Chicken Marsala From Southern Living Recipes

CLASSIC CHICKEN MARSALA

Steps:

• Serve this easy chicken with hot cooked pasta, mashed potatoes, or rice.

CHICKEN MARSALA

Steps:

• To prepare the chicken, season the flour with salt and pepper. Slice the chicken breasts to 1/4-inch-thick medallions. Coat with the flour and tap off any excess.
• Next, in a saucepan over medium heat, add enough oil to coat the bottom of the pan and allow to warm. After warming, add the chicken and cook until browned, 2 to 3 minutes. Flip and repeat the process. After cooking all the chicken, hold warm covered on a plate. Add the marsala to the pan over medium-high heat. This will deglaze the pan. After deglazing, reduce the wine by three-fourths volume so 2 ounces remain. Then add the mushrooms. Stir the mushrooms, scraping the sides, then finish with the veal stock. Allow the stock to warm and thicken for 4 to 5 minutes, and then remove from the heat. Stir in the butter and finish by spooning over the cooked chicken. Garnish with fresh herbs or cheese if desired.

CHICKEN MARSALA (SOUTHERN LIVING) RECIPE - (4.1/5)

Steps:

• 1. Melt 1 Tbsp. butter in a small nonstick skillet over medium-low heat; add 2/3 cup pecans, and cook, stirring often, 4 to 5 minutes or until toasted and fragrant. 2. Process flour and remaining 1/3 cup pecans in a food processor until finely ground; place flour mixture in a large shallow bowl. 3. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle chicken with salt and pepper; lightly dredge in flour mixture. 4. Melt remaining 2 Tbsp. butter with olive oil in a large nonstick skillet over medium-high heat; add chicken, and cook 2 to 3 minutes on each side or until golden brown and done. Remove chicken from skillet. 5. Add mushrooms and shallots to skillet; sauté 3 minutes or until mushrooms are tender. Add broth and Marsala to skillet, stirring to loosen particles from bottom of skillet. Bring mixture to a boil, reduce heat to medium, and cook, stirring occasionally, 5 minutes or until sauce is slightly thickened. Return chicken to skillet, and cook 1 to 2 minutes or until thoroughly heated. 6. Transfer chicken to a serving platter; spoon mushroom-Marsala mixture over chicken, and sprinkle with parsley and toasted pecans.

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.

CHEF JOHN'S CHICKEN MARSALA

Steps:

• Season chicken breasts all over with salt and pepper.
• Melt 1 1/2 tablespoons butter and olive oil in a skillet over medium heat. Cook chicken breasts, skin-side down, in hot butter and oil until browned, about 5 minutes. Flip and cook until breasts are almost cooked through, about 5 minutes more. Transfer chicken breasts to a plate.
• Melt 1 1/2 tablespoons butter in the same skillet over medium-high heat. Saute mushrooms with a pinch of salt and a pinch of pepper in hot butter until mushrooms are golden, 5 to 7 minutes. Add minced shallot; cook and stir until softened, 2 to 3 minutes. Sprinkle flour over the top and cook and stir until the bitterness of the flour cooks off, 3 to 4 minutes.
• Pour wine into skillet and bring to a boil; cook and stir until wine reduces and sauce thickens, 3 to 4 minutes. Add chicken stock; bring to a simmer and cook until slightly reduced, 3 to 5 minutes more.
• Return chicken breasts to the skillet, reduce heat to low, and cook chicken, turning once, until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat.
• Move chicken to one side of the skillet and tilt the skillet so that the sauce pools at the bottom. Stir parsley and 1 teaspoon cold butter into the sauce, stirring constantly, until sauce is shiny and butter is completely melted. Transfer chicken breasts to plates and spoon mushrooms and sauce over the top.

CHICKEN MARSALA FROM SOUTHERN LIVING

Steps:

• 1. Combine first 3 ingredients in a shallow dish. Dredge chicken in flour mixture.
• 2. Melt 2 Tbsp. of butter spread in a large skillet over medium-high heat. Add chicken, and cook 5 minutes on each side or until done. Remove and keep warm.
• 3. Melt remaining spread in skillet over medium heat. Add onion and mushrooms, and cook, stirring occasionally, 3-5 min. or until tender. Sprinkle with 1 Tbsp. flour, and cook, stirring constantly, 1 min. Add wine, and cook 1 min, stirring to loosen particles from bottom of skillet; add broth and thyme. Bring to a boil over high heat, and cook, stirring often, 2 min or until thickened. Serve sauce over chicken.

CHICKEN MARSALA TETRAZZINI

Steps:

• Preheat oven to 350°. Prepare pasta according to package directions. Meanwhile, melt butter in a large skillet over medium-high heat; add mushrooms and prosciutto, and saute 5 minutes.
• Stir together mushroom mixture, chicken, next 5 ingredients, and 1/2 cup cheese; stir in pasta. Spoon mixture into a lightly greased 11- x 7-inch baking dish; sprinkle with remaining 1/2 cup cheese.
• Bake at 350° for 35 minutes or until bubbly.

HEALTHIER CHICKEN MARSALA

Steps:

• In a large resealable plastic bag, combine the flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, and oregano.
• Add chicken breasts to bag and shake to coat.
• Spray a large nonstick skillet with cooking spray, cook chicken in oil over medium heat for 7 to 8 minutes on each side or until juices run clear.
• Remove and keep warm.
• In the same skillet, saute mushrooms in butter for 3 minutes or until tender.
• Stir in broth and wine. Cook for 15 to 17 minutes over medium heat or until liquid is reduced by half. Stir in lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon of pepper.
• Pour over chicken breasts.