CHICKEN MARSALA PASTA AL FORNO
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a pot of water to a boil. Add the pasta and cook until very very al dente, 6 to 7 minutes. Drain and set aside.
- Position an oven rack in the bottom of the oven and preheat the oven to broil.
- Heat a large, heavy-bottomed ovenproof skillet over medium-high heat and add the oil. Season the chicken tenders with salt and pepper and dredge in the flour, shaking off the excess. Add the chicken to the skillet and brown on both sides until golden brown, 2 minutes per side. (Note: the chicken should only be seared, not cooked through. It will finish cooking in the oven.) Transfer the chicken to a wire-racked baking sheet.
- To the same skillet, add the butter, cremini, porcini and shallots and cook, stirring minimally to aid in browning, until the mushrooms are deeply caramelized, about 15 minutes. Add the garlic and cook until fragrant, another 20 seconds. Deglaze with the marsala, scraping up any browned bits. Add the stock and bring to a simmer. Simmer until slightly thickened, about 5 minutes. Season with salt and pepper.
- Off the heat, add the pasta and stir well to coat with the sauce. Top with the browned chicken, then a layer of freshly grated Parmigiano-Reggiano. Broil the pasta in the skillet until the cheese is browned and the pasta and chicken are cooked through, about 5 minutes. Sprinkle with parsley and serve immediately.
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
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
CHICKEN MARSALA WITH BROWN BUTTER PASTA
I found this recipe in of all places a crochet group's website that I am a member of. It turned out so delicious I just had to share it. Everyone loved it in my family and that's a big plus. Calories per serving: too many to count Fat per serving: I'd rather not know
Provided by Lark Silverwolf
Categories Pasta
Time 1h10m
Number Of Ingredients 14
Steps:
- 1. Rinse, trim fat, and pound to 1/2 inch each chicken breast. Slice into cutlets and set aside.
- 2. Melt 1/2 stick of butter and 2 Tbsp vegetable oil in a large skillet. Heat over medium-high until butter is melted. Add mushrooms and green onions. Saute over medium-high heat until water is cooked out of mushrooms and they are starting to brown. Remove from pan and set aside.
- 3. Add another 1/2 stick of butter to the pan. Try not to cringe. Add more oil if necessary. The oil helps the butter not to burn. Also start your large pot of boiling water for the pasta at this point.
- 4. Combine flour, marjoram, salt, and pepper in a medium bowl. Lightly coat chicken breasts in flour and place in a single layer in frying pan over medium heat. Allow to brown on both sides. Remove and repeat with remaining breast cutlets. Remove all when done, leaving behind the butter and brown bits in the pan. It is okay if there is a bit of pink in the middle. They will cook more in the sauce at the end.
- 5. Add Marsala and let simmer for approximately 1 minute. Add chicken broth. Stir to combine and add in mushroom/onion mixture and chicken breasts. Stir a bit and then let simmer over medium-low heat. Cook until sauce is thickened, approximately 20 minutes.
- 6. While your sauce is simmering and thickening is the time to start your brown butter. In a small pot melt 1/2 stick of butter over medium heat. Don't touch it, but watch it carefully. It will start to bubble, foam, and under that foam it will start to brown. Brown well, removing from heat just before you think it'll burn. If you under-brown it you end up with greasy pasta. If you brown it well you end up with little bites of heaven.
- 7. When pasta is done, drain well and toss with browned butter and grated parmigiano reggiano or myzithra cheese.
- 8. Place your chicken on top of your pasta. Spoon some of the sauce with the mushrooms and scallions over the chicken. Eat without guilt knowing that your are going to do some sort of exercise the next two weeks for eating this heavenly dish. Enjoy!
CHICKEN MARSALA WITH PASTA
This dish is elegant enough for company, but quick and easy enough for a weeknight. My family always looks forward to this chicken. Leftover broiled chicken breasts work fine and save you time, too.-Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute mushrooms in 2 tablespoons butter for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Add water and wine. Bring to a boil; stir in pasta mix. Reduce heat; simmer, uncovered, for 10 minutes or until pasta is tender. , Meanwhile, flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, cook chicken in oil and remaining butter over medium heat for 4-5 minutes on each side or until no longer pink. Remove pasta mixture from the heat. Stir in sour cream. Serve with chicken.
Nutrition Facts : Calories 453 calories, Fat 23g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 964mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.
CHICKEN MARSALA PASTA
Back in 2008, I won first place in a state fair cooking contest with this chicken marsala pasta. I absolutely love mushrooms, and this dish is full of them! You can substitute Italian dressing mix for the ranch with equally delicious results. -Regina Farris, Mesquite, Texas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Cook pasta according to package directions. Meanwhile, combine flour and seasonings. Add chicken, a few pieces at a time, tossing to coat. , In a Dutch oven, heat oil over medium heat. Add chicken in batches; cook and stir until no longer pink, 5-7 minutes. Remove from pan; set aside., In same pan, heat butter over medium-high heat. Add mushrooms and shallots; cook and stir until tender, 2-3 minutes. Stir in wine; bring to a boil. Cook until liquid is reduced by half. Stir in soup, cream cheese, cream and dressing mix; stir until cream cheese is melted., Drain pasta. Add pasta and chicken to mushroom mixture; heat through, tossing to coat. Sprinkle with Parmesan cheese and parsley.
Nutrition Facts : Calories 468 calories, Fat 28g fat (13g saturated fat), Cholesterol 108mg cholesterol, Sodium 870mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 27g protein.
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EASY CHICKEN MARSALA RECIPE - SPEND WITH PENNIES
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5/5 (88)Calories 567 per servingTotal Time 27 mins
- Pound chicken to ¼" thick (you can cut them in half if they're very large). Season with salt and pepper and dredge in flour.
- Preheat olive oil in a large pan over medium high heat. Cook chicken in batches, 3-4 minutes per side or until cooked through. Remove chicken and place on a plate.
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- Place the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.
- Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won’t get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
- Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and 1/4 teaspoon of salt; cook for 1 to 2 minutes more. Add the broth, Marsala, heavy cream, thyme, 1/4 teaspoon salt, and 1/8 teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you’re going for a thin cream sauce; it won’t start to thicken until the very end of the cooking time). Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, if using, and serve.
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