Food Network Creamy Chicken Marsala Recipe Recipe For Chili

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CHICKEN MARSALA



Chicken Marsala image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 cup all-purpose flour
Salt and freshly ground black pepper
1 1/2 pounds chicken breasts
Grapeseed oil, for cooking
3/4 cup marsala wine
1 cup veal or beef stock
4 ounces (1 stick) butter
1/2 cup 1/4-inch-thick sliced mushrooms
Fresh herbs such as chives or grated cheese, for garnish, optional

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



Chicken Marsala image

For an Italian favorite, try Tyler Florence's Chicken Marsala recipe, a flavorful meal of mushrooms, prosciutto and Marsala wine over tender chicken.

Provided by Tyler Florence

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley

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 WITH MUSTARD MASCARPONE MARSALA SAUCE



Chicken with Mustard Mascarpone Marsala Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 12

1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
3/4 cup chopped onion
1 pound cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
12 ounces dried fettuccine

Steps:

  • Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.
  • While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
  • Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.

EASIER CHICKEN MARSALA



Easier Chicken Marsala image

Here's a lighter version of one of my favorite chicken dishes. For my family, this one's a keeper!

Provided by D. Alexander

Categories     Main Dish Recipes     Chicken     Chicken Marsala Recipes

Time 30m

Yield 4

Number Of Ingredients 9

¼ cup all-purpose flour
½ teaspoon garlic salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
4 boneless, skinless chicken breast halves
1 tablespoon olive oil
1 tablespoon butter
1 cup sliced fresh mushrooms
½ cup Marsala wine

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.

Nutrition Facts : Calories 286 calories, Carbohydrate 11.4 g, Cholesterol 79.6 mg, Fat 10.1 g, Fiber 0.5 g, Protein 27.9 g, SaturatedFat 3.3 g, Sodium 313.4 mg, Sugar 2.7 g

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 CHICKEN MARSALA



Creamy Chicken Marsala image

I got this recipe from my roommate who had grown up with it. I try not to eat much meat but the sauce alone over rice or pasta is to die for. It is such a great mixture of savory, earthy, salty and a tiny bit sweet.

Provided by sofie-a-toast

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

1 3/4 cups reduced-sodium chicken broth (14 oz)
2 tablespoons finely chopped shallots
5 tablespoons unsalted butter
10 ounces mushrooms, trimmed and thinly sliced
1 1/2 teaspoons finely chopped sage
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup all-purpose flour
4 skinless chicken breast halves (2 lbs total)
2 tablespoons olive oil
1/2 cup plus 2 tablespoons dry marsala wine
2/3 cup heavy cream
1 teaspoon fresh lemon juice

Steps:

  • Put oven rack in middle position and preheat oven to 200°F.
  • Bring broth to a boil in a 2 quart saucepan ver high heat then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.
  • Cook shallot in 3 T butter in a 8-10 inch heavy skillet over medium heat, stirring, until shallot begins to turn golden, about 1 minute Add mushrooms, 1 tsp sage, salt and pepper and cook, stirring occasionally until liquid mushrooms give off is evaporated and they begin to brown, 6-8 minutes. Remove from heat.
  • Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin.
  • Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off exess.
  • Heat 1 T each of oil and butter in a 10-inch heavy skillet over medium-high heat until foam subsides, then saute half of the chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large ovenproof platter, arranging in one layer, then put platter in oven to keep warm. Wipe out the skillet and cook remaining chicken in same manner, then transfer to oven, arranging in one layer.
  • Without cleaning, add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickned, 6-8 minutes. Add lemon juice and remaining 2 T wine and 1/2 tsp sage.
  • Serve chicken on top of rice or pasta with sauce poured over.

CHEF JOHN'S CHICKEN MARSALA



Chef John's Chicken Marsala image

Certain dishes have a special place in my heart and this is one of them. The first real restaurant job I had in San Francisco was at a small place called Ryan's Cafe. It was run by a husband and wife team, Michael and Lenore Ryan. They were true 'foodies' before that term had even been coined. This chicken Marsala dish was the most popular dish on the menu and the first one that I was taught.

