Chicken And Shiitake Marsala Sauce Recipes

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CHICKEN MARSALA



Chicken Marsala image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 16

Six 6-ounce boneless, skinless chicken breasts
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups all-purpose flour
2 tablespoons grapeseed oil
1 ounce grapeseed oil
1 tablespoon chopped garlic
8 ounces cremini mushrooms, sliced
8 ounces oyster mushrooms, sliced
8 ounces shiitake mushrooms, sliced
1 teaspoon fresh rosemary, chopped
Kosher salt and freshly ground black pepper
1 cup Marsala wine
2 cups demi-glace
2 ounces butter
2 tablespoons chopped fresh parsley, for garnish

Steps:

  • For the chicken breasts: Place the chicken breasts between two pieces of plastic wrap and pound to an even thickness using a meat mallet.
  • Mix together the salt, pepper and flour in a bowl, then transfer to a shallow pan for dredging. Dredge the chicken breasts in the seasoned flour right before you put them in the pan.
  • Heat a saute pan over high heat. When it's good and hot, add the grapeseed oil and then the dredged chicken breasts (do not over crowd the pan, cook in batches if needed). Cook until the chicken is golden brown and seared on one side, 3 to 5 minutes. Flip and cook on the reverse side until cooked through, another 3 to 5 minutes depending on thickness. Remove the chicken from the pan and let it rest a few minutes before plating.
  • For the Marsala sauce: Heat a large saute pan over high heat. Add the grapeseed oil, then the garlic. Cook for about 30 seconds before adding the sliced cremini, oyster and shiitake mushrooms. Saute until tender. Add the rosemary and sprinkle with salt and pepper. Deglaze the pan with the Marsala and cook until the wine is reduced by half. Add the demi-glace, bring to a simmer and cook for 2 minutes. Remove the sauce from the heat and swirl in the butter to incorporate it. Season with salt and pepper.
  • Add the chicken to the pan and coat with the sauce. Transfer the chicken to serving plates and divide the sauce between the plates, spooning the mushrooms and sauce over the breasts. Garnish with chopped parsley.

CHICKEN AND SHIITAKE MARSALA SAUCE



Chicken and Shiitake Marsala Sauce image

A Cooking Light recipe. I would thicken the sauce a little with cornstarch and water. I served with a long grain & wild rice pilaf and green salad with an anchovy dressing.

Provided by nanrichp

Categories     Meat

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breast halves
cooking spray
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
2 (3 1/2 ounce) packages shiitake mushrooms, stemmed and sliced
1/2 cup marsala wine
1/3 cup green onion, finely chopped, divided
2 tablespoons butter

Steps:

  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to1/2 inch thickness using a meat mallet or small heavy skillet.
  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle salt and pepper over chicken. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken and drippings from pan; keep warm.
  • Heat pan over medium-high heat; recoat pan with cooking spray. Add mushrooms to pan. Coat mushrooms with cooking spray; cook 2 minutes or untill tender, stirring frequently. Add wine and 3 tablespoons onions to pan; cook 30 seconds over high heat. Reduce heat; add butter, stirring until butter melts.
  • Add chicken and drippings to pan, stirring gently. Spoon mushroom sauce over chicken; sprinkle with remaining onions.

Nutrition Facts : Calories 328.2, Fat 9.1, SaturatedFat 4.3, Cholesterol 90.8, Sodium 346.1, Carbohydrate 8.1, Fiber 1.5, Sugar 2.5, Protein 26.5

SHIITAKE-CRUSTED CHICKEN WITH SPINACH SAUCE



Shiitake-Crusted Chicken With Spinach Sauce image

For decades, chicken has been America's most familiar culinary canvas - and its popularity continues to grow. This recipe is adapted from Michel Richard, the chef of the French-California restaurant, Citrus, in Los Angeles, and his three less-ambitious French-California restaurants in Santa Barbara, Calif., Washington and Baltimore -- all called Citronelle.

