Chicken Marsala Seasoning Recipes

BEST EVER CHICKEN MARSALA

Steps:

• Mix flour and seasoning into a bowl and set aside. Beat egg with 2 tbsp water and set aside.
• Slice thicker chicken pieces in half or use chicken cutlets. Lay 3 chicken slices (or cutlets) on a long piece of saran wrap. Top them with another piece of saran wrap and cover completely. Lay the covered chicken on a cutting board and tenderize with a kitchen mallet or hammer.
• Heat pan to medium-high heat and add 1.5 tbsp olive oil or butter, swirling the pan to coat completely.
• Dip chicken in egg mixture, then coat in flour mixture. Cook chicken in 2 batches, doing only 3 pieces the first time. Brown for approximately 2-3 minutes on each side, or until golden brown, then remove to a paper towel-lined plate.
• Add remaining olive oil or butter to the pan and repeat step 4.
• When chicken is done, add mushrooms to the same pan with 1/4 cup water. Cook for 2-3 minutes or until mushrooms begin to soften.
• Add marsala wine, 1/2 tsp salt, and honey to mushrooms. Bring to a boil.
• Gently place chicken back into marsala wine mixture, making sure to coat all pieces with the sauce. Bring back to a boil, then reduce to a simmer.
• Cook, uncovered for approximately 30 minutes or until the sauce begins to thicken.
• Serve warm with your seasonal veggies of choice and enjoy!

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.

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

Steps:

• In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
• Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

CHICKEN MARSALA

Steps:

• Combine flour, salt, and pepper in a large, shallow dish; set aside. Heat a large skillet over medium-high heat until very hot. Dredge chicken in seasoned flour, tapping off excess; set aside. Add 3 tablespoons oil to skillet. When oil is shimmering, add chicken, and cook until lightly browned, about 3 minutes. Turn over, and cook 3 minutes more. Remove chicken to a plate; set aside and keep warm. Wipe skillet clean, if necessary.
• Heat remaining 2 tablespoons oil in same skillet. Add mushrooms and cook, stirring occasionally, until mushrooms are dark golden brown and all the released liquid has evaporated, 5 to 7 minutes.
• Remove skillet from heat, and add wine. Return skillet to heat, scraping up any brown bits with a wooden spoon. Add garlic, lemon juice, butter, and parsley. Cook for 10 minutes until reduced and slightly thickened. Taste and adjust for seasoning. Pour sauce over chicken and sprinkle with parsley. Serve immediately.

CHICKEN MARSALA BAKE

Steps:

• Preheat oven to 375°. In a small bowl, mix the first seven ingredients; rub over chicken. In a large skillet, heat oil over medium-high heat. Brown chicken in batches on both sides. Transfer chicken to a greased 13x9-in. baking dish and a greased 8-in. square baking dish., In a large skillet, heat butter over medium-high heat. Add mushrooms and shallot; cook and stir until tender. Add prosciutto and garlic; cook 2 minutes longer., Stir in broth, wine, parsley and pepper; bring to a boil. In a small bowl, mix cornstarch and cream until smooth; stir into sauce. Return to a boil; cook and stir 1-2 minutes or until thickened., Pour over chicken; sprinkle with cheese. Bake, uncovered, 15-20 minutes or until a thermometer inserted in chicken reads 165°.

AUTHENTIC CHICKEN MARSALA

Steps:

• Mix together the flour, salt, oregano, and pepper.
• Pound the chicken breasts gently (with the flat side of your meat mallet).
• Roll the chicken in this until well coated.
• On medium-high, heat up the olive oil in a frying pan and brown the chicken on both sides, then set aside chicken on a plate.
• Carefully pour wine into the oil and warm, then mix in the mushrooms, chicken stock and juice of the lemon.
• Add chicken, turning the chicken over to get it well coated with the sauce.
• Simmer for 20 minutes.

CHICKEN MARSALA RECIPE BY TASTY

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!

SPEEDY CHICKEN MARSALA

Steps:

• Cook pasta according to package directions. Pound chicken with a meat mallet to 1/4-in. thickness. In a large resealable plastic bag, mix the flour, lemon pepper and salt. Add chicken, one piece at a time; close bag and shake to coat. , In a large skillet, heat 1 tablespoon oil over medium heat. Add chicken; cook for 4-5 minutes on each side or until no longer pink. Remove from pan., In the same skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Add wine; bring to a boil. Cook for 5-6 minutes or until liquid is reduced by half, stirring to loosen browned bits from pan. Return chicken to pan, turning to coat with sauce; heat through. , Drain pasta; serve with chicken mixture.

EASY JUICY CHICKEN MARSALA RECIPE BY TASTY

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!

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.

CHICKEN MARSALA

Steps:

• Flatten chicken to 1/2-in. thickness. Place in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard marinade. Combine the flour, Italian seasoning, garlic powder, paprika and pepper; sprinkle over both sides of chicken. In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil and butter for 2 minutes on each side or until browned. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. , Gradually add broth and wine to skillet, stirring to loosen browned bits. Bring to a boil; cook and stir for 2 minutes. Strain sauce; set aside. In the same skillet, cook mushrooms in remaining oil for 2 minutes; drain. Stir sauce into mushrooms; heat through. Pour over chicken; sprinkle with parsley. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear.

ROASTED CHICKEN MARSALA

Steps:

• Preheat oven to 425.
• Place chicken in roasting pan and sprinkle with 1/2 tsp salt and 1/2 tsp Italian seasoning.
• In a separate bowl toss mushrooms, red peppers and onion with remaining salt and Italian Seasoning.
• Arrange vegetables around chicken in roasting pan.
• Pour Marsala wine into the pan.
• Roast chicken approximately 50 minutes until no longer pink inside.
• Remove chicken and vegetables from pan.
• In a bowl mix flour with 1/4 cup of water.
• Place pan juices into pot and cook over medium high heat.
• Whisk in flour mixture and cook until thickened.
• Pour over chicken and serve.

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 BY EMERIL

Steps:

• In a shallow bowl or plate combine the flour and 1 T. of the Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove excess.
• Heat the oil in a large skillet over med-high heat until hot. Add 1 Tablespoon of butter and cook the chicken breasts until golden brown on both sides about 3 min per side. Transfer to a plate and set aside.
• Add 1 T. of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. when the wine has reduced by half add the chicken stock and cook for 3 minute or until sauce has thickened.
• Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened about 5-6 minute.
• Swirl in the remaining 2 T of butter, add salt and pepper to taste.
• Serve with mashed potatoes or rice. Enjoy!