Provided by Chef John

Categories     Main Dish Recipes     Chicken     Chicken Marsala Recipes

Time 1h

Yield 2

Number Of Ingredients 11

2 skin-on, boneless chicken breast halves
1 teaspoon salt and ground black pepper to taste
3 tablespoons butter, divided
2 tablespoons olive oil
5 white mushrooms, sliced
1 shallot, minced
1 tablespoon all-purpose flour
1 cup Marsala wine
2 cups chicken stock
2 tablespoons chopped fresh parsley
1 teaspoon cold butter

Steps:

  • Season chicken breasts all over with salt and pepper.
  • Melt 1 1/2 tablespoons butter and olive oil in a skillet over medium heat. Cook chicken breasts, skin-side down, in hot butter and oil until browned, about 5 minutes. Flip and cook until breasts are almost cooked through, about 5 minutes more. Transfer chicken breasts to a plate.
  • Melt 1 1/2 tablespoons butter in the same skillet over medium-high heat. Saute mushrooms with a pinch of salt and a pinch of pepper in hot butter until mushrooms are golden, 5 to 7 minutes. Add minced shallot; cook and stir until softened, 2 to 3 minutes. Sprinkle flour over the top and cook and stir until the bitterness of the flour cooks off, 3 to 4 minutes.
  • Pour wine into skillet and bring to a boil; cook and stir until wine reduces and sauce thickens, 3 to 4 minutes. Add chicken stock; bring to a simmer and cook until slightly reduced, 3 to 5 minutes more.
  • Return chicken breasts to the skillet, reduce heat to low, and cook chicken, turning once, until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat.
  • Move chicken to one side of the skillet and tilt the skillet so that the sauce pools at the bottom. Stir parsley and 1 teaspoon cold butter into the sauce, stirring constantly, until sauce is shiny and butter is completely melted. Transfer chicken breasts to plates and spoon mushrooms and sauce over the top.

Nutrition Facts : Calories 798.7 calories, Carbohydrate 26.8 g, Cholesterol 185.4 mg, Fat 39 g, Fiber 0.9 g, Protein 51.1 g, SaturatedFat 15.7 g, Sodium 2390.8 mg, Sugar 12.2 g

CHICKEN MARSALA



Chicken Marsala image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

1 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/4-inch-thick medallions
Grapeseed oil, as needed
2 cloves garlic, minced
1 shallot, minced
1 pound cremini mushrooms, sliced
2 ounces thinly sliced prosciutto, cut into 1/4-inch dice
4 sprigs fresh thyme, leaves picked
3 tablespoons fresh parsley leaves, finely chopped
3/4 cup Marsala wine
1 cup chicken stock
4 tablespoons unsalted butter, cut into pieces, softened
Warm buttered fettuccine, for serving

Steps:

  • Add the flour to a shallow plate and season with salt and pepper. Coat the chicken pieces with the flour and tap off any excess.
  • Set a 12-inch cast-iron pan over medium heat, add enough oil to coat the bottom of the pan and heat until hot. Add the chicken in batches and cook until browned, 2 to 3 minutes. Flip and cook on the other side until browned. Keep warm, covered, on a serving plate.
  • Add about 1 tablespoon more oil to the pan, add the garlic, shallot and mushrooms and saute for about 1 minute. Add the prosciutto, thyme and half of the parsley and cook 1 more minute. Add the Marsala to the pan and deglaze, scraping up any browned bits from the bottom. Cook until the wine is reduced by about three-quarters, 1 to 2 minutes. Add the chicken stock and cook until the sauce is heated through and thickened, 4 to 5 minutes. Remove from the heat and stir in the butter one piece at a time. Spoon the sauce over the chicken and garnish with the remaining parsley. Serve with warm buttered fettuccine.

CHICKEN MARSALA



Chicken Marsala image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

4 (8-ounce) chicken breast halves, pounded
2 tablespoons Worcestershire sauce
1 tablespoon butter
1 cup sliced mushrooms
2 shallots, minced
1/4 cup brandy
1/4 cup Marsala
1 cup chicken broth
1/4 cup heavy cream
Salt and pepper, to taste

Steps:

  • Marinate chicken breasts in Worcestershire sauce for at least 15 minutes. Heat butter in fry pan and brown chicken in butter. Remove chicken to plate. Saute mushrooms for about 3 minutes adding more butter if necessary. Add shallots and cook for 2 minutes. Deglaze the pan with brandy. Add the Marsala and chicken broth, reduce by 1/3. Add the cream and cook sauce until thick enough to coat the back of a spoon. Season to taste and spoon over chicken.

