Best 5 Authentic Chicken Marsala Recipes
Chicken Marsala is a delectable Italian dish that has gained immense popularity worldwide. Originating from the Lombardy region of Italy, this dish is characterized by its tender chicken breasts coated in a rich and flavorful Marsala wine sauce, typically accompanied by sautéed mushrooms and often served with a side of pasta or rice. The Marsala wine adds a distinctive sweetness and depth of flavor to the sauce, while the mushrooms provide an earthy and umami complement. In this article, we present a collection of authentic Chicken Marsala recipes that capture the essence of this classic dish.
**Recipes included:**
1. **Classic Chicken Marsala:** This recipe stays true to the traditional preparation, using boneless, skinless chicken breasts dredged in flour and sautéed until golden brown. The Marsala wine sauce is made with shallots, mushrooms, chicken broth, and a touch of heavy cream for a velvety texture.
2. **Tuscan Chicken Marsala:** This variation incorporates the flavors of Tuscany with the addition of sun-dried tomatoes, artichoke hearts, and a sprinkle of Italian herbs. The Marsala wine sauce is further enriched with a hint of balsamic vinegar for a slightly tangy twist.
3. **Mushroom and Spinach Chicken Marsala:** For a vegetarian twist on the classic, this recipe features a hearty combination of mushrooms, spinach, and sun-dried tomatoes in the Marsala wine sauce. The chicken is replaced with grilled or roasted vegetables, creating a flavorful and satisfying main course.
4. **Chicken Marsala with Creamy Polenta:** This recipe pairs the classic Chicken Marsala with a creamy polenta base, offering a rich and comforting meal. The polenta is made with chicken broth and Parmesan cheese, creating a smooth and velvety texture that perfectly complements the Marsala wine sauce.
5. **Chicken Marsala Stuffed Shells:** These shells are a delightful appetizer or main course. They are filled with a mixture of chicken, mushrooms, and Marsala wine sauce, then baked until golden brown. The crispy shells contrast beautifully with the creamy filling, creating a delightful bite.
With this collection of authentic Chicken Marsala recipes, you can bring the flavors of Italy to your kitchen and impress your family and friends with this delectable dish.
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
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 AND MUSHROOMS
Served over a tangle of linguine or with side of roast potatoes, this classic Italian-American dish made with chicken breasts, mushrooms and Marsala wine is comfort home cooking at its absolute best. Good news: It's also weeknight easy. First, pound boneless chicken breasts (you can use boneless thighs, too, but they might need a little more cooking time) with a mallet or a rolling pin until they're about 1/4-inch thick. Season them generously with salt and pepper, dredge in flour and fry in a little olive oil until they're golden brown. Make a quick sauce of mushrooms, shallots and Marsala and pour it over the chicken. Garnish with a little chopped parsley or chervil for color. That's good eating.
Provided by Molly O'Neill
Categories dinner, weekday, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of the oil in a medium-size skillet set over high heat. Sprinkle the chicken pieces with salt and pepper to taste and dredge in flour. Place 2 of the chicken pieces in the pan and cook until nicely browned, about 2 minutes per side. Add another tablespoon of oil and the remaining chicken pieces. As chicken is cooked, set aside on a plate and loosely tent with foil to keep it warm.
- Heat the remaining tablespoon of oil in the skillet, add the mushrooms and shallot and cook until the mushrooms are tender and beginning to brown. Add the Marsala wine and cook until reduced by half. Stir in the veal glaze or stock and heat for 1 minute.
- Remove from heat and swirl in the butter until melted. Transfer the chicken to a serving platter and pour the sauce from the skillet over the chicken. Garnish with chervil or parsley and serve.
Nutrition Facts : @context http, Calories 443, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 18 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 4 grams, Sodium 705 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN MARSALA
For an Italian favorite, try Tyler Florence's Chicken Marsala recipe, a flavorful meal of mushrooms, prosciutto and Marsala wine over tender chicken.
Provided by Tyler Florence
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
- Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once - do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
- Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
AUTHENTIC CHICKEN MARSALA
Found this on www.bellaonline.com by Paula Laurita, BellaOnline's Italian Food Editor. It is unique and delicious. Serve with a simple pasta dish such as fettuccini with butter and parmesan cheese. I thicken the sauce with a little cornstach & water paste and stir in a tablespoon of milk.
Provided by Kats Mom
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the flour, salt, oregano, and pepper.
- Pound the chicken breasts gently (with the flat side of your meat mallet).
- Roll the chicken in this until well coated.
- On medium-high, heat up the olive oil in a frying pan and brown the chicken on both sides, then set aside chicken on a plate.
- Carefully pour wine into the oil and warm, then mix in the mushrooms, chicken stock and juice of the lemon.
- Add chicken, turning the chicken over to get it well coated with the sauce.
- Simmer for 20 minutes.
Nutrition Facts : Calories 419.8, Fat 15.5, SaturatedFat 2.4, Cholesterol 69.3, Sodium 274.1, Carbohydrate 13.2, Fiber 1.1, Sugar 2, Protein 29.6
Tips:
- To ensure the chicken is cooked evenly, pound it to an even thickness before cooking.
- Dredge the chicken in flour before searing to create a golden brown crust.
- Use a combination of butter and olive oil to sear the chicken, as the butter will add flavor while the olive oil will prevent burning.
- Sear the chicken in batches to avoid overcrowding the pan and ensure even cooking.
- Cook the mushrooms until they are soft and browned, about 5 minutes.
- Add the marsala wine to the pan and reduce it by half, about 2 minutes.
- Add the chicken broth and heavy cream to the pan and bring to a simmer.
- Return the chicken to the pan and cook until heated through, about 2 minutes.
- Serve the chicken marsala over pasta or rice.
Conclusion:
Chicken marsala is a classic Italian dish that is easy to make at home. With a few simple ingredients and a little bit of time, you can create a delicious and flavorful meal that is sure to impress your friends and family. So next time you're looking for a special dinner recipe, give chicken marsala a try.
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