Thyme Chicken Marsala Recipes

CHICKEN MARSALA

Steps:

• Slice each chicken breast carefully in half lengthwise (horizontally) and place one at a time, between 2 sheets of cling wrap or in a ziploc freezer bag. Carefully flatten the chicken breasts with a rolling pin until they are approximately 1/4 inch thick. Don't pound the breasts too hard as it could tear apart the breast. Ideally, you want flattened chicken breasts to a uniform thickness.
• Season both sides of each chicken breast with salt and pepper. Prepare a shallow plate with flour and dip the chicken into the flour, evenly coating on both sides. Set aside.
• Heat oil in a large skillet over medium-high for 2 minutes until the hot oil sizzles. Sear the chicken for about 5 minutes per side until golden brown and fully cooked through. The internal temperature for the chicken should reach 165F. Transfer the chicken to a plate.
• In the same skillet, melt butter and sauté mushrooms until golden brown on both sides, about 5 minutes. Add a little more olive oil, if needed.
• Stir in flour, Italian seasoning and garlic and sauté until fragrant, about 1 minute.
• Pour in marsala wine, chicken broth, and cream and whisk well until the sauce is smooth and uniform. Reduce heat to medium and bring the sauce to a simmer until thickened to a desired consistency, about 4-5 minutes.
• Return the chicken to skillet and toss well to coat, allowing the chicken to cook and soak in the sauce for 1-2 minutes.
• Garnish with parsley and serve immediately with pasta, rice, or over mashed potatoes.

CHICKEN MARSALA WITH THYME

Steps:

• Between two sheets of plastic wrap, gently pound chicken cutlets to 1/4" thick. Pat dry and add salt and pepper to each side. Dredge each cutlet with flour on both sides.
• Add olive oil and 1 Tbsp. of butter to frypan over medium high heat. Add floured cutlets to pan and saute 5 minutes until browned. Turn cutlets over and saute an additional 5 minutes and remove to a platter.
• Add remaining Tbsp. of butter to frypan over medium high heat. Then add mushrooms, shallots, garlic and thyme. Allow to cook 2-3 minutes. Add Marsala wine and chicken broth. Cook 2 more minutes. Then add chicken cutlets back into pan and spoon sauce over chicken. Continue cooking 2-3 minutes until sauce is slightly thickened.

THYME CHICKEN MARSALA

Steps:

• Place chicken in a large resealable plastic bag; flatten to 1/4-in. thickness. Add flour and 1/8 teaspoon each salt and pepper; shake to coat. Set aside. , In a large skillet, saute carrot and yellow pepper in 1-1/2 teaspoons oil for 3 minutes or until vegetables are tender. Add garlic and remaining salt and pepper; cook 1 minute longer. Transfer to two serving plates; keep warm., In the same skillet, heat remaining oil over medium heat. Cook chicken for 3-4 minutes on each side or until meat is no longer pink; place over vegetables. Add wine and thyme to the pan; cook for 1 minute, stirring to loosen browned bits. Serve with chicken.

CHICKEN MARSALA RECIPE BY TASTY

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!

CHICKEN MARSALA WITH THYME AND DELICIOUSNESS

Steps:

• Pound the chicken breasts until they are about 1/4 inch thick.
• Coat breasts lightly in flour.
• In large skillet heat 1 tbs oil.
• Add carrot and cook about 2 or 3 minutes.
• Add pepper strips, garlic, salt and pepper to taste, and cook stirring about 4 minutes.
• Put on two plates and keep warm.
• In the same skillet, heat the remaining oil, then add chicken and cook about 3 minutes per side, or until pink no longer exists.
• Place chicken on top of veggies.
• Put Marsala and thyme into skillet.
• Heat for a minute, deglazing the pan.
• Pour over chicken and serve.

CHICKEN MARSALA

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.