Best 14 Marsala Chicken Mushrooms Recipes

MARSALA CHICKEN & MUSHROOMS

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in 2 tablespoons butter and 2 tablespoons oil over medium heat for 6-8 minutes or until no longer pink. Remove and keep warm., In the same skillet, saute the mushrooms, carrots and onion in remaining butter and oil until tender. Add garlic; cook 1 minute longer. , Add broth and wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Stir in cream. Return to a boil; cook until liquid is reduced by half. Return chicken to pan; heat through.

CHICKEN WITH CHANTERELLE MUSHROOMS AND MARSALA WINE

Steps:

• Stir flour and paprika together in a shallow dish. Remove and set aside 1 tablespoon of the flour mixture for later use. Dredge the chicken in the flour mixture to coat evenly.
• Melt 2 tablespoons butter in a skillet over medium heat; cook and stir chanterelle mushrooms in melted butter until they release their liquid and begin to brown, about 5 minutes. Transfer mushrooms to a bowl and set aside.
• Melt 4 tablespoons butter in the skillet. Cook the chicken breasts in the melted butter until browned, about 3 minutes per side; season with salt and pepper.
• Return the cooked mushrooms to the skillet and stir in chicken broth, reserved 1 tablespoon of flour-paprika mixture, Marsala wine, and dried tarragon. Place a cover on the skillet, reduce heat to low, and cook until the sauce is thick, the chicken is no longer pink in the center, and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).

CHICKEN MARSALA WITH MUSHROOMS

Steps:

• Squeeze the lemon over the chicken and sprinkle with the salt& pepper; Coat with flour.
• In a large skillet, melt three tbsp.
• of the butter, add the mushrooms and cook until wilted.
• Remove mushrooms from skillet and set aside.
• To skillet, add remaining butter& olive oil.
• Add chicken tenders and brown lightly on both sides over moderate heat (5-10 minutes).
• Add mushrooms& wine.
• Cover and simmer 5-10 minutes until chicken is tender.

CHICKEN MARSALA WITH MUSHROOMS AND SPINACH

Steps:

• Place chicken breasts between two pieces of wax paper, and pound to 1/4 inch thick with a meat mallet.
• Dust chicken with flour, salt, pepper and Italian seasonin.
• In a skillet, fry chicken in olive oil over medium heat.
• Cook about 2 minutes on each side or until cooked through, but not over done.
• Set aside, and keep warm.
• In the same pan, melt the butter over medium heat; add mushrooms, sun-dried tomatoes and cook for approximately 4 minutes, stirring occasionally.
• Add wine and cook for 6 more minutes.
• Mix in spinach, and cook for about 2 minutes.
• Serve over chicken.

MARSALA CHICKEN WITH SAGE AND CREMINI MUSHROOMS

Steps:

• Place flour in a shallow bowl; season generously with salt and pepper. Dredge each piece of chicken in flour, shaking off excess.
• In a large skillet, heat oil over medium. Add chicken, and cook until golden on the outside and opaque throughout, 8 to 10 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm (reserve skillet).
• Add mushrooms, shallot, sage, and 1/4 cup water to skillet; season with salt and pepper. Cook, tossing frequently, until mushrooms are tender, 3 to 5 minutes. Add wine and cream; simmer over medium-high until slightly thickened, 3 to 5 minutes. Remove from heat, and stir in butter; season with salt and pepper.
• Top chicken with mushroom sauce, and garnish with sage.

CHICKEN MARSALA (WITHOUT THE MUSHROOMS)

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.

BASIL CHICKEN MARSALA WITH MUSHROOMS

Steps:

• Place chicken between two sheets of wax paper and pound to approximately 1/4-inch thick. In a large bowl or plastic bag, combine flour with next 3 ingredients. Add chicken to flour mixture, toss to coat.
• Heat 2 tablespoons oil in a large skillet over medium-high heat. Sauté chicken 3-5 minutes per side or until done. Remove from skillet.
• Add mushrooms and remaining oil, if needed. Sauté 2-3 minutes. Stir in wine and remaining 3 ingredients. Stir to loosen any browned particles; bring to a boil. Return chicken to skillet. Simmer, uncovered, 2 minutes.

