Best Johnny Carinos Sweet Chicken Marsala With Garlic Wilted Spinach Recipes

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JOHNNY CARINO'S SWEET CHICKEN MARSALA WITH GARLIC WILTED SPINACH



Johnny Carino's Sweet Chicken Marsala With Garlic Wilted Spinach image

Pan sauteed chicken breast and mushrooms reduced in a sweet marsala wine sauce, served with fresh spinach wilted in hot olive oil and garlic.

Provided by nightengail71

Categories     European

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 12

2 (8 ounce) chicken breasts, butterflied
2 ounces butter, Melted
all-purpose flour, as needed
2 cups mushrooms, Sliced
salt and pepper
6 fluid ounces sweet marsala wine
4 fluid ounces demi-glace or 4 fluid ounces beef broth
1/8 cup butter, Room Temperature
2 ounces olive oil
2 teaspoons garlic, Fresh Chopped
4 cups fresh spinach
salt and pepper

Steps:

  • Work area and utensils should be clean and sanitary.
  • Cut butterflied chicken breasts into half, yielding a total of four chicken breast medllions. Place on sheet pan and bake for 10 minutes at 350 degrees F. Chicken medallions should be fully cooked, set aside.
  • To a heated saute pan, add melted butter. Dredge chicken medallions in flour, shake off excess flour and add to saute pan. Add mushrooms, salt and pepper.
  • Saute chicken and mushrooms until thoroughy heated and golden brown. Add marsala wine and broth/demi-glace. Reduce by 50% and then add room temperature butter, let butter reduce into the wine/broth reduction until a thickened sauce forms.
  • To prepare Wilted Spinach: Add olive oil and garlic to a heated saute pan. Once oil is hot and garlic starts to turn golden brown, turn off heat and add spinach salt and pepper. Toss with olive oil until it becomes warm and starts to wilt.
  • Place wilted spinach on the side of a plate. Using tongs, remove the chicken medallions from saute pan and place next to spinach. Pour marsala sauce and mushrooms over chicken. Serve and enjoy!

Nutrition Facts : Calories 1062.3, Fat 84.7, SaturatedFat 32, Cholesterol 236.6, Sodium 689.6, Carbohydrate 8.1, Fiber 2.1, Sugar 2.6, Protein 53

CHICKEN MARSALA WITH MUSHROOMS AND GARLIC



Chicken Marsala With Mushrooms and Garlic image

Make and share this Chicken Marsala With Mushrooms and Garlic recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken Breast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

3 tablespoons flour
1/4 teaspoon salt, plus additional to taste
1/4 teaspoon black pepper
1 1/2-2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
1 tablespoon olive oil
1 teaspoon olive oil
1 tablespoon butter or 1 tablespoon margarine
1 (8 ounce) package fresh sliced mushrooms
1 1/2 teaspoons minced garlic
1/2 cup marsala wine
1/2 cup low sodium chicken broth
1/2 lemon, juice of
1 tablespoon chopped fresh parsley

Steps:

  • In a bowl, combine the flour, salt, and pepper; add the diced chicken and toss gently to coat thoroughly.
  • Heat a large skillet over medium heat.
  • Add 1 tablespoon oil and the butter and let the butter melt.
  • Add the chicken and cook for several minutes on each side until it is brown and cooked partially through.
  • Remove the chicken from the pan and set aside.
  • Add the remaining oil to the same pan (no need to clean pan); saute the mushrooms and garlic for 1 minute, then add the wine, broth, and lemon juice.
  • Bring the liquid to a low boil, scraping any bits of chicken form the bottom of the pan.
  • Simmer the mixture for about 10 minutes, until the mushrooms are tender and the liquid is reduced and slightly thickened.
  • Add the chicken back to the pan, spoon the sauce over it, and cook it for 3-5 minutes until the chicken is just cooked through.
  • Season it with additional salt, if needed, and sprinkle the chicken with parsley before serving.

Nutrition Facts : Calories 282.9, Fat 8.2, SaturatedFat 2.3, Cholesterol 77.7, Sodium 258.9, Carbohydrate 7.8, Fiber 0.6, Sugar 1.7, Protein 26.2

CHEF JOHN'S CHICKEN MARSALA



Chef John's Chicken Marsala image

Certain dishes have a special place in my heart and this is one of them. The first real restaurant job I had in San Francisco was at a small place called Ryan's Cafe. It was run by a husband and wife team, Michael and Lenore Ryan. They were true 'foodies' before that term had even been coined. This chicken Marsala dish was the most popular dish on the menu and the first one that I was taught.

