Best Lindas Rosemary Chicken Marsala With Mushroom Sauce And Lingui Recipes

LINDA'S ROSEMARY CHICKEN MARSALA WITH MUSHROOM SAUCE, AND LINGUI

Steps:

• Fry chicken in teflon coated skillet until done, I used my electric skillet on 350.
• Take out of skillet, put in dish, and set aside.
• Put onions, mushrooms, garlic, rosemary, salt and pepper in the skillet, and cook until onions are transparent.
• When onions are done, add Marsala, chicken broth, and sprinkle flour over the top.
• Mix flour in well, and let bubble for 5 mins.
• Add water.
• Sauce should be a little thick.
• If it is too thick, add a little more water.
• If too thin, add a little more flour at a time, and mix in well.
• The sauce should be creamy, but not too thick.
• Season with salt and pepper, to taste.
• Cook pasta or noodles, until al dente.
• Drain, and put a serving in each plate.
• Top with sauce, and chicken pieces.
• Enjoy!

LINDA'S CHEESY CHICKEN MARSALA DIVAN

Steps:

• Preheat oven to 350.
• Put the chicken breast in a 9x13" baking pan.
• Slice the onions, and put over chicken breasts.
• In the side of the pan mix the soup and water together. It will be lumpy.
• Cut up the fresh broccoli, and put in soup mixture. Mix together.
• Add the mushrooms, and mix.
• Sprinkle with salt and pepper, to your liking.
• Pour the wine into the mixture, and mix well.
• Pour over the chicken.
• Every 15 minutes spoon the mixture over the chicken while baking. Bake for 45 minutes.
• Remove pan from oven, and add the shredded cheese on top.
• Put back in the oven, and bake for another 10-15 minutes until cheese is melted.
• Serve.
• Note: I pour the extra sauce over my baked potatoes when I make this dish. Delish!

LINDA'S VEAL MARSALA

Steps:

• Sprinkle the veal with salt and pepper.
• Melt 2 T. of butter, and 2 T. of oil in a lg. heavy skillet, over med-high heat.
• Add 4 veal cutlets, and cook until golden brown, about 1 1/2 minutes per side. Do not overcook, or they will get tough!
• Transfer the veal to a plate.
• Add another tablespoon of butter and oil, if necessary.
• Repeat with the remaining 4 cutlets.
• Set the cutlets aside.
• Add 1 T. of oil to the skillet.
• Add the shallot and garlic.
• Sauté until fragrant, about 30 secs.
• Add 1 T. of the olive oil, if necessary.
• Add the mushrooms, and sauté until tender and the juices evaporate, about 3 minutes.
• Season with salt.
• Add the Marsala.
• Simmer until the Marsala reduces by 1/2, about 2 minutes.
• Add the broth, and the rosemary leaves.
• Simmer until reduced by 1/2, about 4 minutes.
• Return the veal to the skillet.
• Pour in all of the pan juices.
• Cook just until heated through, turning to coat, about 1 minute.
• Stir the remaining 1 T. of butter into the sauce.
• Season the sauce with salt and pepper, to taste.
• Put on a serving dish, and spoon sauce over the veal.
• Serve.
• To slightly thicken the Marsala Sauce: 2 T. cornstarch mixed with 1/4 cup water, optional.
• If desired, slightly thicken the sauce with the corn starch and water mixture.

CHICKEN MARSALA HOLLAND HOUSE

Steps:

• Pound chicken (or veal) until thin.
• Dredge lightly on both sides with flour.
• In large skillet, melt butter and saute mushrooms over medium heat until browned, about 10 minutes.
• Remove and set aside.
• Add chicken to skillet and cook through, 4 minutes on each side. Remove to serving platter.
• Return mushrooms to pan, stir in Marsala, water, parsley and rosemary.
• Heat and pour over chicken.

LINDA'S CHICKEN MARSALA

Steps:

• Flatten the chicken breasts between 2 pieces of saran wrap, and pound with a meat mallet until thin. (You can use the edge of a can of soup, if you don't have a meat mallet. It's important that you pound the breasts to an equal thickness, so they cook evenly).
• Slice the mushrooms into thin slices. Set aside.
• Finely chop shallots to equal 1/2 cup. Set aside.
• Chop the parsley. Set aside.
• Mix the flour with the next 7 ingredients in the recipe.
• To Cook:.
• Add the butter to a lg. saute pan. Over med. heat, melt the butter, and add the mushrooms. After 2 mins., add the shallots. Cook until lightly browned, about 6-10 minutes Remove the mushrooms and shallots, and reserve.
• Add enough oil to the pan, so it makes a layer across the bottom. Add more as needed.
• Put the heat on high, until the oil gets nice and hot, then turn down to med-high.
• Saute the breasts for approximately 1-2 minutes on each side. (Remember the chicken breasts will cook fast because they are thin. Make sure you don't overcrowd the pan, or the chicken will boil instead of saute).
• Remove the breasts from the pan, reserve on a platter, and cover with aluminum foil to keep warm.
• Add the Marsala wine to the same pan to deglaze, scraping the small bits of chicken stuck to the pan. (Marsala is a wine and contains alcohol, so be careful when adding it to a hot pan. Better to remove the pan from the heat when deglazing any pan with wine.).
• Turn the heat down to medium, and simmer until slightly reduced, approximately 2 minutes.
• To thicken sauce, mix 3 T. cold water with 3 teaspoons cornstarch in a small bowl. Slowly add to the sauce, and stir until it thickens a little. If it isn't thick enough for your taste, add more cornstarch and water mix.
• If it is too thick for your taste, add more wine, a little at a time.
• Add the reserved mushrooms to the pan.
• Season with salt, pepper, and half of the parsley.
• Plate the chicken breasts, and top with Marsala sauce.
• Sprinkle with the rest of the parsley, for garnish.
• Serve.