Best 5 Grilled Chicken Marsala And Farfalle Recipes

Indulge in the exquisite flavors of Grilled Chicken Marsala with Farfalle, a delectable main course that combines the savory richness of chicken marsala with the delicate touch of farfalle pasta. This culinary journey begins with tender chicken breasts marinated in a blend of aromatic herbs, garlic, and lemon, grilled to perfection and infused with a tantalizing smoky flavor. The chicken is then enveloped in a luscious marsala wine sauce, complemented by succulent mushrooms and a hint of sweetness from dried apricots. Accompanying the succulent chicken is a bed of farfalle pasta, its bow-tie shape cradling the flavorful sauce, creating a harmonious union of textures and tastes. This article not only presents the Grilled Chicken Marsala with Farfalle recipe but also offers variations such as a vegetarian alternative using portobello mushrooms instead of chicken, a creamy marsala sauce variation, and a gluten-free option using quinoa pasta. With its detailed instructions and helpful tips, this article ensures a successful culinary adventure for home cooks of all skill levels.

Here are our top 5 tried and tested recipes!

GRILLED CHICKEN MARSALA AND FARFALLE

Grilled Chicken Marsala and Farfalle image

I had planned on making a regular chicken marsala for dinner but we got 65 degree weather for the first time this spring so I had to open the grill and thought hmmmm...why not make the sauce as I would with a regular marsala and then add the grilled chicken! It was FANTASTIC! This turned out to be more of a deconstructed...

Provided by Monica Keleher

Categories Chicken

Number Of Ingredients 16

Ingredients

4-6 boneless chicken breasts
8-10 cremini mushrooms (or any mushroom you like) sliced
1 1/2 oz proscuitto, diced
one sage leaf finely diced
2 c marsala wine and a bit more if needed
1-2 c chicken stock, unsalted
3 garlic cloves minced
1/2 onion chopped
2 Tbsp unsalted butter
1 Tbsp olive oil
few pinches of granulated garlic
few pinches ground sage
salt and pepper to taste
flour
1 lb dried pasta of your choice, i used farfalle, any short pasta will do
handful of parsley chopped

Steps:

1. Season the chicken with salt, pepper, granulated garlic, and ground sage and set a side.
2. In a deep saute pan melt a bit of butter and a bit of olive oil.on low heat and add the onions. Saute for several minutes. Add the garlic, proscuitto, diced sage. Cook for a few minutes
3. Add a bit more butter and olive oil and add the mushrooms.Combine and mix until the mushrooms are getting a nice color. pinch of salt and pepper
4. Add a bit of flour at at time to the pan. You want it to thicken the sauce but not to become a thick sauce so I just dusted the top of the mixture and stirred. Combine and cook for a few minutes and add the stock and wine
5. While the sauce is simmering go light the grill or grill pan. And put a pot of water on to boil.
6. Cook the chicken at a 10 and 2 angle on the grill to get the great grill marks. Remove the chicken when cooked and add it to the sauce. Simmer Flip the chicken in the sauce and remove when the pasta is done.
7. I also remove some sauce and mushrooms and set a side to top the dish. Drain the pasta and add it to the sauce and cook to marry the sauce and pasta
8. Slice the chicken. Put the pasta on the bottom and the chicken on the sauce top with sauce and parsley! I also added some pecorino romano cheese! Delish!

ROMANO'S MACARONI GRILL CHICKEN MARSALA

Romano's Macaroni Grill Chicken Marsala image

My favorite meal is Chicken Marsala from the Macaroni Grill. This is a copycat recipe that I received from recipelink and it is truly wonderful and surprisingly easy too.

Provided by Irish Rose

Categories Chicken Breast

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb boneless skinless chicken breast, cut into 8 pieces
ground pepper
flour, for coating
6 tablespoons butter
1 tablespoon olive oil
1 cup mushroom, thinly sliced
1 garlic clove, minced
1 shallot, minced
2 tablespoons parmesan cheese, grated
6 tablespoons marsala wine, dry not sweet
2 tablespoons chicken stock

Steps:

Place chicken pieces between waxed paper and flatten. Dust each piece with salt, pepper and flour. Shake off surplus.
Melt 3 tablespoons butter and the oil in skillet and fry chicken in batches on medium heat for about 5 minutes each side.
Remove chicken from pan and arrange in a single layer in shallow ovenproof pan. Put in low oven (275-300 degrees) to stay warm.
Add 2 tablespoons butter, garlic and shallot to skillet and saute (do not brown) for a few minutes until soft. Add mushrooms and saute about 5 minutes. Use slotted spoon to lift mushrooms out of skillet and arrange on top of chicken breasts. Sprinkle with cheese and put back in oven until you finish next step.
Pour Marsala wine into skillet along with chicken broth and remaining 1 tablespoons butter and boil rapidly until reduced by half. Remove chicken from oven, plate it and pour wine mixture over the chicken breasts.
I served the breasts along with a small portion of angel hair pasta on the plate.

