Farm Fresh Chicken Marsala Recipes

CHICKEN MARSALA WITH SKILLET ZUCCHINI AND MUSHROOM PAN-SAUCE

Steps:

• Wash and dry all produce. Bring 2 cups water and a large pinch of salt to a boil in a medium pot. Once boiling, add the rice. Cover and reduce to a low simmer for 20 minutes, until tender. Halve the zucchinis lengthwise, then thinly slice into half-moons. Thinly slice the mushrooms. Mince the garlic. Finely chop the parsley. Halve, peel, and mince the shallots.
• In a large pan, heat a large drizzle of oil over high heat. Add the zucchini. Cook, tossing, for 7-10 minutes, until golden brown. Season with salt and pepper. Remove pan from heat.
• Place your hand on top of the chicken breast. Slice into the middle of the meat (parallel to the cutting board). Open up like a book, then cover with a piece of plastic wrap. Pound with a heavy pan or mallet until ½-inch thick. Repeat with the other chicken breasts. Season the chicken with salt and pepper. Set aside ¼ cup flour. Coat the chicken on all sides with the remaining flour, shaking of any excess. Heat a large drizzle of oil in another large pan over medium-high heat. Working in batches, if necessary, sear the chicken 2-3 minutes per side, until golden brown and cooked through. Remove from pan and set aside to rest, tented loosely with foil.
• Heat 2 Tablespoons butter in the same pan over medium-high heat. Add the mushrooms. Cook, tossing, for 4-5 minutes, until softened. Add the shallots, garlic, and 2 additional Tablespoons butter to the pan. Cook 1-2 minutes, until fragrant.
• Finish the Marsala sauce: Add the reserved ¼ cup flour to the pan. Cook, stirring, for 1 minute. Whisk the stock concentrates and 1 cup water into the pan until the sauce thickens. Reduce heat to low, and stir in the sour cream and half the parsley. Season with salt and pepper.
• Plate: Reheat the zucchini if necessary. Serve the chicken cutlets on a bed of basmati rice alongside the zucchini. Spoon the Marsala sauce over the plate, garnish with the remaining parsley, and enjoy!

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.

EASIER CHICKEN MARSALA

Steps:

• In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat.
• Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.
• Pour Marsala wine over the chicken. Cover skillet, and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear.

EASY JUICY CHICKEN MARSALA RECIPE BY TASTY

Steps:

• Cut each chicken breast in half crosswise, then cut the larger, thicker half again horizontally, creating 3 equally thick cutlets. Place the flour, salt, pepper, onion powder, and garlic powder in a wide, shallow dish and stir to combine. Dredge the chicken pieces in the flour mixture, shaking gently to remove any excess flour, and set aside.
• Heat the oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken in batches to prevent overcrowding. Cook the chicken until golden brown, about 3 minutes. Flip and cook the other side, another 3 minutes. Remove the chicken from the pan and set aside.
• To the same, now empt pan with leftover oil and butter, add the garlic, shallots, and cremini mushrooms, stirring occasionally and scraping the bottom of the pan until the mushrooms are soft and most of the liquid has evaporated, about 8 minutes.
• Deglaze the pan with the Marsala wine and scrape all the caramelized bits from the bottom of the pan. Add the chicken stock and lemon juice, and allow mixture to come to a boil. Reduce to a simmer, and cook until the liquid has reduced by half.
• Turn off the heat. Add 2 tablespoons of cold butter and stir until the sauce is smooth and creamy. Add the cooked chicken to the sauce, and simmer for 5 more minutes, flipping halfway through.
• Sprinkle with parsley and serve with pasta, potatoes, or rice.
• Enjoy!

CHICKEN MARSALA

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.

CHICKEN MARSALA

Steps:

• Bread chicken breast on both sides in Italian breadcrumbs. Place a very large saute pan over high heat with olive oil. Once the oil is hot, add all the chicken breasts. Cook until lightly browned, then turn over and cook the same on the other side. Push the chicken breast to one side of the pan and drain all the oil out. Place chicken in the pan back on high heat and add garlic, mushrooms, tomatoes, parsley, pepper and basil. Add Marsala, chicken broth, marinara and cream. Let it reduce on high heat until sauce thickens and is a golden brown gravy. Take the chicken breast out first and place on plates. Pour the Marsala sauce on top to cover the chicken, then serve.

CHICKEN MARSALA

Steps:

• Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
• Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
• Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

CHICKEN MARSALA (OLIVE GARDEN COPYCAT)

Steps:

• POUND chicken breasts between sheets of plastic wrap until about 1/4-inch thickness.
• COMBINE flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
• HEAT oil and butter in a skillet over medium heat. Cook chicken breast on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook the other side, then add mushrooms. Add Marsala wine around chicken pieces (CAUTION: a small flame will appear upon adding).
• COVER and simmer for about 15 minutes.
• TRANSFER to a serving plate.

CHICKEN MARSALA

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Sprinkle the shallot and half the garlic in the pot. Add the couscous.
• In a small bowl, mix the broth, Marsala, red pepper flakes, and fennel. Pour half the liquid over the couscous. Stir to coat all the grains and make an even layer.
• Set the chicken on top of the couscous in a single layer. Pour the rest of the liquid over the chicken and top with the remaining garlic.
• Scatter on the mushrooms and carrots.
• Stack the zucchini rounds and cut into six wedges (like a pizza). Scatter the wedges on top, filling the pot. Tuck the rosemary sprigs into crevices.
• Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• Calories: 626
• Protein: 41g
• Carbohydrates: 89g
• Fat: 4g
• Cholesterol: 77mg
• Sodium: 461mg
• Fiber: 8g