Easy Chicken Marsala Food

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EASY CHICKEN MARSALA



Easy Chicken Marsala image

Chicken breasts are sauteed, then braised in Marsala wine and cream with mushrooms and green onion. Chicken Marsala simplified!

Provided by sal

Categories     Main Dish Recipes     Chicken     Chicken Marsala Recipes

Time 40m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil or vegetable oil
4 skinless, boneless chicken breast halves
¼ cup chopped green onion
1 cup sliced fresh mushrooms
⅓ cup Marsala wine
salt and pepper to taste
⅓ cup heavy cream
⅛ cup milk

Steps:

  • Heat oil in a large skilled over medium heat. Add chicken and saute for 15 to 20 minutes, or until cooked through and juices run clear.
  • Add green onion and mushrooms and saute until soft, then add Marsala wine and bring to a boil.
  • Boil for 2 to 4 minutes, seasoning with salt and pepper to taste. Stir in cream and milk and simmer until heated through, about 5 minutes.

Nutrition Facts : Calories 240.9 calories, Carbohydrate 4.9 g, Cholesterol 96.2 mg, Fat 9 g, Fiber 0.4 g, Protein 28.4 g, SaturatedFat 5.1 g, Sodium 90.8 mg, Sugar 2.3 g

EASY CHICKEN MARSALA



Easy Chicken Marsala image

This is an easy recipe that is company-worthy, I have served this to guests many times with rave reviews all around --- this is very good

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

3/4 cup flour
1 1/2 teaspoons seasoning salt (can use regular salt)
1 teaspoon black pepper
1 teaspoon garlic powder
1 1/2 teaspoons oregano
6 boneless chicken breasts (pounded to about 1/4-inch thickness)
1/4 cup butter
1/4 cup olive oil
3 -4 cups sliced mushrooms
1 cup marsala wine
1/3 cup sherry wine
grated parmesan cheese (optional)

Steps:

  • Pound the chicken breasts to about 1/4-inch thick (does not have to be exactly 1/4-inch).
  • Mix together flour, seasoning salt, pepper, garlic powder and oregano in a shallow dish.
  • Coat the chicken pieces in the flour mixture on all sides.
  • Heat butter and oil in a large skillet and brown the chicken on one side.
  • Turn the chicken over and add in the sliced mushrooms.
  • Pour in the Marsala and sherry; mix to combine.
  • Cover the skillet and simmer chicken and mushrooms for about 15-20 minutes (turning the chicken once).
  • Serve the chicken with Parmesan cheese if desired.

EASIER CHICKEN MARSALA



Easier Chicken Marsala image

Here's a lighter version of one of my favorite chicken dishes. For my family, this one's a keeper!

Provided by D. Alexander

Categories     Main Dish Recipes     Chicken     Chicken Marsala Recipes

Time 30m

Yield 4

Number Of Ingredients 9

¼ cup all-purpose flour
½ teaspoon garlic salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
4 boneless, skinless chicken breast halves
1 tablespoon olive oil
1 tablespoon butter
1 cup sliced fresh mushrooms
½ cup Marsala wine

Steps:

  • In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat.
  • Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.
  • Pour Marsala wine over the chicken. Cover skillet, and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 286 calories, Carbohydrate 11.4 g, Cholesterol 79.6 mg, Fat 10.1 g, Fiber 0.5 g, Protein 27.9 g, SaturatedFat 3.3 g, Sodium 313.4 mg, Sugar 2.7 g

EASY CHICKEN MARSALA



Easy Chicken Marsala image

Make and share this Easy Chicken Marsala recipe from Food.com.

