Chickenmarvalasalaandpapardellewithrosemarygravyrachael Food

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CHICKEN MARSALA

2022-06-17



Chicken Marsala image

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

Ingredients:

  • ¼ cup all-purpose flour for coating
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon dried oregano
  • 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 1 cup sliced mushrooms
  • ½ cup Marsala wine
  • ¼ cup cooking sherry

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

EASY JUICY CHICKEN MARSALA RECIPE BY TASTY

2022-06-17



Easy Juicy Chicken Marsala Recipe by Tasty image

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

Ingredients:

  • 4 boneless, skinless chicken breasts, trimmed
  • 1 cup all-purpose flour
  • salt, to taste
  • pepper, to taste
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 tablespoons olive oil
  • 4 tablespoons butter, divided
  • 2 cloves garlic, minced
  • ½ cup shallot, minced
  • 1 lb cremini mushroom, trimmed and thinly sliced
  • 2 cups dry Marsala wine
  • 2 cups chicken stock
  • 1 tablespoon lemon juice
  • fresh parsley, for serving
  • 1 lb Cooked pasta, potatoes, or rice, for serving

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

CHICKEN MARSALA

2005-05-17



Chicken Marsala image

Categories     Chicken     Mushroom     Poultry     Sauté     Quick & Easy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients:

  • 1 3/4 cups reduced-sodium chicken broth (14 fl oz)
  • 2 tablespoons finely chopped shallot
  • 5 tablespoons unsalted butter
  • 10 oz mushrooms, trimmed and thinly sliced
  • 1 1/2 teaspoons finely chopped fresh sage
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup all-purpose flour
  • 4 skinless boneless chicken breast halves (2 lb total)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup plus 2 tablespoons dry Marsala wine
  • 2/3 cup heavy cream
  • 1 teaspoon fresh lemon juice

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.

Top Asked Questions

  1. What is Your Favorite Chicken marsala recipe?
    Add butter to the pan and heat on a medium heat, then add sliced onion and soften them. Add garlic and mushrooms and cook for 5 minutes, then add in marsala wine simmer for 5 minutes. Add the chicken back to the pan and pour in chicken stock. Simmer for 5 minutes, then stir in a little cream. Serve topped with a sprinkling of fresh parsley.
  2. How to cook Marsala chicken sausage?
    Drain all but a little bit of the oil and add mushrooms. Saute the mushrooms until they begin to release their juices. Add the Marsala wine, and scrape loose with a wooden spoon all browning residues on the bottom and sides of the pan. Add butter, chicken broth, salt and pepper. Cook until the liquid is reduced by half, approximately 5 minutes.
  3. Is this Middle Eastern-inspired updated chicken Marbella perfect for Passover?
    This Middle Eastern-inspired updated Chicken Marbella would be perfect for your Passover celebration, or a Thanksgiving table. This post is a partnership with Natural Delights. Thank you for supporting the brands that make this blog possible; I am proud to only work with companies that I truly believe in.
  4. Can you eat chicken marsala the next day?
    Chicken Marsala is best eaten right away. The sauce tends to thicken quickly if made ahead, and the cream might split when reheated. That said, a less saucy chicken marsala is scrumptious when reheated gently days later, or even cold tucked into a crusty bun. Store leftovers in a tight-lid container in the refrigerator for up to 4 days.

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