CHICKEN MARSALA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the chicken breasts: Place the chicken breasts between two pieces of plastic wrap and pound to an even thickness using a meat mallet.
- Mix together the salt, pepper and flour in a bowl, then transfer to a shallow pan for dredging. Dredge the chicken breasts in the seasoned flour right before you put them in the pan.
- Heat a saute pan over high heat. When it's good and hot, add the grapeseed oil and then the dredged chicken breasts (do not over crowd the pan, cook in batches if needed). Cook until the chicken is golden brown and seared on one side, 3 to 5 minutes. Flip and cook on the reverse side until cooked through, another 3 to 5 minutes depending on thickness. Remove the chicken from the pan and let it rest a few minutes before plating.
- For the Marsala sauce: Heat a large saute pan over high heat. Add the grapeseed oil, then the garlic. Cook for about 30 seconds before adding the sliced cremini, oyster and shiitake mushrooms. Saute until tender. Add the rosemary and sprinkle with salt and pepper. Deglaze the pan with the Marsala and cook until the wine is reduced by half. Add the demi-glace, bring to a simmer and cook for 2 minutes. Remove the sauce from the heat and swirl in the butter to incorporate it. Season with salt and pepper.
- Add the chicken to the pan and coat with the sauce. Transfer the chicken to serving plates and divide the sauce between the plates, spooning the mushrooms and sauce over the breasts. Garnish with chopped parsley.
CHICKEN MARSALA OVER WHITE RICE
A simple-to-make but delicious chicken Marsala recipe. Serve over hot cooked rice.
Provided by tdonoso
Categories Main Dish Recipes Chicken Chicken Marsala Recipes
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set rice aside.
- In a large bowl, whisk the flour with salt, black pepper, and oregano. Gently press the chicken breasts into the flour mixture to coat, and shake off the excess flour.
- Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Arrange the chicken in the skillet and cook until the chicken is no longer pink inside and golden brown outside, 5 to 8 minutes per side. Drain the cooked chicken on a paper towel-lined plate.
- Melt the remaining 1 tablespoon butter in the same skillet over medium heat while scraping up any brown bits with a spoon. Stir in the garlic; cook and stir until fragrant. Add the mushrooms, and cook and stir until they are tender and have released their liquid, about 10 minutes. Season with salt and black pepper, then stir in the Marsala wine and chicken stock.
- Transfer the chicken back to the skillet, and spoon sauce over chicken pieces. Increase heat to medium-high, and bring to a boil. Cover, reduce heat to medium-low, and simmer until the the sauce is thickened, about 5 minutes more. Serve the chicken and sauce over the cooked rice.
Nutrition Facts : Calories 562.4 calories, Carbohydrate 66.7 g, Cholesterol 84.5 mg, Fat 13.5 g, Fiber 1.8 g, Protein 32.8 g, SaturatedFat 5.3 g, Sodium 197.1 mg, Sugar 2.9 g
CHICKEN AND SHIITAKE MARSALA SAUCE
A Cooking Light recipe. I would thicken the sauce a little with cornstarch and water. I served with a long grain & wild rice pilaf and green salad with an anchovy dressing.
Provided by nanrichp
Categories Meat
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to1/2 inch thickness using a meat mallet or small heavy skillet.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle salt and pepper over chicken. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken and drippings from pan; keep warm.
- Heat pan over medium-high heat; recoat pan with cooking spray. Add mushrooms to pan. Coat mushrooms with cooking spray; cook 2 minutes or untill tender, stirring frequently. Add wine and 3 tablespoons onions to pan; cook 30 seconds over high heat. Reduce heat; add butter, stirring until butter melts.
- Add chicken and drippings to pan, stirring gently. Spoon mushroom sauce over chicken; sprinkle with remaining onions.
Nutrition Facts : Calories 328.2, Fat 9.1, SaturatedFat 4.3, Cholesterol 90.8, Sodium 346.1, Carbohydrate 8.1, Fiber 1.5, Sugar 2.5, Protein 26.5
WW CHICKEN AND SHIITAKE MARSALA
Steps:
- Pound to 1/2 inch thinnk Heat nonstick skillet over med-high. coat with cooking spray sprinkle chicken with salt and pepper Add chicken to pan Cook 5-6 minutes on each side Remove chicken and drippings - save and keep warm Recoat pan with cooking spray add muschrooms coat mushrooms with spray Cook 2 minutes or until tender - stirring frequently Add wine and 3 TBL onions Cook 30 seconds over high heat Reduce heat, add butter, stir until melted. Add chicken and drippings to pan - stirring gently.
SPICY CHICKEN MARSALA
Spicy chicken Marsala will make your guests beg for more. Juicy chicken breasts simmer slowly in Marsala wine with fire-roasted tomatoes.
