Easy Tomato Chicken Marsala Recipes

Steps:

• Heat oil in a large skillet over medium high heat. Add chicken and saute for about 5 minutes, until browned. Season with Italian-style seasoning, garlic powder and sage and saute for another 10 minutes, until chicken is almost cooked through and juices run clear.
• Pour tomatoes and liquid over chicken, then add gravy mix and wine and stir all together. Reduce heat to low and simmer for about 20 minutes. Serve hot over cooked rice, if desired.

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 flour, salt, pepper and oregano. Dredge chicken in seasoned flour and put in refrigerator for 25 minutes.
• Pour olive oil in skillet on medium high heat and then add butter and stir to melt butter.
• Saute onions and peppers. Remove from pan.
• Add chicken to pan and brown (about 5 minutes) Remove chicken.
• As soon as chicken is removed, add Marsala wine and mushrooms. Add tomato sauce and stir. Cook 2-5 minutes.
• Return onions and peppers to skillet and add garlic. Stir and cook for 1 minute.
• Put chicken back in skillet and cover both sides of chicken with sauce.
• Cover skillet and simmer 5 minutes.

Steps:

• In plastic bag, combine flour, salt, and pepper. Add chicken; shake to coat.
• Heat oil over medium heat and add chicken. Cook until no longer pink in center. Remove and set chicken aside.
• In the same skillet add garlic and mushrooms; cook 2-3 minutes.
• Stir in tomatoes, tomato sauce, wine, and basil. Reduce heat to low and simmer for 5 minutes.
• Return chicken to skillet and simmer for an additional 5 minutes. Serve over hot linguine.