Copycat Mccormick Chicken Marsala Seasoning Recipes

SPEEDY CHICKEN MARSALA

Steps:

• Cook pasta according to package directions. Pound chicken with a meat mallet to 1/4-in. thickness. In a large resealable plastic bag, mix the flour, lemon pepper and salt. Add chicken, one piece at a time; close bag and shake to coat. , In a large skillet, heat 1 tablespoon oil over medium heat. Add chicken; cook for 4-5 minutes on each side or until no longer pink. Remove from pan., In the same skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Add wine; bring to a boil. Cook for 5-6 minutes or until liquid is reduced by half, stirring to loosen browned bits from pan. Return chicken to pan, turning to coat with sauce; heat through. , Drain pasta; serve with chicken mixture.

MC CORMICK POULTRY SEASONING (COPYCAT)

Steps:

• MEASURE and add the thyme, sage, marjoram, and rosemary into a clean spice mill or coffee grinder.
• PROCESS mixture until between a fine and medium grind.
• STOP then shake spice mill.
• ADD the black pepper and the nutmeg.
• PROCESS for 5 seconds.
• STOP then shake mill again.
• TRANSFER mixture to a resealable container or funnel into a clean spice bottle then seal.
• WIPE the spice mill or coffee grinder parts clean using a dampened paper napkin and/or cotton swab followed with a dry paper napkin.
• STORE seasoning tightly sealed in a cool, dry place away from light.
• USE and enjoy in your favorite poultry 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.

COPYCAT RECIPE FOR CARRABBA'S CHICKEN MARSALA

Steps:

• Pound chicken breasts to even out thickness and lightly salt and pepper.
• In large skillet, saute chicken in 2 T melted butter until lightly browned, about 2 minutes per side.
• Remove from pan and set aside.
• Melt remaining butter in pan and add shallots and mushrooms.
• Cook until mushrooms are lightly browned.
• Add Marsala and bring to a boil, scraping browned bits from bottom of pan.
• Add cream and lemon juice and return to a boil.
• Season with salt and pepper.
• Return chicken to pan for about 3 minutes to reheat and finish cooking.
• Serve with buttered fettucini.