Creamy Veal Marsala Recipes

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CREAMY CHICKEN MARSALA



Creamy Chicken Marsala image

An easy 20-minute, delicious, and creamy chicken marsala! Serve over whole wheat pasta or brown rice.

Provided by Sophia Del Gigante

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 4

Number Of Ingredients 7

3 tablespoons olive oil
salt and ground black pepper to taste
2 skinless, boneless chicken breasts, cut into cubes
1 onion, diced
1 cup sliced cremini mushrooms
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup Marsala wine

Steps:

  • Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper; cook in hot oil until browned, 3 to 5 minutes. Stir onion and mushrooms with the chicken; continue cooking until the onion is translucent, 5 to 7 minutes. Pour cream of mushroom soup and Marsala wine over the chicken mixture; cook until hot and the chicken is no longer pink in the middle, 3 to 5 minutes.

Nutrition Facts : Calories 354.7 calories, Carbohydrate 19.9 g, Cholesterol 34.6 mg, Fat 16.5 g, Fiber 1.5 g, Protein 15.7 g, SaturatedFat 3 g, Sodium 539.1 mg, Sugar 8.3 g

CREAMY VEAL MARSALA



Creamy Veal Marsala image

Make and share this Creamy Veal Marsala recipe from Food.com.

Provided by Satyne

Categories     Veal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon butter
2 teaspoons olive oil
400 g veal schnitzels, cut in strips
2 garlic cloves, peeled and thinly sliced
1/3 cup tomato paste
1/3 cup chicken stock
2 tablespoons marsala wine
1/3 cup cream
400 g penne pasta
30 g butter
150 g button mushrooms, sliced
1/3 cup flat leaf parsley
black pepper

Steps:

  • Heat butter and olive oil in a large non stick frying pan.
  • Add the veal and cook on medium high for 2-3 minutes stirring continually. Add garlic and cook a further 1 minute.
  • Stir in tomato paste and cook for 30 seconds.
  • Add chicken stock, marsala and cream and simmer for 3 minutes, stirring occasionally.
  • Drain cooked pasta. Melt putter in the pasta pot, add button mushrooms and cook for 2-3 minutes, stirring continually.
  • Return drained pasta to the pot along with parsley and black pepper and toss all the ingrediants together well.
  • Arrange the mushroom pasta into your bowls.
  • Spoon over the veal mixture and serve with a sprinkle of pepper.

Nutrition Facts : Calories 579.5, Fat 19.9, SaturatedFat 10.2, Cholesterol 46.4, Sodium 295.5, Carbohydrate 87.4, Fiber 12.3, Sugar 3.9, Protein 10.5

VEAL MARSALA



Veal Marsala image

This recipe calls for mushrooms and Marsala wine. Stir in a few tablespoons of cream before serving, if desired. This dish may be made 24 hours ahead. To reheat, cover with foil and bake in a 350 degree oven for 30 minutes. Garnish with cherry tomatoes and parsley.

Provided by Christine

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 7

2 pounds veal cutlets
¼ cup all-purpose flour
½ teaspoon seasoning salt
½ cup butter
2 tablespoons olive oil
¾ pound fresh mushrooms, quartered
¼ cup Marsala wine

Steps:

  • Place meat on a solid, level surface, or between sheets of waxed paper, and pound thinly with a mallet or moistened cleaver, using a glancing motion.
  • In shallow dish, combine flour and seasoning salt. Dredge cutlets in flour mixture, and let rest 15 minutes on wire rack.
  • In a large skillet over medium-high heat, melt butter with oil. Cook floured cutlets on both sides until brown. Introduce mushrooms, reduce heat to low, cover and cook 10 minutes.
  • Pour in Marsala and simmer 5 minutes more, until veal is tender and sauce is hot. Serve immediately.

Nutrition Facts : Calories 360.2 calories, Carbohydrate 14.3 g, Cholesterol 115.4 mg, Fat 24.3 g, Fiber 0.9 g, Protein 20.6 g, SaturatedFat 11.4 g, Sodium 489.6 mg, Sugar 1.5 g

30-MINUTE VEAL MARSALA



30-Minute Veal Marsala image

This classic dish has incredible flavor plus in less than 30 minutes, you can enjoy it! VIDEO https://youtu.be/kCo0zRxapnQ

Provided by CLUBFOODY

Categories     Veal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 20

4 veal cutlets, pound it down (about 1 1/2 lbs.)
2 tablespoons unbleached all-purpose flour (or as needed)
1/8 teaspoon smoked paprika
1/4 teaspoon sea salt (to taste)
1/2 teaspoon black pepper (to taste )
2 tablespoons olive oil
3 tablespoons butter, divided
3 cups assorted mushrooms, sliced
2 tablespoons shallots, finely chopped
2 large garlic cloves, pressed
1/2 cup marsala wine
1/2 cup low sodium chicken broth
1/4 cup heavy cream
1/2 teaspoon dried rosemary, chopped
1/2 teaspoon dried thyme leaves, chopped
1/2 tablespoon parsley, chopped (for garnish)
9 ounces fettuccine, cooked according to package directions (substitute egg noodles)
2 tablespoons butter
1/2 cup parmesan cheese, grated
1 tablespoon parsley, chopped

Steps:

  • Preheat oven to 170ºF.
  • Season the flour with paprika, salt, and pepper; stir to combine and set aside. Just before cooking, dredge the cutlets on both sides with flour and shake to remove any excess.
  • In a large skillet over medium-high heat, add oil and 1 tablespoons butter. When it gets hot, add veal and cook until golden, about 1 to 1 ½ minutes per side. Place them on a baking sheet and transfer to the preheated oven to keep them warm.
  • Reduce the heat to medium and add the remaining 2 tablespoons butter to the skillet before adding the mushrooms; season with pepper. Cook until soft, 5 minutes. Add shallots and garlic; sauté for only one minute.
  • Add Marsala wine and broth, scraping the bottom of the pan to dislodge any brown bits. Increase the heat to medium-high and bring the mixture to a boil. Return the heat to medium and cook until the liquid is reduced by half, about 5 minutes.
  • Add heavy cream, rosemary and thyme; stir well. Return the cutlets to the skillet and spoon the sauce over; cook for 2 minutes. When serving, sprinkle on fresh chopped parsley. Serve with linguine or fettuccine.
  • FETTUCCINE:.
  • After the noodles are cooked and drained, add some butter and a ¼ cup of Parmesan cheese. Stir well before adding the remaining ¼ cup of cheese and some fresh chopped parsley.

Nutrition Facts : Calories 697.2, Fat 33.5, SaturatedFat 16.5, Cholesterol 123.4, Sodium 503.4, Carbohydrate 57, Fiber 3, Sugar 3.6, Protein 17.3

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