Chicken Marsala Pollo Marsala Recipes

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CHICKEN MARSALA



Chicken Marsala image

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

¼ cup all-purpose flour for coating
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
½ cup Marsala wine
¼ cup cooking sherry

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



Chicken Marsala image

This Chicken Marsala recipe (aka Pollo al Marsala) is comprised of pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce.

Provided by Paula Jones

Categories     Chicken

Time 40m

Number Of Ingredients 11

3 - 4 large chicken breasts - cut in half (into cutlets)
Flour - enough to dredge chicken
1/4 cup extra virgin olive oil
2 small shallots - julienne OR 1/2 small onion - minced
3 slices of Prosciutto - roughly torn
1 cup MARSALA wine
1/2 cup Chicken Stock
2 cups fresh mushrooms - sliced
3 tablespoons unsalted butter - divided
flat leaf Italian Parsley for garnish - roughly chopped
salt/pepper

Steps:

  • Place a piece of saran wrap on top of chicken and pound flat. Season with salt/pepper. Dredge in flour.
  • In a large skillet, pour olive oil and heat over medium high heat. When oil is hot add floured chicken cutlets.
  • Depending on the thickness of chicken, cook about 4-5 minutes per side until chicken is golden brown. Do not crowd your pan. Cook in batches if necessary.
  • Transfer chicken from pan onto a plate. Keep warm.
  • Reduce heat to medium. In skillet, add prosciutto into pan with drippings and stir. Cook for approximately one minute.
  • Add shallots (or onions), mushrooms and 1 tablespoon of butter. Stir and cook for approximately 5 minutes, until shallots are translucent.
  • Add wine, stir and bring to a boil. Add chicken stock and remaining butter. Simmer until it reduces slightly, about 2 minutes.
  • Return chicken to pan to heat through.Flour from chicken will help to thicken the sauce further.
  • Garnish with chopped Italian Parsley.

THE BEST CHICKEN MARSALA



The Best Chicken Marsala image

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

3 boneless skinless chicken breasts, 1 1/2 to 2 pounds
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1/4 cup olive oil
12 ounces cremini mushrooms, sliced 1/4-inch thick
1 large shallot, finely chopped
1 1/2 cups dry marsala wine
6 tablespoons unsalted butter, cut into pieces
1/3 cup flat-leaf parsley, chopped, plus more for garnish

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.

EASY JUICY CHICKEN MARSALA RECIPE BY TASTY



Easy Juicy Chicken Marsala Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, all-purpose flour, salt, pepper, onion powder, garlic powder, olive oil, butter, garlic, shallot, cremini mushroom, dry Marsala wine, chicken stock, lemon juice, fresh parsley, Cooked pasta, potatoes, or rice

Provided by Matthew Johnson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

4 boneless, skinless chicken breasts, trimmed
1 cup all-purpose flour
salt, to taste
pepper, to taste
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons olive oil
4 tablespoons butter, divided
2 cloves garlic, minced
½ cup shallot, minced
1 lb cremini mushroom, trimmed and thinly sliced
2 cups dry Marsala wine
2 cups chicken stock
1 tablespoon lemon juice
fresh parsley, for serving
1 lb Cooked pasta, potatoes, or rice, for serving

Steps:

  • Cut each chicken breast in half crosswise, then cut the larger, thicker half again horizontally, creating 3 equally thick cutlets. Place the flour, salt, pepper, onion powder, and garlic powder in a wide, shallow dish and stir to combine. Dredge the chicken pieces in the flour mixture, shaking gently to remove any excess flour, and set aside.
  • Heat the oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken in batches to prevent overcrowding. Cook the chicken until golden brown, about 3 minutes. Flip and cook the other side, another 3 minutes. Remove the chicken from the pan and set aside.
  • To the same, now empt pan with leftover oil and butter, add the garlic, shallots, and cremini mushrooms, stirring occasionally and scraping the bottom of the pan until the mushrooms are soft and most of the liquid has evaporated, about 8 minutes.
  • Deglaze the pan with the Marsala wine and scrape all the caramelized bits from the bottom of the pan. Add the chicken stock and lemon juice, and allow mixture to come to a boil. Reduce to a simmer, and cook until the liquid has reduced by half.
  • Turn off the heat. Add 2 tablespoons of cold butter and stir until the sauce is smooth and creamy. Add the cooked chicken to the sauce, and simmer for 5 more minutes, flipping halfway through.
  • Sprinkle with parsley and serve with pasta, potatoes, or rice.
  • Enjoy!

Nutrition Facts : Calories 982 calories, Carbohydrate 109 grams, Fat 36 grams, Fiber 4 grams, Protein 45 grams, Sugar 8 grams

CHICKEN MARSALA (POLLO MARSALA)



Chicken Marsala (Pollo Marsala) image

Make and share this Chicken Marsala (Pollo Marsala) recipe from Food.com.

