Best 2 Chicken Marvalasala And Pappardelle With Rosemary Gravy Recipes

Tantalize your taste buds with the delectable Chicken Marvalasala and Pappardelle with Rosemary Gravy, a symphony of flavors that will transport you to culinary heaven. This exquisite dish features tender chicken enveloped in a rich, aromatic Marvalasala sauce, complemented by perfectly cooked pappardelle pasta and an herbaceous rosemary gravy. Get ready to embark on a culinary journey that will leave you craving for more.

Alongside the main course, this article presents a collection of tantalizing recipes that cater to diverse culinary preferences. Indulge in the creamy delight of Creamy Chicken with Creamy Spinach and Mushroom Sauce, a comforting dish that promises to warm your soul. For seafood enthusiasts, Seared Scallops with Lemon Butter Sauce offers a light yet flavorful option, while the hearty Beef Stew with Red Wine and Vegetables promises a satisfying and savory experience.

Vegetarians and vegans will find solace in the vibrant flavors of Lentil Curry with Coconut Milk, a delectable dish that showcases the versatility of lentils. And to satisfy your sweet cravings, the article offers a delectable selection of desserts, including the classic Chocolate Chip Cookies, perfect for those nostalgic moments, and the indulgent No-Bake Cheesecake, a velvety delight that requires no baking. Each recipe is carefully crafted to ensure that every bite is a moment of pure bliss. So, prepare to embark on a culinary adventure that will leave your taste buds dancing with joy.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN PAILLARD WITH CURRY GRAVY

Chicken Paillard with Curry Gravy image

Provided by Rachael Ray : Food Network

Time 24m

Yield 4 servings

Number Of Ingredients 30

Ingredients

4 (6-ounce) boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 clove garlic, grated or minced
1 teaspoon orange zest
1 teaspoon lemon zest
Juice of 1/2 lemon
Juice of 1/2 orange
2 sprigs fresh tarragon, leaves chopped
3 tablespoons extra-virgin olive oil
2 tablespoons butter
1 large shallot, finely chopped
1 tablespoon mild curry powder
2 tablespoons flour
1 1/2 cups chicken broth
1/4 cup frozen green peas
Citrus Salad with Toasted Seeds and Pine Nuts, recipe follows
3 tablespoons sunflower seeds
3 tablespoons sesame seeds
3 tablespoons pine nuts
1 tablespoon grated shallot
2 teaspoons apricot preserves or marmalade or good quality honey
1 teaspoon Dijon mustard
1 tablespoon lemon or orange juice
2 tablespoons white wine vinegar
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
2 heads Bibb lettuce, cleaned and dried and torn
4 sprigs fresh tarragon, leaves stripped and roughly chopped
1 navel orange, peeled and sections removed with a paring knife (supreme)
1 small ruby red grapefruit, peeled and sections removed with a paring knife (supreme)

Steps:

Cut each chicken breast across but not all the way through the meat and open the breast up; pound gently and flatten to form large, very thin cutlets. Season the chicken with salt and pepper. Combine the garlic, zest, juice, tarragon and extra-virgin olive oil in a shallow dish and turn the chicken to coat evenly in the mixture. Let marinate 15 minutes.
Heat a griddle or grill pan over medium-high heat. (Alternatively, chicken can be cooked off 1 at a time in a large skillet.) Shake the excess marinade off the chicken and cook 2 to 3 minutes on each side until cooked through and lightly browned. Discard the marinade.
Meanwhile, heat a small skillet or pot over medium heat, melt the butter and add the shallot; cook gently 3 minutes. Sprinkle with the curry powder and stir; whisk in the flour and cook 1 minute more. Then whisk in the broth and bring to a bubble. Add the peas and simmer in the sauce for 2 minutes.
Spoon the gravy into small pools on a platter and top with the chicken. Serve with the Citrus Salad alongside or on top of the chicken.
Gently toast the sunflower and sesame seeds with the pine nuts in small pan over medium heat.
Combine the shallot, preserves or honey, Dijon, juice and vinegar. Whisk in the extra-virgin olive oil to emulsify and season with salt and pepper.
Combine the lettuce with the tarragon, orange and grapefruit sections, dress with the seeds and dressing just before serving.

