Best 3 Chicken Marsala Via Cooks Country Recipes

CHICKEN MARSALA (COOK'S ILLUSTRATED) RECIPE - (4.1/5)

Steps:

• Adjust oven rack to lower-middle position, place large heatproof dinner plate on oven rack, and heat oven to 200 degrees. Heat 12-inch heavy-bottomed skillet over medium-high heat until very hot (you can hold your hand 2 inches above pan surface for 3 to 4 seconds), about 3 minutes. Pat chicken breasts dry. Meanwhile, place flour in shallow baking dish or pie plate. Season both sides of chicken cutlets with salt and pepper; working one piece at a time, coat both sides with flour. Lift breast from tapered end and shake to remove excess flour; set aside. Add oil to hot skillet and heat until shimmering. Place floured cutlets in single layer in skillet and cook until golden brown, about 3 minutes. Using tongs, flip cutlets and cook on second side until golden brown and meat feels firm when pressed with finger, about 3 minutes longer. Transfer chicken to heated plate and return plate to oven. Return skillet to low heat and add pancetta; sauté, stirring occasionally and scraping pan bottom to loosen browned bits until pancetta is brown and crisp, about 4 minutes. With slotted spoon, transfer pancetta to paper towel--lined plate. Add mushrooms and increase heat to medium-high; sauté, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes. Add garlic, tomato paste, and cooked pancetta; sauté while stirring until tomato paste begins to brown, about 1 minute. Off heat, add Marsala; return pan to high heat and simmer vigorously, scraping browned bits from pan bottom, until sauce is slightly syrupy and reduced to about 1 1/4 cups, about 5 minutes. Off heat, add lemon juice and any accumulated juices from chicken; whisk in butter 1 tablespoon at a time. Season to taste with salt and pepper, and stir in parsley. Pour sauce over chicken and serve immediately.

CHICKEN MARSALA VIA COOKS COUNTRY RECIPE - (4.6/5)

Steps:

• 1. Pat the chicken cutlets dry with paper towels and sprinkle them with salt and pepper. Dredge the cutlets in the flour to coat and shake off excess. Heat 1 tablespoon of oil in a non stick skillet over high heat until just smoking. Add 4 cutlets and cook until golden brown, 2 to 2 1/2 minutes on each side. Transfer to a large plate and tent with foil. Repeat with the remaining oil and cutlets. 2. Melt one tablespoon of the butter in the now empty skillet over medium high heat. Cook the mushrooms and onion till browned, about 5 minutes. Add the garlic and cook until fragrant , about 30 seconds. Transfer the mushroom mixture to a bowl and tent with foil. 3. Add the marsala and brioth to the empty skillet, bring to a boil over high heat, and cook until reduced to 1/2 cup, about 5 minutes. Reduce the heat to medium low and return the chicken and sccumulated juices to the skillet, and turn the chicken to heat through, about 1 minutes. Transfer chicken to a serving platter. Off the heat, whisk in the remaining 2 tablespoons butter, lemon juice, parsley, and mushroom mixture. Pour the sauce over the chicken and serve.

CHICKEN MARSALA

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.