MARSALA WINE FOR COOKING RECIPES

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CHICKEN MARSALA RECIPE | ALLRECIPES



Chicken Marsala Recipe | Allrecipes image

Chicken Marsala is an Italian-style recipe for tender pan-fried chicken breasts in a sweet Marsala wine and mushroom sauce. It's super quick and easy to make for a weeknight dinner AND sophisticated enough for company.

Provided by Lisa

Categories     Italian-Style Chicken Breasts

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 10

¼ cup all-purpose flour for coating
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
4 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
½ cup Marsala wine
¼ cup cooking sherry

Steps:

  • In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
  • In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Nutrition Facts : Calories 447.7 calories, CarbohydrateContent 13.3 g, CholesterolContent 99 mg, FatContent 26.6 g, FiberContent 0.5 g, ProteinContent 28.8 g, SaturatedFatContent 9.6 g, SodiumContent 543 mg, SugarContent 2.8 g

CHICKEN MARSALA RECIPE | EPICURIOUS



Chicken Marsala Recipe | Epicurious image

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

1 3/4 cups reduced-sodium chicken broth (14 fl oz)
2 tablespoons finely chopped shallot
5 tablespoons unsalted butter
10 oz mushrooms, trimmed and thinly sliced
1 1/2 teaspoons finely chopped fresh sage
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup all-purpose flour
4 skinless boneless chicken breast halves (2 lb total)
2 tablespoons extra-virgin olive oil
1/2 cup plus 2 tablespoons dry Marsala wine
2/3 cup heavy cream
1 teaspoon fresh lemon juice

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.

More about "marsala wine for cooking recipes"

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.
From epicurious.com
Reviews 3.8
Total Time 50 min
  • Serve chicken with sauce.
See details


CHICKEN MARSALA RECIPE | ROBERT IRVINE | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 30 minutes
Category main-dish
  • Next, in a saucepan over medium heat, add enough oil to coat the bottom of the pan and allow to warm. After warming, add the chicken and cook until browned, 2 to 3 minutes. Flip and repeat the process. After cooking all the chicken, hold warm covered on a plate. Add the marsala to the pan over medium-high heat. This will deglaze the pan. After deglazing, reduce the wine by three-fourths volume so 2 ounces remain. Then add the mushrooms. Stir the mushrooms, scraping the sides, then finish with the veal stock. Allow the stock to warm and thicken for 4 to 5 minutes, and then remove from the heat. Stir in the butter and finish by spooning over the cooked chicken. Garnish with fresh herbs or cheese if desired.
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CARRABBA'S CHICKEN MARSALA RECIPE | TOP SECRET RECIPES
Menu Description: "Fire-roasted chicken breast topped with mushrooms, prosciutto and our Florio Marsala wine sauce."  To reverse-engineer this big-time favorite entree, I ordered the dish to go, with the sauce on the side, so that I could separately analyze each component. After some trial and error in the underground lab, I found that recreating the secret sauce from scratch is easy enough with a couple small cans of sliced mushrooms, a bit of prosciutto, some Marsala wine, shallots, garlic and a few other good things. Cooking the chicken requires a very hot grill. The restaurant chain grills chicken breasts over a blazing real wood fire, so crank your grill up high enough to get the flames nipping at your cluckers (not a euphemism) for this Carrabba's chicken marsala recipe. If your grill has a lid, keep it open so you can watch for nasty flare-ups. Click here for more of your favorite dishes from Carrabba's.  Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
From topsecretrecipes.com
Reviews 5.0
Total Time 25 minutes0S
Calories 455 calories per serving
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MARSALA CHICKEN & MUSHROOMS RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 5
Total Time 50 minutes
Category Dinner
Cuisine Europe, Italian
Calories 632 calories per serving
  • 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.
See details


