Best Grilled Chicken Marsala Recipes

WOOD-GRILLED BREAST OF CHICKEN MARSALA WITH GRILLED CARROTS

Steps:

• Mix fennel, salt, pepper, and red pepper flakes in a bowl. Sprinkle spice mix over chicken; set aside. Boil carrots for about 4 minutes and remove; dry on a paper towel. Set aside. Bring marsala to a low boil in a small pan over medium heat. Add mushrooms, shallots, and garlic. Season with salt and pepper. Simmer until sauce reduces, about 20 minutes. Discard garlic and set sauce aside. Coat grill with cooking spray and grill chicken 4 to 6 minutes on each side or until cooked through. Grill carrots about 5 minutes, rotating until charred. Return sauce to stove; remove when it simmers, then whisk in cream. Divide carrots among 4 plates and top with chicken, sauce, and a sprig of rosemary.

GRILLED MARSALA CHICKEN & PARMESAN SALAD

Steps:

• Place chicken in a bowl with a lid, add marsala to cover.
• Add garlic, thyme, salt& pepper.
• Marinate in fridge overnight.
• Grill chicken (indoor or outdoor grill), basting often with marinade.
• Dressing: mix olive oil, vinegar, and parmesan.
• Toss shredded lettuce, red onion, and olives.
• Drizzle with dressing and top with slices of grilled chicken.

GRILLED CHICKEN MARSALA

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.

GRILLED CHICKEN MARSALA AND FARFALLE

Steps:

• 1. Season the chicken with salt, pepper, granulated garlic, and ground sage and set a side.
• 2. In a deep saute pan melt a bit of butter and a bit of olive oil.on low heat and add the onions. Saute for several minutes. Add the garlic, proscuitto, diced sage. Cook for a few minutes
• 3. Add a bit more butter and olive oil and add the mushrooms.Combine and mix until the mushrooms are getting a nice color. pinch of salt and pepper
• 4. Add a bit of flour at at time to the pan. You want it to thicken the sauce but not to become a thick sauce so I just dusted the top of the mixture and stirred. Combine and cook for a few minutes and add the stock and wine
• 5. While the sauce is simmering go light the grill or grill pan. And put a pot of water on to boil.
• 6. Cook the chicken at a 10 and 2 angle on the grill to get the great grill marks. Remove the chicken when cooked and add it to the sauce. Simmer Flip the chicken in the sauce and remove when the pasta is done.
• 7. I also remove some sauce and mushrooms and set a side to top the dish. Drain the pasta and add it to the sauce and cook to marry the sauce and pasta
• 8. Slice the chicken. Put the pasta on the bottom and the chicken on the sauce top with sauce and parsley! I also added some pecorino romano cheese! Delish!

GRILLED CHICKEN MARSALA

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.