Provided by LizCl

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb thin sliced chicken breast
1 (10 ounce) can au jus gravy
1 small onion, sliced
1/4 cup marsala wine
1 (4 ounce) can sliced mushrooms or 3/4 cup sliced mushrooms
3 garlic cloves, minced
1/2 cup flour
1/2 teaspoon mrs. dash's seasoning
1/4 teaspoon pepper
1/2 teaspoon oregano
1/2 teaspoon garlic powder
2 tablespoons butter (or 1 tablespoon butter and 1 tablespoon olive oil)

Steps:

  • In a shallow bowl, mix together the flour, Mrs. Dash's seasoning, pepper, and oregano. Coat each chicken breast in the mixture.
  • Put in refrigerator for 15 minutes.
  • Put the olive oil in a skillet over medium high heat, then add the butter and stir until it begins to melt.
  • Saute the onion and sprinkle garlic powder. Saute until onion is clear.
  • Once the onion is done, remove from the pan.
  • Saute chicken. Sprinkle garlic over chicken. cook until the chicken starts to brown. Remove the chicken from the pan. Add mushrooms; cook until lightly brown.
  • In a small mixing bowl, mix can of gravy and 1/4 cup wine. Add gravy-wine mixture to pan and simmer 2 to 5 minutes and return the onion to the pan.
  • Let it cook another minute.
  • Add the chicken and cook at medium-low temperature for 10 minutes.

Nutrition Facts : Calories 644.9, Fat 23.4, SaturatedFat 9.1, Cholesterol 90, Sodium 3588.3, Carbohydrate 60.1, Fiber 2.6, Sugar 2, Protein 34.4

EASY CHICKEN MARSALA



Easy Chicken Marsala image

Make and share this Easy Chicken Marsala recipe from Food.com.

Provided by SpeechTeachMe

Categories     Chicken Breast

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 -6 chicken breasts, pounded thin
flour
2 -4 tablespoons butter
2 -3 garlic cloves
8 ounces sliced mushrooms
3/4 cup marsala wine
2 cups water
2 beef bouillon cubes
cornstarch (to thicken, if desired)

Steps:

  • Coat chicken in flour.
  • Heat butter in large frying pan.
  • Brown chicken, then take out and keep warm.
  • Add garlic and mushrooms.
  • Saute until brown.
  • Add Marsala wine to deglaze.
  • Add water and bouillon cubes.
  • Simmer for approximately 10 minutes.
  • Add chicken and continue to simmer until chicken is fully cooked.
  • (If desired, mix in some cornstarch to thicken).
  • Serve with white or brown rice.

CHICKEN MARSALA



Chicken Marsala image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 13

Eight 4-ounce chicken breasts
2 cups Italian breadcrumbs
1/2 cup olive oil
1 tablespoon chopped garlic
1 pound sliced mushrooms
2 red tomatoes, chopped
1 tablespoon chopped fresh parsley
Pinch ground black pepper
Pinch dry basil
1 1/2 cups Marsala wine
1 cup chicken broth
1/2 cup ounces marinara sauce
3 ounces heavy cream

Steps:

  • Bread chicken breast on both sides in Italian breadcrumbs. Place a very large saute pan over high heat with olive oil. Once the oil is hot, add all the chicken breasts. Cook until lightly browned, then turn over and cook the same on the other side. Push the chicken breast to one side of the pan and drain all the oil out. Place chicken in the pan back on high heat and add garlic, mushrooms, tomatoes, parsley, pepper and basil. Add Marsala, chicken broth, marinara and cream. Let it reduce on high heat until sauce thickens and is a golden brown gravy. Take the chicken breast out first and place on plates. Pour the Marsala sauce on top to cover the chicken, then serve.

CHICKEN MARSALA



Chicken Marsala image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

1/2 cup all-purpose flour
1 tablespoon Essence, recipe follows
2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
3/4 cup Marsala
1 cup chicken stock
Salt and freshly ground black pepper
Chopped chives, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
  • Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

CHICKEN MARSALA



Chicken Marsala image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

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.