CHICKEN MARSALA AND PAPPARDELLE WITH ROSEMARY GRAVY - RACHEL RAY RECIPE - (4.5/5)

Chicken Marsala and Pappardelle with Rosemary Gravy - Rachel Ray Recipe - (4.5/5) image

Provided by Golfwidow7

Number Of Ingredients 18

Ingredients

3/4-pound pappardelle pasta (wide ribbons, substitute fettuccine if unavailable)
Salt
4 large, thin pieces boneless skinless chicken breast cutlets
Ground black pepper
4 tablespoons extra virgin olive oil
2 large cloves garlic, crushed
2 portobello mushroom caps, sliced
12 shiitakes, stemmed and sliced
4 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons tomato paste, look for this in a tube (it's easy to store that way)
1 1/2 cups chicken stock, eyeball it
2 tablespoons minced rosemary leaves, a couple of sprigs
1 tablespoon Worcestershire sauce, eyeball it
2 tablespoons capers, drained
1/2 cup Marsala wine
Grated pecorino Romano cheese
A couple handfuls arugula or baby spinach leaves, thinly sliced

Steps:

Put a large pot of water on to boil for the pasta. When it comes up to a boil, salt the water, drop in the pasta, and cook to al dente. While the pasta is working, season the chicken with salt and pepper. Heat a large nonstick skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium to medium-high heat. Add the chicken to the pan and brown lightly on both sides; remove to a platter and cover with foil to hold in heat. To the same skillet, add 2 tablespoons more extra-virgin olive oil and 1 clove garlic. Cook garlic a minute or so, then remove and add the mushrooms. Let the mushrooms brown evenly and become tender, 8 to 10 minutes. While the mushrooms work, start gravy for pasta. In a deep medium skillet melt 2 tablespoons butter over medium heat. Add a clove of crushed garlic and cook a couple of minutes then remove. Whisk flour and tomato paste into garlic infused butter. Cook the flour a minute or 2 then whisk in the stock. Add rosemary and whisk in tomato paste and Worcestershire sauce. Simmer to thicken, 5 minutes. Season the sauce with salt and pepper, to your taste. To the cooked mushrooms, add capers and Marsala and reduce a minute or so. Add 2 tablespoons butter in small bits to finish sauce and shake the pan to incorporate. Slide the chicken back into sauce and warm. Drain pasta and toss with sauce and a handful of cheese. Serve pasta alongside Chicken Marvalasala. Scatter arugula or spinach across both the chicken and pasta, to garnish.

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling during the cooking process.
Marinate the Chicken: Marinating the chicken in a flavorful mixture of olive oil, herbs, and spices helps to tenderize it and infuse it with delicious flavors.
Sear the Chicken: Searing the chicken in a hot pan helps to create a golden-brown crust and lock in the juices, resulting in juicy and flavorful chicken.
Use Quality Ingredients: The quality of your ingredients will greatly impact the final dish. Use fresh, flavorful vegetables and herbs, and high-quality chicken.
Don't Overcook the Chicken: Overcooked chicken is dry and tough. Cook the chicken until it reaches an internal temperature of 165°F (74°C) for safe consumption.
Make the Rosemary Gravy: The rosemary gravy adds a rich and flavorful sauce to the dish. Make sure to use fresh rosemary for the best flavor.
Cook the Pappardelle: Cook the pappardelle pasta according to the package instructions. Al dente pasta is slightly firm to the bite and holds the sauce well.
Combine and Serve: Combine the cooked chicken, pappardelle, and rosemary gravy in a large bowl. Toss to coat the pasta and chicken in the sauce. Serve immediately, garnished with fresh rosemary.

Conclusion:

This delicious and flavorful dish combines succulent chicken, tender pappardelle pasta, and a rich rosemary gravy for a satisfying and memorable meal. The marinade infuses the chicken with herbs and spices, while the searing process creates a golden-brown crust. The rosemary gravy adds a touch of elegance and sophistication to the dish. Serve with a side of vegetables for a complete and balanced meal. Enjoy this amazing combination of flavors and textures that will surely impress your family and friends.