Lemon Marsala Chicken Breasts Recipes

Steps:

• Flatten chicken to 1/2-in. thickness. In a resealable plastic bag, combine the flour, basil, salt and pepper. Add chicken, one piece at a time, and shake to coat. , In a large skillet over medium heat, cook chicken in 1 tablespoon butter for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, saute mushrooms in remaining butter until tender. Add garlic; cook 1 minute longer. Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third., Return chicken to the pan. Sprinkle with cheese. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through.

Steps:

• Preheat the oven to 400 degrees F.
• Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
• Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
• Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

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.

Steps:

• Combine flour, salt, and pepper in a large, shallow dish; set aside. Heat a large skillet over medium-high heat until very hot. Dredge chicken in seasoned flour, tapping off excess; set aside. Add 3 tablespoons oil to skillet. When oil is shimmering, add chicken, and cook until lightly browned, about 3 minutes. Turn over, and cook 3 minutes more. Remove chicken to a plate; set aside and keep warm. Wipe skillet clean, if necessary.
• Heat remaining 2 tablespoons oil in same skillet. Add mushrooms and cook, stirring occasionally, until mushrooms are dark golden brown and all the released liquid has evaporated, 5 to 7 minutes.
• Remove skillet from heat, and add wine. Return skillet to heat, scraping up any brown bits with a wooden spoon. Add garlic, lemon juice, butter, and parsley. Cook for 10 minutes until reduced and slightly thickened. Taste and adjust for seasoning. Pour sauce over chicken and sprinkle with parsley. Serve immediately.

Steps:

• Butterfly, pound and divide one chicken breast into 2 pieces.
• Combine flour, salt and pepper and dredge chicken breast in the seasoned flour. Dust off any excess.
• Fry the chicken in a little bit of oil on a hot skillet/pan. Fry 3 minutes per side.
• In the same skillet or pan, add the mushrooms. Cook until soft.
• Add the marsala wine, lemon juice, minced garlic, butter and parsley. Cook until sauce has slightly thickened.
• Serve chicken on top of or with pasta/ rice and spoon sauce over.
• Enjoy!

Steps:

• Mix butter, lemon juice, paprika, oregano, garlic salt, salt, and pepper together in a bowl or resealable bag. Add chicken breasts and marinate in the refrigerator for 3 to 4 hours.
• Preheat the oven to 325 degrees F (165 degrees C). Transfer chicken to a baking dish, skin-side up. Pour marinade around the chicken.
• Bake, uncovered, in the preheated oven until no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Season both sides of the breasts with salt and pepper. In heavy-bottomed skillet, heat 1 tbsp (15 mL) oil over medium-high heat; fry chicken, skin side down, until skin is browned, about 5 minutes.
• Turn chicken; transfer skillet to 450°F (230°C) convection oven or 475°F (240°C) conventional oven. Bake, basting chicken with pan juices after 10 minutes, until no longer pink in centre, 16 to 20 minutes. Remove from oven (wrap handle of skillet in oven mitt); transfer to serving platter and keep warm.
• Pour off all but 1 tbsp (15 mL) fat from pan; fry shallots over medium-high heat, scraping up any brown bits, until translucent, about 2 minutes. Add sage; fry until shallots are lightly browned, about 1 minute. Stir in stock and wine; boil until reduced by two-thirds. Remove from heat. Cut 2 tbsp (30 mL) butter (if using) into pieces; stir into sauce. Stir in lemon juice; spoon over chicken.

Steps:

• Trim chicken.
• Cut chicken breast in half -- pound nice and flat.
• Heat butter and oil together in skillet.
• Dredge chicken in flour (mixed with salt and pepper to taste).
• Shake of excess flour.
• Dip chicken in beaten eggs.
• Saute in hot fat until golden on both sides.
• Drain on paper towel.
• Place in shallow baking dish.
• Make sauce;.
• Melt butter in saucepan.
• Add garlic and shallots. Saute for a minute.
• Add flour, stirring constantly. DO NOT ALLOW MIXTURE TO BROWN.
• Add stock and Marsala and continue to stir until smooth and slightly thickened.
• Add lemon juice.
• Pour sauce over chicken and bake until tenders (30 min).
• Preheat oven to 375.
• Sprinkle with fresh parsley and add fresh lemon slices when serving.