Best Chicken Marsala For Two Recipes

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CHICKEN MARSALA FOR TWO - EASY



Chicken Marsala for Two - Easy image

Chicken Marsala has an elegant restaurant type of taste. You are cooking out the alcohol and will be left with a wonderful flavor! There are many slight variations that I've tried and I decided to create my own simple version:-) You can buy the cheapest Marsala wine in the store for about $5:-)

Provided by MrsScarlettOhara

Categories     Very Low Carbs

Time 20m

Yield 2 chicken breast, 2 serving(s)

Number Of Ingredients 11

2 tablespoons oregano
4 tablespoons butter
1/3 cup olive oil
2 chicken breasts
1/4 cup olive oil
1/4 cup Progresso Italian-style fine bread crumbs
2 tablespoons oregano
1/4 cup marsala wine
1 tablespoon red wine vinegar
1/2 cup mushroom
1/4 cup fresh parmesan cheese

Steps:

  • Heat 1/3 cup olive oil & butter in a medium to large frying pan on medium heat.
  • place 1/4 cup of olive oil in a freezer bag or container along with the italian bread crumbs.
  • throw the chicken in the bag and shake.
  • place 1 tbsp of oregano on a plate and coat one side of the breast. place that side in the heated pan.
  • while browning sprinkle 1 tbsp of oregano on top of breast.
  • turn chicken over when the 1st side is brown.
  • add mushrooms, wine, vinegar & cook for 5 minutes covered.
  • add the parmesan & turn the heat down on low until the chicken is cooked through (about 10 min.).
  • serve as is or with a cream based pasta dish.

Nutrition Facts : Calories 1210.5, Fat 103.3, SaturatedFat 29.4, Cholesterol 164.9, Sodium 558.3, Carbohydrate 8.9, Fiber 1.2, Sugar 1.9, Protein 36.6

CHICKEN MARSALA FOR TWO



Chicken Marsala for Two image

Set the table for a romantic evening with our recipe for Chicken Marsala for Two. This tender and flavor-packed dish is going to have everyone feeling the love. All you need to make it absolutely perfect are a few candles, a glass of wine, and some soft music.

Provided by Ginsburg Enterprises

Categories     Chicken

Number Of Ingredients 11

2 tablespoons all-purpose flour
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 tablespoon vegetable oil
3 tablespoons butter, divided
2 boneless, skinless chicken breasts, lightly pounded
1/4 cup slivered sweet onion
1 cup quartered mushrooms
1/2 cup Marsala wine
1/4 cup chicken broth
1/2 teaspoon garlic powder

Steps:

  • In a shallow dish, combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mix well.
  • In a large skillet over medium heat, heat oil and melt 1 tablespoon butter. Coat chicken on both sides in flour mixture.
  • Saute chicken 3 to 4 minutes per side, or until golden. Remove to a plate. Add remaining butter, the onion, and mushrooms to skillet and saute 5 minutes, stirring occasionally. Add wine, broth, garlic powder, remaining salt and pepper, and remaining flour mixture, and whisk until smooth and sauce begins to thicken.
  • Return chicken to skillet and cook 3 to 4 minutes, or until no longer pink in center and heated through. Serve topped with sauce.

CHICKEN MARSALA



Chicken Marsala image

Most versions of this dish are high in fat and calories. But in this easy chicken marsala recipe, the flavor comes from deglazing the skillet with the broth and wine, so even though I eliminated extra oil, the taste isn't lost. -Nancy Granaman, Burlington, Iowa

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 13

6 boneless skinless chicken breast halves (4 ounces each)
1 cup fat-free Italian salad dressing
1 tablespoon all-purpose flour
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 tablespoon butter
1/2 cup reduced-sodium chicken broth
1/2 cup Marsala wine or 3 tablespoons unsweetened apple juice plus 5 tablespoons additional reduced-sodium chicken broth
1 pound sliced fresh mushrooms
1/2 cup minced fresh parsley

Steps:

  • Flatten chicken to 1/2-in. thickness. Place in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard marinade. Combine the flour, Italian seasoning, garlic powder, paprika and pepper; sprinkle over both sides of chicken. In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil and butter for 2 minutes on each side or until browned. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. , Gradually add broth and wine to skillet, stirring to loosen browned bits. Bring to a boil; cook and stir for 2 minutes. Strain sauce; set aside. In the same skillet, cook mushrooms in remaining oil for 2 minutes; drain. Stir sauce into mushrooms; heat through. Pour over chicken; sprinkle with parsley. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear.

Nutrition Facts : Calories 247 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 348mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

CHICKEN MARSALA FOR TWO



Chicken Marsala for Two image

Make and share this Chicken Marsala for Two recipe from Food.com.

