Cast Iron Chicken Marsala Recipes

CAST IRON CHICKEN MARSALA

Steps:

• Season the chicken cutlets (there will be 8) with salt and pepper; reserve. In a large mixing bowl, combine the basil and oregano with the flour and set aside.
• In a large cast iron skillet (I like to use my 12-inch cast iron skillet) over high heat, add 1 Tbs. butter and 1 Tbs. olive oil. When the butter/oil is sizzling, add the sliced mushrooms and cook, stirring occasionally until the mushrooms are nicely seared and cooked throughout, approx. 5-6 minutes; remove the cooked mushrooms to a plate and reserve.
• Dredge the chicken cutlets in the prepared flour mixture, coating each one evenly on both sides, shaking off the excess and placing the coated chicken pieces onto a plate as you work. Over medium-high heat, add 1 Tbs. butter and 1 Tbs. olive oil to the drippings in the skillet. When the oil/butter in the skillet is sizzling, add 4 of the prepared chicken cutlets, browning each cutlet on both sides, approx. 1-2 minutes per side. (You aren't fully cooking the chicken at this point, just browning it.)
• When the cutlets are nicely browned, remove them to a platter. Add 1 Tbs. butter and 1 Tbs. olive oil to the skillet, still over medium-high heat. When the oil/butter is sizzling once again, add the remaining 4 chicken cutlets to the skillet, cooking just as you did the first 4 cutlets, then remove them to the platter with the others.
• Meanwhile, whisk the cornstarch into the broth until it is completely dissolved, then mix it with the Marsala. Pour appox. one-third of the Marsala mixture into the skillet drippings over medium heat, using a silicone spoonula or wooden spatula to deglaze the pan by scraping up the browned bits attached to the bottom of the skillet.
• Now add the remaining Marsala mixture, whisking well to combine; return the reserved chicken pieces and mushrooms to the skillet. Cook the chicken and mushrooms with the sauce over medium heat, turning the chicken occasionally, letting the sauce thicken as it simmers, about 8-10 minutes. Remove the skillet from the heat, stirring in the final 1 Tbs. of butter along with the balsamic vinegar and the capers, if you are using them as part of this recipe.
• Serve the Chicken Marsala and the sauce over warm egg noodles or mashed potatoes; garnish the the chopped Italian parsley.

CHICKEN MARSALA

Steps:

• Add the flour to a shallow plate and season with salt and pepper. Coat the chicken pieces with the flour and tap off any excess.
• Set a 12-inch cast-iron pan over medium heat, add enough oil to coat the bottom of the pan and heat until hot. Add the chicken in batches and cook until browned, 2 to 3 minutes. Flip and cook on the other side until browned. Keep warm, covered, on a serving plate.
• Add about 1 tablespoon more oil to the pan, add the garlic, shallot and mushrooms and saute for about 1 minute. Add the prosciutto, thyme and half of the parsley and cook 1 more minute. Add the Marsala to the pan and deglaze, scraping up any browned bits from the bottom. Cook until the wine is reduced by about three-quarters, 1 to 2 minutes. Add the chicken stock and cook until the sauce is heated through and thickened, 4 to 5 minutes. Remove from the heat and stir in the butter one piece at a time. Spoon the sauce over the chicken and garnish with the remaining parsley. Serve with warm buttered fettuccine.

SKILLET CHICKEN MARSALA

Steps:

• Flatten each chicken breast half to 1/4-inch thickness by gently pounding between sheets of plastic wrap or waxed paper. Mix four, salt and pepper. Coat chicken with flour mixture; shake off excess flour.
• Heat oil in 10-inch skillet over medium-high heat. Cook garlic and parsley in oil for 5 minutes, stirring frequently.
• Add chicken to skillet. Cook, turning once, until brown.
• Add mushrooms and wine.
• Cook 8 to 10 minutes, turning chicken once, until chicken is no longer pink in center.