CHICKEN MARSALA



Chicken Marsala image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 cup all-purpose flour
Salt and freshly ground black pepper
1 1/2 pounds chicken breasts
Grapeseed oil, for cooking
3/4 cup marsala wine
1 cup veal or beef stock
4 ounces (1 stick) butter
1/2 cup 1/4-inch-thick sliced mushrooms
Fresh herbs such as chives or grated cheese, for garnish, optional

Steps:

  • To prepare the chicken, season the flour with salt and pepper. Slice the chicken breasts to 1/4-inch-thick medallions. Coat with the flour and tap off any excess.
  • 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.

THE BEST CHICKEN MARSALA



The Best Chicken Marsala image

This classic Italian-American dish is a nostalgic reminder of large family dinners of a bygone era. It's the ultimate crowd pleaser. The flavors from the marsala and cremini mushrooms bring a sweet earthiness to the sauce that really elevates simple seared chicken breasts.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

3 boneless skinless chicken breasts, 1 1/2 to 2 pounds
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1/4 cup olive oil
12 ounces cremini mushrooms, sliced 1/4-inch thick
1 large shallot, finely chopped
1 1/2 cups dry marsala wine
6 tablespoons unsalted butter, cut into pieces
1/3 cup flat-leaf parsley, chopped, plus more for garnish

Steps:

  • Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
  • Cut the chicken breasts in half lengthwise, making 6 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken pieces. Liberally sprinkle the chicken with salt and pepper.
  • Mix the flour with 1 1/2 teaspoons salt and a generous amount of pepper in a shallow bowl or plate. Dredge the cutlets in the seasoned flour, shaking off any excess. Heat 3 tablespoons of the oil in a large skillet over medium-high heat until very hot, about 1 minute. Sear 3 cutlets until golden brown, about 2 minutes per side. Transfer the cutlets to a plate. Add the remaining 1 tablespoon of oil to the pan and sear the remaining 3 cutlets until golden brown, about 2 minutes per side. It's ok if the chicken is not completely cooked through; it will finish cooking in the sauce.
  • Add the mushrooms and 1/2 teaspoon salt to the same pan and cook, stirring and scraping up any browned bits, until the mushrooms are slightly softened and just beginning to release some liquid, 3 to 4 minutes. (The mushrooms will soak up the oil quickly and dry up the pan; that's ok, more liquid will release as they cook longer.) Add the shallots and cook, stirring and scraping up any browned bits, until starting to soften, 3 to 4 minutes.
  • Remove the pan from the heat. Pour in the wine and 1/2 cup water. Return the pan to high heat and bring to a boil. Reduce the heat to medium and simmer until the liquid reduces by a third and starts to thicken, 6 to 7 minutes. Whisk in the butter and continue whisking until it is melted and the sauce has thickened, 1 to 2 minutes.
  • Add the cutlets and any accumulated juices to the pan and cook, flipping halfway through, until the chicken is cooked through and the sauce has thickened, about 2 minutes.
  • Remove the chicken to a platter and stir the parsley into the sauce. Pour the sauce over the chicken and garnish with more parsley.

EASY CHICKEN MARSALA



Easy Chicken Marsala image

I got this recipe off of the back of a bag of frozen chicken breasts. It was really easy, but tasted very "gourmet". I know you will enjoy it as much as we did. The original recipe called for a 8 oz. can of tomato sauce, but I used the bigger can to make it more saucy.

Provided by Miracle Miriam

Categories     Chicken

Time 40m

Yield 4 chicken breasts and sauce, 4 serving(s)

Number Of Ingredients 12

4 boneless chicken breasts
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried basil
2 tablespoons vegetable oil
2 cups sliced mushrooms
1/2 teaspoon minced garlic clove
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can tomato sauce
1/3 cup marsala wine
8 ounces cooked linguine

Steps:

  • In plastic bag, combine flour, salt, and pepper. Add chicken; shake to coat.
  • Heat oil over medium heat and add chicken. Cook until no longer pink in center. Remove and set chicken aside.
  • In the same skillet add garlic and mushrooms; cook 2-3 minutes.
  • Stir in tomatoes, tomato sauce, wine, and basil. Reduce heat to low and simmer for 5 minutes.
  • Return chicken to skillet and simmer for an additional 5 minutes. Serve over hot linguine.

