Marsala Chicken Mushroom Casserole Food

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CHICKEN MARSALA WITH MUSHROOMS



Chicken Marsala with Mushrooms image

Provided by Guy Fieri

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

One 4- to 5-pound chicken (organic and free range, if possible), cut into 10 pieces
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 tablespoons canola or vegetable oil
4 cups sliced white button mushrooms
2 cloves garlic, minced
1/2 medium onion, finely diced
1 tablespoon tomato paste
3 sprigs fresh thyme
1 cup dry marsala
1 1/2 cups low-sodium chicken broth
4 tablespoons unsalted butter, chilled, cut into cubes
Juice of 1/2 lemon
2 to 3 tablespoons chopped fresh Italian parsley
Chardonnay, for serving

Steps:

  • Preheat the oven to 375 degrees F. Pat the chicken pieces dry with a paper towel and sprinkle all over with salt and pepper. Set a turkey roaster pan over 2 burners on medium heat and add the canola oil. Brown the chicken, skin-side down first, 3 to 4 minutes, then turn and brown on the other side, 2 to 3 minutes longer. Remove from the pan and set aside.
  • Add a little more of the oil to the pan on high heat and add the mushrooms, garlic and onions. Season with salt and cook just long enough to get some color on the mushrooms, 2 to 3 minutes. Stir in the tomato paste and thyme and cook about 1 minute longer. Place the chicken pieces back into the pan skin-side up and spread them out evenly, pushing them down into the mushrooms and onions. Add the marsala, scraping up the brown bits from the bottom of the pan, and add the chicken broth. Place the whole pan in the oven and cook until the tops of the chicken are golden brown, 30 to 35 minutes.
  • Use tongs to remove the chicken from the pan and transfer onto a serving platter and keep warm. Set the roasting pan back over the burner on high heat. Bring the contents to a boil and cook the liquid until it is reduced and the flavors become concentrated, 3 to 4 minutes. Shut off the heat, add the butter cubes and stir gently to melt the butter evenly. This will thicken the marsala sauce and give it a rich flavor. Taste and season with salt and pepper. Add a squeeze of the lemon juice and fold in the parsley. Pour over the chicken and serve with Chardonnay.

MARSALA CHICKEN & MUSHROOM CASSEROLE



Marsala Chicken & Mushroom Casserole image

I love the taste of marsala, and I love the ease of casseroles....a winning combo! From Rachael Ray Mag 4/09.

Provided by Meredith .F

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons butter
10 ounces mushrooms, sliced
1 1/2 tablespoons flour
1/2 cup marsala wine or 1/2 cup white wine
1/2 cup heavy cream
2 tablespoons flat leaf parsley, chopped
salt and pepper
1 cup long-grain rice
2 cups rotisserie chicken, chopped
2 tablespoons parmesan cheese, grated

Steps:

  • Preheat the oven to 350°. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
  • In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more.

Nutrition Facts : Calories 482.9, Fat 18.1, SaturatedFat 11.1, Cholesterol 58.2, Sodium 114.6, Carbohydrate 46.6, Fiber 1.4, Sugar 2.7, Protein 7.6

CHICKEN MARSALA PASTA AL FORNO



Chicken Marsala Pasta al Forno image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

12 ounces mostaccioli pasta
2 tablespoons olive oil
1 pound chicken tenders
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
3 tablespoons butter
8 ounces cremini mushrooms, sliced
2 tablespoons dried porcini mushrooms
2 shallots, minced
2 cloves garlic, minced
1 cup dry marsala wine
1 cup chicken stock
1/4 cup freshly grated Parmigiano-Reggiano
Chopped fresh parsley, for garnish

Steps:

  • Bring a pot of water to a boil. Add the pasta and cook until very very al dente, 6 to 7 minutes. Drain and set aside.
  • Position an oven rack in the bottom of the oven and preheat the oven to broil.
  • Heat a large, heavy-bottomed ovenproof skillet over medium-high heat and add the oil. Season the chicken tenders with salt and pepper and dredge in the flour, shaking off the excess. Add the chicken to the skillet and brown on both sides until golden brown, 2 minutes per side. (Note: the chicken should only be seared, not cooked through. It will finish cooking in the oven.) Transfer the chicken to a wire-racked baking sheet.
  • To the same skillet, add the butter, cremini, porcini and shallots and cook, stirring minimally to aid in browning, until the mushrooms are deeply caramelized, about 15 minutes. Add the garlic and cook until fragrant, another 20 seconds. Deglaze with the marsala, scraping up any browned bits. Add the stock and bring to a simmer. Simmer until slightly thickened, about 5 minutes. Season with salt and pepper.
  • Off the heat, add the pasta and stir well to coat with the sauce. Top with the browned chicken, then a layer of freshly grated Parmigiano-Reggiano. Broil the pasta in the skillet until the cheese is browned and the pasta and chicken are cooked through, about 5 minutes. Sprinkle with parsley and serve immediately.

