QUICK AND EASY CHICKEN MARSALA WITH A SOFT CREAMY POLENTA
Make and share this Quick and Easy Chicken Marsala With a Soft Creamy Polenta recipe from Food.com.
Provided by The Flying Chef
Categories Poultry
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Chicken Marsala.
- Heat oil in a large frying pan add onion to pan and stir until soft, add the mushrooms and stir for a few minutes. At the same time in another frying pan be cooking the chicken this just has to be turned a couple of times during the cooking process and cooked until done.
- Add Marsala wine, water and stock powder to mushrooms and bring to the boil then turn down the heat to medium. Stir a little water into the cornflour and to mixture to thicken slightly.
- Serve chicken over soft polenta pour some sauce over the chicken and top with chives.
- Soft Creamy Polenta.
- Bring the water and the stock to the boil in a pan. Add the polenta slowly whisking all the time while adding. When all the polenta has been added turn down the heat and stir continuously with wooden spoon until mixture is thick.
- Add the mascarpone, Parmesan and butter stir until cheese has melted. Add the cream and salt and pepper to taste serve immediately with chicken.
- For a photo visit http://the-best-recipes.blogspot.com/.
Nutrition Facts : Calories 715, Fat 43.4, SaturatedFat 19.1, Cholesterol 159.6, Sodium 690.2, Carbohydrate 10.3, Fiber 1, Sugar 3.5, Protein 44
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
HERBED CHICKEN MARSALA
Smothered in low-calorie sauteed mushrooms and sun-dried tomatoes, this dish is both healthy and satisfying. A little bit of butter goes a long way in the sauce-just a touch adds creamy richness.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the chicken cutlets between 2 pieces of plastic wrap and pound with a meat mallet (or the flat side of a chef's knife) until about 1/3-inch thick. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Put the flour on a medium plate. Heat the oil in a large nonstick skillet over medium-high heat. Dredge the chicken in the flour to fully coat, shaking off any excess. Add the chicken to the skillet and fry until fully cooked and golden brown, about 4 minutes per side. Transfer to a platter and tent with foil to keep warm.
- Add 1/2 cup of the broth, the sun-dried tomatoes and rosemary to any remaining drippings in the skillet and cook, stirring frequently, for 1 minute to plump the tomatoes. Add the mushrooms, 1/4 teaspoon salt and 1/2 teaspoon pepper and cook until the mushrooms are soft, about 5 minutes. Add the marsala and bring to a boil. Add the remaining 1/4 cup broth and the butter and simmer until the butter is fully melted, about 30 seconds.
- Spoon the mushroom mixture and sauce over the chicken, sprinkle with the parsley and serve.
QUICK COOKING CHEESY POLENTA
Provided by Rachael Ray : Food Network
Time 5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In medium saucepan, bring the chicken stock and milk to a boil. Whisk in the polenta, stirring until the polenta just pulls from the side of the pot. Stir in the Manchego cheese and serve warm.
CHICKEN MARSALA W/ CHEESY HERB POLENTA
The chicken is from a recipe in America's Test Kitchen Family Cookbook. I changed a few things here and there...You can use boneless skinless chicken breast as well, but I like the full flavor you get from the whole chicken.
Provided by MixnVixn
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 29
Steps:
- Adjust oven rack to the middle position and heat the oven to 375°F.
- Spread flour in a shallow dish. rinse chicken breasts, pat dry and season with salt and pepper. Dredge in flour to coat shaking off any excess flour.
- Heat 2 tablespoons of the oil in a large dutch oven over medium-high heat until just smoking. Add the chicken skin side down and cook until light golden brown. Flip pieces and cook on all sides to the same consistency, about 10 minutes total. Remove from pan and keep warm.
- Add a little more of the oil to the pan on high heat and add the bacon, mushrooms, garlic and onions. Season with salt/peper and cook just long enough to crisp up the bacon and get some color on the mushrooms, about 2 to 3 minute Stir in the tomato paste and rosemary/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. Cover and place the whole pot in the oven and cook until the tops of the chicken are golden brown, 30 to 35 minutes.
- In the mean time, cook your polenta.
- CHEESY HERB POLENTA: Bring the chicken stock, half and half and salt to a boil in a large, heavy-bottomed pot.
- Pour the polenta into the boiling mixture in a slow stream while whisking constantly in a circular motion. Bring to a simmer, still stirring constantly.
- Reduce heat to low and cook, stirring vigorously and scraping the sides and bottom of the pot; until the polenta becomes soft and smooth, about 30 minutes.
- Stir in the herbs, butter and the cheese, ¼ cup at a time, until thick and creamy.
- Season to taste with salt and pepper.
- Use tongs to remove the chicken from the pan and transfer onto a serving platter and keep warm.
- Set the dutch oven back over the burner on high heat. Bring up to a boil and cook until thickened and flavors have become concentrated, about 3 to 4 minute.
- Shut off the heat, add the butter cubes and stir gently to melt the butter evenly. This will make the sauce silky smooth and give it a richer taste. Taste and season with salt and pepper. Add the lemon juice and fold in the parsley.