EASY JUICY CHICKEN MARSALA RECIPE BY TASTY



Easy Juicy Chicken Marsala Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, all-purpose flour, salt, pepper, onion powder, garlic powder, olive oil, butter, garlic, shallot, cremini mushroom, dry Marsala wine, chicken stock, lemon juice, fresh parsley, Cooked pasta, potatoes, or rice

Provided by Matthew Johnson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

4 boneless, skinless chicken breasts, trimmed
1 cup all-purpose flour
salt, to taste
pepper, to taste
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons olive oil
4 tablespoons butter, divided
2 cloves garlic, minced
½ cup shallot, minced
1 lb cremini mushroom, trimmed and thinly sliced
2 cups dry Marsala wine
2 cups chicken stock
1 tablespoon lemon juice
fresh parsley, for serving
1 lb Cooked pasta, potatoes, or rice, for serving

Steps:

  • Cut each chicken breast in half crosswise, then cut the larger, thicker half again horizontally, creating 3 equally thick cutlets. Place the flour, salt, pepper, onion powder, and garlic powder in a wide, shallow dish and stir to combine. Dredge the chicken pieces in the flour mixture, shaking gently to remove any excess flour, and set aside.
  • Heat the oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken in batches to prevent overcrowding. Cook the chicken until golden brown, about 3 minutes. Flip and cook the other side, another 3 minutes. Remove the chicken from the pan and set aside.
  • To the same, now empt pan with leftover oil and butter, add the garlic, shallots, and cremini mushrooms, stirring occasionally and scraping the bottom of the pan until the mushrooms are soft and most of the liquid has evaporated, about 8 minutes.
  • Deglaze the pan with the Marsala wine and scrape all the caramelized bits from the bottom of the pan. Add the chicken stock and lemon juice, and allow mixture to come to a boil. Reduce to a simmer, and cook until the liquid has reduced by half.
  • Turn off the heat. Add 2 tablespoons of cold butter and stir until the sauce is smooth and creamy. Add the cooked chicken to the sauce, and simmer for 5 more minutes, flipping halfway through.
  • Sprinkle with parsley and serve with pasta, potatoes, or rice.
  • Enjoy!

Nutrition Facts : Calories 982 calories, Carbohydrate 109 grams, Fat 36 grams, Fiber 4 grams, Protein 45 grams, Sugar 8 grams

CHICKEN MARSALA RECIPE BY TASTY



Chicken Marsala Recipe by Tasty image

Here's what you need: chicken breast, flour, salt, pepper, mushroom, marsala wine, lemon juice, garlic, butter, parsley

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 10

1 chicken breast, butterflied, pounded, and divided into 2
flour, as needed
salt, to taste
pepper, to taste
1 ½ cups mushroom
1 cup marsala wine
2 tablespoons lemon juice
1 clove garlic, minced
1 tablespoon butter
1 tablespoon parsley

Steps:

  • Butterfly, pound and divide one chicken breast into 2 pieces.
  • Combine flour, salt and pepper and dredge chicken breast in the seasoned flour. Dust off any excess.
  • Fry the chicken in a little bit of oil on a hot skillet/pan. Fry 3 minutes per side.
  • In the same skillet or pan, add the mushrooms. Cook until soft.
  • Add the marsala wine, lemon juice, minced garlic, butter and parsley. Cook until sauce has slightly thickened.
  • Serve chicken on top of or with pasta/ rice and spoon sauce over.
  • Enjoy!

Nutrition Facts : Calories 269 calories, Carbohydrate 15 grams, Fat 8 grams, Fiber 0 grams, Protein 24 grams, Sugar 0 grams

EASY MARSALA CHICKEN



Easy Marsala Chicken image

Make and share this Easy Marsala Chicken recipe from Food.com.

