CHICKEN MARSALA AND MUSHROOMS
Served over a tangle of linguine or with side of roast potatoes, this classic Italian-American dish made with chicken breasts, mushrooms and Marsala wine is comfort home cooking at its absolute best. Good news: It's also weeknight easy. First, pound boneless chicken breasts (you can use boneless thighs, too, but they might need a little more cooking time) with a mallet or a rolling pin until they're about 1/4-inch thick. Season them generously with salt and pepper, dredge in flour and fry in a little olive oil until they're golden brown. Make a quick sauce of mushrooms, shallots and Marsala and pour it over the chicken. Garnish with a little chopped parsley or chervil for color. That's good eating.
Provided by Molly O'Neill
Categories dinner, weekday, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of the oil in a medium-size skillet set over high heat. Sprinkle the chicken pieces with salt and pepper to taste and dredge in flour. Place 2 of the chicken pieces in the pan and cook until nicely browned, about 2 minutes per side. Add another tablespoon of oil and the remaining chicken pieces. As chicken is cooked, set aside on a plate and loosely tent with foil to keep it warm.
- Heat the remaining tablespoon of oil in the skillet, add the mushrooms and shallot and cook until the mushrooms are tender and beginning to brown. Add the Marsala wine and cook until reduced by half. Stir in the veal glaze or stock and heat for 1 minute.
- Remove from heat and swirl in the butter until melted. Transfer the chicken to a serving platter and pour the sauce from the skillet over the chicken. Garnish with chervil or parsley and serve.
Nutrition Facts : @context http, Calories 443, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 18 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 4 grams, Sodium 705 milligrams, Sugar 3 grams, TransFat 0 grams
MUSHROOM MARSALA WITH BARLEY
This filling vegetarian recipe is a tasty mashup of chicken Marsala and mushroom barley soup. It's great as a main dish, but it can also be served, with or without the barley, as a side. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 4h35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 4- or 5-qt. slow cooker, combine mushrooms, shallots, olive oil and thyme. Add 1/4 cup Marsala wine. Cook, covered, on low about 4 hours, until vegetables are tender., Stir in sour cream, flour, lemon zest, salt and remaining Marsala. Cook, covered, on low 15 minutes longer. Sprinkle with goat cheese and parsley. Serve with hot cooked barley.
Nutrition Facts : Calories 235 calories, Fat 9g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 139mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
MARSALA MUSHROOM SOUP
Steps:
- 1. in a soup pot, over med heat, cook onion in butter until softened. 2. add fennel, mushrooms, and carrot and cook until mushrooms are soft and a littled browned, raising heat if needed. 3. add garlic and cook another minute, then stir in tomato paste, herbs, potato, fennel seed and salt and pepper. 4. deglaze with marsala, reducing by half, then add stock. 5. simmer until potatoes are very soft. 6. puree thoroughly in a blender and season to taste.
MUSHROOM SOUP WITH MARSALA
Make and share this Mushroom Soup With Marsala recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 8h45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Place dried porcini in a bowl with the hot water; let stand for 30 minutes.
- Lift the porcini out of the water and squeeze them to extract more liquid.
- If the water seems gritty, filter it through a piece of cheesecloth or a paper coffee filter.
- Set the soaking liquid aside; chop the porcini.
- In a skillet, melt the butter over medium heat.
- Add in the shallots and cook, stirring occasionally, until tender and lightly golden, about 10 minutes.
- Stir in the garlic and cook for 2 minutes; scrape the mixture into the slow cooker.
- Add the porcini, soaking liquid, button mushrooms, broth, water, thyme, and tomato paste.
- Cover and cook on LOW for 6-8 hours, or until the mushrooms are tender.
- Just before serving, stir in the wine and cream; add salt and pepper to taste.
- Ladle the soup into bowls, sprinkle with cheese and serve.
Nutrition Facts : Calories 174.8, Fat 13, SaturatedFat 8, Cholesterol 41.8, Sodium 579.3, Carbohydrate 7.6, Fiber 1.2, Sugar 1.9, Protein 6.2
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