Provided by Dancer

Categories     Chicken Breast

Time 45m

Yield 2 serving(s)

Number Of Ingredients 8

2 -3 boneless skinless chicken breasts
1 -2 cup button mushroom, sliced (i used 2)
8 ounces angel hair pasta
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon italian seasoning
1/4 cup flour
1 cup sweet marsala wine

Steps:

  • Preheat water for the angel hair spaghetti if that's what you will be having with this meal.
  • You want the water ready for the angel hair at a certain point in the chicken preparation.
  • Timing will be important to have everything come together correctly.
  • Prepare the chicken breast(s).
  • What you want are chicken pieces that are about a quarter inch thick.
  • You can pound a breast down to that thickness if you wish.
  • I prefer to use a partically thawed breast from the freezer and slice it to the proper thickness.
  • This produces two or three slices from a typical large breast.
  • It's easier to slice the breast if it's still partially frozen; it doesn't slide around as much.
  • Mix the dry ingredients and coat the chicken pieces.
  • Coat them well and completely.
  • I find the natural juice in the chicken as it further defrosts is sufficient but you can use an egg wash if you need to or want to but be aware it will change the taste.
  • Reserve some of the coating mix to later thicken the sauce.
  • (You might want to reserve the mix before coating to avoid contamination by raw chicken juices even though you will be cooking.
  • When the water is heated, mushrooms sliced, and chicken coated you can start.
  • Using medium high heat in a large skillet fry the chicken pieces for two minutes until the first side is browned.
  • You should not need more than two minutes for this.
  • Turn the chicken pieces over.
  • Directly add the mushroom slices around the sides of the chicken.
  • Cook another two minutes.
  • After the two minutes stir the mushrooms and then add the Marsala wine.
  • Cover and turn the heat down.
  • Simmer for ten minutes.
  • When you've got the cover on put the angel hair in the spaghetti water to cook for eight to ten minutes depending on how "done" you like your pasta.
  • After the ten minutes your pasta is done and the Chicken Marsala is ready to finish.
  • Drain the pasta and set aside.
  • Uncover the chicken and stack the chicken pieces up in one side of the skillet.
  • Slowly add the reserved coating mix, stirring constantly.
  • This is to thicken the sauce.
  • Add the amount you need to thicken the sauce to the degree you want.
  • Stir constantly to minimize clumping.
  • (Note: if you want to minimize clumping put the coating mix into a jar, add a bit of water, close and shake until a thick mixture results.
  • Add this slowly to thicken the sauce.).
  • Dish and serve.

Nutrition Facts : Calories 720.3, Fat 3.5, SaturatedFat 0.8, Cholesterol 68.4, Sodium 90.7, Carbohydrate 101.9, Fiber 4.5, Sugar 3.7, Protein 45

THE BEST CHICKEN MARSALA



The Best Chicken Marsala image

This classic Italian-American dish is a nostalgic reminder of large family dinners of a bygone era. It's the ultimate crowd pleaser. The flavors from the marsala and cremini mushrooms bring a sweet earthiness to the sauce that really elevates simple seared chicken breasts.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

3 boneless skinless chicken breasts, 1 1/2 to 2 pounds
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1/4 cup olive oil
12 ounces cremini mushrooms, sliced 1/4-inch thick
1 large shallot, finely chopped
1 1/2 cups dry marsala wine
6 tablespoons unsalted butter, cut into pieces
1/3 cup flat-leaf parsley, chopped, plus more for garnish

Steps:

  • Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
  • Cut the chicken breasts in half lengthwise, making 6 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken pieces. Liberally sprinkle the chicken with salt and pepper.
  • Mix the flour with 1 1/2 teaspoons salt and a generous amount of pepper in a shallow bowl or plate. Dredge the cutlets in the seasoned flour, shaking off any excess. Heat 3 tablespoons of the oil in a large skillet over medium-high heat until very hot, about 1 minute. Sear 3 cutlets until golden brown, about 2 minutes per side. Transfer the cutlets to a plate. Add the remaining 1 tablespoon of oil to the pan and sear the remaining 3 cutlets until golden brown, about 2 minutes per side. It's ok if the chicken is not completely cooked through; it will finish cooking in the sauce.
  • Add the mushrooms and 1/2 teaspoon salt to the same pan and cook, stirring and scraping up any browned bits, until the mushrooms are slightly softened and just beginning to release some liquid, 3 to 4 minutes. (The mushrooms will soak up the oil quickly and dry up the pan; that's ok, more liquid will release as they cook longer.) Add the shallots and cook, stirring and scraping up any browned bits, until starting to soften, 3 to 4 minutes.
  • Remove the pan from the heat. Pour in the wine and 1/2 cup water. Return the pan to high heat and bring to a boil. Reduce the heat to medium and simmer until the liquid reduces by a third and starts to thicken, 6 to 7 minutes. Whisk in the butter and continue whisking until it is melted and the sauce has thickened, 1 to 2 minutes.
  • Add the cutlets and any accumulated juices to the pan and cook, flipping halfway through, until the chicken is cooked through and the sauce has thickened, about 2 minutes.
  • Remove the chicken to a platter and stir the parsley into the sauce. Pour the sauce over the chicken and garnish with more parsley.

CHICKEN MARSALA



Chicken Marsala image

A delicious, classic chicken dish -- lightly coated chicken breasts braised with Marsala wine and mushrooms. Easy and ideal for both a quick weeknight entree AND serving to company.

Provided by Anonymous

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 10

¼ cup all-purpose flour for coating
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
½ cup Marsala wine
¼ cup cooking sherry

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.

Nutrition Facts : Calories 447.7 calories, Carbohydrate 13.3 g, Cholesterol 99 mg, Fat 26.6 g, Fiber 0.5 g, Protein 28.8 g, SaturatedFat 9.6 g, Sodium 543 mg, Sugar 2.8 g

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