Easy Skillet Chicken Marsala Recipes

Steps:

• Heat oil in a large skilled over medium heat. Add chicken and saute for 15 to 20 minutes, or until cooked through and juices run clear.
• Add green onion and mushrooms and saute until soft, then add Marsala wine and bring to a boil.
• Boil for 2 to 4 minutes, seasoning with salt and pepper to taste. Stir in cream and milk and simmer until heated through, about 5 minutes.

Steps:

• Flatten each chicken breast half to 1/4-inch thickness by gently pounding between sheets of plastic wrap or waxed paper. Mix four, salt and pepper. Coat chicken with flour mixture; shake off excess flour.
• Heat oil in 10-inch skillet over medium-high heat. Cook garlic and parsley in oil for 5 minutes, stirring frequently.
• Add chicken to skillet. Cook, turning once, until brown.
• Add mushrooms and wine.
• Cook 8 to 10 minutes, turning chicken once, until chicken is no longer pink in center.

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.

Steps:

• Combine in a gallon-sized zipper bag the flour, garlic salt, pepper, and oregano. Place dampened chicken pieces in the bag, zip closed and toss until chicken pieces are well coated.
• Heat olive oil in a large skillet over medium heat. Add mushrooms and stir until brown. Remove mushrooms from pan and set aside.
• Add the chicken to the skillet and fry for 2 minutes, or until lightly browned. Turn and cook 2 minutes more.
• Return mushrooms to the pan. Pour Marsala wine over the chicken. Cover and reduce heat to low. Simmer for 10 minutes, or until chicken is no longer pink and juices run clear.

Steps:

• In a shallow bowl, mix together the flour, Mrs. Dash's seasoning, pepper, and oregano. Coat each chicken breast in the mixture.
• Put in refrigerator for 15 minutes.
• Put the olive oil in a skillet over medium high heat, then add the butter and stir until it begins to melt.
• Saute the onion and sprinkle garlic powder. Saute until onion is clear.
• Once the onion is done, remove from the pan.
• Saute chicken. Sprinkle garlic over chicken. cook until the chicken starts to brown. Remove the chicken from the pan. Add mushrooms; cook until lightly brown.
• In a small mixing bowl, mix can of gravy and 1/4 cup wine. Add gravy-wine mixture to pan and simmer 2 to 5 minutes and return the onion to the pan.
• Let it cook another minute.
• Add the chicken and cook at medium-low temperature for 10 minutes.

Steps:

• Pound the chicken breasts to about 1/4-inch thick (does not have to be exactly 1/4-inch).
• Mix together flour, seasoning salt, pepper, garlic powder and oregano in a shallow dish.
• Coat the chicken pieces in the flour mixture on all sides.
• Heat butter and oil in a large skillet and brown the chicken on one side.
• Turn the chicken over and add in the sliced mushrooms.
• Pour in the Marsala and sherry; mix to combine.
• Cover the skillet and simmer chicken and mushrooms for about 15-20 minutes (turning the chicken once).
• Serve the chicken with Parmesan cheese if desired.