Provided by The Italian Cook

Categories     Chicken Breast

Time 30m

Yield 1 serving(s)

Number Of Ingredients 9

1 chicken breast, butterflied
flour, to coat chicken
salt and pepper
3 tablespoons olive oil
sliced mushrooms
1 tablespoon diced red onion
3/4 cup sweet marsala wine
3 tablespoons knorr's demi-glace (prepared)
heavy cream (maybe 1/6 cup)

Steps:

  • Add oil to sauté pan and put on medium heat.
  • Salt and flour chicken breast, pat off excess flour.
  • When oil is hot, sauté chicken breast until browned on both sides, remove breast.
  • Leaving oil in pan, add mushrooms and onions, and a pinch of salt and pepper. sauté.
  • When mushrooms and onions are sauteed add marsala, demi glace, and cream, and another pinch of salt.
  • Reduce until bubbles start to slow and sauce thickens, add chicken breast for one minute and turn off heat, flip the chicken breast in the sauce and serve when ready, pour sauce over chicken breast.

CHICKEN MARSALA



Chicken Marsala image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 15

1 pound chicken tenders
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
2 tablespoons olive oil
8 ounces cremini mushrooms, sliced
3 tablespoons unsalted butter
2 tablespoons dried porcini mushrooms
2 shallots, minced
2 teaspoons unflavored powdered gelatin
3/4 cup chicken broth
2 cloves garlic, minced
1 cup dry Marsala wine
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
Warm crusty Italian bread, for serving, optional

Steps:

  • Season the chicken tenders with salt and pepper, then dredge in the flour, shaking off excess. Heat a 12- to 14-inch nonstick pan over medium-high heat. Add the olive oil and brown each side of the chicken until golden brown, 2 minutes a side (you want to actually undercook the chicken a bit; it will finish in the pan later). Transfer the chicken to a plate.
  • To the same pan, add the cremini mushrooms, butter, dried porcini and shallots and cook until deeply caramelized, about 15 minutes.
  • Meanwhile, in a small bowl, whisk the gelatin and 1/4 cup of the broth together and let sit to bloom.
  • Add the garlic to the pan and cook for another 20 seconds. Deglaze with the Marsala, scraping up any bits. Whisk in the remaining broth and the gelatin mixture and bring to a simmer. Simmer until slightly thickened, about 5 minutes. Season with salt and pepper.
  • Nestle the browned chicken in the pan and gently simmer for 3 minutes. Top with the fresh parsley and lemon juice. Serve with warm crusty Italian bread.

CHICKEN MARSALA



Chicken Marsala image

This is a fancy and delicious Italian specialty. You will love it's sweet flavor, and rich creamy sauce. This is THE anniversary and special occasion meal my wife requests year after year.

Provided by Childrens Minister

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

4 chicken breast fillets, pounded flat
1 cup flour
3 tablespoons italian seasoning
4 cloves crushed garlic
1 cup milk
2 cups sliced mushrooms
2 cups sweet marsala wine
1 cup whipping cream
2 -4 tablespoons brown sugar (to taste)

Steps:

  • Place a small amount of olive oil in a large skillet and preheat on medium high heat.
  • Place flour in a shallow dish (pie pan) add seasonings.
  • Place milk in a bowl.
  • Dredge chicken in flour, followed by milk.
  • Always follow dry wet dry.
  • Place chicken breasts in heated skillet, cook until golden brown.
  • Remove from skillet to paper towel lined plate.
  • Add wine to deglaze pan, place mushrooms and garlic in skillet and saute until tender (5 minutes).
  • Add brown sugar, salt and pepper to taste, cream.
  • Bring to a slow simmer.
  • Add cooked chicken breasts to sauce, cook for 3-5 minutes.
  • Plate each breast and top with sauce.

Nutrition Facts : Calories 497.4, Fat 24.7, SaturatedFat 15.2, Cholesterol 90.1, Sodium 64.1, Carbohydrate 40.5, Fiber 1.3, Sugar 8.3, Protein 7.8

CHICKEN MARSALA RECIPE BY TASTY



Chicken Marsala Recipe by Tasty image

Here's what you need: chicken breast, flour, salt, pepper, mushroom, marsala wine, lemon juice, garlic, butter, parsley

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 10

1 chicken breast, butterflied, pounded, and divided into 2
flour, as needed
salt, to taste
pepper, to taste
1 ½ cups mushroom
1 cup marsala wine
2 tablespoons lemon juice
1 clove garlic, minced
1 tablespoon butter
1 tablespoon parsley

Steps:

  • Butterfly, pound and divide one chicken breast into 2 pieces.
  • Combine flour, salt and pepper and dredge chicken breast in the seasoned flour. Dust off any excess.
  • Fry the chicken in a little bit of oil on a hot skillet/pan. Fry 3 minutes per side.
  • In the same skillet or pan, add the mushrooms. Cook until soft.
  • Add the marsala wine, lemon juice, minced garlic, butter and parsley. Cook until sauce has slightly thickened.
  • Serve chicken on top of or with pasta/ rice and spoon sauce over.
  • Enjoy!

Nutrition Facts : Calories 269 calories, Carbohydrate 15 grams, Fat 8 grams, Fiber 0 grams, Protein 24 grams, Sugar 0 grams

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