Chicken Marsala For Two Easy Recipes

EASY CHICKEN MARSALA

Steps:

• Heat oil in a large skilled over medium heat. Add chicken and saute for 15 to 20 minutes, or until cooked through and juices run clear.
• Add green onion and mushrooms and saute until soft, then add Marsala wine and bring to a boil.
• Boil for 2 to 4 minutes, seasoning with salt and pepper to taste. Stir in cream and milk and simmer until heated through, about 5 minutes.

EASIER CHICKEN MARSALA

Steps:

• In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat.
• Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.
• Pour Marsala wine over the chicken. Cover skillet, and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear.

CHICKEN MARSALA FOR TWO

Steps:

• In a shallow dish, combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mix well.
• In a large skillet over medium heat, heat oil and melt 1 tablespoon butter. Coat chicken on both sides in flour mixture.
• Saute chicken 3 to 4 minutes per side, or until golden. Remove to a plate. Add remaining butter, the onion, and mushrooms to skillet and saute 5 minutes, stirring occasionally. Add wine, broth, garlic powder, remaining salt and pepper, and remaining flour mixture, and whisk until smooth and sauce begins to thicken.
• Return chicken to skillet and cook 3 to 4 minutes, or until no longer pink in center and heated through. Serve topped with sauce.

CHICKEN MARSALA FOR TWO

Steps:

• Preheat water for the angel hair spaghetti if that's what you will be having with this meal.
• You want the water ready for the angel hair at a certain point in the chicken preparation.
• Timing will be important to have everything come together correctly.
• Prepare the chicken breast(s).
• What you want are chicken pieces that are about a quarter inch thick.
• You can pound a breast down to that thickness if you wish.
• I prefer to use a partically thawed breast from the freezer and slice it to the proper thickness.
• This produces two or three slices from a typical large breast.
• It's easier to slice the breast if it's still partially frozen; it doesn't slide around as much.
• Mix the dry ingredients and coat the chicken pieces.
• Coat them well and completely.
• I find the natural juice in the chicken as it further defrosts is sufficient but you can use an egg wash if you need to or want to but be aware it will change the taste.
• Reserve some of the coating mix to later thicken the sauce.
• (You might want to reserve the mix before coating to avoid contamination by raw chicken juices even though you will be cooking.
• When the water is heated, mushrooms sliced, and chicken coated you can start.
• Using medium high heat in a large skillet fry the chicken pieces for two minutes until the first side is browned.
• You should not need more than two minutes for this.
• Turn the chicken pieces over.
• Directly add the mushroom slices around the sides of the chicken.
• Cook another two minutes.
• After the two minutes stir the mushrooms and then add the Marsala wine.
• Cover and turn the heat down.
• Simmer for ten minutes.
• When you've got the cover on put the angel hair in the spaghetti water to cook for eight to ten minutes depending on how "done" you like your pasta.
• After the ten minutes your pasta is done and the Chicken Marsala is ready to finish.
• Drain the pasta and set aside.
• Uncover the chicken and stack the chicken pieces up in one side of the skillet.
• Slowly add the reserved coating mix, stirring constantly.
• This is to thicken the sauce.
• Add the amount you need to thicken the sauce to the degree you want.
• Stir constantly to minimize clumping.
• (Note: if you want to minimize clumping put the coating mix into a jar, add a bit of water, close and shake until a thick mixture results.
• Add this slowly to thicken the sauce.).
• Dish and serve.

CHICKEN MARSALA FOR TWO - EASY

Steps:

• Heat 1/3 cup olive oil & butter in a medium to large frying pan on medium heat.
• place 1/4 cup of olive oil in a freezer bag or container along with the italian bread crumbs.
• throw the chicken in the bag and shake.
• place 1 tbsp of oregano on a plate and coat one side of the breast. place that side in the heated pan.
• while browning sprinkle 1 tbsp of oregano on top of breast.
• turn chicken over when the 1st side is brown.
• add mushrooms, wine, vinegar & cook for 5 minutes covered.
• add the parmesan & turn the heat down on low until the chicken is cooked through (about 10 min.).
• serve as is or with a cream based pasta dish.

CHICKEN MARSALA

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.

CHICKEN MARSALA II

Steps:

• Melt 1 tablespoon butter in a medium skillet. Saute mushrooms until soft, remove from skillet and place in a small, covered bowl.
• Mix flour, garlic powder, salt and pepper in a shallow dish or bowl. Dredge chicken in flour mixture. Place bacon in same skillet and cook over low heat until cooked but not crisp. Add 2 tablespoons butter to skillet and saute coated chicken over medium heat for 2 minutes each side, adding remaining butter as needed to prevent burning.
• Place chicken on a dish, cover and keep warm. In a medium bowl, slowly add water to cornstarch and mix together, then mix in wine. Pour liquid mixture into skillet, together with reserved mushrooms. Heat until mixture begins to boil and thickens, then pour over warm chicken and serve.

CHICKEN MARSALA FOR TWO RECIPE - (4.6/5)

Steps:

• Add the flour, salt, pepper and Italian seasoning to a shallow plate and mix well. Dip the chicken in the flour on both sides. Heat butter and oil over medium heat. Cook both sides of the chicken, just until browned, then remove to a plate. Add the garlic and mushrooms, and cook for 2 minutes. Pour in the wine and deglaze the pan for a couple minutes, then return the chicken to the pan. Cover with a skillet and cook for about 6-8 minutes, flipping half way through, depending on how thick your chicken is. Remove from heat and stir in cream. Serve over pasta of your choice.

TO DIE FOR CHICKEN MARSALA

Steps:

• 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.
• (I 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.