I need the best way to make chicken marsala!!?!
Answers: I am making Chicken Marsala for my girlfriend this weekend and have absolutely no idea on how to make it. Does anyone have any great recipes that they could share with me on a step by step basis? Thank you
Chicken Marsala
Recipe courtesy Tyler Florence and JoAnn Cianciulli
Show: Food 911
Episode: Chicken Marsala Rocks!
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
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.
Well, i havent tryed this dish myself, but judgeing from the recipies i have read, it tastes reallllly good
for good recipies, try kraftkitchens.com
then, type chicken marsala in the search engine, and they will give you tons of recipes to pick from, for example:
Italian Chicken Marsala
Makes: 2 servings Total Time: 1 hr 30 min
Submitted by: JenBlanda
Category: Fish, Chicken & Other Poultry Dinners Sub Category: Boneless Chicken
Ingredients:
* 1/4 cup olive oil
* 2 chicken breasts, pounded thin
* Flour, spread on a plate
* 1/2 pound of mushrooms
* 1/2 cup Marsala wine
* 2 tablespoons of butter
* 1/2 cup chicken stock
* Salt and pepper to taste
Preparation
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.
another recipe:
Easy Chicken Marsala
Makes: 4 servings Total Time: 1 hr
Submitted by: redheadrn
Category: Fish, Chicken & Other Poultry Dinners
Ingredients:
* 4 skinless, boneless chicken breasts
* All purpose flour for dredging
* Kosher salt and freshly ground black pepper
* 1/4 cup extra virgin olive oil
* 4 ounces prosciutto, thinly sliced
* 8 ounces crimini or porcini mushrooms, stemmed and halved
* 1/2 cup sweet Marsala wine
* 1/2 cup chicken stock
* 2 tablespoons unsalted butter
* 1/4 cup chopped parsley for garnish (optional)
Preparation
Put the chicken breasts on a cutting board and lay a piece of wax paper or plastic wrap over them; pound them with a flat meat mallet, until they are about 1/4 inch thick. (You can place them in a shallow pan with some extra Marsala to marinate if you choose).
Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium high flame in a large skillet. When the oil is hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden brown, turning once.
Do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium and add the proscuitto 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.
Copycat Olive Garden Chicken Marsala
16 reviews, all five-star!
http://www.cdkitchen.com/recipes/recs/52...
This is a VERY EASY recipe. I don't think you will have any problems with it.
Easy chicken marsala
2 oz butter
2 ? lb chicken pieces
flour
salt, pepper
2 onions
1 tablespoon grated green ginger
2 cups water
2 chicken stock cubes
? cup marsala
? cup cream
2 tablespoons chopped parsley
Lighly coat the chicken pieces in flour seasoned with salt and pepper. Melt the butter in a hot pan. Lightly brown the chicken pieces then remove them from the pan. They will cook in the Marsala sauce! Add peeled and finely chopped onions and ginger to the pan and sauté them over medium heat until the onions are transparent. Add water, crumbled stock cubes and Marsala wine. Bring the sauce to the boil; reduce the heat; return the chicken pieces to the pan, cover; simmer, stirring occasionally, for 30-45 minutes or until the chicken is cooked. Remove the chicken from the pan, bring the sauce to the boil, stirring until it has reduced slightly. Reduce the heat, stir in the cream and parsley and pour over the chicken.
I would suggest you serve this with side dishes such as pasta, bread or potato with vegetables or salad.
nfd?
Here is a video for you, please turn on your sound:
http://www.ifood.tv/recipe/chicken_marsa...