Chicken Marsala W Cheesy Herb Polenta Recipes

HERBED CHICKEN MARSALA

Steps:

• Place the chicken cutlets between 2 pieces of plastic wrap and pound with a meat mallet (or the flat side of a chef's knife) until about 1/3-inch thick. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Put the flour on a medium plate. Heat the oil in a large nonstick skillet over medium-high heat. Dredge the chicken in the flour to fully coat, shaking off any excess. Add the chicken to the skillet and fry until fully cooked and golden brown, about 4 minutes per side. Transfer to a platter and tent with foil to keep warm.
• Add 1/2 cup of the broth, the sun-dried tomatoes and rosemary to any remaining drippings in the skillet and cook, stirring frequently, for 1 minute to plump the tomatoes. Add the mushrooms, 1/4 teaspoon salt and 1/2 teaspoon pepper and cook until the mushrooms are soft, about 5 minutes. Add the marsala and bring to a boil. Add the remaining 1/4 cup broth and the butter and simmer until the butter is fully melted, about 30 seconds.
• Spoon the mushroom mixture and sauce over the chicken, sprinkle with the parsley and serve.

POLENTA WITH FRESH HERBS AND WHITE CHEDDAR CHEESE

Steps:

• Combine broth, all herbs, garlic and salt in heavy large saucepan and bring to boil over medium-high heat. Gradually sprinkle in polenta, whisking constantly. Reduce heat to medium-low; simmer until polenta is thick and creamy and begins to pull away from sides of pan, whisking often, about 25 minutes. Add cheese; stir until cheese melts. Season with salt and pepper and serve.
• *If unavailable, use 1 2/3 cups regular cornmeal and cook for about 12 minutes.

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.

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.

CHEESY POLENTA

Steps:

• In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve.

CHEESY CHICKEN PARMIGIANA

Steps:

• In a small saucepan, combine the tomato sauce, Italian seasoning and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Meanwhile, in a shallow bowl, lightly beat the egg. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in egg, then coat with crumb mixture., In a large skillet, cook chicken in oil over medium heat until a thermometer reads 165°, about 5 minutes on each side. Top with mozzarella cheese. Cover and cook until cheese is melted, 3-4 minutes longer. Serve with tomato sauce. If desired, sprinkle with basil and additional Parmesan.

QUICK AND EASY CHICKEN MARSALA WITH A SOFT CREAMY POLENTA

Steps:

• Chicken Marsala.
• Heat oil in a large frying pan add onion to pan and stir until soft, add the mushrooms and stir for a few minutes. At the same time in another frying pan be cooking the chicken this just has to be turned a couple of times during the cooking process and cooked until done.
• Add Marsala wine, water and stock powder to mushrooms and bring to the boil then turn down the heat to medium. Stir a little water into the cornflour and to mixture to thicken slightly.
• Serve chicken over soft polenta pour some sauce over the chicken and top with chives.
• Soft Creamy Polenta.
• Bring the water and the stock to the boil in a pan. Add the polenta slowly whisking all the time while adding. When all the polenta has been added turn down the heat and stir continuously with wooden spoon until mixture is thick.
• Add the mascarpone, Parmesan and butter stir until cheese has melted. Add the cream and salt and pepper to taste serve immediately with chicken.
• For a photo visit http://the-best-recipes.blogspot.com/.

HERBED POLENTA

Steps:

• Bring the water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Remove from the heat. Add the cheese, milk, butter, parsley, rosemary, thyme, and pepper, and stir until the butter and cheese melt. Transfer the polenta to a bowl and serve.

LINDA'S CHEESY CHICKEN MARSALA DIVAN

Steps:

• Preheat oven to 350.
• Put the chicken breast in a 9x13" baking pan.
• Slice the onions, and put over chicken breasts.
• In the side of the pan mix the soup and water together. It will be lumpy.
• Cut up the fresh broccoli, and put in soup mixture. Mix together.
• Add the mushrooms, and mix.
• Sprinkle with salt and pepper, to your liking.
• Pour the wine into the mixture, and mix well.
• Pour over the chicken.
• Every 15 minutes spoon the mixture over the chicken while baking. Bake for 45 minutes.
• Remove pan from oven, and add the shredded cheese on top.
• Put back in the oven, and bake for another 10-15 minutes until cheese is melted.
• Serve.
• Note: I pour the extra sauce over my baked potatoes when I make this dish. Delish!

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°.

CHEESY CHICKEN MARSALA

Steps:

• Preheat oven to 425°F. In small bowl, combine 1/2 tsp. salt, rosemary, 1/8 tsp. pepper; reserve. In another bowl, whisk together broth, wine and 1 Tbsp. flour. Sprinkle mozzarella slices with parsley. Cut horizontal pocket in each chicken breast, stuff with 1 slice mozzarella. Fold to fit, secure with toothpicks. Sprinkle chicken with reserved rosemary mix. Coat with remaining flour.
• In large skillet, heat 2 Tbsp. oil over med-high heat. Cook chicken until browned, turning once, 4-5 min each side. Transfer to jellyroll pan, roast 15 min or until no longer pink.
• In same skillet, heat remaining oil over medium heat. Add mushrooms, garlic, remaining salt and pepper. Cook, stirring until browned, 5 min. Add broth mix, bring to boil. Cook, stirring until slightly thickened. Stir in butter. Remove toothpicks from chicken, arrange on platter. Top with mushroom sauce. Sprinkle with remaining parsley.

CHICKEN MARSALA W/ CHEESY HERB POLENTA

Steps:

• Adjust oven rack to the middle position and heat the oven to 375°F.
• Spread flour in a shallow dish. rinse chicken breasts, pat dry and season with salt and pepper. Dredge in flour to coat shaking off any excess flour.
• Heat 2 tablespoons of the oil in a large dutch oven over medium-high heat until just smoking. Add the chicken skin side down and cook until light golden brown. Flip pieces and cook on all sides to the same consistency, about 10 minutes total. Remove from pan and keep warm.
• Add a little more of the oil to the pan on high heat and add the bacon, mushrooms, garlic and onions. Season with salt/peper and cook just long enough to crisp up the bacon and get some color on the mushrooms, about 2 to 3 minute Stir in the tomato paste and rosemary/thyme and cook about 1 minute longer. Place the chicken pieces back into the pan skin-side up and spread them out evenly, pushing them down into the mushrooms and onions. Add the Marsala, scraping up the brown bits from the bottom of the pan, and add the chicken broth. Cover and place the whole pot in the oven and cook until the tops of the chicken are golden brown, 30 to 35 minutes.
• In the mean time, cook your polenta.
• CHEESY HERB POLENTA: Bring the chicken stock, half and half and salt to a boil in a large, heavy-bottomed pot.
• Pour the polenta into the boiling mixture in a slow stream while whisking constantly in a circular motion. Bring to a simmer, still stirring constantly.
• Reduce heat to low and cook, stirring vigorously and scraping the sides and bottom of the pot; until the polenta becomes soft and smooth, about 30 minutes.
• Stir in the herbs, butter and the cheese, ¼ cup at a time, until thick and creamy.
• Season to taste with salt and pepper.
• Use tongs to remove the chicken from the pan and transfer onto a serving platter and keep warm.
• Set the dutch oven back over the burner on high heat. Bring up to a boil and cook until thickened and flavors have become concentrated, about 3 to 4 minute.
• Shut off the heat, add the butter cubes and stir gently to melt the butter evenly. This will make the sauce silky smooth and give it a richer taste. Taste and season with salt and pepper. Add the lemon juice and fold in the parsley.
• To Serve:Ladle Polenta onto serving plates. Arrange one chicken quarter atop each mound of polenta.Spoon the sauce and mushrooms over the chicken. Garnish with fresh parsley or a spring of rosemary.
• Enjoy!