CHICKEN MARSALA
A delicious, classic chicken dish -- lightly coated chicken breasts braised with Marsala wine and mushrooms. Easy and ideal for both a quick weeknight entree AND serving to company.
Provided by Anonymous
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 447.7 calories, Carbohydrate 13.3 g, Cholesterol 99 mg, Fat 26.6 g, Fiber 0.5 g, Protein 28.8 g, SaturatedFat 9.6 g, Sodium 543 mg, Sugar 2.8 g
LINDA'S CHEESY CHICKEN MARSALA DIVAN
I love experimenting in the kitchen, and this is one that I came up with one night when I felt like having a creamy chicken dish... It was WONDERFUL, so I thought I would share it with you!
Provided by Lindas Busy Kitchen
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 510.9, Fat 24.7, SaturatedFat 11.3, Cholesterol 104.7, Sodium 1643.7, Carbohydrate 23.7, Fiber 3, Sugar 4.6, Protein 43.4
LINDA'S VEAL MARSALA
This dish is great when trying to figure out what to have when company is coming... Served with an Italian salad and Fettuccini Alfredo, you have a meal anyone would enjoy!
Provided by Lindas Busy Kitchen
Categories Veal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle the veal with salt and pepper.
- Melt 2 T. of butter, and 2 T. of oil in a lg. heavy skillet, over med-high heat.
- Add 4 veal cutlets, and cook until golden brown, about 1 1/2 minutes per side. Do not overcook, or they will get tough!
- Transfer the veal to a plate.
- Add another tablespoon of butter and oil, if necessary.
- Repeat with the remaining 4 cutlets.
- Set the cutlets aside.
- Add 1 T. of oil to the skillet.
- Add the shallot and garlic.
- Sauté until fragrant, about 30 secs.
- Add 1 T. of the olive oil, if necessary.
- Add the mushrooms, and sauté until tender and the juices evaporate, about 3 minutes.
- Season with salt.
- Add the Marsala.
- Simmer until the Marsala reduces by 1/2, about 2 minutes.
- Add the broth, and the rosemary leaves.
- Simmer until reduced by 1/2, about 4 minutes.
- Return the veal to the skillet.
- Pour in all of the pan juices.
- Cook just until heated through, turning to coat, about 1 minute.
- Stir the remaining 1 T. of butter into the sauce.
- Season the sauce with salt and pepper, to taste.
- Put on a serving dish, and spoon sauce over the veal.
- Serve.
- To slightly thicken the Marsala Sauce: 2 T. cornstarch mixed with 1/4 cup water, optional.
- If desired, slightly thicken the sauce with the corn starch and water mixture.
Nutrition Facts : Calories 156.6, Fat 12.9, SaturatedFat 4.7, Cholesterol 15.3, Sodium 18.5, Carbohydrate 3.9, Fiber 0.4, Sugar 0.9, Protein 2.3
LINDA'S CHICKEN MARSALA
This recipe is great for a special dinner when you are having company, but don't forget to serve it to your family too, as they will love it too!
Provided by Lindas Busy Kitchen
Categories European
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Flatten the chicken breasts between 2 pieces of saran wrap, and pound with a meat mallet until thin. (You can use the edge of a can of soup, if you don't have a meat mallet. It's important that you pound the breasts to an equal thickness, so they cook evenly).
- Slice the mushrooms into thin slices. Set aside.
- Finely chop shallots to equal 1/2 cup. Set aside.
- Chop the parsley. Set aside.
- Mix the flour with the next 7 ingredients in the recipe.
- To Cook:.
- Add the butter to a lg. saute pan. Over med. heat, melt the butter, and add the mushrooms. After 2 mins., add the shallots. Cook until lightly browned, about 6-10 minutes Remove the mushrooms and shallots, and reserve.
- Add enough oil to the pan, so it makes a layer across the bottom. Add more as needed.
- Put the heat on high, until the oil gets nice and hot, then turn down to med-high.
- Saute the breasts for approximately 1-2 minutes on each side. (Remember the chicken breasts will cook fast because they are thin. Make sure you don't overcrowd the pan, or the chicken will boil instead of saute).
- Remove the breasts from the pan, reserve on a platter, and cover with aluminum foil to keep warm.
- Add the Marsala wine to the same pan to deglaze, scraping the small bits of chicken stuck to the pan. (Marsala is a wine and contains alcohol, so be careful when adding it to a hot pan. Better to remove the pan from the heat when deglazing any pan with wine.).
- Turn the heat down to medium, and simmer until slightly reduced, approximately 2 minutes.
- To thicken sauce, mix 3 T. cold water with 3 teaspoons cornstarch in a small bowl. Slowly add to the sauce, and stir until it thickens a little. If it isn't thick enough for your taste, add more cornstarch and water mix.
- If it is too thick for your taste, add more wine, a little at a time.
- Add the reserved mushrooms to the pan.
- Season with salt, pepper, and half of the parsley.
- Plate the chicken breasts, and top with Marsala sauce.
- Sprinkle with the rest of the parsley, for garnish.
- Serve.
Nutrition Facts : Calories 691.9, Fat 7.7, SaturatedFat 4.1, Cholesterol 83.7, Sodium 289.3, Carbohydrate 41, Fiber 1.5, Sugar 4.6, Protein 32.3
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