CHICKEN MARSALA RECIPE | ROBERT IRVINE | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 30 minutes
Category main-dish
  • Next, in a saucepan over medium heat, add enough oil to coat the bottom of the pan and allow to warm. After warming, add the chicken and cook until browned, 2 to 3 minutes. Flip and repeat the process. After cooking all the chicken, hold warm covered on a plate. Add the marsala to the pan over medium-high heat. This will deglaze the pan. After deglazing, reduce the wine by three-fourths volume so 2 ounces remain. Then add the mushrooms. Stir the mushrooms, scraping the sides, then finish with the veal stock. Allow the stock to warm and thicken for 4 to 5 minutes, and then remove from the heat. Stir in the butter and finish by spooning over the cooked chicken. Garnish with fresh herbs or cheese if desired.
See details


MARSALA CHICKEN & MUSHROOMS RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 5
Total Time 50 minutes
Category Dinner
Cuisine Europe, Italian
Calories 632 calories per serving
  • 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.
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MARSALA WINE - WIKIPEDIA
Dry Marsala wine is used in savory cooking. A typical savory Marsala sauce, for example, involves reducing the wine almost to a syrup with onions or shallots , then adding mushrooms and herbs . One of the most popular Marsala recipes is chicken marsala , in which flour-coated pounded chicken breast halves are braised in a mixture of Marsala …
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Aug 18, 2015 · Marsala is a fortified wine—a wine that contains a distilled spirit, usually brandy—originating in Sicily. Similar in general flavor profile to Madeira, the wine is often used for cooking (Chicken Marsala…
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Cooking spray ; 1 ½ pounds chicken breast tenders ; 1 ½ cups thinly sliced onion ; 1 cup thinly vertically sliced red bell pepper (about 1 medium) 2 tablespoons olive oil ; ½ teaspoon salt ; ½ teaspoon black pepper ; 1 (8-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster) 3 tablespoons Marsala wine
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CHICKEN MARSALA RECIPE {WITH CREAMY ... - COOKING CLASSY
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Two types of fortified wines most commonly called for in recipes are Madeira and Marsala. They're also a common source of confusion, because you'll often notice bottles of "cooking Madeira wine …
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Jun 23, 2016 · Homemade Chicken Marsala - when made right - is much better than any Italian restaurant. This recipe is wonderful and perfect for a family week night dinner. The chicken breasts are quick fried in butter and olive oil. Baby portobello mushrooms, onions and Marsala wine …
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CHICKEN, PEPPERS, ONIONS, & MUSHROOMS & MARSALA WINE ...
Cooking spray ; 1 ½ pounds chicken breast tenders ; 1 ½ cups thinly sliced onion ; 1 cup thinly vertically sliced red bell pepper (about 1 medium) 2 tablespoons olive oil ; ½ teaspoon salt ; ½ teaspoon black pepper ; 1 (8-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster) 3 tablespoons Marsala wine
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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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Feb 27, 2020 · Use white wine for marsala wine. For a no wine option use grape juice or water and vinegar as noted in recipe. Add orange zest, chopped chocolate or mini chocolate chips, …
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Jul 13, 2021 · Marsala Wine. Marsala wine is an Italian fortified wine that is made with white or red grapes. There are different styles of Marsala wine based on the grapes used and the winemaking method. It’s most commonly used for cooking. Marsala Wine Classification: You classify Marsala …
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CHICKEN MARSALA - AMANDA'S COOKIN' - CHICKEN & POULTRY
Feb 08, 2022 · We used marsala cooking wine, but dry marsala is an excellent choice as well. I would not recommend sweet marsala wine for this dish. You can substitute with Madeira or dry sherry. For an alcohol-free dish, simply replace the wine …
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Feb 27, 2020 · Use white wine for marsala wine. For a no wine option use grape juice or water and vinegar as noted in recipe. Add orange zest, chopped chocolate or mini chocolate chips, …
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Jul 13, 2021 · Marsala Wine. Marsala wine is an Italian fortified wine that is made with white or red grapes. There are different styles of Marsala wine based on the grapes used and the winemaking method. It’s most commonly used for cooking. Marsala Wine Classification: You classify Marsala …
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HEALTHIER CHICKEN MARSALA RECIPE - VERYWELL FIT
Jan 24, 2022 · Chicken Marsala is a chicken and mushroom dish made with a wine reduction sauce. The wine used is a popular dessert wine from the Sicilian city of Marsala. The dish originated in …
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