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
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.
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 MARSALA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- To prepare the chicken, season the flour with salt and pepper. Slice the chicken breasts to 1/4-inch-thick medallions. Coat with the flour and tap off any excess.
- Next, in a saucepan over medium heat, add enough oil to coat the bottom of the pan and allow to warm. After warming, add the chicken and cook until browned, 2 to 3 minutes. Flip and repeat the process. After cooking all the chicken, hold warm covered on a plate. Add the marsala to the pan over medium-high heat. This will deglaze the pan. After deglazing, reduce the wine by three-fourths volume so 2 ounces remain. Then add the mushrooms. Stir the mushrooms, scraping the sides, then finish with the veal stock. Allow the stock to warm and thicken for 4 to 5 minutes, and then remove from the heat. Stir in the butter and finish by spooning over the cooked chicken. Garnish with fresh herbs or cheese if desired.
CHICKEN MARSALA
For an Italian favorite, try Tyler Florence's Chicken Marsala recipe, a flavorful meal of mushrooms, prosciutto and Marsala wine over tender chicken.
Provided by Tyler Florence
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
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.
EASY CHICKEN MARSALA
This is an easy recipe that is company-worthy, I have served this to guests many times with rave reviews all around --- this is very good
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
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.
CHICKEN MARSALA
A delicious dish served over fettuccini or linguini. Light enough and yummy enough, even kids enjoy this dish!
Provided by Kathie O
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pound chicken breasts until flat and thin.
- Set aside.
- Mix together the flour, salt, pepper, and oregano in a pie pan.
- Melt oil and butter in a large skillet and bring to a low boil.
- Dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes.
- Turn over chicken pieces and add mushrooms.
- Cook until lightly browned.
- Add wine and sherry.
- Cover skillet and simmer for 10 minutes, turning chicken pieces once.
HEALTHIER CHICKEN MARSALA
I made this for the Make It Healthier tag variation. It does have lower fat and cholesterol, but not lower sodium than the wonderful recipe of Cucina Casalingo's"Recipe#270770,#270770". I hope you enjoy it:)
Provided by WiGal
Categories Healthy
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, and oregano.
- Add chicken breasts to bag and shake to coat.
- Spray a large nonstick skillet with cooking spray, cook chicken in oil over medium heat for 7 to 8 minutes on each side or until juices run clear.
- Remove and keep warm.
- In the same skillet, saute mushrooms in butter for 3 minutes or until tender.
- Stir in broth and wine. Cook for 15 to 17 minutes over medium heat or until liquid is reduced by half. Stir in lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon of pepper.
- Pour over chicken breasts.
CHICKEN MARSALA WITH MUSHROOMS
This is an excellent "impress the boss" type of recipe and its very, very easy. I serve this with rice, but you could serve it with pasta, and a green salad.
Provided by MsKittyKat
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 448.6, Fat 23.9, SaturatedFat 8.7, Cholesterol 110.6, Sodium 228.6, Carbohydrate 6.6, Fiber 0.9, Sugar 2.6, Protein 33.1
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
EASIER CHICKEN MARSALA
Here's a lighter version of one of my favorite chicken dishes. For my family, this one's a keeper!
Provided by D. Alexander
Categories Main Dish Recipes Chicken Chicken Marsala Recipes
Time 30m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 286 calories, Carbohydrate 11.4 g, Cholesterol 79.6 mg, Fat 10.1 g, Fiber 0.5 g, Protein 27.9 g, SaturatedFat 3.3 g, Sodium 313.4 mg, Sugar 2.7 g
CHICKEN MARSALA (OLIVE GARDEN - OFFICIAL RECIPE)
When Dining at The Olive Garden this is one of my favorites. Please note this is from the Olive Garden Website and is not some knock off recipe. You can find more of these @ http://www.olivegarden.com/recipes/
Provided by Starfire aka Wendy
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness.
- COMBINE flour, salt, pepper and oregano in a mixing bowl.
- Dredge chicken pieces in the flour, shaking off any excess.
- HEAT oil and butter in a skillet over medium heat.
- Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned.
- Turn breasts over to cook other side, then add mushrooms to skillet.
- Cook breasts about 2 more minutes, until both sides are lightly browned.
- Continue to stir mushrooms.
- Add Marsala wine around chicken pieces.
- COVER and simmer for about 15 minutes.
- TRANSFER to serving plate.
