Grilled Chicken With Stuffed Mushrooms And Marsala Sauce Recipes

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CHICKEN MARSALA WITH MUSHROOMS



Chicken Marsala with Mushrooms image

Provided by Guy Fieri

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

One 4- to 5-pound chicken (organic and free range, if possible), cut into 10 pieces
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 tablespoons canola or vegetable oil
4 cups sliced white button mushrooms
2 cloves garlic, minced
1/2 medium onion, finely diced
1 tablespoon tomato paste
3 sprigs fresh thyme
1 cup dry marsala
1 1/2 cups low-sodium chicken broth
4 tablespoons unsalted butter, chilled, cut into cubes
Juice of 1/2 lemon
2 to 3 tablespoons chopped fresh Italian parsley
Chardonnay, for serving

Steps:

  • Preheat the oven to 375 degrees F. Pat the chicken pieces dry with a paper towel and sprinkle all over with salt and pepper. Set a turkey roaster pan over 2 burners on medium heat and add the canola oil. Brown the chicken, skin-side down first, 3 to 4 minutes, then turn and brown on the other side, 2 to 3 minutes longer. Remove from the pan and set aside.
  • Add a little more of the oil to the pan on high heat and add the mushrooms, garlic and onions. Season with salt and cook just long enough to get some color on the mushrooms, 2 to 3 minutes. Stir in the tomato paste and thyme and cook about 1 minute longer. Place the chicken pieces back into the pan skin-side up and spread them out evenly, pushing them down into the mushrooms and onions. Add the marsala, scraping up the brown bits from the bottom of the pan, and add the chicken broth. Place the whole pan in the oven and cook until the tops of the chicken are golden brown, 30 to 35 minutes.
  • Use tongs to remove the chicken from the pan and transfer onto a serving platter and keep warm. Set the roasting pan back over the burner on high heat. Bring the contents to a boil and cook the liquid until it is reduced and the flavors become concentrated, 3 to 4 minutes. Shut off the heat, add the butter cubes and stir gently to melt the butter evenly. This will thicken the marsala sauce and give it a rich flavor. Taste and season with salt and pepper. Add a squeeze of the lemon juice and fold in the parsley. Pour over the chicken and serve with Chardonnay.

CHICKEN MARSALA-STUFFED MUSHROOMS



Chicken Marsala-Stuffed Mushrooms image

We switched up traditional stuffed mushrooms by adding chicken Marsala to the mix. And it's just as delicious as you'd think it would be.

Provided by My Food and Family

Categories     Home

Time 45m

Yield Makes 10 servings.

Number Of Ingredients 8

20 fresh mushrooms, divided
2 Tbsp. finely chopped onions
2 Tbsp. butter
14 round buttery crackers, crushed (about 1/2 cup)
1/4 cup finely chopped cooked chicken
2 Tbsp. KRAFT Shredded Parmesan Cheese, divided
2 Tbsp. Marsala wine
1/2 tsp. dried Italian seasoning

Steps:

  • Heat oven to 400ºF.
  • Remove mushroom stems and finely chop. Set mushroom tops aside.
  • Cook mushroom stems and onions in butter in small skillet on medium heat 5 to 6 min. or until tender. Remove from heat. Stir in cracker crumbs, chicken, 1 Tbsp. cheese, wine and seasoning.
  • Spoon chicken mixture into mushroom caps; place on baking sheet. Sprinkle with remaining cheese.
  • Bake 15 min. or until heated through.

Nutrition Facts : Calories 60, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

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

GRILLED CHICKEN MARSALA



Grilled Chicken Marsala image

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

Provided by Cook4_6

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

olive oil, as needed
16 ounces chicken breasts
2 ounces low-sodium bacon, cut in 1/4-inch pieces
coarse salt
fresh ground black pepper
5 ounces fresh mushrooms, sliced
1/2 cup high-grade dry marsala wine
1/2 cup chicken broth
2 tablespoons cornstarch
4 tablespoons heavy cream (maybe less)
1/4 cup fresh flat-leaf parsley, minced

Steps:

  • Season chicken with salt and pepper and grill.
  • In the meantime, coat large skillet lightly with olive oil and set over medium-high heat.
  • Add bacon and cook just until crisp and lightly browned. Add mushrooms and cook until just beginning to soften and brown.
  • Combine Marsala, broth and corn starch.
  • With pan over medium-high heat add the Marsala mixture and scrape up the browned bits from the bottom of the pan.
  • Cook Marsala mixture until it is reduced by one quarter.
  • Stir in cream and simmer until you get a nicely thickened sauce.
  • Add the chicken to the pan and turn to coat and reheat for a minute.
  • Serve with the sauce over top and a sprinkle of parsley.

Nutrition Facts : Calories 301.3, Fat 16.4, SaturatedFat 6.5, Cholesterol 93.1, Sodium 178.4, Carbohydrate 6.5, Fiber 0.5, Sugar 1, Protein 25.9

CHICKEN-STUFFED MUSHROOMS



Chicken-Stuffed Mushrooms image

Mushroom caps filled with a creamy onion, garlic, and diced chicken mixture are baked until piping hot for a crowd-pleasing party appetizer.

