Chicken In Marsala Dill Sauce Recipes

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.

Steps:

• Mix flour, salt, and pepper in a shallow dish. Press chicken tenders in the flour to coat completely; shake gently to remove any excess flour.
• Heat olive oil in a large skillet over medium, tilting the pan to coat the cooking surface in oil. Melt the butter in the skillet. Cook the chicken tenders in the hot butter until evenly browned, 7 to 8 minutes.
• Pour the Marsala wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; cook until the wine is hot, about 30 seconds. Pour chicken stock into the skillet.
• Stir heavy cream and mustard together in a bowl; add to the skillet. Bring the mixture to a simmer and cook another 10 minutes.

Steps:

• With a meat mallet, beat the chicken breasts between two sheets of clingfilm on a board until the breasts are 1/2in thin. Lightly dust the breasts with flour.
• Heat 2 tablespoons of the olive oil in a medium frying pan and fry the chicken for about 1 minute on each side. Add the Marsala and flame for about 15 seconds, allowing the alcohol to evaporate.
• Add the cream and the dill, season with salt and pepper and cook, uncovered, over a low heat for about 4 minutes to allow the sauce to thicken.
• Meanwhile, slice the potatoes about 1/2in thick. Heat the remaining oil in a second frying pan, fry the garlic and rosemary for 1 minute, then add the potatoes. Season with salt and pepper and cook over a medium heat for 5 minutes or until golden on both sides.
• Place a chicken breast on each plate and surround with sautéed potatoes. Drizzle some of the sauce over the chicken and serve immediately.

Steps:

• Bread chicken breast on both sides in Italian breadcrumbs. Place a very large saute pan over high heat with olive oil. Once the oil is hot, add all the chicken breasts. Cook until lightly browned, then turn over and cook the same on the other side. Push the chicken breast to one side of the pan and drain all the oil out. Place chicken in the pan back on high heat and add garlic, mushrooms, tomatoes, parsley, pepper and basil. Add Marsala, chicken broth, marinara and cream. Let it reduce on high heat until sauce thickens and is a golden brown gravy. Take the chicken breast out first and place on plates. Pour the Marsala sauce on top to cover the chicken, then serve.