CHICKEN MARSALA RECIPE | EPICURIOUS
Food Editor/Stylist: Paul Grimes Father: Elmer M. Grimes, Haddonfield, NJ My dad loved mushrooms, and he always ordered veal Marsala when we went out to restaurants. My mom didn't buy veal very often, so she adapted this recipe for chicken and made it on special occasions. He was also very fond of white Burgundy wine, which makes a wonderful accompaniment to this dish.
Provided by EPICURIOUS.COM
Total Time 50 min
Cook Time 50 min
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Put oven rack in middle position and preheat oven to 200°F.
- Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.
- Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.
- Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin.
- Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer.
- Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer.
- Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 2 tablespoons wine and 1/2 teaspoon sage.
- Serve chicken with sauce.
SLOW-COOKER CHICKEN MARSALA RECIPE - BETTYCROCKER.COM
Served on top of pasta or rice, Chicken Marsala is an Italian-inspired dish made with Marsala – an Italian wine from the Sicily region, and mushrooms. Slow-Cooker Chicken Marsala only takes ten minutes to prep, and your slow-cooker does the rest of the work. If you’re entertaining, or looking for a go-to weeknight meal – this Slow-Cooker Chicken Marsala is just the ticket.
Provided by Betty Crocker Kitchens
Total Time 5 hours 25 minutes
Prep Time 10 minutes
Yield 8
Number Of Ingredients 10
Steps:
- Spray 4- to 5-quart slow cooker with cooking spray. In cooker, place garlic and oil. Sprinkle chicken with salt and pepper; place in cooker over garlic. Place mushrooms over chicken; pour wine over all.
- Cover; cook on Low heat setting 5 to 6 hours.
- Remove chicken from cooker; place on plate and cover to keep warm. In small bowl, mix water and cornstarch until smooth; stir into liquid in cooker. Increase heat setting to High; cover and cook about 10 minutes or until sauce is slightly thickened. Return chicken to cooker.
- To serve, spoon mushroom mixture over chicken breasts; sprinkle with parsley.
Nutrition Facts : Calories 190 , CarbohydrateContent 7 g, CholesterolContent 70 mg, FatContent 1 , FiberContent 1 g, ProteinContent 26 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 360 mg, SugarContent 1 g, TransFatContent 0 g
EASY CHICKEN MARSALA RECIPE | ALLRECIPES
I added the Marsala and a little chicken broth to the mushrooms, added the chicken, and simmered for about 20 minutes (while I made some rice) . I added 1/2 cup half & half instead of the heavy …
From allrecipes.com
From allrecipes.com
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CHICKEN RECIPES | ALLRECIPES
Chef John cooks chicken cutlets Milanese-style, then tops them with the same amazing mushroom sauce that goes on chicken Marsala. By Chef John. Different types of raw chicken meat, poultry. Black background. Top view. Chicken …
From allrecipes.com
From allrecipes.com
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EASY CHICKEN MARSALA RECIPE | ALLRECIPES
I added the Marsala and a little chicken broth to the mushrooms, added the chicken, and simmered for about 20 minutes (while I made some rice) . I added 1/2 cup half & half instead of the heavy …
From allrecipes.com
From allrecipes.com
See details
CHICKEN RECIPES | ALLRECIPES
Chef John cooks chicken cutlets Milanese-style, then tops them with the same amazing mushroom sauce that goes on chicken Marsala. By Chef John. Different types of raw chicken meat, poultry. Black background. Top view. Chicken …
From allrecipes.com
From allrecipes.com
See details
CHICKEN MARSALA RECIPE | ALLRECIPES
Chicken Marsala is an Italian-style recipe for tender pan-fried chicken breasts with a sweet Marsala wine and mushroom sauce. It's super quick and easy to make for a weeknight dinner AND …
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From allrecipes.com
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CHICKEN MARSALA - ONCE UPON A CHEF
Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce. Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce…
From onceuponachef.com
From onceuponachef.com
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CHICKEN MARSALA MILANESE | ALLRECIPES
I usually only try to improve recipes one at a time, but here, we're going to do two. We're making chicken Marsala better by doing the chicken Milanese-style, and we're going to improve chicken Milanese with the same amazing sauce that goes on chicken Marsala…
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From allrecipes.com
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SAUCY CHICKEN MARSALA RECIPE | MYRECIPES
"They'll never know it was so easy" dinner-party dish.When we revisited David Bonom's 2010 recipe Chicken and Mushrooms with Marsala Wine Sauce, we loved it but wanted more of the earthy, wine-licked sauce…
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From myrecipes.com
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CHICKEN MARSALA IN A CREAMY MUSHROOM SAUCE - CUTCO
Jan 28, 2021 · Pour in the chicken broth and Marsala wine – simmering until the sauce reduces in half and thickens (approximately 10-12 minutes). Slowly stir in the heavy cream and then add your four cooked chicken fillets. Cook for another 3-5 minutes until the sauce …
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From cutco.com
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