MEAN CHEF'S CHICKEN WITH MARSALA, MUSHROOMS AND GORGONZOLA

Steps:

• slice chicken on an angle into 3/4 inch pieces; season generously with salt and pepper.
• In a 10 inch straight sided saute pan, heat 2 TBL of oil over medium high heat; saute half of the chicken turning once until lightly browned and barely cooked through- about 1-2 minutes per side; Transfer cooked chicken to a plate and cover with foil to keep warm; repeat with remaining chicken.
• Return pan to medium high heat and add remaining 1 TBL oil.
• Add mushrooms, season and saute stirring with a wooden spoon until softened and well browned- 3-4 minutes.
• Reduce heat to medium, add garlic and cook stirring for 30 seconds.
• Add Marsala and scrape pan to loosen brown bits; simmer until slightly reduced- about 2 minutes.
• Stir in cream and simmer until thickened slightly- 2-3 minutes.
• Add 2/3 of the gorgonzola and stir until melted- 1-2 minutes.
• Taste sauce and adjust seasoning.
• Add chicken along with any accumulated juices and turn to coat with sauce.
• Serve immediately, sprinkled with remaining cheese and parsley.

CHICKEN BREASTS WITH WILD MUSHROOMS, MARJORAM, AND MARSALA

Steps:

• Sprinkle chicken breasts with salt and pepper, then 2 teaspoons marjoram. Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over medium-high heat. Add chicken to skillet and sauté until just cooked through, about 7 minutes per side. Transfer chicken to plate; tent with foil to keep warm. Melt remaining 1 tablespoon butter with1 tablespoon oil in same skillet. Add mushrooms, shallots, and 2 teaspoons marjoram. Sauté until mushrooms are brown and tender, about 6 minutes. Season to taste with salt and pepper. Transfer to bowl.
• Combine broth, cream, Marsala, and remaining 2 teaspoons marjoram in same skillet; boil until thickened and reduced to 1/2 cup, about 5 minutes. Season sauce with salt and pepper.
• Divide mushrooms among 4 plates. Top mushrooms with chicken. Spoon sauce over and serve.

CHICKEN MARSALA WITH BASIL AND MUSHROOMS

Steps:

• Place chicken between two sheet of wax paper and pound to approximately 1/4-inch thickness. Combine flour with next 3 ingredients in a large bowl or plastic bag. Add chicken to flour mixture, toss to coat.
• Heat 2 tablespoons oil in a large skillet over medium=high heat. Saute chicken 3 to 5 minutes per side or until done. Remove from skillet.
• Add mushrooms and remaining oil, if needed. Saute 2 to 3 minutes. Stir in wine and remaining 3 ingredients. Stir to loosen any browned particles, bring to boil. Return chicken to skillet. Simmer, uncovered, for 2 minutes.
• Great served with penne pasta in marinara sauce, tossed salad and Italian bread with dipping oil.

CHICKEN MARSALA WITH GARLIC, MUSHROOMS, FAVA BEANS AND ASPARAGUS

Steps:

• Season chicken breasts. In a shallow bowl combine the flour, garlic powder, and cayenne, and toss. Quickly dredge the chicken breasts in the seasoned flour mixture, shaking to remove any excess flour. Heat 3 tablespoons EVOO in a large skillet over medium-high heat until shimmering. Cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Remove and set aside. Add 1 tablespoon of the remaining EVOO to the original pan and add the mushrooms and shallots. Season with salt and pepper. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and the warm stock and bring to a boil. Return the chicken breasts to the pan, add lemon juice, and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in 1 tablespoon butter and parsley. Set aside to serve on bed of fava beans and asparagus. Top with mushroom sauce. Garnish with basil. For Veggies: Heat 2 tablespoons EVOO over medium-high heat in a large sauté pan. Add the red pepper, season and toss to coat. Cut leeks on an angle into 1-inch lengths. Rinse well, add leeks to pan, and toss. Add the asparagus and toss. Season with each step. Add the fava beans and toss. Add chicken stock, garlic, and shallot, and cook 5 minutes over medium heat. Serve on hot plate with whole chicken breast on top.

