Best 5 Chicken Marsala Without The Mushrooms Recipes

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Experience the delectable flavors of Chicken Marsala without the mushrooms with our curated collection of recipes. Chicken Marsala, a classic Italian dish, typically features succulent chicken breasts coated in a rich Marsala wine sauce, complemented by sautéed mushrooms. However, if you're looking for a variation that omits the mushrooms, we've gathered a diverse selection of recipes that maintain the essence of this beloved dish while offering unique flavor combinations. From a simple yet flavorful One-Pan Chicken Marsala to a tantalizing Creamy Marsala Sauce with Chicken, these recipes cater to various dietary needs and preferences. Discover a world of culinary delight as you explore our mushroom-free Chicken Marsala recipes, each promising a memorable dining experience.

Let's cook with our recipes!

CHICKEN MARSALA WITH MUSHROOMS



Chicken Marsala with Mushrooms image

Provided by Guy Fieri

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

One 4- to 5-pound chicken (organic and free range, if possible), cut into 10 pieces
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 tablespoons canola or vegetable oil
4 cups sliced white button mushrooms
2 cloves garlic, minced
1/2 medium onion, finely diced
1 tablespoon tomato paste
3 sprigs fresh thyme
1 cup dry marsala
1 1/2 cups low-sodium chicken broth
4 tablespoons unsalted butter, chilled, cut into cubes
Juice of 1/2 lemon
2 to 3 tablespoons chopped fresh Italian parsley
Chardonnay, for serving

Steps:

  • Preheat the oven to 375 degrees F. Pat the chicken pieces dry with a paper towel and sprinkle all over with salt and pepper. Set a turkey roaster pan over 2 burners on medium heat and add the canola oil. Brown the chicken, skin-side down first, 3 to 4 minutes, then turn and brown on the other side, 2 to 3 minutes longer. Remove from the pan and set aside.
  • Add a little more of the oil to the pan on high heat and add the mushrooms, garlic and onions. Season with salt and cook just long enough to get some color on the mushrooms, 2 to 3 minutes. Stir in the tomato paste and thyme and cook about 1 minute longer. Place the chicken pieces back into the pan skin-side up and spread them out evenly, pushing them down into the mushrooms and onions. Add the marsala, scraping up the brown bits from the bottom of the pan, and add the chicken broth. Place the whole pan in the oven and cook until the tops of the chicken are golden brown, 30 to 35 minutes.
  • Use tongs to remove the chicken from the pan and transfer onto a serving platter and keep warm. Set the roasting pan back over the burner on high heat. Bring the contents to a boil and cook the liquid until it is reduced and the flavors become concentrated, 3 to 4 minutes. Shut off the heat, add the butter cubes and stir gently to melt the butter evenly. This will thicken the marsala sauce and give it a rich flavor. Taste and season with salt and pepper. Add a squeeze of the lemon juice and fold in the parsley. Pour over the chicken and serve with Chardonnay.

CHICKEN MARSALA (WITHOUT THE MUSHROOMS)



Chicken Marsala (Without the Mushrooms) image

A friend of mine gave me this recipe 10 years ago and it is my daughters favorite. It is a different take on the typical Chicken Marsala.

Provided by JFitz

Categories     Chicken Breast

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs boneless chicken breasts
1/3 cup flour
4 ounces sweet butter
4 shallots, finely chopped
1 cup marsala wine
1 cup chicken broth
14 1/2 ounces Italian-style diced tomatoes
2 tablespoons lemon juice
1/2 cup light cream
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Steps:

  • Cut chicken breasts in to small strips. Put chicken strips in a large bowl to coat with the flour, salt, pepper and garlic. I tend to add extra salt, pepper and garlic to give it a little more flavor.
  • Melt butter in skillet. (Sometimes I add less butter just to make it a little healthier.) Add chicken until cooked and then add the shallots and saute until brown. Add wine, chicken broth, diced tomatoes, lemon juice and let simmer for approx 15 minutes. Add the cream and cook till heated through do not boil. Serve with Penne Pasta.

