CHICKEN MARSALA (COOK'S ILLUSTRATED) RECIPE - (4.1/5)
Provided by Shelly17
Number Of Ingredients 13
Steps:
- Adjust oven rack to lower-middle position, place large heatproof dinner plate on oven rack, and heat oven to 200 degrees. Heat 12-inch heavy-bottomed skillet over medium-high heat until very hot (you can hold your hand 2 inches above pan surface for 3 to 4 seconds), about 3 minutes. Pat chicken breasts dry. Meanwhile, place flour in shallow baking dish or pie plate. Season both sides of chicken cutlets with salt and pepper; working one piece at a time, coat both sides with flour. Lift breast from tapered end and shake to remove excess flour; set aside. Add oil to hot skillet and heat until shimmering. Place floured cutlets in single layer in skillet and cook until golden brown, about 3 minutes. Using tongs, flip cutlets and cook on second side until golden brown and meat feels firm when pressed with finger, about 3 minutes longer. Transfer chicken to heated plate and return plate to oven. Return skillet to low heat and add pancetta; sauté, stirring occasionally and scraping pan bottom to loosen browned bits until pancetta is brown and crisp, about 4 minutes. With slotted spoon, transfer pancetta to paper towel--lined plate. Add mushrooms and increase heat to medium-high; sauté, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes. Add garlic, tomato paste, and cooked pancetta; sauté while stirring until tomato paste begins to brown, about 1 minute. Off heat, add Marsala; return pan to high heat and simmer vigorously, scraping browned bits from pan bottom, until sauce is slightly syrupy and reduced to about 1 1/4 cups, about 5 minutes. Off heat, add lemon juice and any accumulated juices from chicken; whisk in butter 1 tablespoon at a time. Season to taste with salt and pepper, and stir in parsley. Pour sauce over chicken and serve immediately.
THE BEST CHICKEN MARSALA
This classic Italian-American dish is a nostalgic reminder of large family dinners of a bygone era. It's the ultimate crowd pleaser. The flavors from the marsala and cremini mushrooms bring a sweet earthiness to the sauce that really elevates simple seared chicken breasts.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
- Cut the chicken breasts in half lengthwise, making 6 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken pieces. Liberally sprinkle the chicken with salt and pepper.
- Mix the flour with 1 1/2 teaspoons salt and a generous amount of pepper in a shallow bowl or plate. Dredge the cutlets in the seasoned flour, shaking off any excess. Heat 3 tablespoons of the oil in a large skillet over medium-high heat until very hot, about 1 minute. Sear 3 cutlets until golden brown, about 2 minutes per side. Transfer the cutlets to a plate. Add the remaining 1 tablespoon of oil to the pan and sear the remaining 3 cutlets until golden brown, about 2 minutes per side. It's ok if the chicken is not completely cooked through; it will finish cooking in the sauce.
- Add the mushrooms and 1/2 teaspoon salt to the same pan and cook, stirring and scraping up any browned bits, until the mushrooms are slightly softened and just beginning to release some liquid, 3 to 4 minutes. (The mushrooms will soak up the oil quickly and dry up the pan; that's ok, more liquid will release as they cook longer.) Add the shallots and cook, stirring and scraping up any browned bits, until starting to soften, 3 to 4 minutes.
- Remove the pan from the heat. Pour in the wine and 1/2 cup water. Return the pan to high heat and bring to a boil. Reduce the heat to medium and simmer until the liquid reduces by a third and starts to thicken, 6 to 7 minutes. Whisk in the butter and continue whisking until it is melted and the sauce has thickened, 1 to 2 minutes.
- Add the cutlets and any accumulated juices to the pan and cook, flipping halfway through, until the chicken is cooked through and the sauce has thickened, about 2 minutes.
- Remove the chicken to a platter and stir the parsley into the sauce. Pour the sauce over the chicken and garnish with more parsley.
CHICKEN MARSALA
Steps:
- In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
- Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
CHICKEN MARSALA
Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Mix the flour, salt and pepper.
- Wash and dry chicken breasts, and coat with the flour mixture; split garlic clove in half.
- Heat a small nonstick sauté pan until it is very hot. Reduce heat to medium high, and add the oil, chicken breasts and garlic. Sauté the chicken until it is golden brown; turn and brown on second side. When garlic becomes very brown, rub it along the tops of the chicken breasts and leave it there, but be sure it does not burn.
- Add 1/4 cup Marsala; reduce heat to low, and spoon the liquid over the chicken breasts. Arrange on 2 dinner plates along with liquid.
- Add the remaining Marsala to the pan, stir to pick up any brown bits and pour over the chicken.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 0 grams, Protein 31 grams, SaturatedFat 4 grams, Sodium 238 milligrams, Sugar 0 grams, TransFat 0 grams
CHICKEN MARSALA
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
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 VIA COOKS COUNTRY RECIPE - (4.6/5)
Provided by mytastytreasures
Number Of Ingredients 12
Steps:
- 1. Pat the chicken cutlets dry with paper towels and sprinkle them with salt and pepper. Dredge the cutlets in the flour to coat and shake off excess. Heat 1 tablespoon of oil in a non stick skillet over high heat until just smoking. Add 4 cutlets and cook until golden brown, 2 to 2 1/2 minutes on each side. Transfer to a large plate and tent with foil. Repeat with the remaining oil and cutlets. 2. Melt one tablespoon of the butter in the now empty skillet over medium high heat. Cook the mushrooms and onion till browned, about 5 minutes. Add the garlic and cook until fragrant , about 30 seconds. Transfer the mushroom mixture to a bowl and tent with foil. 3. Add the marsala and brioth to the empty skillet, bring to a boil over high heat, and cook until reduced to 1/2 cup, about 5 minutes. Reduce the heat to medium low and return the chicken and sccumulated juices to the skillet, and turn the chicken to heat through, about 1 minutes. Transfer chicken to a serving platter. Off the heat, whisk in the remaining 2 tablespoons butter, lemon juice, parsley, and mushroom mixture. Pour the sauce over the chicken and serve.
