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.
THE BEST CHICKEN TIKKA MASALA
Chicken Tikka Masala is thought to have been created by a Bangladeshi chef in Glasgow in the 1960s. It's a spicy, tomato-based dish seasoned with garlic, ginger, fenugreek and garam masala. In this recipe we used fenugreek leaves for their nutty and slightly minty flavor. If you can't find them, substitute dried mint leaves and a pinch of ground fenugreek. Garam masala is a popular Indian spice blend that usually includes black and white pepper, cloves, cinnamon, mace, cardamom, bay, cumin and coriander. It's pretty easy to find in your local grocery store and most national spice companies.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- For the chicken marinade: Whisk together the yogurt, ginger, salt, chili powder, garam masala, pepper, turmeric and garlic in a large bowl until combined. Toss the chicken in the spiced yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
- For the sauce: Melt the ghee in a large Dutch oven or wide heavy pot over medium heat. Add the onions and serrano, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the fenugreek leaves, garam masala, chili powder and paprika and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes.
- Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. (If your blender is small, you may need to work in batches.) Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Add 1/4 cup heavy cream and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
- Meanwhile, position a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
- Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
- Top the chicken and sauce with cilantro. Serve with rice and naan.
MOMOSITA'S BEST EVER CHICKEN MARSALA
This is a serious marsala! Amazing! We are lovers of all things made with marsala wine and have been searching for the best chicken marsala recipe and this is it! Originally adapted from Emeril Lagasse's five star recipe, this recipe makes a wonderfully rich and smooth sauce. Serve over pasta or garlic mashed potatoes. Bon Appetit!
Provided by lolablitz
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Pound breasts thin between saran wrap using a meat mallet (or hammer.).
- In a shallow bowl or plate combine the flour and spices.
- Dredge the chicken breasts, shaking to remove any excess.
- 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 cream sherry and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
- While the wine reduces, mix the half and half and corn starch to make a slurry.
- When the wine has reduced by half, lower the heat to medium, add the chicken stock and slurry, and return the chicken breasts to the pan.
- Cook until the breasts are cooked through and the sauce has thickened (about 5 minutes).
- Add salt and pepper to taste.
CHICKEN MARSALA II
Flour coated chicken sauteed with a mushroom and Marsala wine sauce. Mmmm, rich Marsala sauce, tender chicken - this recipe is sure to please! Great served with rice and veggies, if desired.
Provided by CMITCHEL97
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Melt 1 tablespoon butter in a medium skillet. Saute mushrooms until soft, remove from skillet and place in a small, covered bowl.
- Mix flour, garlic powder, salt and pepper in a shallow dish or bowl. Dredge chicken in flour mixture. Place bacon in same skillet and cook over low heat until cooked but not crisp. Add 2 tablespoons butter to skillet and saute coated chicken over medium heat for 2 minutes each side, adding remaining butter as needed to prevent burning.
- Place chicken on a dish, cover and keep warm. In a medium bowl, slowly add water to cornstarch and mix together, then mix in wine. Pour liquid mixture into skillet, together with reserved mushrooms. Heat until mixture begins to boil and thickens, then pour over warm chicken and serve.
Nutrition Facts : Calories 305.3 calories, Carbohydrate 8.3 g, Cholesterol 106.1 mg, Fat 15.5 g, Fiber 0.4 g, Protein 26.8 g, SaturatedFat 7.2 g, Sodium 417 mg, Sugar 2.1 g
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
EASY JUICY CHICKEN MARSALA RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, all-purpose flour, salt, pepper, onion powder, garlic powder, olive oil, butter, garlic, shallot, cremini mushroom, dry Marsala wine, chicken stock, lemon juice, fresh parsley, Cooked pasta, potatoes, or rice
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
Steps:
- Cut each chicken breast in half crosswise, then cut the larger, thicker half again horizontally, creating 3 equally thick cutlets. Place the flour, salt, pepper, onion powder, and garlic powder in a wide, shallow dish and stir to combine. Dredge the chicken pieces in the flour mixture, shaking gently to remove any excess flour, and set aside.
- Heat the oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken in batches to prevent overcrowding. Cook the chicken until golden brown, about 3 minutes. Flip and cook the other side, another 3 minutes. Remove the chicken from the pan and set aside.
- To the same, now empt pan with leftover oil and butter, add the garlic, shallots, and cremini mushrooms, stirring occasionally and scraping the bottom of the pan until the mushrooms are soft and most of the liquid has evaporated, about 8 minutes.
- Deglaze the pan with the Marsala wine and scrape all the caramelized bits from the bottom of the pan. Add the chicken stock and lemon juice, and allow mixture to come to a boil. Reduce to a simmer, and cook until the liquid has reduced by half.
- Turn off the heat. Add 2 tablespoons of cold butter and stir until the sauce is smooth and creamy. Add the cooked chicken to the sauce, and simmer for 5 more minutes, flipping halfway through.
- Sprinkle with parsley and serve with pasta, potatoes, or rice.
- Enjoy!
Nutrition Facts : Calories 982 calories, Carbohydrate 109 grams, Fat 36 grams, Fiber 4 grams, Protein 45 grams, Sugar 8 grams
THE BEST CHICKEN MARSALA
This was restaurant quality. It came out perfectly. The little bit of breading on the tenderloins thickened the sauce. The homemade broth really makes a difference(I cook my chicken with onion, celery and carrot when I make broth) The little bit of cream of mushroom soup or cream add a creaminess. There are plenty of mushrooms and onions. The last time I made it I only had Cream Sherry, but the sweetness was really good. I probably poured a half cup over. The Italian breadcrumbs add that touch of herb that you need for it to really taste like you want it to taste.
