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
ONE-POT CREAMY CHICKEN MARSALA PASTA RECIPE BY TASTY
Here's what you need: olive oil, boneless, skinless chicken breast, white mushroom, white onion, chicken stock, heavy cream, marsala wine, penne pasta, shredded parmesan cheese, salt, pepper, fresh parsley
Provided by Michael Price
Categories Dinner
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat a large pot over medium-high heat.
- Add 2 tablespoons of olive oil and chicken breast. Season with salt and pepper to taste.
- Cook until chicken is no longer pink. Remove and set aside.
- Add the remaining tablespoon of oil, and the mushrooms and onion. Season with salt and pepper to taste. Cook until onions are browned, stirring occasionally.
- Return the chicken to the pot. Add the stock, cream, wine, and pasta, bring up to a simmer, and cover.
- *Marsala wine can be purchased at most grocery stores near the dessert or sweet wines and gives the dish a distinct flavor. However, if you can't get your hands on Marsala, you can substitute 1 cup of white wine (240 ml) plus 1 ½ tablespoons of brandy.
- Simmer until pasta is tender, about 15-20 minutes, stirring occasionally.
- When pasta is tender, stir in parmesan cheese until smooth. Remove from heat.
- Garnish with fresh parsley.
- Enjoy!
Nutrition Facts : Calories 1123 calories, Carbohydrate 102 grams, Fat 60 grams, Fiber 3 grams, Protein 41 grams, Sugar 11 grams
INSTANT POT® CHICKEN MARSALA
This chicken Marsala is inspired by a famous chain restaurant, but it cooks in the Instant Pot®. You will need the glass lid which can be ordered online.
Provided by thedailygourmet
Categories World Cuisine Recipes European Italian
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Combine flour, salt, and pepper in a shallow dish. Dredge chicken breasts through flour mixture.
- Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow pot to heat up. Add oil. Add chicken and cook until lightly browned, 3 about minutes. Turn chicken over and add mushrooms. Cook, stirring mushrooms occasionally, until other side of the chicken is lightly browned, about 3 more minutes. Pour Marsala wine around chicken. Close and lock the lid, and simmer until chicken is no longer pink in the center and the juices run clear, about 5 minutes.
- Remove chicken from the pot and place on a serving platter. Add butter to the pot. Turn off heat and stir butter into sauce until fully blended. Pour sauce over chicken breasts and serve immediately.
Nutrition Facts : Calories 322 calories, Carbohydrate 7.9 g, Cholesterol 78.9 mg, Fat 19.2 g, Fiber 0.5 g, Protein 23.7 g, SaturatedFat 6.9 g, Sodium 299.7 mg, Sugar 2.1 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 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
GARAM MASALA CHICKEN POT PIE
Steps:
- Preheat the oven to 400 degrees F.
- In a medium-size pot over medium-high heat, add the olive oil. Season the chicken with salt and pepper, and brown on both sides until golden, about 5 minutes on each side. Remove the chicken from the pan to a cutting board and reserve.
- To the same pot add the garlic, shallots, and carrots and saute until golden. Remove the vegetables to a bowl and reserve. Turn the heat down to medium.
- Melt the butter in the pot, whisk in the flour and cook for 1 minute. Stir in the chicken stock, and potatoes and cook until potatoes are mostly cooked but still firm, about 8 to 10 minutes. The chicken stock will have thickened to a sauce consistency. Turn off the heat.Chop the chicken into chunks and add the chicken and veggies back to the pot. Stir in the peas, and then the 1 1/2 tablespoons garam masala and 2 teaspoons salt. Ladle the mixture into 4 (10-ounce) oven safe bowls.
- On a flat work suface, dust the puff pastry with flour and roll it out just a little thinner than it comes. Cut the puff pastry in squares large enough to hang over the sides of each bowl. Cover the bowls with the puff pastry pressing down around the sides. Brush with a touch of olive oil and sprinkle with some more garam masala. Cut a slit in the top of the pastry to allow steam to escape. Transfer to the oven and bake until the tops are golden brown, about 15 minutes.
TO DIE FOR CHICKEN MARSALA
A MUST HAVE for anyone that loves Italian food. This is a extremely easy recipe and it is great for dinner parties or a romantic dinner with your Honey. Try it and let me know what you think! I buy pre-sliced mushrooms and pre-made broth and it really cuts down the time you spend preping.
Provided by Malriah
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 795.7, Fat 12.2, SaturatedFat 2.2, Cholesterol 80.9, Sodium 427.5, Carbohydrate 31.3, Fiber 0.8, Sugar 8.7, Protein 32.8
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