Nutrition Facts : Calories 666.8, Fat 28.4, SaturatedFat 9.8, Cholesterol 106, Sodium 255.1, Carbohydrate 21.1, Fiber 0.8, Sugar 3.1, Protein 28.1
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
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.
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.
CREAMY CHICKEN MARSALA
An easy 20-minute, delicious, and creamy chicken marsala! Serve over whole wheat pasta or brown rice.
Provided by Sophia Del Gigante
Categories Italian Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper; cook in hot oil until browned, 3 to 5 minutes. Stir onion and mushrooms with the chicken; continue cooking until the onion is translucent, 5 to 7 minutes. Pour cream of mushroom soup and Marsala wine over the chicken mixture; cook until hot and the chicken is no longer pink in the middle, 3 to 5 minutes.
Nutrition Facts : Calories 354.7 calories, Carbohydrate 19.9 g, Cholesterol 34.6 mg, Fat 16.5 g, Fiber 1.5 g, Protein 15.7 g, SaturatedFat 3 g, Sodium 539.1 mg, Sugar 8.3 g
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 MILANESE
I usually only try to improve recipes one at a time, but here, we're going to do two. We're making chicken Marsala better by doing the chicken Milanese-style, and we're going to improve chicken Milanese with the same amazing sauce that goes on chicken Marsala. The results were incredible. Serve with an arugula salad.
Provided by Chef John
Categories Chicken Marsala
Time 50m
Yield 2
Number Of Ingredients 18
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.
Nutrition Facts : Calories 952.9 calories, Carbohydrate 101.2 g, Cholesterol 254.2 mg, Fat 34.4 g, Fiber 2.4 g, Protein 61.6 g, SaturatedFat 16.5 g, Sodium 1911.4 mg, Sugar 8.5 g
CHICKEN MARSALA
The Marsala and fennel seeds give this recipe the familiar flavor of the classic dish, while the red pepper flakes add a bit of a kick. If you are a fennel fan, double the amount given here. You can grind fennel seeds in a mortar or purchase the spice already ground. Feel free to use any type of fresh or dried mushrooms. Cut dried mushrooms into thin pieces to be certain they will hydrate enough. To presoften particularly thick dried mushrooms, soak them in boiling water for 15 minutes before draining, chopping, and adding to the pot.
Yield serves 2
Number Of Ingredients 13
Steps:
- Preheat the oven to 450°F.
- Spray the inside and lid of a cast-iron Dutch oven with olive oil.
- Sprinkle the shallot and half the garlic in the pot. Add the couscous.
- In a small bowl, mix the broth, Marsala, red pepper flakes, and fennel. Pour half the liquid over the couscous. Stir to coat all the grains and make an even layer.
- Set the chicken on top of the couscous in a single layer. Pour the rest of the liquid over the chicken and top with the remaining garlic.
- Scatter on the mushrooms and carrots.
- Stack the zucchini rounds and cut into six wedges (like a pizza). Scatter the wedges on top, filling the pot. Tuck the rosemary sprigs into crevices.
- Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
- Calories: 626
- Protein: 41g
- Carbohydrates: 89g
- Fat: 4g
- Cholesterol: 77mg
- Sodium: 461mg
- Fiber: 8g
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From thekitchn.com
- The Most Disappointing Chicken Marsala: Olive Garden’s Chicken Marsala. Overall rating: 5/10. Get the recipe: Olive Garden’s Chicken Marsala. Read more: We Tried Olive Garden’s Popular Chicken Marsala Recipe and Did Not Expect These Results.
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CHICKEN MARSALA - ONCE UPON A CHEF
From onceuponachef.com
- Place the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.
- Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won’t get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
- Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and 1/4 teaspoon of salt; cook for 1 to 2 minutes more. Add the broth, Marsala, heavy cream, thyme, 1/4 teaspoon salt, and 1/8 teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you’re going for a thin cream sauce; it won’t start to thicken until the very end of the cooking time). Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, if using, and serve.
CHICKEN MARSALA RECIPE - EVI ABELER | FOOD & WINE
From foodandwine.com
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the mushrooms and cook until they are golden brown on the edges. Remove the mushrooms from the skillet and set them aside.
- Mix the salt and the pepper with the flour. Dredge the chicken breast in the flour, shaking off any excess flour.
- Add the olive oil to the skillet. When hot, but not smoking add the dredged chicken breasts and cook until it is golden brown on both sides. Remove the cutlets from the skillet and set them aside.
