Anybody have a good and easy chicken marsala recipe?

Question

Anybody have a good and easy chicken marsala recipe?

Answer 1

I have an easy recipe, very tasty as well:

http://www.cooking-is-easy-and-fun.com/c...

Answer 2

http://www.olivegarden.com/recipes/recip...

or stuffed chicken marsala:

http://www.olivegarden.com/recipes/recip...

Answer 3

We have tried several at home but this is by far my favorite:

Ingredients:

olive oil

4 thin chicken breast cutlets

2 oz. low salt bacon cut into 1/4 inch pieces

1/2 c. flour

coarse salt

ground pepper

1/2 cup dry marsala wine

4 T. heavy cream

minced fresh flat-leaf parsley

Coat a large skillet with olive oil and set over medium heat. Add bacon and cook just until crisp and lightly browned. Remove with slotted spoon and set aside. Leave fat in pan.

Pour flour on a plate. Pat cutlets dry. Season lightly with salt and pepper, then dredge in flour.

Heat pan with bacon fat over medium heat. Add a touch more olive oil if necessary to make approximately 2 Tablespoons. When fat is hot, shake excess flour off cutlets and place in pan. Saute, turning once until browned on both sides. Think cutlets should only take a few minutes per side. Remove cutlets. Pour excess fat from pan. With pan over medium heat, add Marsala and scrape browned bits from the bottom of the pan. Cook Marsala until it is reduced by one quarter.

Stir in cream and simmer until you get a nicely thickened sauce. Return the chicken and bacon to the pan and turn the cutlets to coat and reheat for a minute. Serve with sauce on top with sprinkling of parsley.

Answer 4

CHICKEN MARSALA  

3 lg. chicken b*****s

3 tbsp. flour (sprinkle with salt and pepper)

1 (10 or 13 oz.) can chicken broth

4 tbsp. butter or olive oil

3 tbsp. fresh chopped parsley

8 oz. pkg. fresh mushrooms

1 c. Marsala cooking wine

Cut chicken b*****s in half - (be sure all fat is removed). GENTLY pound with finger tips or meat pounder. Coat each piece with flour.

In large skillet, melt butter or olive oil on low. Brown chicken on each side about 2 minute (medium heat). Remove chicken from pan.

Add chicken broth, Marsala wine, parsley, and sliced mushrooms to skillet and simmer about 10 minutes. Add chicken and let cook on low about 15 minutes.

Serves 4-6.



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EASY CHICKEN MARSALA  

4 boneless skinless chicken b*****s

1 stick butter

1 cup flour

1 tsp salt

1/2 tsp pepper

1 cup milk

3/4 cup marsala wine

1 cup sliced mushrooms

In large saute or fry pan, melt butter. While butter is melting, combine flour, salt and pepper in small bowl. Dip each piece of chicken in milk; shake off excess. Dredge chicken in flour mixture and add to fry pan. (I like to cut chicken b*****s in half before coating.)

Saute chicken in butter over medium to medium-high heat until browned and cooked through, turning often. Add more butter as needed. (Be careful turning chicken so as not to break off any of the flour coating.)

Remove chicken from pan and place on platter. Keep chicken warm while making the sauce.

Turn heat to medium high and add the mushrooms; saute until cooked. With mushrooms still in the pan, deglaze with the wine, stirring to get all of the brown bits off the bottom of the pan. Turn heat to medium low and continue to cook sauce, stirring frequently, until sauce has thickened slightly.

(Note: Sauce should be tasted frequently, and more wine or butter can be added as necessary. If sauce does not thicken properly, add a little bit of flour and continue to stir.)

When sauce is ready, add chicken back to the pan and turn to coat.

Remove chicken to serving platter and top with remaining sauce. Decorate with parsley sprigs.

Answer 5

Take the chicken breast and coat in flour that has been seasoned with basil, thyme, garlic whatever. Heat oil in a pan and cook for 10 min. Pour approx 1-2 ration of Marsala Wine and cooking sherry to somewhat cover the chicken, add chopped mushrooms and cover. Cook the wine sauce down to a nice consistency and serve over a bed of noodles. Very easy and really good.