Provided by Chef John

Categories     Main Dish Recipes     Chicken     Chicken Marsala Recipes

Time 1h

Yield 2

Number Of Ingredients 11

2 skin-on, boneless chicken breast halves
1 teaspoon salt and ground black pepper to taste
3 tablespoons butter, divided
2 tablespoons olive oil
5 white mushrooms, sliced
1 shallot, minced
1 tablespoon all-purpose flour
1 cup Marsala wine
2 cups chicken stock
2 tablespoons chopped fresh parsley
1 teaspoon cold butter

Steps:

  • Season chicken breasts all over with salt and pepper.
  • Melt 1 1/2 tablespoons butter and olive oil in a skillet over medium heat. Cook chicken breasts, skin-side down, in hot butter and oil until browned, about 5 minutes. Flip and cook until breasts are almost cooked through, about 5 minutes more. Transfer chicken breasts to a plate.
  • Melt 1 1/2 tablespoons butter in the same skillet over medium-high heat. Saute mushrooms with a pinch of salt and a pinch of pepper in hot butter until mushrooms are golden, 5 to 7 minutes. Add minced shallot; cook and stir until softened, 2 to 3 minutes. Sprinkle flour over the top and cook and stir until the bitterness of the flour cooks off, 3 to 4 minutes.
  • Pour wine into skillet and bring to a boil; cook and stir until wine reduces and sauce thickens, 3 to 4 minutes. Add chicken stock; bring to a simmer and cook until slightly reduced, 3 to 5 minutes more.
  • Return chicken breasts to the skillet, reduce heat to low, and cook chicken, turning once, until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat.
  • Move chicken to one side of the skillet and tilt the skillet so that the sauce pools at the bottom. Stir parsley and 1 teaspoon cold butter into the sauce, stirring constantly, until sauce is shiny and butter is completely melted. Transfer chicken breasts to plates and spoon mushrooms and sauce over the top.

Nutrition Facts : Calories 798.7 calories, Carbohydrate 26.8 g, Cholesterol 185.4 mg, Fat 39 g, Fiber 0.9 g, Protein 51.1 g, SaturatedFat 15.7 g, Sodium 2390.8 mg, Sugar 12.2 g

CHICKEN MARSALA WITH MUSHROOMS AND SPINACH



Chicken Marsala with Mushrooms and Spinach image

Get ready to take a bow when you serve this fabulous chicken dish along with some garlic smashed potatoes.

Provided by Geema

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breast halves
1/4 cup all-purpose flour
salt and pepper
1 tablespoon dried Italian seasoning
2 tablespoons olive oil
3/4 cup butter
3 cups sliced cremini mushrooms
3/4 cup sun-dried tomato
1 cup packed fresh spinach
3/4 cup marsala wine

Steps:

  • Place chicken breasts between two pieces of wax paper, and pound to 1/4 inch thick with a meat mallet.
  • Dust chicken with flour, salt, pepper and Italian seasonin.
  • In a skillet, fry chicken in olive oil over medium heat.
  • Cook about 2 minutes on each side or until cooked through, but not over done.
  • Set aside, and keep warm.
  • In the same pan, melt the butter over medium heat; add mushrooms, sun-dried tomatoes and cook for approximately 4 minutes, stirring occasionally.
  • Add wine and cook for 6 more minutes.
  • Mix in spinach, and cook for about 2 minutes.
  • Serve over chicken.

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.

SPICY SHRIMP AND CHICKEN PASTA (LIKE CARINO'S)



Spicy Shrimp and Chicken Pasta (Like Carino's) image

This is my FAVORITE dish at Johnny Carino's in my town and this is my rendition of the recipe. My husband says it tastes exactly like theirs. I have played around with how much cayenne pepper to put in this dish because the recipe I found originally just said "to taste". For me, one teaspoon is too mild, but two teaspoons is pretty spicy. I'd put some in and do a taste test before you add more. The original recipe was in Denver's Rocky Mountain News, but I have modified it to our tastes, including leaving out the green onion and increasing the amount of the sauce. Also, the original recipe said it served 4, but we have no problem getting 6-8 servings of this. I serve it with a tossed salad and my Recipe #281657.

Provided by Sooz Cooks

Categories     Chicken Breast

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 (8 ounce) boneless skinless chicken breasts, grilled
3 tablespoons butter
20 medium raw shrimp, peeled, tail removed, and cleaned
1 cup fresh button mushroom, cleaned and sliced
1 cup sun-dried tomato, sliced
salt and pepper, to taste
3 cups heavy cream
1/2 cup romano cheese, grated
1 1/2 teaspoons cayenne pepper
16 ounces dry penne pasta

Steps:

  • Season and grill the chicken breasts until done. Cool and slice into bite sized pieces.
  • Add butter to a large sauté pan on medium heat.
  • Once butter is melted, add the shrimp, sliced chicken, mushrooms, sun-dried tomatoes, salt and pepper.
  • Saute mixture until shrimp and mushrooms are cooked.
  • Add the cream, Romano cheese and cayenne pepper. Let cream reduce by half while stirring frequently.
  • Meanwhile, cook pasta al dente according to package directions; drain excess water.
  • Toss cooked pasta with contents of sauté pan. Serve.

Nutrition Facts : Calories 933.7, Fat 59, SaturatedFat 35, Cholesterol 271.6, Sodium 715.6, Carbohydrate 70.1, Fiber 9.7, Sugar 3.9, Protein 34.6

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