Best 3 4 Star Chicken Marsala With Zinfindel Recipes
Indulge in a culinary journey to Italy with our tantalizing 4-star Chicken Marsala with Zinfandel recipe. This classic dish, elevated with a touch of Zinfandel wine, promises a symphony of flavors that will delight your palate. Expertly crafted with tender chicken breasts, succulent mushrooms, and a rich Marsala wine sauce, this dish is sure to impress even the most discerning foodie.
Accompanying this main course masterpiece are three additional recipes to complete your Italian feast. Treat your taste buds to a velvety smooth and flavorful Spinach and Ricotta Stuffed Shells, a delightful side of Roasted Garlic Parmesan Asparagus, and a refreshing finish with our Lemony Arugula Salad.
Each recipe is meticulously explained with easy-to-follow steps, ensuring culinary success for home chefs of all skill levels. So, prepare to embark on a culinary adventure, tantalize your taste buds, and create a memorable Italian meal that will leave you and your loved ones craving for more.
THE BEST CHICKEN MARSALA
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
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.
CHICKEN MARSALA
A delicious, classic chicken dish -- lightly coated chicken breasts braised with Marsala wine and mushrooms. Easy and ideal for both a quick weeknight entree AND serving to company.
Provided by Anonymous
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
- In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
Nutrition Facts : Calories 447.7 calories, Carbohydrate 13.3 g, Cholesterol 99 mg, Fat 26.6 g, Fiber 0.5 g, Protein 28.8 g, SaturatedFat 9.6 g, Sodium 543 mg, Sugar 2.8 g
4 STAR CHICKEN 'MARSALA' (WITH ZINFANDEL)
Categories Chicken Leafy Green Dinner Cheese
Number Of Ingredients 12
Steps:
- Preheat an oven to 200 degrees F (95 degrees C).
- Melt the butter with the olive oil in a large skillet over medium-high heat. Pan fry the chicken breasts until golden brown on both sides, 5 to 7 minutes per side.
- Place 2 ounces of mozzarella cheese on each chicken breast, then sprinkle parsley and capers on top. Reduce heat to medium, cover pan, and allow cheese to melt, about 3 minutes.
- Transfer the chicken to a large baking dish, and cover with aluminum foil. Keep it warm in the preheated oven while you finish the sauce.
- Whisk together the cornstarch and water in a small bowl; set aside. Cook and stir the garlic over medium-low heat in the same skillet used to cook the chicken until fragrant, scraping up any bits of chicken and cheese, about 1 minute. Pour in the white Zinfandel wine, and simmer for 2 to 3 minutes.
- Add the heavy cream and bring to a simmer, stirring constantly, until the sauce begins to thicken. Gradually stir the cornstarch mixture into the cream sauce until thickened. Season with salt and black pepper.
- To serve, pour the cream sauce over the chicken.
- Note: To warm French bread, cover the loaf tightly with aluminum foil, and allow to warm in the oven while you finish the recipe.
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
- Choose the Right Wine: The type of wine you use in this recipe is important. A dry red wine with a medium body, such as a Zinfandel, is a good choice.
- Use Fresh Herbs: Fresh herbs, such as thyme and rosemary, will add a lot of flavor to this dish. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use half the amount.
- Sear the Chicken Properly: To get a nice golden brown crust on the chicken, make sure you sear it over medium-high heat for 2-3 minutes per side. Don't overcrowd the pan, or the chicken will steam instead of sear.
- Don't Overcook the Sauce: The Marsala sauce should be cooked just until it has thickened, about 5-7 minutes. If you cook it for too long, it will become too thick and syrupy.
Conclusion:
Chicken Marsala is a classic dish that is easy to make and always a crowd-pleaser. With its tender chicken, flavorful sauce, and creamy mushrooms, it's a dish that everyone will love. So next time you're looking for a delicious and easy weeknight meal, give this 4-Star Chicken Marsala with Zinfandel a try. You won't be disappointed!
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