Provided by Heartsong
Categories Healthy
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Dredge chicken tenderloins, flattened a little with your hand before dredging, in breadcrumbs and saute in 2 tablespoons olive oil (just enough olive oil to cover bottom of the skillet) in a large skillet over medium low heat until lightly browned and beginning to cook on edges, then turn and brown other side. Then turn off heat and leave in the skillet until other ingredients are done.
- Put 1 tablespoon olive oil in another large skillet and saute onions until carmelized, approximately 5 minutes. Remove from skillet.
- Add mushrooms to skillet and salt and pepper them to taste. Cook until tender.
- Add garlic to mushrooms and saute about 1 minute. Remove from skillet and put over chicken which should be done before now.
- Deglaze pan with a little water or wine to get all the juices.
- Add onions, mushrooms, marsala to chicken pan and desired amount of broth. I covered it about half way. I didn't measure. Bring to a boil and reduce to simmer. Simmer for a couple of minutes to blend your flavors. Adjust seasonings, adding more salt and pepper if desired and more wine if desired. Simmer for another couple of minutes if you add wine.
- Stir in cream before serving.
- Serve over noodles or potatoes.
Nutrition Facts : Calories 502.2, Fat 13.3, SaturatedFat 3.2, Cholesterol 137.7, Sodium 604.1, Carbohydrate 16.8, Fiber 1.8, Sugar 4.3, Protein 58.9
CHICKEN MARSALA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 15
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.
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.
TO DIE FOR CHICKEN MARSALA
A MUST HAVE for anyone that loves Italian food. This is a extremely easy recipe and it is great for dinner parties or a romantic dinner with your Honey. Try it and let me know what you think! I buy pre-sliced mushrooms and pre-made broth and it really cuts down the time you spend preping.
Provided by Malriah
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken breasts between two pieces of plastic wrap.
- With a meat tenderizing mallet, pound chicken breast until they are 1/4 inch thick.
- Dredge breasts in flour until all sides are coated.
- Heat olive oil in a large skillet or frying pan.
- Cook breasts until almost done, about 3-4 minutes on each side.
- Remove from pan being sure to keep warm.
- (I put them in a small cake pan and place in a 200 degree oven) Deglaze pan with Marsala wine, making sure to scrape bottom of pan to loosen all browned bits that may be stuck on.
- Add broth, mushrooms and garlic.
- Cook on medium/high for 10 minutes or until reduced by half.
- Add breasts back to pan and cook for another 10 minutes.
- (Sauce should have reduced more and thickened some) Serve over angel hair pasta.
Nutrition Facts : Calories 795.7, Fat 12.2, SaturatedFat 2.2, Cholesterol 80.9, Sodium 427.5, Carbohydrate 31.3, Fiber 0.8, Sugar 8.7, Protein 32.8
THE BEST CHICKEN MARSALA
This recipe is adapted from one created by Cook's Illustrated and published in the book "The New Best Recipe". Not for dieters, except on very special occasions, but oh so rich.
Provided by Vicki Q
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place large heatproof plate in oven and heat to 200 degrees.
- Season chicken with pepper and dredge in flour.
- Heat vegetable oil in large skillet over medium high heat until shimmering. Add chicken and cook on each side for 3 minutes. Transfer chicken to heated plate and place in oven.
- Return skillet to low heat and add pancetta. Saute for 5 minutes. Remove pancetta from skillet and set aside.
- Add olive oil to skillet. Increase heat to medium high and add mushrooms. Saute about 8 minutes.
- Add garlic, tomato paste, and reserved pancetta. Stir constantly about 1 minute.
- Add Marsala and lemon juice. Increase to high heat and simmer for 5 minutes.
- Reduce heat to medium, add cornstarch, and stir vigorously until dissolved. Whisk in butter and parsley.
- Return chicken to skillet and simmer for 1 minute each side.
Nutrition Facts : Calories 833.6, Fat 16.5, SaturatedFat 6.2, Cholesterol 88.8, Sodium 231.6, Carbohydrate 31.6, Fiber 1.9, Sugar 7.8, Protein 32.8
AUTHENTIC CHICKEN MARSALA
Found this on www.bellaonline.com by Paula Laurita, BellaOnline's Italian Food Editor. It is unique and delicious. Serve with a simple pasta dish such as fettuccini with butter and parmesan cheese. I thicken the sauce with a little cornstach & water paste and stir in a tablespoon of milk.
Provided by Kats Mom
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the flour, salt, oregano, and pepper.
- Pound the chicken breasts gently (with the flat side of your meat mallet).
- Roll the chicken in this until well coated.
- On medium-high, heat up the olive oil in a frying pan and brown the chicken on both sides, then set aside chicken on a plate.
- Carefully pour wine into the oil and warm, then mix in the mushrooms, chicken stock and juice of the lemon.
- Add chicken, turning the chicken over to get it well coated with the sauce.
- Simmer for 20 minutes.
Nutrition Facts : Calories 419.8, Fat 15.5, SaturatedFat 2.4, Cholesterol 69.3, Sodium 274.1, Carbohydrate 13.2, Fiber 1.1, Sugar 2, Protein 29.6
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