Provided by Slocook

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme (optional)
2 tablespoons olive oil
2 garlic cloves, finely minced
1 cup sliced mushrooms
1/4 cup parsley, chopped
1/4-1/2 teaspoon red chili pepper flakes
1 cup marsala wine
1 cup chicken broth

Steps:

  • Pound chicken between wax or plastic wrap to 1/4-inch thickness.
  • In large ziplock bag, mix flour,salt,pepper and thyme. Coat chicken with mixture shake to remove excess fllour.
  • In a 10-inch skillet,heat oil over medium-high heat. Cook garlic,mushrooms,parsley and chile flakes for 5 minutes,stirring frenquently.
  • Add chicken to skillet.Cook 8 minutes,turning once,until brown. Add wine and broth. Cook 8 to 10 miuntes or until chicken is no longer pink. Serve with noodles or rice.

Nutrition Facts : Calories 514.8, Fat 10.4, SaturatedFat 1.7, Cholesterol 75.5, Sodium 490.2, Carbohydrate 21.7, Fiber 0.8, Sugar 3, Protein 28.9

INSTANT POT® EASY CHICKEN MARSALA



Instant Pot® Easy Chicken Marsala image

This creamy, decadent, and low-carb chicken Marsala is so easy to make in your Instant Pot®! This keto dish is perfect for a quick and easy weeknight dinner.

Provided by Fioa

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 4

Number Of Ingredients 14

3 boneless chicken breasts, cut into strips
1 ½ teaspoons salt , divided
½ teaspoon ground black pepper, divided
3 tablespoons butter, divided
2 tablespoons olive oil, divided
2 cloves garlic, chopped
2 tablespoons minced shallots
1 cup button mushrooms, sliced
1 cup chicken broth
⅔ cup Marsala wine
¼ cup water
1 tablespoon cornstarch
½ cup heavy whipping cream
1 tablespoon chopped fresh parsley

Steps:

  • Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1 tablespoon butter and 1 tablespoon olive oil; cook chicken breasts on both sides until golden brown, about 5 minutes. Remove chicken from the pot. Melt remaining 2 tablespoons butter and 1 tablespoon olive oil; add garlic and shallots; cook until softened, about 3 minutes. Stir in mushrooms and cook until tender, about 3 minutes. Pour chicken broth into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon for deglazing, about 3 minutes. Return chicken to the pot and cover with Marsala wine. Close and lock the lid. Select Poultry function; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Select Saute function. Dissolve cornstarch in water and stir into the pot with heavy whipping cream. Season with remaining teaspoon salt and 1/4 teaspoon pepper; cook until sauce has slightly thickened, about 5 minutes. Serve and sprinkle with fresh parsley.

Nutrition Facts : Calories 414.8 calories, Carbohydrate 10.9 g, Cholesterol 109.1 mg, Fat 28.4 g, Fiber 0.4 g, Protein 18.6 g, SaturatedFat 13.8 g, Sodium 1278.7 mg, Sugar 4.1 g

CHICKEN MARSALA



Chicken Marsala image

A delicious, classic chicken dish -- lightly coated chicken breasts braised with Marsala wine and mushrooms. Easy and ideal for both a quick weeknight entree AND serving to company.

Provided by Anonymous

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 10

¼ cup all-purpose flour for coating
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
4 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, Carbohydrate 13.3 g, Cholesterol 99 mg, Fat 26.6 g, Fiber 0.5 g, Protein 28.8 g, SaturatedFat 9.6 g, Sodium 543 mg, Sugar 2.8 g

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From thechowdownblog.com


EASY CHICKEN MARSALA RECIPE - FOOD FANATIC
Cover the chicken with foil. Turn on the heat to medium high and add 2 tablespoons of butter to your skillet to melt. Add your sliced mushrooms and spread them out in the pan. Sprinkle on your 1/8 teaspoon of salt and heaping 1/8 teaspoon of pepper. Cook the mushrooms until most of their liquid evaporates, stirring occasionally.
From foodfanatic.com


