chicken marsala, looking for these recipes? check this for 5 best chicken marsala: Chicken Marsala , Chicken with Creamy Mustard Marsala Sauce , Chicken Marsala , Drunken Chicken Marsala with tomato , Chicken Marsala
Drunken Chicken Marsala with tomato
Recipe by: Zach
2 lb boneless skinless chicken breast
16 oz crimini mushrooms
3 tbsp butter
1 1/4 cup dry marsala wine
2 clove garlic
1 tbsp cold water
1 tsp cornstarch
2 tbsp heavy cream
1/2 tsp salt
1 tbsp olive oil
1/4 cup flour
1 tbsp all-purpose seasoning
3 cup sapori tomatoes
1 fresh parsley
12 oz any pasta you wish
Add 1 Tbs. of butter in a large deep skillet and saute the mushrooms until golden brown.
Add the garlic and wine and let simmer for 15-20 minutes to reduce the wine. After add the cornstarch, cream, and salt. Stir until it starts to thicken up.
Pound the chicken breasts until they are about 1 inch thick.
Add flower, seasoning, salt, and pepper in a shallow bowl and toss chicken breasts in it until coated. Shake off excess coating.
In a separate skillet add the remaining 2 Tbs. of butter and oil and fry chicken until golden brown on both sides.
Add chicken to marsale mixture and tomatoes. Simmer till the tomatoes are nice and soft.
Serve over any kind of pasta and garnish with fresh parsley.
Recipe by: Jeff Lynch
1/4 Tsp Pepper
Boneless chicken breast, cut in half, and tenderized
2 Tsp Olive Oil
8 Oz button mushrooms
1 Red or White Onion, rough chopped
2 Tsp Minced Garlic
1 Can Fire Roasted Tomatoes
1/2 Cup Marsala
1 Tsp Oregano
1/2 Tsp Thyme
1/2 Tsp Crushed Red Pepper
1/2 Cup Flour
Preheat the oven to 200 degrees. Cut the chicken breast in half, and pound out the chicken breast pieces, sprinkle them with pepper, dredge the chicken cutlets in flour, and spices.
Heat the oil in a non stick skillet, and chop the onion.
Cook the chicken cutlets 3 minutes a side in the oil, transfer the chicken, to a plate, and keep the chicken cutlets warm in the oven.
In the same skillet, cook the mushrooms, onions and garlic. You can also add half a chopped fresh red pepper at this time if you like.Cook over medium heat for 3 – 4 minutes, stirring occasionally.
Stir in the remaining ingredients. Return the chicken cutlets to the skillet. Spoon the sauce over the chicken, and bring it to a simmer. Simmer on low heat, covered for 25 minutes. Serve over Rice in bowls.
Chicken with Creamy Mustard Marsala Sauce
Recipe by: PaulN
1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
3/4 cup chopped onion
1 pound cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese (I used quality cream cheese)
2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
2 tablespoons Dijon mustard (possibly more, but taste it when it's ready)
12 ounces dried fettuccine (I used Egg Noodles)
Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.
Wile the chicken cools, melt 2 tablespoons of butter in the same skillet over medium high heat then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender about 12 minute.
Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the Mascarpone (or cream cheese) and mustard. Cut the chicken breasts crosswise into 1/3 inch thick slices.
Return the chicken and any accumulated juices to the skillet. Simmer uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper.
Add the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve
Recipe by: JON DOE
4 small chicken breast trimmed and pounded(I separate the tenderloin)
1 large shallot minced (about 1/4 cup)
4 large garlic cloves minced
5 tbsp butter
1 cup Marsala wine
3 cups bold beef stock
12 oz sliced white mushrooms
2 tbsp ap flour
Add 3 tbsp of butter and melt. Season chicken with salt and pepper and brown on both sides, set aside. Change
After you remove the chicken add the mushrooms and 2 tbsp of butter and brown, I like mine over sautéed. Once the mushrooms are close to where you want them add 1/2 cup Marsala and reduce until all the liquid is gone, then remove the mushrooms Change
Add the shallots and garlic and sauté until fragrant, about 5 minutes. Stir in 2 tbsp all purpose flour and cook the flour down to make a light dry roux Change Change
Add 1/2 cup Marsala until mixed well and Change
Add the 2 cups of beef stock and bring to a simmer, add mushrooms back to the pan and simmer until it starts to lightly thicken, check for seasoning.
Add chicken and simmer on low covered for about 10 minutes and then open and increase the heat to reduce the sauce Change Change
Serve on garlic mash potatoes with the sauce and some organic roasted carrots Change
Recipe by: Reginald Hovis
3 Boneless chicken breast cutlets
1 Sliced mushrooms
1 can cream of mushroom soup
2 clove garlic
1/4 cup dried oregano
1 cup all-purpose flour
1/3 cup salt and pepper
1 chopped shallots
1 cup marsala wine
Add all purpose flour, dried oregano, salt and pepper mix it for season flour
Dredge chicken cutlets in season flour. Place in medium high heat skillet and brown each side.
Remove chicken, sauté mushroom, garlic. Add marsala wine and reduce a little.
Once marsala reduce add cream of mushroom soup stir and let it boil. Add the chicken you brown and let simmer for 15 mins.