Chicken Ravioli With Marsala Reduction Recipes

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 RAVIOLI

Steps:

• Place chicken ravioli in boiling water for 2 ½ to 3 minutes or according to package directions.
• In a heated sauté pan, add oil and butter, cooking the smoked prosciutto until lightly browned. Add mushrooms, asparagus, sea salt (optional), black pepper and sauté for 1-2 minutes, or until mushrooms and asparagus are cooked through.
• Add marsala wine, heavy cream, grated Parmesan, julienned basil (optional) and simmer for about 2 to 4 minutes or until sauce has reduced.
• Remove chicken ravioli from water and drain well. Add ravioli to sauté pan and toss until coated with sauce.
• Place ravioli on platter, pillow side up. Pour sauce evenly over ravioli.
• Garnish with fresh fresh basil sprigs and sprinkle with Parmesan cheese.

CHICKEN MARSALA RAVIOLI FILLING

Steps:

• Brown chicken in 2 tablespoons of olive oil over medium-high heat. Add shallot and garlic. Deglaze with Marsala. Take pan away from heat source and flambe. Return pan to stove, flame will go out in about 1 minute. Add prosciutto and herbs. Sprinkle in bread crumbs and 1 tablespoon Parmesan. Drizzle in 1 tablespoon of olive oil to keep moist. Discard bay leaves. Pulse together all ingredients in a food processor. Add egg, cream, remaining Parmesan and olive oil. Pulse again. Chill before filling ravioli.

MUSHROOM RAVIOLI IN A CREAMY MARSALA WINE SAUCE

Steps:

• Heat oil in a large skillet over medium heat. Add mushrooms and onion and saute until tender, 5 to 7 minutes. Add Marsala wine and garlic; bring to a boil. Boil for 5 to 6 minutes, adding salt and pepper to taste. Stir in cream and simmer until thickened and heated through, about 5 minutes.
• While the sauce is cooking, fill a large pot with about 4 quarts water. Set the burner to high and bring to a boil. Add ravioli to the boiling water. Cook until they float to the top of the water, 6 to 8 minutes, or according to package directions. Drain.
• Pour a generous amount of sauce over hot ravioli and top with fresh parsley.

TO DIE FOR CHICKEN MARSALA

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.