10 BEST EASY CHICKEN MARSALA NO FLOUR RECIPES | YUMMLY
Easy Low Carb Slow Cooker Creamy Chicken Marsala Sweet C's Designs. pepper, heavy whipping cream, chicken breasts, cremini mushrooms and 2 more. Easy Slow Cooker Keto Creamy Chicken Marsala Keto Recipes Shop. cremini mushrooms, chicken breasts, marsala wine, heavy whipping cream and 2 more.
From yummly.com


CHICKEN MARSALA WITH MUSTARD-MASCARPONE SAUCE | RECIPE ...
Mar 9, 2019 - This is my go-to chicken Marsala recipe because it’s easy and so flavorful and creamy from the Dijon mustard and mascarpone cheese. It’s like your classic chicken Marsala recipe with t… Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.com


EASY CREAMY CHICKEN MARSALA - CAFE DELITES
Chicken Marsala in a deliciously creamy mushroom sauce rivals any restaurant! One of the most sought after dishes served in restaurants is super fast and easy to make in your very own kitchen! A flavourful chicken dinner with plenty of sauce to …
From cafedelites.com


10 BEST CHICKEN MARSALA RECIPES | YUMMLY
The Best Chicken Marsala Recipes on Yummly | Chicken Marsala, Chicken Marsala, Chicken Marsala Sign Up / Log In My Feed Articles Meal Planner New Pantry-Ready Recipes New Browse Pro Recipes Guided Recipes Thanksgiving New Hanukkah New Smart Thermometer
From yummly.com


EASY CHICKEN MARSALA RECIPE - LAND O'LAKES
Combine flour, salt and pepper in large resealable plastic food bag. Melt 2 tablespoons butter in pie pan or shallow bowl. Dip chicken in melted butter; place into bag. Seal bag tightly; shake to coat chicken. STEP 2. Melt 2 tablespoons butter in 12-inch skillet until sizzling; add chicken and garlic. Cook over medium-high heat, turning once, 6 ...
From landolakes.com


EASY CHICKEN MARSALA RECIPE - THE SPICE HOUSE
Season chicken with salt, pepper and herbes de Provence. Dredge the chicken in flour – saute in olive oil on med/hi until brown ---About 2 min. per side Remove and set aside in plate – do in 2 batches in large pan. Add some of the marsala to deglaze the pan, add mushroom and rest of wine. Reduce about 2-3 minutes. Add the chicken broth.
From thespicehouse.com


FAST EASY CHICKEN MARSALA RECIPE - COUNTRYLIVING.COM
Using a meat tenderizer or the bottom of a sturdy cup, pound chicken until about 1/4 inch thick. Season with salt and pepper, then dredge in flour. Add canola oil to medium sauté pan over medium-high heat. When oil is shimmering, cook chicken in batches until browned, 2 minutes per side. Set chicken aside and tent to keep warm.
From countryliving.com


CHICKEN MARSALA RECIPE | MYRECIPES
Add clarified butter to pan, and place over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan. Return mushroom mixture to pan; add broth and Marsala, scraping pan to loosen browned bits. Bring mixture to a boil, reduce heat, and simmer 5 minutes or until reduced to 1 cup.
From myrecipes.com


EASY CHICKEN MARSALA - HEALTHYISH FOODS
Chicken Recipes. Easy Chicken Marsala. Jump to Recipe. by Sarah Thomas-Drawbaugh January 20, 2022 If you love mushrooms, then you’ve got to try this easy chicken marsala recipe. It comes together in under 40 minutes and tastes amazing. Made from a few simple ingredients, you’re going to fall in love with this dish. When you want something healthy …
From healthyishfoods.com


SUPER EASY CHICKEN MARSALA RECIPE - MUNCHKIN TIME
Super Easy Chicken Marsala – made out of mushrooms, garlic, chicken breast and white wine. This Easy Chicken Marsala Recipe tastes amazing with Homemade Mashed Potatoes. When YOU make this Marsala Chicken Recipe, take a picture & DM me your Food Creation on Instagram @MunchkinTimeBlog & I will feature it here under this recipe!
From munchkintime.com


