Best 3 The Best Chicken Marsala Recipes
Indulge in the delectable flavors of Chicken Marsala, a classic Italian dish that combines the savory richness of chicken, the earthy notes of mushrooms, and the sweet elegance of Marsala wine. This versatile dish can be prepared in a variety of ways, each offering a unique culinary experience. From the traditional Chicken Marsala with its golden brown chicken and luscious Marsala sauce, to the creamy and decadent Chicken Marsala with a rich mushroom sauce, to the lighter and healthier Chicken Marsala with a flavorful white wine sauce, this article presents a collection of recipes that cater to diverse tastes and preferences. Whether you seek a classic comfort food or a sophisticated dish to impress your guests, these recipes will guide you in creating a memorable Chicken Marsala experience.
Let's cook with our recipes!
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
THE BEST CHICKEN MARSALA
This was restaurant quality. It came out perfectly. The little bit of breading on the tenderloins thickened the sauce. The homemade broth really makes a difference(I cook my chicken with onion, celery and carrot when I make broth) The little bit of cream of mushroom soup or cream add a creaminess. There are plenty of mushrooms and onions. The last time I made it I only had Cream Sherry, but the sweetness was really good. I probably poured a half cup over. The Italian breadcrumbs add that touch of herb that you need for it to really taste like you want it to taste.
Provided by Heartsong
Categories Healthy
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Dredge chicken tenderloins, flattened a little with your hand before dredging, in breadcrumbs and saute in 2 tablespoons olive oil (just enough olive oil to cover bottom of the skillet) in a large skillet over medium low heat until lightly browned and beginning to cook on edges, then turn and brown other side. Then turn off heat and leave in the skillet until other ingredients are done.
- Put 1 tablespoon olive oil in another large skillet and saute onions until carmelized, approximately 5 minutes. Remove from skillet.
- Add mushrooms to skillet and salt and pepper them to taste. Cook until tender.
- Add garlic to mushrooms and saute about 1 minute. Remove from skillet and put over chicken which should be done before now.
- Deglaze pan with a little water or wine to get all the juices.
- Add onions, mushrooms, marsala to chicken pan and desired amount of broth. I covered it about half way. I didn't measure. Bring to a boil and reduce to simmer. Simmer for a couple of minutes to blend your flavors. Adjust seasonings, adding more salt and pepper if desired and more wine if desired. Simmer for another couple of minutes if you add wine.
- Stir in cream before serving.
- Serve over noodles or potatoes.
Nutrition Facts : Calories 502.2, Fat 13.3, SaturatedFat 3.2, Cholesterol 137.7, Sodium 604.1, Carbohydrate 16.8, Fiber 1.8, Sugar 4.3, Protein 58.9
THE BEST CHICKEN TIKKA MASALA
Chicken Tikka Masala is thought to have been created by a Bangladeshi chef in Glasgow in the 1960s. It's a spicy, tomato-based dish seasoned with garlic, ginger, fenugreek and garam masala. In this recipe we used fenugreek leaves for their nutty and slightly minty flavor. If you can't find them, substitute dried mint leaves and a pinch of ground fenugreek. Garam masala is a popular Indian spice blend that usually includes black and white pepper, cloves, cinnamon, mace, cardamom, bay, cumin and coriander. It's pretty easy to find in your local grocery store and most national spice companies.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- For the chicken marinade: Whisk together the yogurt, ginger, salt, chili powder, garam masala, pepper, turmeric and garlic in a large bowl until combined. Toss the chicken in the spiced yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
- For the sauce: Melt the ghee in a large Dutch oven or wide heavy pot over medium heat. Add the onions and serrano, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the fenugreek leaves, garam masala, chili powder and paprika and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes.
- Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. (If your blender is small, you may need to work in batches.) Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Add 1/4 cup heavy cream and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
- Meanwhile, position a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
- Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
- Top the chicken and sauce with cilantro. Serve with rice and naan.
Tips:
- For the best flavor, use high-quality chicken breasts or thighs. Boneless, skinless chicken breasts are the most popular choice, but you can also use boneless, skinless chicken thighs if you prefer dark meat.
- To make sure the chicken is cooked through, use a meat thermometer to check that it has reached an internal temperature of 165 degrees Fahrenheit.
- If you don't have Marsala wine, you can substitute another dry white wine, such as Pinot Grigio or Sauvignon Blanc.
- To make the sauce extra creamy, add a tablespoon of heavy cream or half-and-half at the end of cooking.
- Serve Chicken Marsala over your favorite pasta, such as spaghetti, linguine, or fettuccine. You can also serve it with mashed potatoes or rice.
Conclusion:
Chicken Marsala is a classic Italian dish that is easy to make and always a crowd-pleaser. The combination of tender chicken, savory Marsala wine sauce, and mushrooms is simply irresistible. Whether you're cooking for a special occasion or just a weeknight meal, Chicken Marsala is sure to be a hit.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