THE BEST CHICKEN MARSALA



The Best Chicken Marsala image

This classic Italian-American dish is a nostalgic reminder of large family dinners of a bygone era. It's the ultimate crowd pleaser. The flavors from the marsala and cremini mushrooms bring a sweet earthiness to the sauce that really elevates simple seared chicken breasts.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

3 boneless skinless chicken breasts, 1 1/2 to 2 pounds
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1/4 cup olive oil
12 ounces cremini mushrooms, sliced 1/4-inch thick
1 large shallot, finely chopped
1 1/2 cups dry marsala wine
6 tablespoons unsalted butter, cut into pieces
1/3 cup flat-leaf parsley, chopped, plus more for garnish

Steps:

  • Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
  • Cut the chicken breasts in half lengthwise, making 6 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken pieces. Liberally sprinkle the chicken with salt and pepper.
  • Mix the flour with 1 1/2 teaspoons salt and a generous amount of pepper in a shallow bowl or plate. Dredge the cutlets in the seasoned flour, shaking off any excess. Heat 3 tablespoons of the oil in a large skillet over medium-high heat until very hot, about 1 minute. Sear 3 cutlets until golden brown, about 2 minutes per side. Transfer the cutlets to a plate. Add the remaining 1 tablespoon of oil to the pan and sear the remaining 3 cutlets until golden brown, about 2 minutes per side. It's ok if the chicken is not completely cooked through; it will finish cooking in the sauce.
  • Add the mushrooms and 1/2 teaspoon salt to the same pan and cook, stirring and scraping up any browned bits, until the mushrooms are slightly softened and just beginning to release some liquid, 3 to 4 minutes. (The mushrooms will soak up the oil quickly and dry up the pan; that's ok, more liquid will release as they cook longer.) Add the shallots and cook, stirring and scraping up any browned bits, until starting to soften, 3 to 4 minutes.
  • Remove the pan from the heat. Pour in the wine and 1/2 cup water. Return the pan to high heat and bring to a boil. Reduce the heat to medium and simmer until the liquid reduces by a third and starts to thicken, 6 to 7 minutes. Whisk in the butter and continue whisking until it is melted and the sauce has thickened, 1 to 2 minutes.
  • Add the cutlets and any accumulated juices to the pan and cook, flipping halfway through, until the chicken is cooked through and the sauce has thickened, about 2 minutes.
  • Remove the chicken to a platter and stir the parsley into the sauce. Pour the sauce over the chicken and garnish with more parsley.

CHICKEN WITH A CREAMY MARSALA SAUCE



Chicken with a Creamy Marsala Sauce image

This recipe is super quick and served over rice its amazing. Even picky eaters enjoy this one.

Provided by Stephanie

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 9

¼ cup all-purpose flour
salt and ground black pepper to taste
2 pounds chicken tenders
2 tablespoons olive oil
2 tablespoons butter
½ cup Marsala wine
½ cup chicken stock
1 cup heavy whipping cream
1 teaspoon ground mustard

Steps:

  • Mix flour, salt, and pepper in a shallow dish. Press chicken tenders in the flour to coat completely; shake gently to remove any excess flour.
  • Heat olive oil in a large skillet over medium, tilting the pan to coat the cooking surface in oil. Melt the butter in the skillet. Cook the chicken tenders in the hot butter until evenly browned, 7 to 8 minutes.
  • Pour the Marsala wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; cook until the wine is hot, about 30 seconds. Pour chicken stock into the skillet.
  • Stir heavy cream and mustard together in a bowl; add to the skillet. Bring the mixture to a simmer and cook another 10 minutes.

Nutrition Facts : Calories 824.7 calories, Carbohydrate 13.3 g, Cholesterol 303.9 mg, Fat 45.6 g, Fiber 0.2 g, Protein 78.7 g, SaturatedFat 21.3 g, Sodium 260 mg, Sugar 2.6 g

TOM'S MOM'S CHICKEN MARSALA



Tom's Mom's Chicken Marsala image

This is my MIL's recipe for chicken marsala, it is minus the mushrooms because they never eat them, but I always add some! Every time she makes it, there's never enough for leftovers.

