Lindas Chicken Marsala Recipes

Steps:

• Preheat oven to 350.
• Put the chicken breast in a 9x13" baking pan.
• Slice the onions, and put over chicken breasts.
• In the side of the pan mix the soup and water together. It will be lumpy.
• Cut up the fresh broccoli, and put in soup mixture. Mix together.
• Add the mushrooms, and mix.
• Sprinkle with salt and pepper, to your liking.
• Pour the wine into the mixture, and mix well.
• Pour over the chicken.
• Every 15 minutes spoon the mixture over the chicken while baking. Bake for 45 minutes.
• Remove pan from oven, and add the shredded cheese on top.
• Put back in the oven, and bake for another 10-15 minutes until cheese is melted.
• Serve.
• Note: I pour the extra sauce over my baked potatoes when I make this dish. Delish!

Steps:

• Fry chicken in teflon coated skillet until done, I used my electric skillet on 350.
• Take out of skillet, put in dish, and set aside.
• Put onions, mushrooms, garlic, rosemary, salt and pepper in the skillet, and cook until onions are transparent.
• When onions are done, add Marsala, chicken broth, and sprinkle flour over the top.
• Mix flour in well, and let bubble for 5 mins.
• Add water.
• Sauce should be a little thick.
• If it is too thick, add a little more water.
• If too thin, add a little more flour at a time, and mix in well.
• The sauce should be creamy, but not too thick.
• Season with salt and pepper, to taste.
• Cook pasta or noodles, until al dente.
• Drain, and put a serving in each plate.
• Top with sauce, and chicken pieces.
• Enjoy!

Steps:

• Flatten the chicken breasts between 2 pieces of saran wrap, and pound with a meat mallet until thin. (You can use the edge of a can of soup, if you don't have a meat mallet. It's important that you pound the breasts to an equal thickness, so they cook evenly).
• Slice the mushrooms into thin slices. Set aside.
• Finely chop shallots to equal 1/2 cup. Set aside.
• Chop the parsley. Set aside.
• Mix the flour with the next 7 ingredients in the recipe.
• To Cook:.
• Add the butter to a lg. saute pan. Over med. heat, melt the butter, and add the mushrooms. After 2 mins., add the shallots. Cook until lightly browned, about 6-10 minutes Remove the mushrooms and shallots, and reserve.
• Add enough oil to the pan, so it makes a layer across the bottom. Add more as needed.
• Put the heat on high, until the oil gets nice and hot, then turn down to med-high.
• Saute the breasts for approximately 1-2 minutes on each side. (Remember the chicken breasts will cook fast because they are thin. Make sure you don't overcrowd the pan, or the chicken will boil instead of saute).
• Remove the breasts from the pan, reserve on a platter, and cover with aluminum foil to keep warm.
• Add the Marsala wine to the same pan to deglaze, scraping the small bits of chicken stuck to the pan. (Marsala is a wine and contains alcohol, so be careful when adding it to a hot pan. Better to remove the pan from the heat when deglazing any pan with wine.).
• Turn the heat down to medium, and simmer until slightly reduced, approximately 2 minutes.
• To thicken sauce, mix 3 T. cold water with 3 teaspoons cornstarch in a small bowl. Slowly add to the sauce, and stir until it thickens a little. If it isn't thick enough for your taste, add more cornstarch and water mix.
• If it is too thick for your taste, add more wine, a little at a time.
• Add the reserved mushrooms to the pan.
• Season with salt, pepper, and half of the parsley.
• Plate the chicken breasts, and top with Marsala sauce.
• Sprinkle with the rest of the parsley, for garnish.
• Serve.