Provided by CraigEstes
Categories World Cuisine Recipes European Italian
Time 2h5m
Yield 6
Number Of Ingredients 13
Steps:
- Heat a large cast-iron skillet over medium heat until very hot. Pour in the vegetable oil, tilt skillet to coat with oil, and place chicken breast halves into the hot skillet. Cook the chicken breasts until browned on each side, about 8 minutes per side.
- Increase heat under skillet to medium-high, then stir in bacon, shallots, and green onions. Cook and stir until bacon begins to crisp, about 10 minutes.
- Stir in garlic until fragrant, then add fire-roasted tomatoes, Marsala wine, chicken bouillon cubes, and rosemary. Bring to a boil, then reduce heat to low; simmer for about 1 hour.
- Stir half-and-half and Parmesan cheese into the sauce over medium heat. Continue to cook until cheese melts, about 10 minutes. Remove skillet from heat, and allow the chicken and sauce to rest while cooking the pasta.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the spaghetti and return to a boil. Cook until the pasta has cooked through but is still slightly firm to the bite, about 12 minutes. Drain well.
- Transfer cooked spaghetti to a serving platter and serve topped with chicken breasts and sauce.
Nutrition Facts : Calories 753.1 calories, Carbohydrate 69.9 g, Cholesterol 111.4 mg, Fat 25 g, Fiber 4.4 g, Protein 48.4 g, SaturatedFat 10.3 g, Sodium 1594.8 mg, Sugar 6.2 g
CHICKEN MARSALA (WW RECIPE)
This is a Weight Watcher Recipe 4 Pts It is very good as is, I like to add a chopped onion (sauteed with the mushrooms) and fresh rosemary. I serve it with Penne Pasta and a big salad
Provided by CookGordon
Categories Chicken Breast
Time 33m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium-high heat. Add mushrooms and sauté until tender and releasing liquid, about 5 minutes.
- Meanwhile, place chicken on a plate and season both sides with thyme, salt and pepper. Move mushrooms to outer edge of skillet once cooked. Place chicken in center of skillet and sauté until golden, about 2 to 3 minutes per side.
- Add wine to skillet; simmer 1 minute. Add 3/4 cup of broth and simmer, uncovered, until chicken is tender and cooked through, about 8 minutes.
- Dissolve cornstarch in remaining 1/2 cup of broth in a small bowl; add to skillet. Simmer until sauce thickens, stirring constantly and incorporating mushrooms into the liquid, about 1 minute. Serve chicken with mushroom sauce spooned over top. Yields about 3 ounces of chicken and 1/3 cup of sauce per serving.
Nutrition Facts : Calories 288.7, Fat 5.3, SaturatedFat 1, Cholesterol 72.6, Sodium 431.2, Carbohydrate 7.7, Fiber 0.4, Sugar 1.5, Protein 24.8
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CHICKEN MARSALA | RECIPES | WW USA - WEIGHT WATCHERS
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Cuisine ItalianCategory DinnerServings 4Total Time 36 mins
- Heat oil in a large skillet over medium-high heat. Add mushrooms and sauté until tender and releasing liquid, about 5 minutes.
- Meanwhile, place chicken on a plate and season both sides with thyme, salt and pepper. Move mushrooms to outer edge of skillet once cooked. Place chicken in center of skillet and cook until golden, about 2 to 3 minutes per side.
- Add wine to skillet; simmer 1 minute. Add 3/4 cup of broth and simmer, uncovered, until chicken is tender and cooked through, about 8 minutes.
- Dissolve cornstarch in remaining 1/2 cup of broth in a small bowl; add to skillet. Simmer until sauce thickens, stirring constantly and incorporating mushrooms into the liquid, about 1 minute. Serve chicken with mushroom sauce spooned over top. Yields about 3 ounces of chicken and 1/3 cup of sauce per serving.
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4.2/5 (23)Total Time 15 minsServings 4Calories 291 per serving
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with salt and pepper. Add chicken to pan. Cook 5 to 6 minutes on each side or until done. Remove chicken and drippings from pan; set aside, and keep warm.
- Heat pan over medium-high heat; coat pan with cooking spray. Add mushrooms. Coat mushrooms with cooking spray; cook 2 minutes or until tender, stirring frequently. Add wine and 3 tablespoons onions. Cook 30 seconds over high heat. Reduce heat; add butter, stirring until butter melts.
- Add chicken and drippings to pan, stirring gently. Place chicken on platter. Spoon mushroom sauce over chicken; sprinkle with remaining onions.
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- Heat oil in a large skillet over medium-high heat. Add mushrooms and sauté until tender and releasing liquid, about 5 minutes.
- Meanwhile, place chicken on a plate and season both sides with thyme, salt and pepper. Move mushrooms to outer edge of skillet once cooked. Place chicken in center of skillet and sauté until golden, about 2 to 3 minutes per side.
- Add wine to skillet and simmer 1 minute. Add 3/4 cup of broth and simmer, uncovered, until chicken is tender and cooked through, about 8 minutes.
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