STUFFED CHICKEN MARSALA RECIPE RECIPES

Name: Chicken Marsala
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings.
Ingredients: 6 boneless skinless chicken breast halves (4 ounces each); 1 cup fat-free Italian salad dressing; 1 tablespoon all-purpose flour; 1 teaspoon Italian seasoning; 1/2 teaspoon garlic powder; 1/4 teaspoon paprika; 1/4 teaspoon pepper; 2 tablespoons olive oil, divided; 1 tablespoon butter; 1/2 cup reduced-sodium chicken broth; 1/2 cup Marsala wine or 3 tablespoons unsweetened apple juice plus 5 tablespoons additional reduced-sodium chicken broth; 1 pound sliced fresh mushrooms; 1/2 cup minced fresh parsley

CHICKEN MARSALA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Chicken Marsala Recipe: How to Make It - Taste of Home image

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

Provided by Taste of Home

Categories Dinner

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 6 servings.

Number Of Ingredients 13

Ingredients

6 boneless skinless chicken breast halves (4 ounces each)
1 cup fat-free Italian salad dressing
1 tablespoon all-purpose flour
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 tablespoon butter
1/2 cup reduced-sodium chicken broth
1/2 cup Marsala wine or 3 tablespoons unsweetened apple juice plus 5 tablespoons additional reduced-sodium chicken broth
1 pound sliced fresh mushrooms
1/2 cup minced fresh parsley

Steps:

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.

Nutrition Facts : Calories 247 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 348mg sodium, CarbohydrateContent 9g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 26g protein. Diabetic Exchanges 3 lean meat

CHICKEN MARSALA RECIPE | FOOD NETWORK

Chicken Marsala Recipe | Food Network image

Provided by Food Network

Categories main-dish

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 (8-ounce) boneless skinless chicken breasts
All-purpose flour, for dredging, plus 2 tablespoons
3 ounces butter
1 tablespoon olive oil
2 cups sliced mushrooms
2 tablespoons minced garlic
4 tablespoons Marsala wine
2 cups beef stock

Steps:

Put the chicken breasts between 2 pieces of waxed paper and flatten with a meat pounder until thin. Cut each chicken breast into 4 pieces. Add some flour to a shallow bowl. Dredge the chicken in the flour and shake off the excess flour.
Add the butter and olive oil to a large saute pan over high heat and heat until it sizzles, do NOT let it brown. Add the chicken and saute until brown on both sides. Stir in the sliced mushrooms and saute briefly, then add the garlic. Add the Marsala and simmer for 3 minutes, then stir in the remaining 2 tablespoons of flour. Pour in the beef stock and let simmer until the sauce thickens, about 3 to 5 minutes. Transfer to a serving platter and serve.

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For an Italian favorite, try Tyler Florence's Chicken Marsala recipe, a flavorful meal of mushrooms, prosciutto and Marsala wine over tender chicken.
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In a shallow bowl, season flour with salt and pepper. Dredge chicken in flour. In a large skillet over medium heat, melt 1 tablespoon butter and oil. Add chicken and cook until golden on both sides, about 5 minutes per side. Remove chicken from pan and place on a clean plate. Make marsala sauce: Melt remaining 1 tablespoon butter in skillet and add mushrooms. Cook until mushrooms are golden and liquid has been released, 6 to 8 minutes (if the pan looks dry, add a splash of olive oil). Add garlic and cook until fragrant, then season with salt. Add marsala, chicken broth, heavy cream, and parsley and bring to a simmer. Return chicken to skillet and spoon sauce over breasts. Simmer until chicken is cooked through, about 10 minutes. Serve over angel hair, if desired.

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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
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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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Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

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