Nutrition Facts : Calories 852.2, Fat 48.9, SaturatedFat 25, Cholesterol 241.7, Sodium 679.8, Carbohydrate 10.1, Fiber 0.4, Sugar 2.8, Protein 52.4

GRILLED CHICKEN MARSALA

Grilled Chicken Marsala image

so simple and delicious

Provided by Monika Rosales

Categories Chicken

Time 30m

Number Of Ingredients 10

Ingredients

4-6 chicken breasts, boneless and skinless
1 pkg portobello mushrooms
1 small shallot, sliced
1/2 stick butter
2 Tbsp olive oil
1/2 c beef broth
1 tsp cornstarch
1 c marsala wine
1 c water
salt/pepper to taste

Steps:

1. 4-6 chicken breasts pounced into steaks, drizzle with olive oil, salt/pepper
2. grill 2 mins each side, set aside
3. in a skillet, butter, shallots and mushrooms sliced,cook a few mins.
4. add beef bouillon, marsala wine, water, reduce by half
5. thicken with the cornstarch...pour over grilled chicken....serve with mashed potatoes.

GRILLED CHICKEN MARSALA

Grilled Chicken Marsala image

Make and share this Grilled Chicken Marsala recipe from Food.com.

Provided by Cook4_6

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

olive oil, as needed
16 ounces chicken breasts
2 ounces low-sodium bacon, cut in 1/4-inch pieces
coarse salt
fresh ground black pepper
5 ounces fresh mushrooms, sliced
1/2 cup high-grade dry marsala wine
1/2 cup chicken broth
2 tablespoons cornstarch
4 tablespoons heavy cream (maybe less)
1/4 cup fresh flat-leaf parsley, minced

Steps:

Season chicken with salt and pepper and grill.
In the meantime, coat large skillet lightly with olive oil and set over medium-high heat.
Add bacon and cook just until crisp and lightly browned. Add mushrooms and cook until just beginning to soften and brown.
Combine Marsala, broth and corn starch.
With pan over medium-high heat add the Marsala mixture and scrape up the browned bits from the bottom of the pan.
Cook Marsala mixture until it is reduced by one quarter.
Stir in cream and simmer until you get a nicely thickened sauce.
Add the chicken to the pan and turn to coat and reheat for a minute.
Serve with the sauce over top and a sprinkle of parsley.

Nutrition Facts : Calories 301.3, Fat 16.4, SaturatedFat 6.5, Cholesterol 93.1, Sodium 178.4, Carbohydrate 6.5, Fiber 0.5, Sugar 1, Protein 25.9

CHICKEN MARSALA BY EMERIL

Chicken Marsala by Emeril image

This is the tastiest chicken marsala receipe I have ever had. It is by Emeril Lagasse. It has a bit of a kick to it too!

Provided by shannon1979

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1/2 cup flour
2 boneless skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms
3/4 cup marsala
1 cup chicken stock
salt & freshly ground black pepper
chopped chives (to garnish)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano leaves
1 tablespoon thyme

Steps:

In a shallow bowl or plate combine the flour and 1 T. of the Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove excess.
Heat the oil in a large skillet over med-high heat until hot. Add 1 Tablespoon of butter and cook the chicken breasts until golden brown on both sides about 3 min per side. Transfer to a plate and set aside.
Add 1 T. of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. when the wine has reduced by half add the chicken stock and cook for 3 minute or until sauce has thickened.
Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened about 5-6 minute.
Swirl in the remaining 2 T of butter, add salt and pepper to taste.
Serve with mashed potatoes or rice. Enjoy!

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.
For a richer flavor, use homemade chicken stock instead of store-bought.
To make the sauce creamier, add a tablespoon of heavy cream or sour cream.
Serve the chicken marsala with a side of steamed vegetables, mashed potatoes, or rice.

Conclusion:

Grilled chicken marsala is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is marinated in a flavorful mixture of marsala wine, olive oil, garlic, and herbs, then grilled to perfection. The marsala sauce is made with mushrooms, shallots, and marsala wine, and is served over the chicken and farfalle pasta. This dish is sure to be a hit with your family and friends.