Provided by Molly O'Neill

Categories     dinner, main course

Time 2h

Yield 6 servings

Number Of Ingredients 16

8 cups stemmed and coarsely chopped spinach (about 10 ounces)
2 tablespoons unsalted butter
1 small Spanish onion, chopped
2 cloves garlic, finely chopped
1 tablespoon Champagne vinegar
1 cup homemade or low-sodium chicken broth
1 teaspoon granulated sugar
1/4 teaspoon curry powder
Kosher salt and freshly ground pepper to taste
3 tablespoons olive oil
1 1/2 pounds shiitake mushrooms
2 large shallots, coarsely chopped
2 large cloves garlic, finely chopped
Kosher salt and pepper to taste
6 large boned and skinned chicken breast halves, tenderloins removed and reserved (about 2 1/4 pounds)
2 tablespoons plain bread crumbs

Steps:

  • To make the sauce, in a large pot of salted boiling water, cook the spinach until deep green, about 45 seconds. Drain it and transfer to a plate to cool. When cool enough to handle, squeeze out the excess liquid and set aside.
  • In a medium saucepan over medium heat, heat the butter. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, vinegar, broth, sugar and curry and bring to a boil. Boil until reduced by a third, about 1 1/2 minutes. Stir in the spinach and return to a boil. Remove from the heat and set aside.
  • When the spinach mixture has cooled, transfer to a blender and puree until smooth. Season with salt and pepper and set aside.
  • To make the chicken, in a large skillet over high heat, heat 2 tablespoons of the oil. Add the mushrooms, shallots and garlic and cook, stirring occasionally, until lightly browned and soft, about 6 minutes. Season with salt and pepper. Transfer the mushroom mixture to a baking sheet in an even layer and set aside to cool.
  • Preheat the oven to 300 degrees. When the mushroom mixture is cool, transfer to a food processor with the chicken tenderloins and pulse until a paste forms. Divide the paste into 6 equal portions. Season the chicken breasts with salt and pepper. On a work surface, lay out a 12-inch length of heavy-duty plastic wrap and place 1 portion of the paste in the center. Fold the plastic in half and, using a rolling pin, flatten the paste until slightly larger than half a chicken breast. Unfold the plastic and place a piece of chicken, smooth-side down, on the paste and gather the plastic up and around the breast. Cut the excess plastic and discard. Transfer the wrapped chicken, paste-side up, to a parchment-lined baking sheet. Repeat with the remaining paste and chicken breasts. Bake until firm and cooked through, about 25 minutes. (The plastic will not melt.)
  • Remove the chicken from the oven and preheat the broiler. Carefully unwrap the plastic and return the breasts, paste-side up, to the baking sheet relined with foil. Brush with the remaining tablespoon of oil and lightly sprinkle with bread crumbs. Broil until golden brown, about 3 minutes. Set aside for 5 minutes.
  • Reheat the sauce. Slice the breast halves on the diagonal and arrange each one on a plate, fanning out the slices. Ladle the sauce alongside each breast and serve.

Nutrition Facts : @context http, Calories 344, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 20 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 6 grams, Sodium 809 milligrams, Sugar 6 grams, TransFat 0 grams

PAN-ROASTED CHICKEN WITH SHIITAKE MUSHROOMS



Pan-Roasted Chicken with Shiitake Mushrooms image

Give pan-roasted chicken extra appeal with toasted sesame dressing and light soy sauce. Pan-Roasted Chicken with Shiitake Mushrooms is a weeknight win you can pair with steamed white rice and veggies.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 7

3 Tbsp. flour, divided
4 small boneless skinless chicken breasts (1 lb.), pounded to 1/2-inch thickness
6 Tbsp. KRAFT Asian Toasted Sesame Dressing, divided
1 lb. shiitake mushrooms, quartered
4 cloves garlic, minced
1 cup fat-free reduced-sodium chicken broth
2 Tbsp. lite soy sauce

Steps:

  • Place 2 Tbsp. flour in pie plate. Add chicken, 1 piece at a time; turn to evenly coat both sides of each breast with flour.
  • Heat 2 Tbsp. dressing in large nonstick skillet on medium-high heat. Add chicken; turn to evenly coat both sides of breasts with dressing. Cook 3 to 4 min. on each side or until evenly browned on both sides. (Chicken will not be done.) Transfer chicken to plate; cover to keep warm.
  • Add 2 Tbsp. of the remaining dressing and mushrooms to skillet; cook 8 min. or until mushrooms are golden brown, stirring occasionally and adding garlic to the skillet for the last minute. Stir in remaining flour; cook and stir 1 min. Add broth, soy sauce and remaining dressing; cook and stir 2 min. or until slightly thickened.
  • Return chicken to skillet; spoon mushroom mixture over chicken. Cook 2 min. or until chicken is done.

Nutrition Facts : Calories 280, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g

CHICKEN WITH A CREAMY MARSALA SAUCE



Chicken with a Creamy Marsala Sauce image

This recipe is super quick and served over rice its amazing. Even picky eaters enjoy this one.