Provided by Diamond Crystal Salt

Categories     Trusted Brands: Recipes and Tips     Diamond Crystal® Salt

Yield 6

Number Of Ingredients 11

1 pound medium button or mini-bella mushrooms
2 tablespoons unsalted butter
1 large onion, finely chopped
1 large clove garlic, minced
1 cooked boneless chicken breast half, finely diced*
1 ½ tablespoons Diamond Crystal® Kosher Salt
¾ teaspoon coarsely ground pepper
1 tablespoon all-purpose flour
1 cup whipping cream
5 tablespoons chopped fresh parsley, divided
1 tablespoon finely shredded mozzarella or Parmesan cheese

Steps:

  • Heat oven to 350 degrees F.
  • Remove stems from mushrooms, but do not discard. Using a small melon baller, scoop out insides of mushrooms, leaving at least half shell to allow more room for filling. Finely chop mushroom stems and centers.
  • Melt butter over medium heat in large skillet. Add onion and garlic; cook 1 minute. Stir in chicken, chopped mushrooms, Diamond Crystal® Kosher Salt, and pepper. Cook and stir 3 minutes longer. Blend in flour, cream and 3 tablespoons parsley. Cook and stir until bubbly and thickened. Remove from heat.
  • Spoon mixture evenly into mushroom caps. Place in lightly oiled, shallow baking dish. Bake 10 minutes. Top with remaining 2 tablespoons parsley and garnish with mozzarella or Parmesan cheese, if desired. Bake 5 to 10 minutes longer or until hot and cheese melts. Garnish with additional parsley, if desired.

Nutrition Facts : Calories 227.7 calories, Carbohydrate 7.6 g, Cholesterol 73.2 mg, Fat 19.8 g, Fiber 1.4 g, Protein 7 g, SaturatedFat 12 g, Sodium 1476.3 mg, Sugar 2.4 g

GRILLED CHICKEN WITH STUFFED MUSHROOMS AND MARSALA SAUCE



Grilled Chicken With Stuffed Mushrooms and Marsala Sauce image

Make and share this Grilled Chicken With Stuffed Mushrooms and Marsala Sauce recipe from Food.com.

Provided by Cook4_6

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 19

8 ounces mushrooms
2 slices prosciutto, chopped fine
1/4 cup onion, finely chopped
1 clove garlic, finely chopped
1/2 cup shredded mozzarella cheese
1/4 cup panko breadcrumbs (or other bread crumbs)
1/4 teaspoon oregano
1/4 teaspoon salt
olive oil, as needed
olive oil, as needed
16 ounces chicken breasts
2 ounces prosciutto, cut in 1/4-inch pieces
coarse salt
fresh ground black pepper
1/2 cup high-grade dry marsala wine
1/2 cup chicken broth
2 tablespoons cornstarch
4 tablespoons heavy cream (maybe less)
1/4 cup fresh flat-leaf parsley, minced

Steps:

  • To make mushrooms, Remove stems from mushrooms and chop fine.
  • Put proscuitto, stems, onion, and garlic in a frying pan and saute in small amount butter or olive oil.
  • Cook until onion is soft, then drain.
  • Stir in remaining ingredients.
  • Stuff mushroom caps with this mixture.
  • Bake on a cookie sheet at 375F degrees for 10 minutes.
  • To make chicken and sauce, Season chicken with salt and pepper and grill. Set aside.
  • In the meantime, coat large skillet lightly with olive oil and set over medium-high heat. Add proscuitto and cook just until crisp and lightly browned. Combine Marsala, broth and corn starch. With pan over medium-high heat add the Marsala mixture and scrape up the browned bits from the bottom of the pan.
  • Cook Marsala mixture until it is reduced by one quarter. Stir in cream and simmer until you get a nicely thickened sauce.
  • Add chicken to the pan and turn to coat and reheat for a minute.
  • Place chicken on a platter and top with one or two stuffed mushrooms.
  • Serve with the sauce over top and a sprinkle of parsley.

Nutrition Facts : Calories 400.7, Fat 20, SaturatedFat 8.5, Cholesterol 104.2, Sodium 464.7, Carbohydrate 18.2, Fiber 1.5, Sugar 2.5, Protein 31.5

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Top Asked Questions

How to make Marsala stuffed chicken?
How to make Marsala Stuffed chicken 1 Cut a pocket in each seasoned chicken breast and stuff with cheese. 2 Sear the chicken in a skillet with olive oil and butter. Add the mushrooms’. 3 Add your sauce ingredients to the pan with the chicken. Being to a boil then simmer for 6-7 minutes or until the chicken... 4 Garnish serve and enjoy! More ...
How do you make Marsala sauce with mushrooms?
Make a "hole" in the center of your pan out of the mushrooms, so the mushrooms surround the edge of the pan and there is a pool of marsala wine in the middle of the pan. While stirring just the middle area, slowly sprinkle in the 1 tsp of corn starch.
What kind of sauce do you put on stuffed chicken?
Succulent, pan seared chicken is stuffed with melty fontina cheese and smothered in a dreamy, creamy homemade marsala sauce – so good. Pin this recipe for later! Should you use sweet or dry marsala? This Stuffed Marsala Chicken is all kinds of delicious. A delicious and rich marsala sauce? Yes!
What to serve with Marsala Stuffed mushrooms?
Cooking the mushrooms on a wire rack allows for the liquid to drain off a bit so the mushrooms will not become soggy. Serve these Marsala stuffed mushrooms with other favorite appetizers, such as cheesy sausage bread, queso, and sweet and smoky cheeseballs .

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