become a thick sauce so I just dusted the top of the mixture and stirred. Combine and cook for a few minutes and add the stock and wine
• 5. While the sauce is simmering go light the grill or grill pan. And put a pot of water on to boil.
• 6. Cook the chicken at a 10 and 2 angle on the grill to get the great grill marks. Remove the chicken when cooked and add it to the sauce. Simmer Flip the chicken in the sauce and remove when the pasta is done.
• 7. I also remove some sauce and mushrooms and set a side to top the dish. Drain the pasta and add it to the sauce and cook to marry the sauce and pasta
• 8. Slice the chicken. Put the pasta on the bottom and the chicken on the sauce top with sauce and parsley! I also added some pecorino romano cheese! Delish!

Steps:

• 1. 4-6 chicken breasts pounced into steaks, drizzle with olive oil, salt/pepper
• 2. grill 2 mins each side, set aside
• 3. in a skillet, butter, shallots and mushrooms sliced,cook a few mins.
• 4. add beef bouillon, marsala wine, water, reduce by half
• 5. thicken with the cornstarch...pour over grilled chicken....serve with mashed potatoes.