CHICKEN MARSALA



Chicken Marsala image

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

4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley

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.

CHICKEN MARSALA WITHOUT THE MESS!



Chicken Marsala Without the Mess! image

I love Chicken Marsala but my stove is a disaster after sauteeing the chicken. In addition, the regular recipe is incredibly high in fat. So I developed this recipe which is extremely tasty but without all the mess! I like to use chicken "tenders", which are the tenderloin of the chicken breast, but if you can't find them, feel free to use a thin-sliced chicken breast.

Provided by CookinDiva

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons butter
8 ounces sliced mushrooms
2 garlic cloves, minced
1 shallot, minced
1 cup marsala (dry, not sweet. Sometimes I use half white wine)
1/2 cup chicken broth
2 tablespoons cornstarch
1 1/2 lbs chicken breast tenders
1 tablespoon olive oil
1/4 teaspoon salt
ground black pepper

Steps:

  • Start by making marsala sauce. Heat butter in saute pan; add mushrooms, garlic and shallot. Saute 5 minutes until mushrooms are done.
  • Stir marsala into mushrooms and stir up any browned bits; simmer and reduce marsala by half.
  • Separately, whisk cornstarch into a bit of the chicken broth until smooth; add remaining chicken broth. Pour this into reduced marsala and bring to boil; simmer 2-3 minutes to thicken sauce. Turn off heat and cover pan.
  • Meanwhile, preheat grill to high heat.
  • Toss raw chicken tenders with olive oil, salt and pepper (Note: if you are using regular size chicken breasts, cut them in half to make two long portions). Place chicken on hot grill and cook only 1-2 minutes each side.
  • Place grilled chicken into marsala-mushroom sauce. Allow to simmer several minutes until chicken is cooked through and sauce is thickened.
  • **If you are making this meal for company, feel free to make ahead to this point. Then right before serving time, reheat it while you cook the pasta.
  • Serve chicken over cooked pasta; garnish with parsley.

Nutrition Facts : Calories 555, Fat 11.6, SaturatedFat 4.8, Cholesterol 114, Sodium 411.2, Carbohydrate 15, Fiber 0.6, Sugar 3.4, Protein 42.2

EASIER CHICKEN MARSALA



Easier Chicken Marsala image

Here's a lighter version of one of my favorite chicken dishes. For my family, this one's a keeper!

Provided by D. Alexander

Categories     Main Dish Recipes     Chicken     Chicken Marsala Recipes

Time 30m

Yield 4

Number Of Ingredients 9

¼ cup all-purpose flour
½ teaspoon garlic salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
4 boneless, skinless chicken breast halves
1 tablespoon olive oil
1 tablespoon butter
1 cup sliced fresh mushrooms
½ cup Marsala wine

Steps:

  • In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat.
  • Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.
  • Pour Marsala wine over the chicken. Cover skillet, and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 286 calories, Carbohydrate 11.4 g, Cholesterol 79.6 mg, Fat 10.1 g, Fiber 0.5 g, Protein 27.9 g, SaturatedFat 3.3 g, Sodium 313.4 mg, Sugar 2.7 g

Tips:

  • To ensure the chicken is cooked thoroughly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
  • If you don't have Marsala wine, you can substitute it with dry white wine or chicken broth.
  • Feel free to adjust the amount of garlic and herbs used in the recipe to suit your taste preferences.
  • For a richer sauce, you can use heavy cream instead of milk.
  • To make the dish more flavorful, you can add a tablespoon of Dijon mustard to the sauce.
  • If you want a crispy chicken, make sure to sear it well in the pan before adding the sauce.
  • Serve the chicken marsala immediately with your favorite sides, such as mashed potatoes, pasta, or rice.

Conclusion:

Chicken marsala is a classic dish that is both delicious and easy to make. With its rich, flavorful sauce and tender chicken, it's sure to be a hit with your family and friends. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is a great option for a weeknight meal or a special occasion dinner. So next time you're looking for a flavorful and satisfying dish, give chicken marsala a try.

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