QUICK AND EASY CHICKEN MARSALA - COMFORTABLE FOOD
Stir in the mushrooms, generously sprinkle with salt and pepper, and cook until browned, about 8 - 10 minutes. Add the garlic and cook for another minute or two. Increase the heat to high and stir in the marsala, chicken stock and lemon juice. Bring to a boil, then reduce the heat and allow to simmer and reduce for about 10 minutes.
From comfortablefood.com


THE BEST CHICKEN MARSALA - FOODIECRUSH.COM
Golden brown chicken breasts with mushrooms and shallots in a lush, sweet and savory marsala wine sauce makes this chicken marsala THE BEST easy, 30-minute classic chicken skillet dinner. Head to your favorite Italian restaurant and you’ll likely find chicken Marsala on the menu, nestled between other favorites like Caesar salad , pasta primavera , and the beloved chicken …
From foodiecrush.com


EASY CHICKEN MARSALA - VALERIE'S KEEPERS
This Easy Chicken Marsala is a classic Italian-American dish quite popular in North American restaurants. Marsala is a wine, dry or sweet, that is produced in Sicily and it is used a lot in cooking. I have tried quite a few Chicken Marsala recipes before without ever finding one that I really liked until this one came along. What I love about this recipe is that it is quick and …
From valerieskeepers.com


EASY CHICKEN MARSALA RECIPE {30-MINUTE MEAL} - LITTLE BROKEN
Stir in shallots, garlic, and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Add marsala wine and bring to a boil while stirring and scraping to loosen browned bits from the bottom of the skillet. Simmer the wine for about 2 minutes to cook off the alcohol. Add chicken broth and chicken.
From littlebroken.com


BEST CHICKEN MARSALA (RESTAURANT QUALITY & EASY) - DINNER ...
Chicken Marsala is an easy dinner recipe with pan seared chicken, marsala wine, butter and mushrooms in just 20 minutes that tastes like your favorite Italian restaurant! Looking for more Classic Italian recipes? Look no further than Ultimate Lasagna, Baked Spaghetti or Chicken Parmesan, they’re all winners. CHICKEN MARSALA. This is an easy recipe for a …
From dinnerthendessert.com


QUICK CHICKEN MARSALA - MRFOOD.COM
Coat chicken with flour mixture; set aside. In a large skillet over medium heat, heat butter and oil. Cook chicken 5 to 7 minutes, or until browned, turning halfway through cooking. Remove cooked chicken to a platter and keep warm. (Cook chicken in batches, if necessary.) Add mushrooms to skillet and saute 4 to 5 minutes, or until tender.
From mrfood.com


EASY CHICKEN MARSALA RECIPE - THE SPRUCE EATS
Turn chicken and add mushrooms around the chicken pieces. The Spruce. Cook about 2 minutes longer, until lightly browned; stir the mushrooms. The Spruce. Add the Marsala wine to pan. The Spruce. Reduce heat to medium-low; cover and simmer 10 minutes. The Spruce. Serve this easy chicken with hot cooked pasta, mashed potatoes, or rice.
From thespruceeats.com


CHICKEN ALA MARSALA RECIPE - THERESCIPES.INFO
Chicken Marsala Recipe | Allrecipes great www.allrecipes.com. A great chicken marsala recipe, super easy too! I made this dish over pasta in less than 30 minutes. I cut the chicken breasts into medallions to speed up cooking, and doubled the mushrooms, marsala and sherry - since we like a saucy pasta. I think it added more marsala flavor too.
From therecipes.info


CHICKEN MARSALA RECIPE - EASY CHICKEN RECIPES (VIDEO!)
Instructions. Pat the chicken dry. In a shallow bowl mix together the flour, salt and black pepper. Dredge the chicken in the flour mixture to coat. Heat 2 tbsp butter in a large skillet over medium-high heat. Add the chicken to the skillet, brown on each side for 3-4 minutes. Set the chicken aside.
From easychickenrecipes.com


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