Best Grilled Marsala Chicken Parmesan Salad Recipes

ROMANO'S MACARONI GRILL CHICKEN MARSALA

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.

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 SALAD WITH PARMESAN BREADCRUMBS

Steps:

• Preheat a grill to high. Puree the plum tomato, sun-dried tomatoes, vinegar, garlic, oregano, a few basil leaves and 2 tablespoons parmesan in a blender, drizzling in the sun-dried tomato oil until smooth. Add 2 to 3 tablespoons water, if needed; season with salt and pepper.
• Halve the chicken breasts horizontally to make four 1/4-inch-thick cutlets. Brush with 1 tablespoon olive oil and season with salt and pepper. Grill the chicken until marked on the bottom, about 4 minutes, then turn and grill until cooked through, about 3 more minutes. Transfer to a cutting board.
• Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the breadcrumbs, season with salt and pepper and cook, stirring occasionally, until golden, about 2 minutes. Add the remaining 3 tablespoons plus 1 teaspoon parmesan and the parsley and cook until toasted, about 1 more minute.
• Toss the salad greens and remaining basil in a large bowl. Cut the chicken into pieces and add to the greens along with the mozzarella. Toss with the dressing, then sprinkle with the breadcrumb mixture.

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.