Lindas Cheesy Chicken Marsala Divan Recipes

LINDA'S CHEESY CHICKEN MARSALA DIVAN

Steps:

• Preheat oven to 350.
• Put the chicken breast in a 9x13" baking pan.
• Slice the onions, and put over chicken breasts.
• In the side of the pan mix the soup and water together. It will be lumpy.
• Cut up the fresh broccoli, and put in soup mixture. Mix together.
• Add the mushrooms, and mix.
• Sprinkle with salt and pepper, to your liking.
• Pour the wine into the mixture, and mix well.
• Pour over the chicken.
• Every 15 minutes spoon the mixture over the chicken while baking. Bake for 45 minutes.
• Remove pan from oven, and add the shredded cheese on top.
• Put back in the oven, and bake for another 10-15 minutes until cheese is melted.
• Serve.
• Note: I pour the extra sauce over my baked potatoes when I make this dish. Delish!

LINDA'S ROSEMARY CHICKEN MARSALA WITH MUSHROOM SAUCE, AND LINGUI

Steps:

• Fry chicken in teflon coated skillet until done, I used my electric skillet on 350.
• Take out of skillet, put in dish, and set aside.
• Put onions, mushrooms, garlic, rosemary, salt and pepper in the skillet, and cook until onions are transparent.
• When onions are done, add Marsala, chicken broth, and sprinkle flour over the top.
• Mix flour in well, and let bubble for 5 mins.
• Add water.
• Sauce should be a little thick.
• If it is too thick, add a little more water.
• If too thin, add a little more flour at a time, and mix in well.
• The sauce should be creamy, but not too thick.
• Season with salt and pepper, to taste.
• Cook pasta or noodles, until al dente.
• Drain, and put a serving in each plate.
• Top with sauce, and chicken pieces.
• Enjoy!

CHEESY CHICKEN MARSALA

Steps:

• Preheat oven to 425°F. In small bowl, combine 1/2 tsp. salt, rosemary, 1/8 tsp. pepper; reserve. In another bowl, whisk together broth, wine and 1 Tbsp. flour. Sprinkle mozzarella slices with parsley. Cut horizontal pocket in each chicken breast, stuff with 1 slice mozzarella. Fold to fit, secure with toothpicks. Sprinkle chicken with reserved rosemary mix. Coat with remaining flour.
• In large skillet, heat 2 Tbsp. oil over med-high heat. Cook chicken until browned, turning once, 4-5 min each side. Transfer to jellyroll pan, roast 15 min or until no longer pink.
• In same skillet, heat remaining oil over medium heat. Add mushrooms, garlic, remaining salt and pepper. Cook, stirring until browned, 5 min. Add broth mix, bring to boil. Cook, stirring until slightly thickened. Stir in butter. Remove toothpicks from chicken, arrange on platter. Top with mushroom sauce. Sprinkle with remaining parsley.

CHICKEN & VEGGIES IN MARSALA SAUCE RECIPE - (2.5/5)

Steps:

• Place each chicken breast half between two pieces of clear plastic wrap. Pound with flat side of meat mallet to 1/2-inch thickness. Remove plastic. Halve each piece lengthwise. In 12-inch skillet cook mushrooms and green onion in the first 2 tablespoons butter or margarine till just tender. Remove from skillet. Meanwhile, place carrots, celery, and brussels sprouts in steamer basket over boiling water. Cover and steam for 10 minutes or till just tender. Keep warm. In large skillet, cook half the chicken in the remaining 2 tablespoons butter or margarine over medium-high heat about 2 minutes on each side. Remove from skillet. Repeat with remaining chicken. (Add more butter or margarine, if necessary.) To skillet drippings add chicken broth and Marsala or dry sherry. Bring to boiling; simmer, uncovered, till liquid is reduced to half the volume. Return chicken and the mushroom mixture to skillet. Heat through. Arrange steamed vegetables and the chicken on a serving platter. Spoon mushroom mixture and sauce atop the chicken. Serve immediately. Originally published in Better Homes and Gardens Creative Ideas. Country Cooking (1983/84)

EASY CHICKEN MARSALA

Steps:

• Heat olive oil in a large skillet over medium heat. Saute chicken in hot oil until cooked through and juices run clear, 15 to 20 minutes.
• Add mushrooms and green onions to the pan and saute until soft, then add Marsala wine and bring to a boil.
• Continue to 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.