Provided by McTattle

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb boneless chicken breast
2 eggs
breadcrumbs (for breading breasts)
1 tablespoon minced garlic
1/4 cup butter
3 teaspoons flour
1 cup chicken broth (1 cup of water/1 chicken bouillon cube)
1/3 cup marsala wine
1/4 teaspoon pepper
2 teaspoons parsley

Steps:

  • Egg and bread the chicken breasts Melt few tbsp of butter and garlic in pan; brown chicken.
  • (few minutes each side) When chicken is brown, remove and place in baking dish, cover to keep warm in same pan, melt remaining butter add flour, water, bouillon, wine, pepper and parsley; whisk together.
  • Bring all ingredients to a boil and stir.
  • Pour mixture over chicken in baking dish bake at 375°F for 45-60 minutes depending on how much chicken you have used.
  • Serve over buttered noodles.
  • Enjoy!

Nutrition Facts : Calories 436.9, Fat 24.9, SaturatedFat 11.2, Cholesterol 208.9, Sodium 384.8, Carbohydrate 5.4, Fiber 0.1, Sugar 1.2, Protein 28.6

EASY CHICKEN MARSALA



Easy Chicken Marsala image

Chicken breasts are sauteed, then braised in Marsala wine and cream with mushrooms and green onion. Chicken Marsala simplified!

Provided by sal

Categories     Main Dish Recipes     Chicken     Chicken Marsala Recipes

Time 40m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil or vegetable oil
4 skinless, boneless chicken breast halves
¼ cup chopped green onion
1 cup sliced fresh mushrooms
⅓ cup Marsala wine
salt and pepper to taste
⅓ cup heavy cream
⅛ cup milk

Steps:

  • Heat oil in a large skilled over medium heat. Add chicken and saute for 15 to 20 minutes, or until cooked through and juices run clear.
  • Add green onion and mushrooms and saute until soft, then add Marsala wine and bring to a boil.
  • Boil for 2 to 4 minutes, seasoning with salt and pepper to taste. Stir in cream and milk and simmer until heated through, about 5 minutes.

Nutrition Facts : Calories 240.9 calories, Carbohydrate 4.9 g, Cholesterol 96.2 mg, Fat 9 g, Fiber 0.4 g, Protein 28.4 g, SaturatedFat 5.1 g, Sodium 90.8 mg, Sugar 2.3 g

CREAMY CHICKEN MARSALA



Creamy Chicken Marsala image

The difference between this marsala and the others is the cream. Really simple, really good. Great for company, but quick to fix. source: 365 ways to cook chicken

Provided by quixoposto

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 tablespoons butter
4 boneless skinless chicken breast halves
4 shallots, minced
1/2 lb mushroom, sliced
1/4 cup dry marsala
1/2 cup heavy cream
1 teaspoon lemon juice
salt and pepper

Steps:

  • Pound breasts to 1/4 inch. In large frying pan, melt 2 Tbl butter over med heat.
  • Add chicken and saute until lightly browned (4 min). Remove and set aside.
  • Melt 2 more tablespoons of butter in pan. Add shallots and mushrooms (3-5 min).
  • Cook until lightly browned.
  • Add Marsala, bring to boil. Add cream and lemon juice and return to boil. Salt and pepper.
  • Return chicken to pan. Cook turning in sauce to finish cooking (3 minutes).
  • Serve over noodles or rice. (Instead of pounded breasts I sometimes substitute the frozen chicken tenders--they are so small and tender pounding isn't necessary).

Nutrition Facts : Calories 373.9, Fat 24.2, SaturatedFat 14.6, Cholesterol 139.7, Sodium 175.8, Carbohydrate 6.6, Fiber 0.6, Sugar 1.1, Protein 30.2

CHICKEN MARSALA FETTUCCINI



Chicken Marsala Fettuccini image

This is a recipe I developed when trying to duplicate one I tasted at a local pasta restaurant. I like it better than thiers.

Provided by annconnolly

Categories     One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

2 boneless skinless chicken breasts
1 tablespoon unsalted butter
1 cup dry marsala wine
1 cup heavy cream
1 cup sliced fresh mushrooms
1 (15 ounce) can artichoke hearts
2 tablespoons unsalted butter, cubed

Steps:

  • Grill 2 boneless skinless chicken brests until done. Slice into strips.
  • For the sauce:.
  • Heat wine over medium heat .Add cream and simmer until reduced by half. add butter and stir continously until fully emulsified. Keep warm until ready to serve.
  • Saute mushrooms in butter. Add to sauce. Add artichoke hearts.
  • Prepare 6 oz fettucini according to package directions.
  • Place 1 portion each of pasta on two plates. Pour sauce over pasta and top with sliced chicken.

