Company Chicken Marsala With Fettuccine Recipes

CHICKEN MARSALA FETTUCCINE

Steps:

• In a large pot cook the fettuccine according to package instructions.
• In a large skillet heat 1 tablespoon of olive oil over medium-high heat. Season the chicken thighs with salt, pepper and 1 tablespoon of flour. Add to the skillet and sauté for 6-8 minutes or until fully cooked. Remove from the skillet onto a plate.
• Add the remaining teaspoon of olive oil to the skillet along with the chopped shallot, garlic and mushrooms. Sauté for 4-5 minutes or until the mushrooms are golden brown. Season with salt and pepper. Deglaze the skillet with the marsala wine then add chicken stock and thyme leaves.
• Turn the heat down to medium-low and let the sauce simmer and reduce for several minutes. Sprinkle in the remaining teaspoon of flour and stir everything together. Return the chicken to the skillet and add in the half and half, stir and bring everything back to a simmer. Taste for seasoning.
• Serve over fettuccine topped with shredded Parmesan cheese, chopped parsley and thyme leaves.

CHICKEN MARSALA FETTUCCINE

Steps:

• In shallow dish, combine flour, thyme and pepper.
• Coat chicken in flour mixture; reserve remaining flour mixture.
• In large nonstick skillet, heat olive oil over medium-high heat.
• Add chicken; cook until browned and internal temperature reaches 165*, about 3 to 4 minutes per side.
• Remove chicken from skillet; cover to keep warm.
• In same skillet, add wine; stir to scrape browned bits from bottom of pan.
• Stir reserved flour mixture into broth.
• Add broth, mushrooms, onion and garlic; bring to boil.
• Reduce heat and simmer stirring occasionally until vegetables are tender and sauce thickens, about 3 to 4 minutes.
• Place pasta in large serving bowl; season with pepper.
• Thinly slice chicken.
• Add chicken, sauce, and spinach to pasta; toss until well combined.

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 WITH PASTA

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.

ONE-POT CREAMY CHICKEN MARSALA PASTA RECIPE BY TASTY

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!

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!

COMPANY CHICKEN MARSALA

Steps:

• Season chicken cutlets with salt and black pepper. Pour flour into a shallow dish. Press chicken cutlets into flour to coat each side, shaking to remove any excess flour.
• Melt butter in a large skillet. Cook chicken in hot butter until browned, 3 to 5 minutes per side; remove from skillet and set aside.
• Mix chicken broth, Marsala wine, and garlic into the remaining butter in the skillet; reduce heat to low and cook until the liquid is hot, about 5 minutes. Stir mushrooms, tomato, rosemary, and basil into the liquid. Return chicken to the skillet. Place a cover on the skillet and cook until the chicken is no longer pink in the middle, about 30 minutes.