Provided by Stephanie

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 9

¼ cup all-purpose flour
salt and ground black pepper to taste
2 pounds chicken tenders
2 tablespoons olive oil
2 tablespoons butter
½ cup Marsala wine
½ cup chicken stock
1 cup heavy whipping cream
1 teaspoon ground mustard

Steps:

  • Mix flour, salt, and pepper in a shallow dish. Press chicken tenders in the flour to coat completely; shake gently to remove any excess flour.
  • Heat olive oil in a large skillet over medium, tilting the pan to coat the cooking surface in oil. Melt the butter in the skillet. Cook the chicken tenders in the hot butter until evenly browned, 7 to 8 minutes.
  • Pour the Marsala wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; cook until the wine is hot, about 30 seconds. Pour chicken stock into the skillet.
  • Stir heavy cream and mustard together in a bowl; add to the skillet. Bring the mixture to a simmer and cook another 10 minutes.

Nutrition Facts : Calories 824.7 calories, Carbohydrate 13.3 g, Cholesterol 303.9 mg, Fat 45.6 g, Fiber 0.2 g, Protein 78.7 g, SaturatedFat 21.3 g, Sodium 260 mg, Sugar 2.6 g

CHICKEN BREASTS WITH SHIITAKE MUSHROOMS



Chicken Breasts With Shiitake Mushrooms image

Provided by Pierre Franey

Categories     dinner, easy, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

4 skinless, boneless chicken breasts, about 5 ounces each
Salt and freshly ground pepper to taste
2 tablespoons olive oil or vegetable oil
1/4 pound shiitake or small white mushrooms, washed and dried
8 small white onions, peeled
4 sprigs fresh rosemary, or 1 tablespoon dried
2 tablespoons finely chopped shallots
1/4 cup dry white wine
3/4 cup fresh or canned chicken broth
2 tablespoons butter
2 tablespoons finely chopped parsley

Steps:

  • Sprinkle the chicken breasts with salt and pepper.
  • Heat the oil in a heavy skillet and add the chicken breasts, the mushrooms and the onions. Cook about 5 minutes over medium heat or until lightly browned. Turn the pieces and cook 5 minutes more, shaking the pan and turning the mushrooms and onions so they brown evenly. Remove chicken breasts, and keep them warm. Pour off fat from the pan.
  • Add the rosemary and shallots and cook briefly, until wilted. Add the wine and cook, stirring and scraping to dissolve the brown particles that cling to the skillet.
  • When the wine is almost reduced by half, blend in the chicken broth. Continue cooking and when the sauce is reduced by half, stir in the butter. Remove pan from stove immediately. Pour sauce over chicken, sprinkle with the parsley and serve.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 14 grams, Carbohydrate 17 grams, Fat 24 grams, Fiber 4 grams, Protein 27 grams, SaturatedFat 8 grams, Sodium 925 milligrams, Sugar 7 grams, TransFat 0 grams

SHIITAKE MUSHROOM SAUCE WITH MARSALA RECIPE



Shiitake Mushroom Sauce With Marsala Recipe image

Provided by á-174942

Number Of Ingredients 8

4 tablespoons butter
2 tablespoons minced shallots
4 ounces shiitake mushrooms
1/2 cup Marsala wine
1/2 cup chicken stock preferably homemade
3/4 cup whipping cream
Salt to taste
Freshly-ground black pepper to taste

Steps:

  • In a large skillet saute the shallots in butter for 1 minute. Add the shiitake mushrooms and cook over medium heat for 2 minutes. Remove mushrooms and set aside. Add the Marsala to the pan and cook over high heat for 1 minute. Add the chicken stock and cook until reduced by half. Add the cream and cook over high heat for 3 minutes or until the sauce is of a creamy consistency. Return the mushrooms to the pan, salt and pepper to taste. Serve with chicken breasts, steaks, pork or veal. This recipe yields 4 servings.

CHICKEN MARSALA MILANESE



Chicken Marsala Milanese image

I usually only try to improve recipes one at a time, but here, we're going to do two. We're making chicken Marsala better by doing the chicken Milanese-style, and we're going to improve chicken Milanese with the same amazing sauce that goes on chicken Marsala. The results were incredible. Serve with an arugula salad.

