BUTTER MARSALA SAUCE RECIPES
MARSALA SAUCE RECIPE | BBC GOOD FOOD
Make a classic marsala sauce as the perfect partner for steak or chicken. It's full of the rich flavours of shallots, mushrooms, garlic and marsala wine
Provided by Sophie Godwin – Cookery writer
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 2
Number Of Ingredients 8
Steps:
- Heat the oil and butter in a frying pan. Once sizzling, tip in the shallot, garlic, mushrooms and a pinch of salt. Cook over a low heat until the mushrooms are softened then stir in the flour. Cook for 1 min to get rid of the raw flour taste then pour in the marsala and stock. Simmer away until reduced by two thirds. Taste for seasoning then serve, traditionally with steak.
Nutrition Facts : Calories 284 calories, FatContent 12 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 3 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.8 milligram of sodium
CARRABBA'S MARSALA SAUCE RECIPE - FOOD.COM
Carrabba's delicious marsala sauce recipe, straight from their cookbook. Great when poured over chicken, veal, steak, or pork chops. It's also quite tasty over pasta.
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the mushroom and cook, stirring occasionally, until browned, about 5 minutes. Add the prosciutto and onion and cook, stirring often, until the onion softens, about 2 minutes more. Sprinkle with flour and stir well. Stir in the marsala and broth and bring to a boil. Cook, stirring often, until reduced to about 1 cup, about 5 minutes. Remove from heat to cool slightly, then pour over desired dishes or into a bowl.
- Sauce can be kept at room temperature for up to two hours.
Nutrition Facts : Calories 145.8, FatContent 9.2, SaturatedFatContent 5.6, CholesterolContent 22.9, SodiumContent 147.3, CarbohydrateContent 5.8, FiberContent 0.9, SugarContent 2.2, ProteinContent 3.5
More about "butter marsala sauce recipes"
CARRABBA'S MARSALA SAUCE RECIPE - FOOD.COM
Carrabba's delicious marsala sauce recipe, straight from their cookbook. Great when poured over chicken, veal, steak, or pork chops. It's also quite tasty over pasta.
From food.com
Reviews 1.0
Total Time 15 minutes
Calories 145.8 per serving
From food.com
Reviews 1.0
Total Time 15 minutes
Calories 145.8 per serving
- Sauce can be kept at room temperature for up to two hours.
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SIRLOIN STEAK WITH MUSHROOM MARSALA SAUCE RECIPE | ROBERT ...
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Reviews 4.4
Total Time 55 minutes
Category main-dish
Reviews 4.4
Total Time 55 minutes
Category main-dish
- Strain Marsala sauce and whisk in butter to finish. Season with salt and pepper, as needed. Spoon the sauce over the grilled steaks, garnish with chopped chives, and serve.
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CHICKEN MARSALA – INSTANT POT RECIPES
I can never pass up this classic Italian dish. Maybe it’s the melty mushrooms. Maybe it’s the dark, rich, wine-based sauce. Whatever the case, it’s extra delicious when made in the Instant Pot.
From recipes.instantpot.com
Reviews 5
Cuisine American
From recipes.instantpot.com
Reviews 5
Cuisine American
- Pour the sauce over the chicken and serve.
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CHICKEN MARSALA RECIPE: HOW TO MAKE IT - TASTE OF HOME
Most versions of this dish are high in fat and calories. But in this easy chicken marsala recipe, the flavor comes from deglazing the skillet with the broth and wine, so even though I eliminated extra oil, the taste isn’t lost. —Nancy Granaman, Burlington, Iowa
From tasteofhome.com
Reviews 4.3
Total Time 50 minutes
Category Dinner
Calories 247 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 50 minutes
Category Dinner
Calories 247 calories per serving
- Flatten chicken to 1/2-in. thickness. Place in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard marinade. Combine the flour, Italian seasoning, garlic powder, paprika and pepper; sprinkle over both sides of chicken. In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil and butter for 2 minutes on each side or until browned. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. , Gradually add broth and wine to skillet, stirring to loosen browned bits. Bring to a boil; cook and stir for 2 minutes. Strain sauce; set aside. In the same skillet, cook mushrooms in remaining oil for 2 minutes; drain. Stir sauce into mushrooms; heat through. Pour over chicken; sprinkle with parsley. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear.
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CHICKEN MARSALA – INSTANT POT RECIPES
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Reviews 5
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Reviews 5
Cuisine Indian
- Serve chicken over rice, mashed potatoes or pasta. Garnish with chopped parsley and fresh ground pepper.
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CHICKEN MARSALA RECIPE: HOW TO MAKE IT - TASTE OF HOME
Most versions of this dish are high in fat and calories. But in this easy chicken marsala recipe, the flavor comes from deglazing the skillet with the broth and wine, so even though I eliminated extra oil, the taste isn’t lost. —Nancy Granaman, Burlington, Iowa
From tasteofhome.com
Reviews 4.3
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Calories 247 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 50 minutes
Category Dinner
Calories 247 calories per serving
- Flatten chicken to 1/2-in. thickness. Place in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard marinade. Combine the flour, Italian seasoning, garlic powder, paprika and pepper; sprinkle over both sides of chicken. In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil and butter for 2 minutes on each side or until browned. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. , Gradually add broth and wine to skillet, stirring to loosen browned bits. Bring to a boil; cook and stir for 2 minutes. Strain sauce; set aside. In the same skillet, cook mushrooms in remaining oil for 2 minutes; drain. Stir sauce into mushrooms; heat through. Pour over chicken; sprinkle with parsley. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear.
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CHICKEN MARSALA – INSTANT POT RECIPES
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Reviews 5
Cuisine Indian
Reviews 5
Cuisine Indian
- Serve chicken over rice, mashed potatoes or pasta. Garnish with chopped parsley and fresh ground pepper.
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CHICKEN MARSALA AND MUSHROOMS RECIPE - NYT COOKING
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.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine italian
Calories 443 per serving
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine italian
Calories 443 per serving
- 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.
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CHICKEN MARSALA | CURTIS STONE | RECIPE - RACHAEL RAY SHOW
Curtis shows you how to make Chicken Marsala
From rachaelrayshow.com
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- Spoon sauce over chicken and serve
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CHICKEN MARSALA RECIPE | ROBERT IRVINE | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 30 minutes
Category main-dish
Reviews 4.8
Total Time 30 minutes
Category main-dish
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