CHICKEN MARSALA WITH MUSHROOMS



Chicken Marsala With Mushrooms image

This recipe was given to me by my sisters Italian mother-in-law. Everything Elena cooked was so good and this recipe was one of my favorites. Serve with pasta, salad and crusty rolls for an easy delicious dinner

Provided by Denise in NH

Categories     Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 lbs chicken tenders
1/2 lemon
1 teaspoon salt
1/4 teaspoon white pepper
1/4 cup flour
6 tablespoons butter
2 tablespoons olive oil
8 ounces sliced mushrooms
3/4-1 cup dry marsala wine

Steps:

  • Squeeze the lemon over the chicken and sprinkle with the salt& pepper; Coat with flour.
  • In a large skillet, melt three tbsp.
  • of the butter, add the mushrooms and cook until wilted.
  • Remove mushrooms from skillet and set aside.
  • To skillet, add remaining butter& olive oil.
  • Add chicken tenders and brown lightly on both sides over moderate heat (5-10 minutes).
  • Add mushrooms& wine.
  • Cover and simmer 5-10 minutes until chicken is tender.

MARSALA CHICKEN AND MUSHROOM CASSEROLE RECIPE - (4.3/5)



Marsala Chicken and Mushroom Casserole Recipe - (4.3/5) image

Provided by á-9151

Number Of Ingredients 10

2 tablespoons butter
10 ounces sliced mushrooms
1 1/2 tablespoons flour
1/2 cup marsala wine or white wine
1/2 cup heavy cream
2 tablespoons chopped flat-leaf parsley
Salt and pepper
1 cup long-grain rice
2 cups coarsely chopped rotisserie chicken
2 tablespoons grated parmesan cheese

Steps:

  • 1. Preheat the oven to 350 degrees . In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper. 2. In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more.

MARSALA CHICKEN & MUSHROOMS



Marsala Chicken & Mushrooms 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

Time 50m

Yield 4 servings.

Number Of Ingredients 12

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, Fat 44g fat (21g saturated fat), Cholesterol 167mg cholesterol, Sodium 468mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 2g fiber), Protein 27g protein.

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

CHICKEN MARSALA WITH PORTOBELLO MUSHROOMS



Chicken Marsala with Portobello Mushrooms image

A restaurant-style Chicken Marsala with savory portobello mushrooms.

Provided by JPFRMNY

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 13

8 tablespoons butter, divided
2 tablespoons olive oil, divided
4 portobello mushroom caps, sliced
1 clove garlic, chopped
1 tablespoon all-purpose flour
1 (14.5 ounce) can beef broth
½ cup dry Marsala wine
1 tablespoon browning sauce
kosher salt, or to taste
¼ teaspoon ground black pepper, or to taste
6 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 pinch kosher salt and pepper to taste
¾ cup all-purpose flour, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt 4 tablespoons butter and heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir the mushroom slices in the skillet until tender. Remove pan from heat and set aside.
  • Melt 1 tablespoon butter and heat 1 tablespoon olive oil in a saucepan over medium-high heat. Stir in the garlic and cook until tender, then gradually whisk in 1 tablespoon flour. Cook, stirring constantly, for 1 minute.
  • Increase heat to high, and whisk in the beef broth, Marsala, and browning sauce. Season sauce with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring sauce to a boil, and reduce heat to low. Mix in the cooked mushrooms; you'll use the skillet to cook the chicken. Cover saucepan and remove from heat.
  • Season chicken with salt and pepper, and dredge chicken breasts in the flour. Over medium heat, melt remaining 3 tablespoons butter in the skillet used to cook the mushrooms. Cook the chicken 2 minutes per side, until browned. Arrange the chicken in the bottom of a 9x13 inch baking dish, and cover with the sauce and mushroom mixture.
  • Cover baking dish, and bake 25 minutes in the preheated oven, or until chicken juices run clear.

Nutrition Facts : Calories 425.9 calories, Carbohydrate 19.9 g, Cholesterol 107.9 mg, Fat 23.1 g, Fiber 1.6 g, Protein 29.1 g, SaturatedFat 11.3 g, Sodium 622 mg, Sugar 3.1 g

CHICKEN MARSALA AND MUSHROOMS



Chicken Marsala and Mushrooms 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

Categories     dinner, weekday, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

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, Calories 443, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 18 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 4 grams, Sodium 705 milligrams, Sugar 3 grams, TransFat 0 grams

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From tastykitchen.com


CHICKEN MARSALA CASSEROLE - RECIPE OF TODAY
Preheat the oven to 375°. In a large skillet, heat the butter and oil over medium-high heat until just melted. Add the onions and mushrooms and cook, stirring occasionally, until softened, about 5 – 7 minutes. Add the garlic and season with salt and pepper. Sprinkle the flour on top and stir in for 1 minute.
From recipeoftoday.com


MARSALA CHICKEN AND MUSHROOM CASSEROLE -- LYNN'S RECIPES ...
Lynn demonstrates how to make a great Marsala Chicken and Mushroom Casserole that makes a great dinner. This can be made with leftover chicken, rotisserie c...
From youtube.com


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