MARSALA MUSHROOMS RECIPES

Name: Chicken Marsala and Mushrooms
Total time: 30 min
Yield: 4 servings
Cuisine: italian
Ingredients: 3 tablespoons olive oil; 4 boneless, skinless chicken breast halves (about 1 1/2 pounds), pounded to 1/4-inch thickness; Kosher salt and freshly ground pepper to taste; 2/3 cup flour; 1/2 pound cleaned and thinly sliced button, crimini or shiitake mushrooms (or a combination); 1 shallot, minced; 4 tablespoons Marsala wine, more as needed; 3 tablespoons veal glaze ( see recipe ) or chicken stock, more as needed; 1 tablespoon butter; 1 tablespoon chopped chervil or parsley (optional, for garnish)

CHICKEN MARSALA AND MUSHROOMS RECIPE - NYT COOKING

Chicken Marsala and Mushrooms Recipe - NYT Cooking image

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

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
4 boneless, skinless chicken breast halves (about 1 1/2 pounds), pounded to 1/4-inch thickness
Kosher salt and freshly ground pepper to taste
2/3 cup flour
1/2 pound cleaned and thinly sliced button, crimini or shiitake mushrooms (or a combination)
1 shallot, minced
4 tablespoons Marsala wine, more as needed
3 tablespoons veal glaze (see recipe) or chicken stock, more as needed
1 tablespoon butter
1 tablespoon chopped chervil or parsley (optional, for garnish)

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//schema.org, Calories 443, UnsaturatedFatContent 11 grams, CarbohydrateContent 24 grams, FatContent 18 grams, FiberContent 3 grams, ProteinContent 42 grams, SaturatedFatContent 4 grams, SodiumContent 705 milligrams, SugarContent 3 grams, TransFatContent 0 grams

MARSALA CHICKEN & MUSHROOMS RECIPE: HOW TO MAKE IT

Marsala Chicken & Mushrooms Recipe: How to Make It image

Chicken Marsala is one of my top-picks for Italian food. I wanted to learn how to make it myself and took about 5 different recipes and came up with my own version. The first time I made it my mom didn't stop talking about it for a week.—Nickie Frye, Evansville, Indiana

Provided by Taste of Home

Categories Dinner

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 pound boneless skinless chicken breasts, thinly sliced
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter, divided
3 tablespoons olive oil, divided
1/2 pound sliced fresh mushrooms
3 medium carrots, cut into 1/2-inch pieces
1 small onion, chopped
2 garlic cloves, minced
1 cup reduced-sodium chicken broth
1 cup Marsala wine
1 cup heavy whipping cream

Steps:

Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in 2 tablespoons butter and 2 tablespoons oil over medium heat for 6-8 minutes or until no longer pink. Remove and keep warm., In the same skillet, saute the mushrooms, carrots and onion in remaining butter and oil until tender. Add garlic; cook 1 minute longer. , Add broth and wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Stir in cream. Return to a boil; cook until liquid is reduced by half. Return chicken to pan; heat through.

Nutrition Facts : Calories 632 calories, FatContent 44g fat (21g saturated fat), CholesterolContent 167mg cholesterol, SodiumContent 468mg sodium, CarbohydrateContent 19g carbohydrate (9g sugars, FiberContent 2g fiber), ProteinContent 27g protein.

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