CHICKEN MARSALA
Steps:
- In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
- Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
CHICKEN MARSALA
Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce.
Provided by Jennifer Segal
Categories Dinner
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.
- Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won't get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
- Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and ¼ teaspoon of salt; cook for 1 to 2 minutes more. Add the broth, Marsala, heavy cream, thyme, ¼ teaspoon salt, and ⅛ teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you're going for a thin cream sauce; it won't start to thicken until the very end of the cooking time). Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, if using, and serve.
- Note: If your chicken breasts are large (like the ones in the photos that are about ¾ lb. each), it's best to first cut them horizontally to form four flat fillets, then pound them to an even ¼-inch thickness. If you pound large chicken breasts without first halving them, they'll be huge. Of course, you could also pound them thin first and then cut them in half vertically; the only drawback is that they'll lose their natural shape (which, admittedly, is not a big deal!).
Nutrition Facts : Calories 537, Fat 32 g, Carbohydrate 12 g, Protein 43 g, SaturatedFat 16 g, Sugar 4 g, Fiber 1 g, Sodium 877 mg, Cholesterol 203 mg
MERWIN'S CHICKEN MARSALA
Boneless, skinless chicken breasts lightly breaded and served with a mushroom and Marsala wine sauce. Serve over pasta.
Provided by Merwin Chambers
Categories World Cuisine Recipes European Italian
Yield 4
Number Of Ingredients 15
Steps:
- With a mallet, pound chicken breasts thin. Cut into serving size pieces. Dip in flour. Dip in egg.
- Melt 2 tablespoons butter or margarine and 1 tablespoon oil in a wide skillet. Saute chicken until light brown. Do not crowd pan, and add more oil if necessary to keep chicken from sticking. Place chicken on a serving platter, and keep in a warm oven.
- Saute sliced mushrooms in oil and butter remaining in pan until released juices have evaporated and mushrooms begin to brown. Add chicken broth, Marsala wine, oregano, parsley, and meat extract. Stir well. Cook over high heat until liquid is reduced by half.
- Remove pan from heat. Swirl in 2 tablespoons butter or margarine and lemon juice. Season with salt and pepper. Pour sauce over chicken, and sprinkle with cheese.
Nutrition Facts : Calories 546.9 calories, Carbohydrate 30.9 g, Cholesterol 226.8 mg, Fat 21.4 g, Fiber 2.2 g, Protein 49.9 g, SaturatedFat 10 g, Sodium 328.9 mg, Sugar 4.5 g
CHICKEN MARSALA RECIPE BY TASTY
Here's what you need: chicken breast, flour, salt, pepper, mushroom, marsala wine, lemon juice, garlic, butter, parsley
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 10
Steps:
- Butterfly, pound and divide one chicken breast into 2 pieces.
- Combine flour, salt and pepper and dredge chicken breast in the seasoned flour. Dust off any excess.
- Fry the chicken in a little bit of oil on a hot skillet/pan. Fry 3 minutes per side.
- In the same skillet or pan, add the mushrooms. Cook until soft.
- Add the marsala wine, lemon juice, minced garlic, butter and parsley. Cook until sauce has slightly thickened.
- Serve chicken on top of or with pasta/ rice and spoon sauce over.
- Enjoy!
Nutrition Facts : Calories 269 calories, Carbohydrate 15 grams, Fat 8 grams, Fiber 0 grams, Protein 24 grams, Sugar 0 grams
More about "merwins chicken marsala recipes"
EASY CHICKEN MARSALA RECIPE - HOSTESS AT HEART
From hostessatheart.com
5/5 (12)Total Time 1 hrCategory Chicken, Main CourseCalories 419 per serving
- In a large skillet, cover the bottom lightly with olive oil. When hot add the chicken and cook until golden brown on each side. Cook in batches if necessary. Remove from the pan.
BLAND MORR RECIPES
From blandmorrharochtygblommor.blogspot.com
Estimated Reading Time 1 min
CHICKEN MARSALA RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 47 minsServings 4Calories 380 per serving
MERWINS CHICKEN MARSALA RECIPES
From tfrecipes.com
MERWIN'S CHICKEN MARSALA | RECIPE | MARSALA CHICKEN ...
From pinterest.co.uk
MERWIN'S CHICKEN MARSALA | RECIPE | CHICKEN MARSALA ...
From pinterest.co.uk
MERWIN’S CHICKEN MARSALA – DRSTARVE
From drstarve.com
MERWIN'S CHICKEN MARSALA
From lovelywish.world
MERWIN'S CHICKEN MARSALA RECIPE - SOOPERCOOKING.COM
From soopercooking.com
MERWIN'S CHICKEN MARSALA RECIPE
From crecipe.com
MERWIN'S CHICKEN MARSALA RECIPE - ALL RECIPES
From recipesfresher.com
MERWIN'S CHICKEN MARSALA BEST FAMILY RECIPES - GOOD ...
From bnapfgiacetiyb654.blogspot.com
FAVORITE MENU MERWIN'S CHICKEN MARSALA :: THE BEST RECIPES
From lyndarecipescollections.blogspot.com
MERWIN'S CHICKEN MARSALA THE BEST RECIPES - BLAND MORR RECIPES
From blandmorrharochtygblommor.blogspot.com
POPULAR RECIPES: MERWIN'S CHICKEN MARSALA IS TASTY RECIPES
From kainsultanembos.com
1000 CHICKEN RECIPES: MERWIN'S CHICKEN MARSALA
From 1000chickenrecipes.blogspot.com
MERWIN'S CHICKEN MARSALA RECIPE - TASTY RECIPES
From recipesdetails.com
MERWIN'S CHICKEN MARSALA
From crecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love