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 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
CHICKEN MARSALA FOR TWO - EASY
Chicken Marsala has an elegant restaurant type of taste. You are cooking out the alcohol and will be left with a wonderful flavor! There are many slight variations that I've tried and I decided to create my own simple version:-) You can buy the cheapest Marsala wine in the store for about $5:-)
Provided by MrsScarlettOhara
Categories Very Low Carbs
Time 20m
Yield 2 chicken breast, 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1/3 cup olive oil & butter in a medium to large frying pan on medium heat.
- place 1/4 cup of olive oil in a freezer bag or container along with the italian bread crumbs.
- throw the chicken in the bag and shake.
- place 1 tbsp of oregano on a plate and coat one side of the breast. place that side in the heated pan.
- while browning sprinkle 1 tbsp of oregano on top of breast.
- turn chicken over when the 1st side is brown.
- add mushrooms, wine, vinegar & cook for 5 minutes covered.
- add the parmesan & turn the heat down on low until the chicken is cooked through (about 10 min.).
- serve as is or with a cream based pasta dish.
Nutrition Facts : Calories 1210.5, Fat 103.3, SaturatedFat 29.4, Cholesterol 164.9, Sodium 558.3, Carbohydrate 8.9, Fiber 1.2, Sugar 1.9, Protein 36.6
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