EASIER CHICKEN MARSALA
Here's a lighter version of one of my favorite chicken dishes. For my family, this one's a keeper!
Provided by D. Alexander
Categories Main Dish Recipes Chicken Chicken Marsala Recipes
Time 30m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 286 calories, Carbohydrate 11.4 g, Cholesterol 79.6 mg, Fat 10.1 g, Fiber 0.5 g, Protein 27.9 g, SaturatedFat 3.3 g, Sodium 313.4 mg, Sugar 2.7 g
CHICKEN MARSALA POT PIE
Bistro dining gets a comfort food makeover in this hearty recipe, made easy with frozen mixed vegetables and Pillsbury refrigerated pie crust. Make a double batch and freeze one for an easy on-hand dinner.
Provided by By Angie McGowan
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. In 12-inch skillet, heat oil over medium heat. Add chicken, mushrooms, onion, salt and pepper. Cook 8 to 10 minutes, stirring frequently, until chicken is no longer pink in center. Remove chicken mixture from skillet; set aside.
- In same skillet, melt butter. Stir in flour with whisk. Cook 2 to 3 minutes, stirring constantly, until bubbly. Stir in wine and broth. Heat to boiling; reduce heat. Simmer until sauce is thickened.
- Add chicken mixture to sauce. Stir in mixed vegetables; heat until hot. Pour into 9 1/2- or 10-inch glass deep-dish pie plate.
- Remove pie crust from pouch; unroll crust and place over chicken mixture. Seal and flute edges. Cut slits in crust.
- Bake 20 to 25 minutes or until golden brown.
Nutrition Facts : Calories 541.0, Carbohydrate 43.0 g, Cholesterol 108.9 mg, Fiber 4.1 g, Protein 30.9 g, SaturatedFat 10.0 g, ServingSize 1 Serving, Sodium 980.1 mg, Sugar 2.0 g
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 HAND PIES
All the flavors of the Italian-American dish, chicken Marsala, get tucked into pie crust to make these golden brown hand pies. A rich mushroom and Marsala wine gravy gets mixed with shredded chicken (use rotisserie chicken to save time!) for a quick filling that tastes like the classic.
Provided by Gabriela Rodiles
Categories main-dish
Time 1h15m
Yield 12 hand pies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Heat the oil in a medium nonstick skillet over medium-high heat. Add the mushrooms, shallots, 1/2 teaspoon salt and a few grinds black pepper. Cook, stirring occasionally, until the mushrooms are golden brown, 5 to 6 minutes. Add the 3 tablespoons flour and cook, stirring occasionally, until the raw flour smell is gone, about 1 minute. Stir in the Marsala and stock and bring to a boil. Reduce the heat to a simmer, stirring occasionally, until the sauce has reduced and thickened, 3 to 5 minutes. (You want the sauce to thicken here so it won't seep out of the hand pies!) Transfer to a medium heatproof bowl and set aside to cool.
- Meanwhile, place the pie crusts on a lightly floured work surface and roll out each with a rolling pin to 1/8 inch thick. Cut out 5-inch rounds of dough. (I invert a 5-inch bowl onto the dough and trace around the rim with a paring knife!) Gather and reroll the scraps to cut out a total of 12 rounds.
- Brush some of the beaten egg around the edges of each dough round.
- Add the chicken and parsley to the cooled mushroom filling and stir to combine. Place about 1 heaping tablespoon of the filling in the center of each dough round. Fold each over to cover the filling, creating 12 half-moons. Use your fingers to press the edges together on each hand pie, then crimp with a fork to seal securely.
- Transfer the hand pies to the prepared baking sheet. Brush the tops with the remaining beaten egg. Make 3 small slits with a paring knife on the top of each pie to let the steam escape. Bake until the crusts are crisp and golden brown, about 25 minutes.
CHICKEN MARSALA POT PIE
This recipe is easy to make with leftover store bought rotisserie chicken, ready-made 2 refrigerated pie crusts for 2 (9 in) pies, frozen steamer mixed vegetables, 1 can of chicken broth along with few more items. Adding Marsala wine and garlic to the mixture really improves the taste of classic chicken pot pie.
Provided by Rinshinomori
Categories One Dish Meal
Time 40m
Yield 1 pie
Number Of Ingredients 14
Steps:
- Preheat the oven to 425°F.
- In a saucepan or deep skillet place potatoes and enough water to cover the potatoes by 1 inch and boil for 5 minutes on medium heat. Remove and place the potatoes in a colander.
- In a deep skillet add olive oil, onion and garlic on medium heat. Cook for 2 minutes. Add broccoli and cook another 2 minutes.
- Add flour to the skillet and mix well. Cook for about 1 minute. Flour will adhere to the vegetables.
- Add milk, chicken broth, potatoes, chicken, frozen vegetables, Marsala wine, salt, and pepper. Cook on medium low heat for about 10 minutes until mixture thicken a bit. Do not overcook.
- Soon the mixture to the crust lined pie pan (deeper ones work the best). Place the top pie crust, seal edge and flute. Cut 6-8 slits decoratively all around. Cover the edge with aluminum foil to prevent excessive browning the first 20 minutes in the oven.
- Bake 20 minutes and remove the aluminum foil. Continue to bake for additional 15-20 minutes. Remove from oven and let stand 5 minutes before serving.
Nutrition Facts : Calories 6052.6, Fat 312.4, SaturatedFat 93.7, Cholesterol 227.1, Sodium 6715.3, Carbohydrate 626.5, Fiber 52.9, Sugar 44.1, Protein 163.2
CREAMY CHICKEN MARSALA PIZZA
Make and share this Creamy Chicken Marsala Pizza recipe from Food.com.
Provided by Mom2Rose
Categories Chicken Breast
Time 1h10m
Yield 8 , 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 400°F
- Spray 13x9-inch pan with non-stick cooking spray.
- Unroll pizza crust dough in pan; press dough to edges of pan.
- Bake 11 to 14 minutes or until golden brown.
- Meanwhile, heat 1 tablespoon of the oil in 10-inch skillet over medium-high heat.
- Add chicken; cook about 7 minutes, turning frequently, until lightly browned.
- Remove chicken from skillet; cut into 1/4-inch pieces.
- Set aside.
- To same skillet, add remaining 1 tablespoon oil and the butter.
- Add onions and mushrooms; cook over medium-high heat about 7 minutes, stirring frequently, until tender.
- Stir in garlic; cook 1 minute longer.
- Stir in wine; cook 4 to 5 minutes, stirring occasionally, until wine is reduced by half (about 6 tablespoons).
- Stir in whipping cream, parsley, salt, pepper and chicken.
- Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until mixture is thick and creamy.
- Sprinkle pizza crust with 3/4 cup of the mozzarella cheese and 1/4 cup of the Parmesan cheese.
- Spoon chicken mixture evenly over cheeses.
- Top with remaining cheeses.
- Bake 10 to 12 minutes longer or until cheeses are melted and crust is golden brown.
Nutrition Facts : Calories 268.9, Fat 18.7, SaturatedFat 9.7, Cholesterol 66.6, Sodium 349, Carbohydrate 6.7, Fiber 0.9, Sugar 2.3, Protein 15.1
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