Claude Lenfants Chicken Marsala Recipes
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
CLAUDE LENFANT'S CHICKEN MARSALA
This is another recipe from my celebrity collection. Claude Lenfant was (still is, for all I know) the director of the U.S. National Heart, Lung and Blood Institute. I would serve this with rice or pasta.
Provided by Lennie
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, melt margarine.
- Brown chicken breasts; sprinkle with salt and pepper and remove from skillet.
- Add shallots, Marsala, chicken stock and tomatoes to skillet.
- Simmer until liquid is partially reduced, about 10 minutes.
- Return chicken to skillet, spooning sauce over breasts.
- Cover and simmer until chicken is tender, about 25 to 30 minutes.
- On a warm serving platter, place the breasts, then pour sauce over; garnish with parsley.
CHICKEN MARSALA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- To prepare the chicken, season the flour with salt and pepper. Slice the chicken breasts to 1/4-inch-thick medallions. Coat with the flour and tap off any excess.
- Next, in a saucepan over medium heat, add enough oil to coat the bottom of the pan and allow to warm. After warming, add the chicken and cook until browned, 2 to 3 minutes. Flip and repeat the process. After cooking all the chicken, hold warm covered on a plate. Add the marsala to the pan over medium-high heat. This will deglaze the pan. After deglazing, reduce the wine by three-fourths volume so 2 ounces remain. Then add the mushrooms. Stir the mushrooms, scraping the sides, then finish with the veal stock. Allow the stock to warm and thicken for 4 to 5 minutes, and then remove from the heat. Stir in the butter and finish by spooning over the cooked chicken. Garnish with fresh herbs or cheese if desired.
LAZY CHICKEN MARSALA
My husband loves anything with mushrooms, and this is no exception. I threw this together one night before work (waking up at 5pm and in the shower by 5:45 doesn't leave much time for cooking) and it turned out surprisingly well. It's ridiculously easy!
Provided by JenniferB_RN
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees.
- Spray small casserole dish with cooking spray.
- Place chicken tenderloins on bottom and season with salt.
- Scatter mushroom on top of chicken.
- Drizzle garlic-infused olive oil on top of chicken and mushrooms.
- Spoon undiluted soup on top. Don't feel the need to spread it evenly -- it will thin and settle as it heats.
- Pour Marsala wine on top of everything.
- Cover with aluminum foil, pierced to vent. Bake at 375 degrees on lower rack for 35 minutes. (This is when I jump in the shower!).
- As end of baking time nears, boil 9 ounces of the pasta of your choice. Once chicken is done, blend chicken mixture and pasta and serve.
Nutrition Facts : Calories 562.8, Fat 9.8, SaturatedFat 1.6, Cholesterol 65.8, Sodium 381.2, Carbohydrate 53.6, Fiber 2.6, Sugar 3.2, Protein 36.4
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