EASY CHICKEN MARSALA
This is an easy recipe that is company-worthy, I have served this to guests many times with rave reviews all around --- this is very good
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Pound the chicken breasts to about 1/4-inch thick (does not have to be exactly 1/4-inch).
- Mix together flour, seasoning salt, pepper, garlic powder and oregano in a shallow dish.
- Coat the chicken pieces in the flour mixture on all sides.
- Heat butter and oil in a large skillet and brown the chicken on one side.
- Turn the chicken over and add in the sliced mushrooms.
- Pour in the Marsala and sherry; mix to combine.
- Cover the skillet and simmer chicken and mushrooms for about 15-20 minutes (turning the chicken once).
- Serve the chicken with Parmesan cheese if desired.
CHICKEN MARSALA
Steps:
- Put oven rack in middle position and preheat oven to 200°F.
- Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.
- Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.
- Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin.
- Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer.
- Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer.
- Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 2 tablespoons wine and 1/2 teaspoon sage.
- Serve chicken with sauce.
More about "chicken marsala cooks illustrated recipe 415"
BETTER CHICKEN MARSALA | COOK'S ILLUSTRATED
From cooksillustrated.com
4.9/5 (9)Category Main CoursesServings 4-6
BETTER CHICKEN MARSALA | COOK'S ILLUSTRATED
From cooksillustrated.com
CHICKEN MARSALA - ONCE UPON A CHEF
From onceuponachef.com
THE BEST CHICKEN MARSALA - FOODIECRUSH.COM
From foodiecrush.com
BETTER CHICKEN MARSALA | COOK'S ILLUSTRATED | RECIPE | COOKS ...
From pinterest.com
CHICKEN MARSALA RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
COOKS ILLUSTRATED CHICKEN MARSALA - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
EASY CHICKEN MARSALA RECIPE - HOSTESS AT HEART
From hostessatheart.com
CLASSIC CHICKEN MARSALA - THE STAY AT HOME CHEF
From thestayathomechef.com
CHICKEN MARSALA COOK'S ILLUSTRATED - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CHICKEN MARSALA COOKS ILLUSTRATED
From cellfray.blogspot.com
WE TESTED 4 FAMOUS CHICKEN MARSALA RECIPES AND FOUND …
From thekitchn.com
CHICKEN MARSALA RECIPE {WITH CREAMY MARSALA SAUCE}
From cookingclassy.com
COOK'S ILLUSTRATED CHICKEN MARSALA RECIPE - THERESCIPES.INFO
From therecipes.info
EASY CHICKEN MARSALA RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
EASY CHICKEN MARSALA (READY IN 30 MINUTES!) - CHEF SAVVY
From chefsavvy.com
CLASSIC CHICKEN MARSALA | AN EASY CHICKEN MARSALA RECIPE
From thekittchen.com
CHICKEN MARSALA – A TRADITIONAL ITALIAN RECIPE ... - COOKING WITH …
From cookingwithsugar.com
CHICKEN MARSALA | GIMME SOME OVEN
From gimmesomeoven.com
CHICKEN MARSALA | WILLIAMS SONOMA
From williams-sonoma.com
EASY CREAMY CHICKEN MARSALA - CAFE DELITES
From cafedelites.com
EASY CHICKEN MARSALA (30 MINUTE MEAL) - THE CHUNKY CHEF
From thechunkychef.com
HOW TO MAKE BETTER CHICKEN MARSALA | AMERICA'S TEST KITCHEN
From americastestkitchen.com
7-INGREDIENT CHICKEN MARSALA WITH CRISPY POTATOES - MY KITCHEN …
From mykitchenlittle.com
CHICKEN MARSALA - RECIPE | COOKS.COM
From cooks.com
CHICKEN MARSALA - JO COOKS
From jocooks.com
CHICKEN MARSALA - DELICIOUSLY EASY - COOKTHESTORY
From cookthestory.com
COOK'S ILLUSTRATED CHICKEN MARSALA RECIPE
From recipeshappy.com
CHICKEN MARSALA - RECIPE | COOKS.COM
From cooks.com
CHICKEN MARSALA RECIPES | ALLRECIPES
From allrecipes.com
CHICKEN MARSALA – AFOODIEAFFAIR
From afoodieaffair.com
CHICKEN MARSALA | RECIPE | COOKS ILLUSTRATED RECIPES, MARSALA …
From pinterest.com.au
BEST CHICKEN MARSALA (RESTAURANT QUALITY & EASY ... - DINNER, THEN …
From dinnerthendessert.com
COOK'S COUNTRY CHICKEN MARSALA : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CHICKEN MARSALA | COOK'S COUNTRY
From cookscountry.com
CHICKEN MARSALA RECIPES FOR DINNER BEST RECIPES
From recipesforweb.com
CHICKEN MARSALA #1 - THIS WEEK FOR DINNER
From thisweekfordinner.com
EASY CHICKEN MARSALA RECIPE AND VIDEO - VALERIE'S KITCHEN
From fromvalerieskitchen.com
BETTER CHICKEN MARSALA | COOK'S ILLUSTRATED | RECIPE | MARSALA …
From pinterest.ca
CHICKEN MARSALA - COOKING CIRCLE
From cookingcircle.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love