- To Serve:Ladle Polenta onto serving plates. Arrange one chicken quarter atop each mound of polenta.Spoon the sauce and mushrooms over the chicken. Garnish with fresh parsley or a spring of rosemary.
- Enjoy!
Nutrition Facts : Calories 1736.1, Fat 114.4, SaturatedFat 46.3, Cholesterol 382.9, Sodium 1096.9, Carbohydrate 77.9, Fiber 6.5, Sugar 4.1, Protein 84.2
CREAMY PARMESAN POLENTA
Steps:
- Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.
HERBED POLENTA
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring the water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Remove from the heat. Add the cheese, milk, butter, parsley, rosemary, thyme, and pepper, and stir until the butter and cheese melt. Transfer the polenta to a bowl and serve.
CHEESY POLENTA
Adapted from a recipe by "dadrules" at allrecipes.com. This can be modified by addition of any herb that suits your main dish - basil, tarragon, sage, thyme and marjoram are all excellent additions. You can substitute any semi-hard, smooth-melting cheese for the Cheddar; Asiago and Italian Fontina are both excellent choices.
Provided by DrGaellon
Categories Grains
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a pot, combine milk, broth, salt and cornmeal. Place over medium-high heat and whisk constantly until liquid is boiling. Reduce heat to low, cover and cook 20 minutes until creamy, stirring every 3-4 minutes to prevent sticking and burning.
- Remove from heat. Stir in pepper, butter, cheeses and optional herbs.
Nutrition Facts : Calories 224.2, Fat 14.2, SaturatedFat 8.5, Cholesterol 39, Sodium 682.1, Carbohydrate 15.3, Fiber 1.1, Sugar 3.5, Protein 9.2
CHEESY POLENTA WITH CHIPOTLE CHICKEN
White cheddar cheese makes this a rich, creamy, yet spicy dish with the grilled sliced chipolte chicken. And topped with a cilantro sour cream. I love all in one menus. Add a fresh "veggie" of your choice like corn on the cob or green beans, or maybe a nice green salad and you have a great dinner. As the chicken marinates all day, the dip can be made way ahead as well and polenta takes just a few minutes while the chicken grills. Just a little planning and you have a great dinner
Provided by SarasotaCook
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Chicken -- mix all the marinade ingredients in a large baggie, add the chicken and just let it marinade all day. At least 4 or more, up to 24 hours.
- Make the Cilantro Sour Cream Sauce -- Add the sour cream, mayo, lime, garlic, cilantro, scallion, salt and pepper. Mix well and transfer to a small bowl, cover and chill. This can be made several hours in advance.
- Make sure you let the chicken come to room temperature before grilling. You can grill them either outside or even on a grill pan. They should take (depending on the size) 5 minutes approximately per side. Remove to a plate and cover to let set before slicing to let the juices re distribute.
- Polenta -- as the chicken cooks, make this great side dish. I follow the recipe on the box. But for the most part, bring the water and milk to a light boil, medium high heat add the polenta. Reduce to medium low and cook 15-20 minutes until creamy stirring every few minutes. Add the cheese a little cilantro as a garnish if you want and it is done. If you want, purchase quick cooking polenta, just use 1/2 water and milk according to directions and at the end add the cheese and cilantro if desired. Any brand you pick will work just fine.
- Plate the polenta and top with a chicken breast thin sliced and a dollop of the Cilantro cream. It is perfect.
- A nice green salad or you can make market vegetables. Use what is fresh. Corn on the cob is great, so are local beans.
CHEESY POLENTA
This versatile side dish would work great along with pork, chicken, beef or fish. The trick is to slowly add the cornmeal and whisk constantly to avoid lumps.
Provided by dadrules
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve.
Nutrition Facts : Calories 231.6 calories, Carbohydrate 18.4 g, Cholesterol 37.9 mg, Fat 14.1 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 8.3 g, Sodium 658.4 mg, Sugar 3.8 g
CHEESY CHICKEN MARSALA
Steps:
- Preheat oven to 425°F. In small bowl, combine 1/2 tsp. salt, rosemary, 1/8 tsp. pepper; reserve. In another bowl, whisk together broth, wine and 1 Tbsp. flour. Sprinkle mozzarella slices with parsley. Cut horizontal pocket in each chicken breast, stuff with 1 slice mozzarella. Fold to fit, secure with toothpicks. Sprinkle chicken with reserved rosemary mix. Coat with remaining flour.
- In large skillet, heat 2 Tbsp. oil over med-high heat. Cook chicken until browned, turning once, 4-5 min each side. Transfer to jellyroll pan, roast 15 min or until no longer pink.
- In same skillet, heat remaining oil over medium heat. Add mushrooms, garlic, remaining salt and pepper. Cook, stirring until browned, 5 min. Add broth mix, bring to boil. Cook, stirring until slightly thickened. Stir in butter. Remove toothpicks from chicken, arrange on platter. Top with mushroom sauce. Sprinkle with remaining parsley.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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