Best Grilled Chicken Marsala And Farfalle Recipes

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GRILLED CHICKEN MARSALA



Grilled Chicken Marsala image

Make and share this Grilled Chicken Marsala recipe from Food.com.

Provided by Cook4_6

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

olive oil, as needed
16 ounces chicken breasts
2 ounces low-sodium bacon, cut in 1/4-inch pieces
coarse salt
fresh ground black pepper
5 ounces fresh mushrooms, sliced
1/2 cup high-grade dry marsala wine
1/2 cup chicken broth
2 tablespoons cornstarch
4 tablespoons heavy cream (maybe less)
1/4 cup fresh flat-leaf parsley, minced

Steps:

  • Season chicken with salt and pepper and grill.
  • In the meantime, coat large skillet lightly with olive oil and set over medium-high heat.
  • Add bacon and cook just until crisp and lightly browned. Add mushrooms and cook until just beginning to soften and brown.
  • Combine Marsala, broth and corn starch.
  • With pan over medium-high heat add the Marsala mixture and scrape up the browned bits from the bottom of the pan.
  • Cook Marsala mixture until it is reduced by one quarter.
  • Stir in cream and simmer until you get a nicely thickened sauce.
  • Add the chicken to the pan and turn to coat and reheat for a minute.
  • Serve with the sauce over top and a sprinkle of parsley.

Nutrition Facts : Calories 301.3, Fat 16.4, SaturatedFat 6.5, Cholesterol 93.1, Sodium 178.4, Carbohydrate 6.5, Fiber 0.5, Sugar 1, Protein 25.9

ROMANO'S MACARONI GRILL CHICKEN MARSALA



Romano's Macaroni Grill Chicken Marsala image

My favorite meal is Chicken Marsala from the Macaroni Grill. This is a copycat recipe that I received from recipelink and it is truly wonderful and surprisingly easy too.

Provided by Irish Rose

Categories     Chicken Breast

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast, cut into 8 pieces
ground pepper
flour, for coating
6 tablespoons butter
1 tablespoon olive oil
1 cup mushroom, thinly sliced
1 garlic clove, minced
1 shallot, minced
2 tablespoons parmesan cheese, grated
6 tablespoons marsala wine, dry not sweet
2 tablespoons chicken stock

Steps:

  • Place chicken pieces between waxed paper and flatten. Dust each piece with salt, pepper and flour. Shake off surplus.
  • Melt 3 tablespoons butter and the oil in skillet and fry chicken in batches on medium heat for about 5 minutes each side.
  • Remove chicken from pan and arrange in a single layer in shallow ovenproof pan. Put in low oven (275-300 degrees) to stay warm.
  • Add 2 tablespoons butter, garlic and shallot to skillet and saute (do not brown) for a few minutes until soft. Add mushrooms and saute about 5 minutes. Use slotted spoon to lift mushrooms out of skillet and arrange on top of chicken breasts. Sprinkle with cheese and put back in oven until you finish next step.
  • Pour Marsala wine into skillet along with chicken broth and remaining 1 tablespoons butter and boil rapidly until reduced by half. Remove chicken from oven, plate it and pour wine mixture over the chicken breasts.
  • I served the breasts along with a small portion of angel hair pasta on the plate.

Nutrition Facts : Calories 852.2, Fat 48.9, SaturatedFat 25, Cholesterol 241.7, Sodium 679.8, Carbohydrate 10.1, Fiber 0.4, Sugar 2.8, Protein 52.4

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.

GRILLED CHICKEN MARSALA



Grilled Chicken Marsala image

so simple and delicious

Provided by Monika Rosales

Categories     Chicken

Time 30m

Number Of Ingredients 10

4-6 chicken breasts, boneless and skinless
1 pkg portobello mushrooms
1 small shallot, sliced
1/2 stick butter
2 Tbsp olive oil
1/2 c beef broth
1 tsp cornstarch
1 c marsala wine
1 c water
salt/pepper to taste

Steps:

  • 1. 4-6 chicken breasts pounced into steaks, drizzle with olive oil, salt/pepper
  • 2. grill 2 mins each side, set aside
  • 3. in a skillet, butter, shallots and mushrooms sliced,cook a few mins.
  • 4. add beef bouillon, marsala wine, water, reduce by half
  • 5. thicken with the cornstarch...pour over grilled chicken....serve with mashed potatoes.

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