Best Chicken Marsala Sandwich Recipes

CHICKEN MARSALA SANDWICHES

Steps:

• In small microwavable bowl, mix oil and garlic. Microwave on High 1 minute; set aside. Place flour on plate; stir in salt and pepper. Coat chicken with flour, shaking off excess.
• In 12-inch nonstick skillet (1 1/2 inches deep), place 1 tablespoon of the heated oil without garlic pieces. Heat oil over medium-high heat 1 to 2 minutes or until hot but not smoking. Add chicken, cutting large pieces in half, if necessary, so all chicken fits in skillet; cook 4 to 6 minutes, turning once, until no longer pink in center and golden brown. Remove chicken from skillet; place on plate and cover to keep warm.
• In same skillet, cook mushrooms over medium-high heat 1 minute, stirring occasionally, until thoroughly heated. Stir in wine and soup with heatproof rubber spatula or wooden spoon to scrape up brown bits from bottom of skillet. Cook 5 to 7 minutes, stirring occasionally, until thoroughly heated.
• Meanwhile, set oven control to broil. Split rolls; place cut side up on large cookie sheet. Broil 6 to 8 inches from heat 1 to 2 minutes or until toasted and golden brown. Brush cut sides with remaining oil mixture with garlic pieces; top evenly with fontina cheese. Broil 30 to 60 seconds or until cheese is melted.
• Return chicken to skillet. Reduce heat to medium-low; simmer uncovered 2 to 3 minutes, turning chicken occasionally, until chicken is coated with sauce. Divide chicken evenly among rolls. With slotted spoon, divide mushrooms and onions over chicken. Pour wine sauce into 4 (4-oz) ramekins or dipping bowls. Sprinkle parsley on individual plates; place sandwiches and ramekins of sauce for dipping on plates.

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.

THE BEST CHICKEN MARSALA

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

Steps:

• Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness. In shallow dish, mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour.
• In 10-inch skillet, heat oil over medium-high heat. Cook garlic, mushrooms and parsley in oil 5 minutes, stirring frequently.
• Add chicken to skillet. Cook about 8 minutes, turning once, until brown. Add wine. Cook 8 to 10 minutes or until chicken is no longer pink in center (at least 165°F). Serve with pasta.

CHICKEN MARSALA

Steps:

• Add marsala wine and chicken broth to a medium saucepan. Heat over medium-high heat, bring to a boil, then reduce heat to medium and let gently boil until reduced to 1 cup**, about 15 minutes.
• Meanwhile season both sides of chicken with salt and pepper. Dredge each side in flour.
• Melt 1 Tbsp butter with 1 Tbsp olive oil in a 12-inch skillet over medium-high heat. Add chicken pieces and let sear until cooked through (165 in center), turning once halfway through, about 10 - 12 minutes.
• Transfer chicken to a plate. Tent with foil.
• Reduce burner temperature to medium heat. Melt remaining 1 Tbsp butter with 1 Tbsp olive oil, add mushrooms.
• Sauté mushrooms, just tossing occasionally (and increasing burner temp slightly as needed to encourage browning), until mushrooms have shrunk and are golden brown, about 8 minutes. Add garlic during last 1 minute of sautéing.
• Remove pan from heat then pour in marsala reduction***, thyme and oregano.
• Return to heat, bring to a simmer, while scraping up browned bits from the bottom, then stir in cornstarch chicken broth mixture. Stir until thickened****.
• Off heat stir in heavy cream, season sauce with salt and pepper to taste. Return chicken breasts to pan, spoon sauce over top.
• Sprinkle with parsley and serve immediately.

CHICKEN MARSALA

Steps:

• Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
• Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once - do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
• Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

CHICKEN MARSALA SANDWICHES

Steps:

• Heat oil in large skillet on medium-high heat. Add mushrooms, onions and garlic; cook and stir 10 min. or until onions are tender.
• Stir in chicken, wine, broth and seasoning; cook 2 min. or until wine is cooked off, stirring occasionally.
• Fill rolls with cheese and chicken mixture.

CHICKEN MARSALA SANDWICH

Steps:

• Season chicken strips or tenders with salt, pepper, onion powder, garlic powder and cayenne pepper to taste.
• Grill on a grill or in a grill pan.
• Heat olive oil in a skillet and saute mushrooms.
• Season mushrooms with the same spices as the chicken.
• Finish mushrooms by deglazing the pan with the Marsala wine and allow to reduce until the wine has evaporated.
• Meanwhile, take a loaf of Italian bread and invert it.
• Cut a"V" wedge out of the bottom of the loaf and set aside.
• Into the hollowed out portion of the loaf, sprinkle Parmesan cheese, layer thinly sliced provalone, chicken, Swiss cheese, and mushrooms.
• Repeat the layering until it is even with the top of the bread.
• Put wedge back in loaf and roll tightly in aluminum foil-- shiny side in.
• Bake at 325 for 20 minutes.
• Remove and let the loaf rest a few minutes.
• Serve by slicing portions on a diagonal.

CHICKEN MARSALA

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.