CHICKEN MARSALA RECIPE - RACHAEL RAY IN SEASON
From rachaelraymag.com
- In a small saucepan, bring the broth and porcinis to a simmer over medium heat. Keep the broth at a low simmer until the mushrooms soften, about 10 minutes.
- Meanwhile, butterfly the chicken breasts. Starting on the fat side of a chicken breast, cut horizontally across the breast but not all the way through. Open it up like a book. Pound the chicken to about 1/4 inch thick. (For 8 to 12 smaller cutlets, halve the breasts horizontally and then pound the chicken.) Season the chicken with salt and pepper.
CHICKEN MARSALA RECIPE - GOOD FOOD
From goodfood.com.au
- Heat the oil in a large, heavy-based pan. Fry the leek, rosemary and bay leaves over low heat for 5 minutes, or until soft, stirring occasionally. Remove with a slotted spoon, leaving as much oil in the pan as possible.
- Toss the chicken pieces in the seasoned flour. Add the chicken to the pan and brown well in batches over medium heat. Return all the chicken to the pan with the leek mixture.
- Add the eggplant and zucchini and cook, stirring, for 2–3 minutes, or until softened, turning the chicken pieces over. Add the Marsala and stock and cook for about 15 minutes over medium-high heat.
CHICKEN MARSALA WITH MUSHROOMS - AUTHENTIC ITALIAN RECIPES
From authenticitalianrecipes.com
- Slice the chicken breast in half, length-wise, and place each half separately between wax paper. Pound the chicken with the the flat side of a meat mallet, or whatever instrument is available.
- Grab a medium saucepan and heat the oil over a medium high heat. Spread the flour onto a plate and start coating the chicken breasts, making sure to shake off any excess flour but also cover the whole breast.
- When the oil is hot, saute the chicken until browned on both sides (try to only turn once). About 5 minutes each side. Transfer the browned chicken to a plate and set aside.
CHICKEN MARSALA | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
- Heat oil in a large skillet over medium-high heat. Add mushrooms and sauté until tender and releasing liquid, about 5 minutes.
- Meanwhile, place chicken on a plate and season both sides with thyme, salt and pepper. Move mushrooms to outer edge of skillet once cooked. Place chicken in center of skillet and sauté until golden, about 2 to 3 minutes per side.
- Add wine to skillet and simmer 1 minute. Add 3/4 cup of broth and simmer, uncovered, until chicken is tender and cooked through, about 8 minutes.
CHICKEN MARSALA - DINNER, THEN DESSERT | EASY COMFORT FOOD RECIPES
From dinnerthendessert.com
- Add the butter and olive oil to a large skillet on medium high heat and cook the chicken in it 4-5 minutes on each side until golden brown.
CHICKEN MARSALA - PERFECT FOR PRESSURE CANNING! - SBCANNING.COM
From sbcanning.com
- Prepare chicken by cutting away any visible fat removed and cut into bite sized pieces. Slice mushrooms, dice the onion and mince the garlic, set aside.
- In a frying pan using a small amount of olive oil sauté chicken pieces seasoning with salt and pepper, in several batches and place in a colander placed over a bowl for excess grease to drain.
- On a dishtowel place your hot jars. Using your funnel in each jar fill with the stock mixture filling to 1" headspace. Remove air bubbles and refill to the proper headspace if necessary.
CHICKEN MARSALA RECIPE - ORSARA RECIPES
From orsararecipes.net
- Begin by sauteing the shallots and diced garlic in olive oil in a frying pan for about a minute over a medium flame. Next, mix in the mushrooms, salt and black pepper. Continuously mix for about three minutes to cook evenly. Set aside and start cooking the chicken in a separate pan.
- In a deep frying pan, add about two ounces of olive oil, the halved garlic clove, and the butter over a medium/low flame. Working with one chicken breast at a time, pat each side of the chicken over the seasoned flour until fully coated and then place into the frying pan. Fry for about four minutes or until golden brown.
- Once the chicken breast are golden brown, flip over to the other side and fry for another two minutes. At this point, lower the flame and very slowly pour in the Marsala. Cook for about another two minutes over a medium flame to let the chicken absorb the Marsala flavor while allowing the alcohol to evaporate.
CHICKEN MARSALA RECIPE | MYRECIPES
From myrecipes.com
- Combine breadcrumbs, cheese, and garlic powder in a shallow dish; stir well with a whisk. Dredge chicken in breadcrumb mixture.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done.
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