CHICKEN WITH MARSALA, MUSHROOMS AND GORGONZOLA

Steps:

• Trim the chicken and slice on an angle ¾" thick medallions. Season generously with salt and pepper. In a large sauté pan, heat 2T of the olive oil over high heat until it shimmers. Add half of the chicken and cook, flipping once, until lightly browned and just barely cooked through. Transfer to a plate; repeat with the remaining chicken. Cover with foil to keep warm. Keeping the heat on the pan on high, add the remaining 1T olive oil. Add the mushrooms, lightly season with salt, and sauté, stirring until softened and well browned, 3 to 4 minutes. Reduce the heat to medium, add the garlic, and cook, stirring constantly, until fragrant, about one minute, Pour in the Marsala and scrape the pan to loosen any browned bits; simmer until the Marsala is reduced slightly, about two minutes. Add two-thirds of the gorgonzola and stir until melted, one to two minutes. Add the chicken and stir to coat. Serve immediately, topping with the reserved cheese and the chopped parsley.

CHICKEN WITH MARSALA, MUSHROOMS AND GORGONZOLA

Steps:

• 1. Season chicken generously with salt and pepper.
• 2. In a 10 inch straight sided saute pan, heat 2 tbsps. oil over medium high heat; saute half of the chicken, turning once until lightly browned and barely cooked through-about 2 to 3 minutes per side. Transfer chicken to a plate and cover with foil to keep warm; repeat with remaining chicken.
• 3. Return pan to medium high heat and add remaining 1 tbsp. oil. Add mushrooms, season and saute stirring with a wooden spoon until softened and well browned-3-4 minutes. Reduce heat to medium, add garlic and cook stirring for 30 seconds.
• 4. Add Marsala and scrape pan to loosen brown bits; simmer until slightly reduced- about 2-3 minutes/ Stir in cream and simmer until thickened slightly-2-3 minutes. Add 2/3 rds of the Gorgonzola and stir until melted-1-2 minutes.
• 5. Taste sauce and adjust seasoning. Add chicken along with any accumulated juices and turn to coat with sauce.
• 6. Serve immediately, sprinkled with remaining cheese and parsley.

CHICKEN SCALOPPINI MARSALA WITH MUSHROOMS RECIPE - (4.4/5)

Steps:

• Step 1 - Steeping raisins in wine: In a small sauté pan or saucepan, combine the wine and raisins. Bring to a boil over high heat; then, turn off the heat and set aside to steep. Step 2 - Flattening the scaloppini: Coat the chicken breasts with a little oil. Place 2 halves, spaced apart, in a large heavy-duty plastic bag. With a meat mallet or the bottom of a heavy small saucepan, gently flatten the pieces to scaloppini 1⁄4 to 1⁄3 inch thick. Repeat with the remaining halves. Step 3 - Dusting the scaloppini: Arrange the scaloppini on parchment paper. Season on both sides with salt and pepper. Dust very lightly on both sides with flour. Step 4 - Cooking the scaloppini: Heat 2 tablespoons oil in a heavy large skillet over high heat. Add scaloppini, working in batches to avoid overcrowding. Cook until golden brown, 2 to 3 minutes per side, turning once and adding a little butter. Transfer to a platter. Repeat with the remaining oil and chicken. Step 5 - Sautéing the mushrooms: Spoon fat from the skillet. Add the shallots and garlic. Sauté until the shallots begin to soften, about 2 minutes. Add the mushrooms, 2 tablespoons butter, salt and pepper, and the sage. Sauté until the mushrooms are browned and tender, 3 to 4 minutes. Step 6 - Making the sauce: Add the wine and, if you like, the raisins. Cook, stirring and scraping to deglaze the pan deposits, until the liquid reduces by half, 2 to 3 minutes. Remove the sage. Stir in the hoisin and simmer to thicken slightly. Stir in the cream and bring to a simmer. Step 7 - Saucing the scaloppini: Return the scaloppini to the pan. Simmer about 1 minute to rewarm them while stirring with a spoon to coat them with the sauce. Sprinkle with some parsley. If the sauce looks too thick, thin with a little stock, broth, or water. Step 8 - Serving the scaloppini: Divide the chicken scaloppini among serving plates. Spoon the sauce over and around the chicken. Sprinkle with more parsley.