Provided by Chef John

Categories     Chicken Marsala

Time 50m

Yield 2

Number Of Ingredients 18

2 (6 ounce) skinless, boneless chicken breast halves
kosher salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
½ cup all-purpose flour, or as needed
1 large egg, beaten
1 ½ cups panko bread crumbs, divided, or more as needed
1 ounce Parmigiano-Reggiano cheese, freshly grated
¼ cup olive oil for frying
3 tablespoons unsalted butter
8 ounces brown mushrooms, sliced
salt to taste
2 tablespoons all-purpose flour
½ cup dry Marsala wine
2 teaspoons lemon juice
2 cups chicken broth
1 pinch ground black pepper
1 pinch cayenne pepper
1 tablespoon chopped flat-leaf (Italian) parsley

Steps:

  • Place chicken breasts between two pieces of plastic wrap, or a cut-open zip-top bag, and use a meat pounder to flatten the meat to about 1/4-inch thickness.
  • Season chicken on both sides of the chicken with salt, pepper, and cayenne, and transfer to a large plate. Sift flour over both sides of the chicken until the surface is completely coated. Transfer to a clean plate.
  • Brush away any excess flour from the plate. Sprinkle about 1/4 inch of panko onto the surface of the plate.
  • Pour the egg over the floured chicken and use a brush to paint evenly over the meat. Flip and repeat on the other side. Once chicken has been thoroughly coated with the egg, pick up each piece with tongs, letting the excess egg drip off, and place on the plate of panko.
  • Generously sprinkle panko over the top of the chicken and press in with your hands or tongs. Flip the chicken over, and sprinkle more panko over the top. Repeat until the chicken is well breaded all over.
  • Sprinkle a light coating of the Parmigiano-Reggiano over the top of the chicken and press lightly into the breading with your hands. Flip and repeat on the other side.
  • Transfer to a plate sprinkled with more panko. Cover with plastic wrap and keep in the refrigerator until you're ready to pan-fry.
  • To make the sauce, melt butter in a saucepan over high heat; add the mushrooms and a large pinch of salt. Cook mushrooms, stirring occasionally, until well browned, 5 to 6 minutes. Reduce heat to medium and stir in flour. Cook, stirring occasionally, for another 2 minutes.
  • Pour in Marsala and lemon juice and use a spatula or spoon to scrape any caramelization from the bottom of the pan. Pour in chicken broth and raise heat to medium-high. Season with black pepper and cayenne and bring to a simmer. Cook the mixture, stirring occasionally, until it reduces and thickens slightly. Keep hot until needed or let cool and reheat when needed. Before serving, some freshly chopped parsley can be stirred in.
  • Heat olive oil in a nonstick skillet over medium-high heat. Add the breaded chicken to the pan and reduce the heat to medium. Cook until golden brown and cooked through, about 3 minutes per side. Serve immediately with Marsala sauce underneath or spooned over the top.

Nutrition Facts : Calories 952.9 calories, Carbohydrate 101.2 g, Cholesterol 254.2 mg, Fat 34.4 g, Fiber 2.4 g, Protein 61.6 g, SaturatedFat 16.5 g, Sodium 1911.4 mg, Sugar 8.5 g

SKILLET CHICKEN WITH SAUTEED MUSHROOMS MARSALA



Skillet Chicken With Sauteed Mushrooms Marsala image

This is not your same-old, same-old chicken dish. Take a simple wine-based pan sauce - layered in the flavors of sweet Marsala, hickory-smoked bacon, woodsy wild mushrooms, rich and creamy butter, a spritz of lemon juice to add a pleasing hint of acid - Spoon it over tender, moist chicken breasts and you have a dish that will liven up a routine mid-week meal or impress your favorite weekend dinner guests. Serve over thin spaghetti and round out with warm, crusty Italian bread, a fresh green salad, and a glass of your favorite white wine.

Provided by Feast Your Eyes

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

4 medium chicken breast halves, skinless, boneless
2 eggs
1/2 cup all-purpose flour
kosher salt
fresh ground black pepper
1 teaspoon dried oregano, rub between fingers to waken flavor
1 tablespoon olive oil
6 tablespoons butter, divided
2 ounces hickory smoked bacon, chopped
1 lb assorted wild mushroom, washed and sliced (shiitake, portabella, crimini)
1 large shallot, finely chopped
1/4 cup chicken broth
1 cup marsala wine
juice, from lemon half
snipped fresh basil
lemon wedge

Steps:

  • Place chicken-breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness.
  • Beat eggs well in shallow plate. Place chicken breasts in egg mixture; let stand for 30 minutes.
  • Season flour with salt, pepper and oregano. Drain the chicken and dredge well.
  • Heat 1 tablespoon of olive oil and 2 tablespoons butter in a large, heavy-bottomed skillet over medium-high heat. Once the butter has melted and is foamy (it should not be brown), place the egg/flour coated chicken into the skillet. Cook for approximately 4 minutes per side, turning over only once. Cook until golden brown on both sides and no longer pink in color throughout.
  • Transfer the chicken breasts to a platter; cover with foil to keep warm.
  • Add the chopped bacon to the skillet and cook until crisp, stirring occasionally. Remove and drain on a plate covered with several layers of paper towels.
  • Next, heat 2 tablespoons of butter in the skillet until foamy. Add the mushrooms, shallot, and 1/4 teaspoons salt. (Add a little more olive oil if the pan seems too dry.) Saute for 3 minutes, or until the shallots soften and the mushrooms are tender, stirring occasionally. Make sure to scrape up any bits left in the bottom of the skillet from the chicken and bacon. Transfer mushrooms to a bowl.
  • Pour off any oil from the skillet, add the chicken broth, Marsala wine, lemon juice and any juices from the platter of chicken. Turn the heat to high and bring the sauce to a vigorous simmer. Continue cooking about 3 - 4 minutes until the sauce slightly thickens and is reduced by one-third, stirring occasionally. Whisk in the remaining butter.
  • Lower heat to a slow simmer; return the mushrooms and chicken to the skillet and coat with sauce.
  • Serve immediately. Spoon sauce and mushrooms over the chicken breasts; sprinkle with some of the cooked bacon and the snipped basil. Garnish with lemon wedges.
  • COOK'S TIP: If choosing to serve over thin spaghetti, drain the pasta and tossed it in the sauce for the last minute or two of cooking.

Nutrition Facts : Calories 746.7, Fat 36.9, SaturatedFat 16.4, Cholesterol 207.7, Sodium 391.6, Carbohydrate 25.1, Fiber 1.7, Sugar 4.5, Protein 25.9

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From thestayathomechef.com


THESE 16 CHICKEN AND MUSHROOM RECIPES GO WAY BEYOND MARSALA
2022-07-05 Easy Chicken and Mushroom Recipes - Best Chicken Mushroom Recipes. 1. Avocado Soup. 2. The Best Hot Sauce Brands to Buy Online. 3. 28 Ways To Use Yogurt In Your Recipes. 4. This Seltzer Is Made ...
From delish.com


CHICKEN BREAST SAUTE WITH MARSALA SAUCE - DADCOOKSDINNER
2010-01-19 1. Prepare the Sauce: Mince the shallot, measure out the marsala and butter, and set aside. 2. Prepare the Chicken: Sprinkle the salt and pepper evenly over the chicken breasts. Put the flour in a shallow pan, and coat the chicken breasts with a thin layer of flour, shaking to remove any excess. 3.
From dadcooksdinner.com


VEGAN MARSALA CREAM SAUCE WITH SHIITAKE - COOKING ON CAFFEINE
Stir constantly for about 3-4 minutes until it starts to stick to the bottom and you get lots of delicious caramelized glaze on the bottom of the pan. (this is replicating the glaze the chicken breast makes in the pan in the non-vegan version) sauteed onions and shiitake. caramelized w/ bac’n & bouillon.
From cookingoncaffeine.com


THE BEST CHICKEN MARSALA - FOODIECRUSH.COM
Add the marsala wine and the chicken stock. Bring to a boil and season with remaining 1/2 teaspoons of kosher salt and black pepper. Stir in the remaining butter and cook over medium heat until reduced by half. Add the chicken and simmer for 5 minutes.
From foodiecrush.com


CHICKEN MARSALA RECIPE {WITH CREAMY MARSALA SAUCE} - COOKING …
Instructions. Add marsala wine and chicken broth to a medium saucepan. Heat over medium-high heat, bring to a boil, then reduce heat to medium and let gently boil until reduced to 1 cup**, about 15 minutes. Meanwhile season both sides of …
From cookingclassy.com


10 BEST CHICKEN MARSALA WITH SHERRY WINE RECIPES - YUMMLY
2022-06-06 chicken breasts, sliced mushrooms, flour, marsala wine, reduced sodium chicken broth and 4 more Chicken Marsala Bell'alimento onion, fresh mushrooms, chicken stock, salt, marsala wine, extra-virgin olive oil and 7 more
From yummly.com


CHICKEN AND SHIITAKE MARSALA SAUCE- WIKIFOODHUB
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to1/2 inch thickness using a meat mallet or small heavy skillet. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
From wikifoodhub.com


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