Best 4 Claude Lenfants Chicken Marsala Recipes

Claude Lenfant's Chicken Marsala is a mouthwatering dish that combines the flavors of savory chicken, rich marsala wine, and aromatic mushrooms in a creamy sauce. This classic Italian dish is perfect for a special occasion or a cozy dinner at home. The key to making a successful Chicken Marsala is to use high-quality ingredients and to cook the chicken until it is tender and juicy. With a little bit of effort, you can create a restaurant-quality meal that will impress your family and friends.

Let's cook with our recipes!

CHICKEN MARSALA

Chicken Marsala image

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

Ingredients

¼ cup all-purpose flour for coating
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
½ cup Marsala wine
¼ cup cooking sherry

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

CLAUDE LENFANT'S CHICKEN MARSALA

Claude Lenfant's Chicken Marsala image

This is another recipe from my celebrity collection. Claude Lenfant was (still is, for all I know) the director of the U.S. National Heart, Lung and Blood Institute. I would serve this with rice or pasta.

Provided by Lennie

Categories Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon margarine
4 boneless skinless chicken breasts
freshly ground black pepper
salt, to taste
2 tablespoons finely chopped shallots (substitute the white part of a green onion, if you wish)
1/2 cup marsala wine
1/2 cup low sodium chicken broth
2 cups finely chopped, peeled, seeded plum tomatoes
1/4 cup finely chopped fresh parsley

Steps:

In a large skillet, melt margarine.
Brown chicken breasts; sprinkle with salt and pepper and remove from skillet.
Add shallots, Marsala, chicken stock and tomatoes to skillet.
Simmer until liquid is partially reduced, about 10 minutes.
Return chicken to skillet, spooning sauce over breasts.
Cover and simmer until chicken is tender, about 25 to 30 minutes.
On a warm serving platter, place the breasts, then pour sauce over; garnish with parsley.

CHICKEN MARSALA

Chicken Marsala image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 cup all-purpose flour
Salt and freshly ground black pepper
1 1/2 pounds chicken breasts
Grapeseed oil, for cooking
3/4 cup marsala wine
1 cup veal or beef stock
4 ounces (1 stick) butter
1/2 cup 1/4-inch-thick sliced mushrooms
Fresh herbs such as chives or grated cheese, for garnish, optional

Steps:

To prepare the chicken, season the flour with salt and pepper. Slice the chicken breasts to 1/4-inch-thick medallions. Coat with the flour and tap off any excess.
Next, in a saucepan over medium heat, add enough oil to coat the bottom of the pan and allow to warm. After warming, add the chicken and cook until browned, 2 to 3 minutes. Flip and repeat the process. After cooking all the chicken, hold warm covered on a plate. Add the marsala to the pan over medium-high heat. This will deglaze the pan. After deglazing, reduce the wine by three-fourths volume so 2 ounces remain. Then add the mushrooms. Stir the mushrooms, scraping the sides, then finish with the veal stock. Allow the stock to warm and thicken for 4 to 5 minutes, and then remove from the heat. Stir in the butter and finish by spooning over the cooked chicken. Garnish with fresh herbs or cheese if desired.

LAZY CHICKEN MARSALA

Lazy Chicken Marsala image

My husband loves anything with mushrooms, and this is no exception. I threw this together one night before work (waking up at 5pm and in the shower by 5:45 doesn't leave much time for cooking) and it turned out surprisingly well. It's ridiculously easy!

Provided by JenniferB_RN

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb chicken tenderloins
1/2 teaspoon salt
3 cups mushrooms, sliced
2 tablespoons olive oil, garlic-infused
1 (10 3/4 ounce) can Campbell's Golden Mushroom soup (NOT cream of mushroom!)
1/2 cup marsala wine
9 ounces pasta, whatever type you desire

Steps:

Heat oven to 375 degrees.
Spray small casserole dish with cooking spray.
Place chicken tenderloins on bottom and season with salt.
Scatter mushroom on top of chicken.
Drizzle garlic-infused olive oil on top of chicken and mushrooms.
Spoon undiluted soup on top. Don't feel the need to spread it evenly -- it will thin and settle as it heats.
Pour Marsala wine on top of everything.
Cover with aluminum foil, pierced to vent. Bake at 375 degrees on lower rack for 35 minutes. (This is when I jump in the shower!).
As end of baking time nears, boil 9 ounces of the pasta of your choice. Once chicken is done, blend chicken mixture and pasta and serve.

Nutrition Facts : Calories 562.8, Fat 9.8, SaturatedFat 1.6, Cholesterol 65.8, Sodium 381.2, Carbohydrate 53.6, Fiber 2.6, Sugar 3.2, Protein 36.4

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 ensure that you don't forget anything.
Use a Good Quality Chicken: The quality of your chicken will greatly affect the final dish. Look for a free-range, organic chicken that has been raised without antibiotics or hormones.
Pound the Chicken Breasts: Pounding the chicken breasts helps to tenderize them and ensures that they cook evenly.
Dredge the Chicken in Flour: Dredging the chicken in flour helps to create a crispy coating.
Use a Heavy Skillet: A heavy skillet will help to evenly distribute the heat and prevent the chicken from sticking.
Don't Crowd the Skillet: When searing the chicken, don't crowd the skillet. This will prevent the chicken from cooking evenly.
Use a Good Quality Marsala Wine: The quality of the Marsala wine you use will also affect the final dish. Look for a dry Marsala that is at least 3 years old.
Reduce the Marsala Wine: Reducing the Marsala wine helps to concentrate its flavor.
Add the Mushrooms and Shallots: The mushrooms and shallots add a delicious umami flavor to the dish.
Simmer the Chicken: Simmering the chicken in the Marsala sauce helps to infuse it with flavor.
Serve with a Garnish: Garnish the dish with fresh parsley or basil before serving.

Conclusion:

Chicken Marsala is a classic Italian dish that is easy to make and always a crowd-pleaser. With its tender chicken, flavorful Marsala sauce, and delicious mushrooms and shallots, this dish is sure to be a hit. Whether you're cooking for a special occasion or just a weeknight dinner, Chicken Marsala is a great choice.