Maggianos Little Italy Chicken Marsala Recipes

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MAGGIANO'S LITTLE ITALY CHICKEN MARSALA



Maggiano's Little Italy Chicken Marsala image

Three readers requested recipes from Maggiano's Little Italy, 2500 N. Mayfair Road, Wauwatosa. Unfortunately, Michael Watson, executive chef, said all three of the recipes are secret; but he said he was happy to send two substitutes, including Chicken Marsala.

Yield 4 servings

Number Of Ingredients 14

1 cup flour
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
¼ cup grated Parmesan cheese
4 skinless, boneless chicken breast halves, pounded lightly to tenderize
2 tablespoons extra-virgin olive oil (about)
1 large Spanish onion, diced
2 tablespoons unsalted butter (divided)
½ pound button mushrooms (whole or sliced)
¼ cup Marsala
1 can (14 ounces) beef broth or veal stock
Salt and pepper to taste
1 well-packed tablespoon freshly chopped basil

Steps:

  • In large, shallow bowl, mix flour with garlic powder, salt, pepper and Parmesan. Dredge chicken breasts in the seasoned flour and shake off excess. In large sauté pan, heat oil about 20 seconds over medium-high heat. Add chicken. Oil should immediately sizzle. Add onion and sauté chicken about 4 minutes per side or until cooked through. Remove chicken from pan and set aside. To pan with onions, add the 1 tablespoon butter and melt. Add mushrooms and sauté, stirring, about 2 minutes. Take pan off flame and add Marsala, then return to heat and cook until most of the liquid in pan is evaporated. Add stock and bring to a boil. Reduce to a simmer and let cook 4 to 5 minutes or until sauce thickens enough to coat back of a spoon. Season with salt and pepper. Add basil, then swirl in remaining 1 tablespoon butter; mixing until combined. Place chicken breasts on individual serving plates and top with sauce.

MAGGIANO'S LITTLE ITALY CHICKEN ASIAGO SOUP (COPYCAT)



Maggiano's Little Italy Chicken Asiago Soup (Copycat) image

I am posting this recipe to try later. I am always looking for great soups to make during winter months and this sounds different; but yummy!

Provided by Cook4_6

Categories     Chicken

Time 40m

Yield 8-12 serving(s)

Number Of Ingredients 15

1/4 cup olive oil
2 cups diced onions (cut into 1/2-inch cubes)
1/2 cup chopped garlic
1 cup celery, slices (bias-cut about 1/4 inch thick)
2 cups carrots, slices (half-moon-cut 1/2 inch thick)
1 tablespoon salt
1 tablespoon fresh ground black pepper
2 tablespoons chopped fresh rosemary
1 gallon chicken broth
2 lbs cooked chicken breasts, pulled into bite-sized pieces
1/2 cup shredded asiago cheese
1/2 cup grated parmesan cheese
1/2 lb small shell pasta, cooked
fresh spinach leaves, cut into small pieces (to taste)
additional asiago cheese (to garnish, to taste)

Steps:

  • In large pot over medium-high heat, heat oil.
  • Add onions and garlic and saute until light brown. Lower heat and add celery, carrots, salt and pepper.
  • Saute until vegetables are tender. Add rosemary and cook briefly.
  • Add broth and cooked chicken. Stir in Asiago and Parmesan cheeses. Simmer 10 minutes.
  • Adjust seasonings with salt and pepper if needed. Serve immediately or cool in refrigerator.
  • To serve: Portion pasta, spinach and cheese for garnish into bottom of individual serving dishes. Top with hot soup.

MAGGIANO'S LITTLE ITALY RIGATONI DI GREGORIO (COPYCAT)



Maggiano's Little Italy Rigatoni Di Gregorio (Copycat) image

Rigatoni with Chicken and a Mushroom Sauce.. Creamy, RICH, hearty and a crowd pleaser! Add some chopped salad and Tiramisu and that IS DINNER!

Provided by Amberngriffinco

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

5 ounces button mushrooms
1/2 yellow onion, chopped
5 ounces raw chicken breasts, cut in small pieces
8 ounces rigatoni pasta, cooked al dente and drained
1 tablespoon chopped fresh basil leaf
1 tablespoon parmesan cheese
1 ounce garlic butter
1 tablespoon virgin olive oil
1 teaspoon garlic paste
1 ounce white wine
2 -4 ounces marsala wine
1/2 quart chicken stock
1/2 quart heavy cream (whipping)
salt and pepper

Steps:

  • Heat oil and sauté mushrooms, onion and garlic puree. Brown lightly and season with salt and pepper.
  • Add white wine, Marsala wine and chicken stock. Reduce by half. Add cream and bring to a boil and turn down heat and simmer to skim away any impurities.
  • Add drained rigatoni to pan and finish with basil, parmesan cheese, garlic butter and salt and pepper to taste. Add Marsala for flavor as needed.
  • Place in pasta bowl and garnish with parmesan shavings and additional basil leaves.
  • * My notes: I use a mix of onion AND shallots. I use an 8 oz package of mushrooms, roughly chopped and 10 oz of chicken breast. I also add in about six fresh basil leaves roughly chopped up.

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