Need a great recipe for Chicken Marsala?!
Answers: It is his favorite, and I want to learn to make it.
Here's one you can try. Have a great day!!
4 boneless skinless chicken breasts
4-5 tablespoons flour
2 tablespoons olive oil
8-10 ounces sliced mushrooms
4 cloves garlic, sliced
2 cups marsala wine
3 cups chicken stock
salt
pepper
Place chicken breasts between two pieces of plastic wrap.
With a meat tenderizing mallet, pound chicken breast until they are 1/4 inch thick.
Dredge breasts in flour until all sides are coated.
Heat olive oil in a large skillet or frying pan.
Cook breasts until almost done, about 3-4 minutes on each side.
Remove from pan being sure to keep warm.
(put them in a small cake pan and place in a 200 degree oven) Deglaze pan with Marsala wine, making sure to scrape bottom of pan to loosen all browned bits that may be stuck on.
Add broth, mushrooms and garlic.
Cook on medium/high for 10 minutes or until reduced by half.
Add breasts back to pan and cook for another 10 minutes.
(Sauce should have reduced more and thickened some) Serve over angel hair pasta.
Chicken Marsala
A simple, but delicious old Italian favorite, Chicken Marsala is always appreciated. It is also one of the most requested recipes on our website. Naturally, you can also prepare veal scallopine alla marsala.
Serves 2
http://www.italianchef.com/marsala.html
2 boneless, skinless chicken breasts, pounded thin
flour, spread on a plate
1/4 cup olive oil
1/2 pound of mushrooms
1/2 cup Marsala wine
2 tablespoons of butter
1/2 cup chicken broth
Salt and Pepper to taste
1. Heat olive oil in large saute pan over medium-high heat.
2. When the oil is hot, dredge both sides of the chicken breasts in flour, shake off excess flour and place in pan. Saute chicken, turning once, until lightly browned on both sides. Transfer the chicken to a warm plate.
3. Drain all but a little bit of the oil and add mushrooms. Saute the mushrooms until they begin to release their juices.
4. Add the Marsala wine, and scrape loose with a wooden spoon all browning residues on the bottom and sides of the pan.
5. Add butter, chicken broth, salt and pepper. Cook until the liquid is reduced by half, approximately 5 minutes.
6. Place the chicken breasts back in the pan and cook until heated through. Transfer the chicken breasts to warm serving plates, pour sauce over them and serve.
2 bone less chicken breasts
1 jar of tikka Marsala sauce
1/2 bags of boil in the bag rice (amount of bags depends on how may you want to cook for)
INGREDIENTS
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 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
1/2 cup Marsala wine
1/4 cup cooking sherry
DIRECTIONS
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.
Have a great dinner :)
Ingredients:
4 Chicken half-breasts -- pound 1/4" thick -- skinned & Deboned
1/4 cup Wondra flour
1/2 teaspoon Salt
pepper to taste
1/2 teaspoon Oregano
4 tablespoons Oil
4 tablespoons Butter/margarine
1 cup Fresh mushroons -- sliced
1/2 cup Marsala wine
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Directions:
Combine flour, salt, pepper and oregano and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown. As you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side. Stir the mushrooms. When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes.
This recipe from CDKitchen for Olive Garden Chicken Marsala serves/makes 4