Nutrition Facts : Calories 906.2, Fat 63.2, SaturatedFat 38.8, Cholesterol 277.3, Sodium 835.8, Carbohydrate 31.5, Fiber 11.8, Sugar 3.8, Protein 38.4

CREAMY CHICKEN MARSALA



Creamy Chicken Marsala image

I have a recipe for a more traditional chicken marsala, that we enjoy but thought I would play around a bit the other night and came up with this one. It turned out really well and whilst I probably still prefer the more traditional recipe this make a nice change. I made this for just 2 of us but the sauce ingredients would make enough for 3 people and would probably stretch to 4 servings if you do not like things very sauce as we do. I served ours over wild rice and asparagus so we enjoyed the extra sauce over the rice.

Provided by The Flying Chef

Categories     Chicken Breast

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 14

olive oil
2 -4 chicken breasts (see note above on servings)
2 -3 tablespoons butter
300 g mushrooms, sliced
3 green onions, sliced thinly
1/2 cup marsala wine
1 1/2 teaspoons instant chicken bouillon granules
1 cup water
1/2 lemon, juice of
1/2 cup cream
1 tablespoon basil, chopped finely
1 tablespoon cornflour
pepper
parsley, to sprinkle over (optional)

Steps:

  • Heat a little olive oil in a fry pan add chicken breasts, cook until browned on both sides about 6-8 Min's a side, remove and set to one side. (It is not to important to cook chicken all the way through as it is added back to the pan at the end, so it will finish cooking then.).
  • Wipe pan clean, melt butter in same pan, add mushrooms, cook stirring a couple of times for 5 Min's, add green onions, cook a further 2 Min's.
  • Add marsala, stock, water and lemon juice, stir to combine, add cream and basil, stir again until combined.
  • Mix a little water with the cornflour, add to sauce stir until mixture thickens, season with pepper.
  • Return chicken to pan, simmer gently until chicken is heated through.
  • To Serve: Slice chicken breasts thickly, arrange on plate and spoon sauce over, sprinkle with parsley if desired.

Nutrition Facts : Calories 826.5, Fat 44.2, SaturatedFat 22.8, Cholesterol 190.1, Sodium 1104.8, Carbohydrate 19.9, Fiber 2.3, Sugar 5.4, Protein 36.5

COPYCAT RECIPE FOR CARRABBA'S CHICKEN MARSALA



Copycat Recipe for Carrabba's Chicken Marsala image

A clone dish from Carrabba's Restaurant. I have not tried this yet, but will soon and add more comments. Sounds wonderful!

Provided by Marie

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

4 tablespoons butter
4 boneless skinless chicken breast halves
4 shallots, chopped fine
1/2 lb mushroom, sliced
1/4 cup dry marsala
1/2 cup heavy cream
1 teaspoon lemon juice

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.

Nutrition Facts : Calories 378.4, Fat 25.8, SaturatedFat 14.8, Cholesterol 146.8, Sodium 255.6, Carbohydrate 6.5, Fiber 0.6, Sugar 1.3, Protein 28.1

CREAMY MASALA CHICKEN



Creamy Masala Chicken image

The cream makes this curry quite mild, so use hot chilli powder if you like it spicy. We prefer it on the mild side. Goes great with toasted naan bread and basamati rice.

Provided by MarieRynr

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless chicken breasts, cubed
3 cm fresh gingerroot, peeled and chopped
2 cloves garlic, chopped
1 teaspoon mild chili powder
2 tablespoons fresh coriander, chopped (cilantro)
1 lime, juice of
2 tablespoons vegetable oil
1 onion, chopped
1 red chile, seeded and chopped
1 teaspoon ground turmeric
1 (284 ml) carton double cream
1/2 lemon, juice of

Steps:

  • Put the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 TBS of oil in a bowl.
  • Stir and set aside.
  • Heat a large shallow pan.
  • Tip in the chicken and the marinade and fry for about 6 to 8 minutes, stirring occasionally.
  • Heat the remaining oil in another pan and fry the onion and chili for 3 to 4 minutes, just until soft.
  • Add the turmeric and stir fry for 1 minute.
  • Lower the heat, pour in the cream and simmer for 2 to 3 minutes.
  • Add the chicken and simmer for 5 minutes, or until cooked.
  • Season and stir in the lemon juice.

