Chicken Marsala Without The Mushrooms Recipes

Steps:

• Preheat the oven to 375 degrees F. Pat the chicken pieces dry with a paper towel and sprinkle all over with salt and pepper. Set a turkey roaster pan over 2 burners on medium heat and add the canola oil. Brown the chicken, skin-side down first, 3 to 4 minutes, then turn and brown on the other side, 2 to 3 minutes longer. Remove from the pan and set aside.
• Add a little more of the oil to the pan on high heat and add the mushrooms, garlic and onions. Season with salt and cook just long enough to get some color on the mushrooms, 2 to 3 minutes. Stir in the tomato paste and 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. Place the whole pan in the oven and cook until the tops of the chicken are golden brown, 30 to 35 minutes.
• Use tongs to remove the chicken from the pan and transfer onto a serving platter and keep warm. Set the roasting pan back over the burner on high heat. Bring the contents to a boil and cook the liquid until it is reduced and the flavors become concentrated, 3 to 4 minutes. Shut off the heat, add the butter cubes and stir gently to melt the butter evenly. This will thicken the marsala sauce and give it a rich flavor. Taste and season with salt and pepper. Add a squeeze of the lemon juice and fold in the parsley. Pour over the chicken and serve with Chardonnay.

Steps:

• Cut chicken breasts in to small strips. Put chicken strips in a large bowl to coat with the flour, salt, pepper and garlic. I tend to add extra salt, pepper and garlic to give it a little more flavor.
• Melt butter in skillet. (Sometimes I add less butter just to make it a little healthier.) Add chicken until cooked and then add the shallots and saute until brown. Add wine, chicken broth, diced tomatoes, lemon juice and let simmer for approx 15 minutes. Add the cream and cook till heated through do not boil. Serve with Penne Pasta.

Steps:

• Start by making marsala sauce. Heat butter in saute pan; add mushrooms, garlic and shallot. Saute 5 minutes until mushrooms are done.
• Stir marsala into mushrooms and stir up any browned bits; simmer and reduce marsala by half.
• Separately, whisk cornstarch into a bit of the chicken broth until smooth; add remaining chicken broth. Pour this into reduced marsala and bring to boil; simmer 2-3 minutes to thicken sauce. Turn off heat and cover pan.
• Meanwhile, preheat grill to high heat.
• Toss raw chicken tenders with olive oil, salt and pepper (Note: if you are using regular size chicken breasts, cut them in half to make two long portions). Place chicken on hot grill and cook only 1-2 minutes each side.
• Place grilled chicken into marsala-mushroom sauce. Allow to simmer several minutes until chicken is cooked through and sauce is thickened.
• **If you are making this meal for company, feel free to make ahead to this point. Then right before serving time, reheat it while you cook the pasta.
• Serve chicken over cooked pasta; garnish with parsley.

Steps:

• In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat.
• Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.
• Pour Marsala wine over the chicken. Cover skillet, and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear.