Chicken Marsala With Brown Butter Pasta Recipes

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CHICKEN MARSALA WITH PASTA



Chicken Marsala with Pasta image

This dish is elegant enough for company, but quick and easy enough for a weeknight. My family always looks forward to this chicken. Leftover broiled chicken breasts work fine and save you time, too.-Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 cups sliced fresh mushrooms
1/4 cup butter, divided
2 teaspoons minced garlic
2-1/4 cups hot water
1/4 cup Marsala wine or chicken broth
1 envelope (4.3 ounces) fettuccini and chicken-flavored sauce mix
4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
2 tablespoons sour cream

Steps:

  • In a large saucepan, saute mushrooms in 2 tablespoons butter for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Add water and wine. Bring to a boil; stir in pasta mix. Reduce heat; simmer, uncovered, for 10 minutes or until pasta is tender. , Meanwhile, flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, cook chicken in oil and remaining butter over medium heat for 4-5 minutes on each side or until no longer pink. Remove pasta mixture from the heat. Stir in sour cream. Serve with chicken.

Nutrition Facts : Calories 453 calories, Fat 23g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 964mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.

CHICKEN MARSALA



Chicken Marsala image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

1/2 cup all-purpose flour
1 tablespoon Essence, recipe follows
2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
3/4 cup Marsala
1 cup chicken stock
Salt and freshly ground black pepper
Chopped chives, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

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 PASTA AL FORNO



Chicken Marsala Pasta al Forno image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

12 ounces mostaccioli pasta
2 tablespoons olive oil
1 pound chicken tenders
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
3 tablespoons butter
8 ounces cremini mushrooms, sliced
2 tablespoons dried porcini mushrooms
2 shallots, minced
2 cloves garlic, minced
1 cup dry marsala wine
1 cup chicken stock
1/4 cup freshly grated Parmigiano-Reggiano
Chopped fresh parsley, for garnish

Steps:

  • Bring a pot of water to a boil. Add the pasta and cook until very very al dente, 6 to 7 minutes. Drain and set aside.
  • Position an oven rack in the bottom of the oven and preheat the oven to broil.
  • Heat a large, heavy-bottomed ovenproof skillet over medium-high heat and add the oil. Season the chicken tenders with salt and pepper and dredge in the flour, shaking off the excess. Add the chicken to the skillet and brown on both sides until golden brown, 2 minutes per side. (Note: the chicken should only be seared, not cooked through. It will finish cooking in the oven.) Transfer the chicken to a wire-racked baking sheet.
  • To the same skillet, add the butter, cremini, porcini and shallots and cook, stirring minimally to aid in browning, until the mushrooms are deeply caramelized, about 15 minutes. Add the garlic and cook until fragrant, another 20 seconds. Deglaze with the marsala, scraping up any browned bits. Add the stock and bring to a simmer. Simmer until slightly thickened, about 5 minutes. Season with salt and pepper.
  • Off the heat, add the pasta and stir well to coat with the sauce. Top with the browned chicken, then a layer of freshly grated Parmigiano-Reggiano. Broil the pasta in the skillet until the cheese is browned and the pasta and chicken are cooked through, about 5 minutes. Sprinkle with parsley and serve immediately.

ONE-POT CREAMY CHICKEN MARSALA PASTA RECIPE BY TASTY



One-Pot Creamy Chicken Marsala Pasta Recipe by Tasty image

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

3 tablespoons olive oil
1 ½ lb boneless, skinless chicken breast, cut into chunks
2 cups white mushroom, or button mushrooms, sliced
1 white onion, sliced
3 cups chicken stock
1 ½ cups heavy cream
1 cup marsala wine
3 cups penne pasta, uncooked
1 cup shredded parmesan cheese
salt, to taste
pepper, to taste
1 tablespoon fresh parsley, optional garnish

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

CHEF JOHN'S CHICKEN MARSALA



Chef John's Chicken Marsala image

Certain dishes have a special place in my heart and this is one of them. The first real restaurant job I had in San Francisco was at a small place called Ryan's Cafe. It was run by a husband and wife team, Michael and Lenore Ryan. They were true 'foodies' before that term had even been coined. This chicken Marsala dish was the most popular dish on the menu and the first one that I was taught.

Provided by Chef John

Categories     Main Dish Recipes     Chicken     Chicken Marsala Recipes

Time 1h

Yield 2

Number Of Ingredients 11

2 skin-on, boneless chicken breast halves
1 teaspoon salt and ground black pepper to taste
3 tablespoons butter, divided
2 tablespoons olive oil
5 white mushrooms, sliced
1 shallot, minced
1 tablespoon all-purpose flour
1 cup Marsala wine
2 cups chicken stock
2 tablespoons chopped fresh parsley
1 teaspoon cold butter

Steps:

  • Season chicken breasts all over with salt and pepper.
  • Melt 1 1/2 tablespoons butter and olive oil in a skillet over medium heat. Cook chicken breasts, skin-side down, in hot butter and oil until browned, about 5 minutes. Flip and cook until breasts are almost cooked through, about 5 minutes more. Transfer chicken breasts to a plate.
  • Melt 1 1/2 tablespoons butter in the same skillet over medium-high heat. Saute mushrooms with a pinch of salt and a pinch of pepper in hot butter until mushrooms are golden, 5 to 7 minutes. Add minced shallot; cook and stir until softened, 2 to 3 minutes. Sprinkle flour over the top and cook and stir until the bitterness of the flour cooks off, 3 to 4 minutes.
  • Pour wine into skillet and bring to a boil; cook and stir until wine reduces and sauce thickens, 3 to 4 minutes. Add chicken stock; bring to a simmer and cook until slightly reduced, 3 to 5 minutes more.
  • Return chicken breasts to the skillet, reduce heat to low, and cook chicken, turning once, until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat.
  • Move chicken to one side of the skillet and tilt the skillet so that the sauce pools at the bottom. Stir parsley and 1 teaspoon cold butter into the sauce, stirring constantly, until sauce is shiny and butter is completely melted. Transfer chicken breasts to plates and spoon mushrooms and sauce over the top.

Nutrition Facts : Calories 798.7 calories, Carbohydrate 26.8 g, Cholesterol 185.4 mg, Fat 39 g, Fiber 0.9 g, Protein 51.1 g, SaturatedFat 15.7 g, Sodium 2390.8 mg, Sugar 12.2 g

EASIER CHICKEN MARSALA



Easier Chicken Marsala image

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

¼ cup all-purpose flour
½ teaspoon garlic salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
4 boneless, skinless chicken breast halves
1 tablespoon olive oil
1 tablespoon butter
1 cup sliced fresh mushrooms
½ cup Marsala wine

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 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

EASY CHICKEN MARSALA



Easy Chicken Marsala image

Make and share this Easy Chicken Marsala recipe from Food.com.

Provided by LizCl

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb thin sliced chicken breast
1 (10 ounce) can au jus gravy
1 small onion, sliced
1/4 cup marsala wine
1 (4 ounce) can sliced mushrooms or 3/4 cup sliced mushrooms
3 garlic cloves, minced
1/2 cup flour
1/2 teaspoon mrs. dash's seasoning
1/4 teaspoon pepper
1/2 teaspoon oregano
1/2 teaspoon garlic powder
2 tablespoons butter (or 1 tablespoon butter and 1 tablespoon olive oil)

Steps:

  • In a shallow bowl, mix together the flour, Mrs. Dash's seasoning, pepper, and oregano. Coat each chicken breast in the mixture.
  • Put in refrigerator for 15 minutes.
  • Put the olive oil in a skillet over medium high heat, then add the butter and stir until it begins to melt.
  • Saute the onion and sprinkle garlic powder. Saute until onion is clear.
  • Once the onion is done, remove from the pan.
  • Saute chicken. Sprinkle garlic over chicken. cook until the chicken starts to brown. Remove the chicken from the pan. Add mushrooms; cook until lightly brown.
  • In a small mixing bowl, mix can of gravy and 1/4 cup wine. Add gravy-wine mixture to pan and simmer 2 to 5 minutes and return the onion to the pan.
  • Let it cook another minute.
  • Add the chicken and cook at medium-low temperature for 10 minutes.

Nutrition Facts : Calories 644.9, Fat 23.4, SaturatedFat 9.1, Cholesterol 90, Sodium 3588.3, Carbohydrate 60.1, Fiber 2.6, Sugar 2, Protein 34.4

CHICKEN MARSALA PASTA BAKE



Chicken Marsala Pasta Bake image

Easy . . . good for a crowd. I found this on the internet but can't find who originally published for credit.

Provided by agileangus

Categories     < 4 Hours

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 14

4 cups uncooked penne pasta
1 tablespoon olive oil
4 1/2 teaspoons butter
2 1/2 tablespoons flour
1 cup marsala wine
1 cup chicken broth
1/4 cup whipping cream
1/4 cup milk
1/2 cup shredded parmesan cheese, divided
2 grilled sliced chicken breasts
4 ounces prosciutto, sliced
8 ounces mushrooms, sliced
2 garlic cloves, minced
1/4 cup parsley, chopped

Steps:

  • Preheat oven to 350. Spray a 9 x 13 baking dish with cooking spray.
  • Cook pasta until al dente. Drain and set aside.
  • In a large skillet over medium heat, add olive oil and prosciutto. Cook until lightly crisp on the edges, about 5 minutes. Remove the prosciutto to a paper towel lined plate. In the same skillet, add the mushrooms and garlic. Cook until mushrooms darken slightly and juices are released. Remove to a plate.
  • In the same saucepan, melt the butter. Whisk in the flour and cook for 1 minute or until bubbly. Stir in the Marsala and bring to a boil for 1 minute. Add chicken broth and bring to a boil. Whisk in 1/4 cup of the parmesan until melted. Remove from heat and add cream and milk. Stir in mushrooms, prosciutto and chicken.
  • Add pasta to the baking dish. Top with sauce and lightly mix into the pasta. Top with reserved parmesan cheese. Bake uncovered for 20 minutes or until the cheese melts and starts to turn golden.
  • Remove from oven and top with chopped parsley.

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From foodiecrush.com


CHICKEN MARSALA WITH BROWN BUTTER PASTA - RECIPES - FAXO
2 1/2 sticks butter, divided 5 T. vegetable oil, divided 1 c. dry Marsala wine 2 c. chicken broth or stock salt, to taste 1/2 c. grated Parmigiano Reggiano or Myzithra cheese or combination of the two 1 lb. spaghetti or pasta of your choice. Directions. Rinse, pat dry with paper towels, trim off fat, and pound to 1/2 inch each chicken breast ...
From faxo.com


BROWN MUSHROOM SAUCE RECIPE : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CHICKEN MARSALA - IMMACULATE BITES
2019-01-07 Mix together flour, Italian seasoning ,granulated onion and garlic powder. Dredge the seasoned chicken in flour mixture on each side until coated. Shake off excess flour. Heat oil in a cast iron or skillet over medium-high heat; then fry chicken on both sides until golden brown — about 4 to 5 minutes per side.
From africanbites.com


WEEKNIGHT CHICKEN MARSALA PASTA - WELL SEASONED STUDIO
2022-01-13 Brown the chicken. Heat a large skillet or braiser over medium-high heat, then add 2 Tbsp extra virgin olive oil and 2 Tbsp unsalted butter. Add seasoned chicken, then cook for 3-5 minutes undisturbed. Stir well, then cook an additional 3-5 minutes, or until golden brown on all sides. Transfer chicken to a large plate.
From wellseasonedstudio.com


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