Best 3 Chicken Marsala En Croute Recipes
Indulge in a culinary journey with our comprehensive guide to Chicken Marsala en Croute, a dish that embodies elegance and tantalizes taste buds. This delectable dish features succulent chicken breasts enveloped in a golden-brown puff pastry crust, complemented by a rich and flavorful Marsala wine sauce. Embark on a sensory adventure as you discover the secrets behind this classic French dish, with three unique recipes tailored to your culinary preferences.
Recipe 1: Classic Chicken Marsala en Croute. Experience the timeless flavors of this traditional recipe, where tender chicken breasts are sautéed to perfection, then smothered in a luscious Marsala wine sauce infused with mushrooms, shallots, and herbs. The golden puff pastry crust adds a crispy and flaky layer, creating a harmonious balance of textures.
Recipe 2: Creamy Chicken Marsala en Croute. Elevate your taste buds with this creamy rendition of Chicken Marsala en Croute. The addition of heavy cream imparts a velvety richness to the Marsala sauce, enhancing its smoothness and depth of flavor.
Recipe 3: Spinach and Artichoke Chicken Marsala en Croute. Embark on a culinary adventure with this innovative twist on Chicken Marsala en Croute. Spinach and artichoke hearts join forces, adding vibrant colors and a delightful blend of flavors to the classic dish.
With detailed instructions, insightful tips, and stunning visuals, our guide will lead you towards culinary mastery, ensuring that your Chicken Marsala en Croute becomes a centerpiece of your next special occasion or a delightful treat for your loved ones.
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
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.
Tips:
- Make sure the chicken breasts are evenly pounded to a uniform thickness. This will help them cook evenly.
- Don't crowd the chicken breasts in the pan when searing. This will prevent them from cooking evenly.
- Use a good quality Marsala wine for the sauce. A dry Marsala will give the sauce a more robust flavor.
- Make sure the sauce is simmered for at least 5 minutes to allow the flavors to meld.
- If you don't have puff pastry, you can use phyllo dough or even crescent roll dough.
- Be careful not to overcook the chicken breasts in the puff pastry. They should be cooked through, but still moist.
Conclusion:
Chicken Marsala en Croute is a delicious and elegant dish that is perfect for a special occasion. The chicken breasts are tender and juicy, the sauce is rich and flavorful, and the puff pastry crust is golden and flaky. This dish is sure to impress your guests.
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