BEEF CHILI MASALA



Beef Chili Masala image

Garam masala is a blend of spices that you find in most Indian households, and you can easily find the blend in your neighborhood grocery store. This aromatic mixture usually contains black pepper, cardamom, cinnamon, cloves, coriander, nutmeg and turmeric, and takes chili from ordinary to extraordinary. Serve this flavorful chili with basmati rice, lime wedges, yogurt, and chopped cilantro.

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 23

1 teaspoon coriander seeds
1/2 teaspoon red chili powder
1/4 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon red pepper flakes
1/2 teaspoon turmeric
1/4 teaspoon black pepper
3 tablespoons unsalted butter
1 large onion, coarsely chopped
3 cloves garlic, minced
One 1-inch piece fresh ginger, peeled and minced
1 scotch bonnet pepper (scotch bonnets are very hot!)
1 pound ground beef
One 14.5-ounce can petite diced tomatoes
1 cinnamon stick
1 star anise
Juice of 1 lime or 1 teaspoon dried mango powder
1 1/2 teaspoons salt
1 teaspoon white vinegar
3 small waxy potatoes (any type you like), cut into small cubes (about 1 1/2 cups)
1/2 cup frozen peas
1 1/2 teaspoons garam masala
1 tablespoon chopped fresh cilantro (or to taste)

Steps:

  • In a large heavy-bottomed saucepan or Dutch oven, toast the coriander seeds, chili powder, cumin seeds, fennel seeds, red pepper flakes, turmeric and black pepper at high heat until they begin to pop and are fragrant. Add the butter and onion and cook, stirring occasionally, until the onion is translucent, 5 minutes. Add the garlic, ginger and scotch bonnet pepper and cook until the garlic is golden.
  • Add the beef and stir with a wooden spoon to break up any lumps. Cook, stirring, until browned, about 10 minutes. Add 2 cups of water and the tomatoes, reduce heat to medium, and simmer for 10 minutes. Add the cinnamon stick, star anise, lime juice, salt, vinegar and potatoes; increase heat to bring to a boil. Reduce to a simmer, cover, and cook until the beef is tender, 30 minutes. Add the peas, garam masala and cilantro and cook another 10 minutes. Taste and add more salt, if necessary. Remove cinnamon stick, star anise and the scotch bonnet if it is not dissolved before serving.

CHICKEN TIKKA MARSALA



Chicken Tikka Marsala image

Make and share this Chicken Tikka Marsala recipe from Food.com.

Provided by MattMattBoBatt

Categories     Chicken

Time 1h20m

Yield 5-6 serving(s)

Number Of Ingredients 27

3 boneless skinless chicken breasts
1 lemon
125 g yogurt
6 garlic cloves, minced
1 tablespoon ginger, minced
2 teaspoons salt
2 teaspoons cumin
2 teaspoons garam masala
2 teaspoons paprika
10 -20 wooden skewers
3 tablespoons oil
1 large onion, chopped finely
2 tablespoons ginger, minced
8 garlic cloves, minced
2 teaspoons cumin
2 teaspoons turmeric
2 teaspoons ground coriander
2 teaspoons paprika
2 teaspoons chili powder
2 teaspoons garam masala
1 tablespoon tomato puree
800 g tomato sauce or 800 g crushed tomatoes
300 ml water
250 ml cream
1 tablespoon coriander, chopped
4 cups cooked rice
4 pieces naan bread

Steps:

  • Preheat oven to 500°F/260°C.
  • Slice the chicken into bite-sized chunks, the combine the chicken with the rest of the chicken marinade ingredients in a bowl. Mix until evenly coated, then refrigerate for at least 1 hour.
  • Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
  • Bake for about 15 minutes until slightly dark brown on the edges.
  • Heat oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned.
  • Fry the spices for about 30 seconds to release their aromatics and flavor, stirring constantly, then stir in the tomato puree.
  • Add the tomato sauce and water, then bring to a boil and cook for about 5 minutes.
  • Pour in the cream and mix in the chicken, cooking for another 1-2 minutes.
  • Serve with rice and naan bread!

Nutrition Facts : Calories 608.2, Fat 28.4, SaturatedFat 12.2, Cholesterol 105.2, Sodium 1908.5, Carbohydrate 66.2, Fiber 6, Sugar 10.3, Protein 24.9

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