Best 12 Easy Chicken Marsala Recipes

EASY CHICKEN MARSALA

Steps:

• Heat oil in a large skilled over medium heat. Add chicken and saute for 15 to 20 minutes, or until cooked through and juices run clear.
• Add green onion and mushrooms and saute until soft, then add Marsala wine and bring to a boil.
• Boil for 2 to 4 minutes, seasoning with salt and pepper to taste. Stir in cream and milk and simmer until heated through, about 5 minutes.

EASY JUICY CHICKEN MARSALA RECIPE BY TASTY

Steps:

• Cut each chicken breast in half crosswise, then cut the larger, thicker half again horizontally, creating 3 equally thick cutlets. Place the flour, salt, pepper, onion powder, and garlic powder in a wide, shallow dish and stir to combine. Dredge the chicken pieces in the flour mixture, shaking gently to remove any excess flour, and set aside.
• Heat the oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken in batches to prevent overcrowding. Cook the chicken until golden brown, about 3 minutes. Flip and cook the other side, another 3 minutes. Remove the chicken from the pan and set aside.
• To the same, now empt pan with leftover oil and butter, add the garlic, shallots, and cremini mushrooms, stirring occasionally and scraping the bottom of the pan until the mushrooms are soft and most of the liquid has evaporated, about 8 minutes.
• Deglaze the pan with the Marsala wine and scrape all the caramelized bits from the bottom of the pan. Add the chicken stock and lemon juice, and allow mixture to come to a boil. Reduce to a simmer, and cook until the liquid has reduced by half.
• Turn off the heat. Add 2 tablespoons of cold butter and stir until the sauce is smooth and creamy. Add the cooked chicken to the sauce, and simmer for 5 more minutes, flipping halfway through.
• Sprinkle with parsley and serve with pasta, potatoes, or rice.
• Enjoy!

EASY CHICKEN MARSALA

Steps:

• Pound the chicken breasts to about 1/4-inch thick (does not have to be exactly 1/4-inch).
• Mix together flour, seasoning salt, pepper, garlic powder and oregano in a shallow dish.
• Coat the chicken pieces in the flour mixture on all sides.
• Heat butter and oil in a large skillet and brown the chicken on one side.
• Turn the chicken over and add in the sliced mushrooms.
• Pour in the Marsala and sherry; mix to combine.
• Cover the skillet and simmer chicken and mushrooms for about 15-20 minutes (turning the chicken once).
• Serve the chicken with Parmesan cheese if desired.

QUICK AND EASY CHICKEN MARSALA WITH A SOFT CREAMY POLENTA

Steps:

• Chicken Marsala.
• Heat oil in a large frying pan add onion to pan and stir until soft, add the mushrooms and stir for a few minutes. At the same time in another frying pan be cooking the chicken this just has to be turned a couple of times during the cooking process and cooked until done.
• Add Marsala wine, water and stock powder to mushrooms and bring to the boil then turn down the heat to medium. Stir a little water into the cornflour and to mixture to thicken slightly.
• Serve chicken over soft polenta pour some sauce over the chicken and top with chives.
• Soft Creamy Polenta.
• Bring the water and the stock to the boil in a pan. Add the polenta slowly whisking all the time while adding. When all the polenta has been added turn down the heat and stir continuously with wooden spoon until mixture is thick.
• Add the mascarpone, Parmesan and butter stir until cheese has melted. Add the cream and salt and pepper to taste serve immediately with chicken.
• For a photo visit http://the-best-recipes.blogspot.com/.

EASY CHICKEN MARSALA

Steps:

• 1. Dredge the cutlets in flour; shake off excess.
• 2. melt butter and sautee the mushrooms until browned. Remove from pan once they are browned.
• 3. Add olive oil and heat until very hot. Sautee the chicken until it is white throughout.
• 4. Add the marsala and simmer about 3 minutes.
• 5. Add mushrooms back in, parsley, salt and pepper.
• 6. Pour the sauce over the chicken and serve.

CHICKEN MARSALA FOR TWO - EASY

Steps:

• Heat 1/3 cup olive oil & butter in a medium to large frying pan on medium heat.
• place 1/4 cup of olive oil in a freezer bag or container along with the italian bread crumbs.
• throw the chicken in the bag and shake.
• place 1 tbsp of oregano on a plate and coat one side of the breast. place that side in the heated pan.
• while browning sprinkle 1 tbsp of oregano on top of breast.
• turn chicken over when the 1st side is brown.
• add mushrooms, wine, vinegar & cook for 5 minutes covered.
• add the parmesan & turn the heat down on low until the chicken is cooked through (about 10 min.).
• serve as is or with a cream based pasta dish.

EASY PALEO CHICKEN MARSALA

Steps:

• Place chicken cutlets between 2 sheets of plastic wrap on a solid, level surface. Firmly pound the meat with the smooth side of a meat mallet to a 1/4-inch thickness. Season both sides with salt and pepper.
• Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter is melted. Place chicken cutlets into the skillet; cook until both sides are golden brown, about 5 minutes for each side.
• Lower the heat to medium; add olive oil to the skillet if needed. Place prosciutto and shallots into the skillet; cook and stir until warmed, about 1 minute. Stir in the mushrooms and cook until browned, about 5 minutes. Season with salt and pepper. Pour wine into skillet; simmer until flavors combine, about 1 minute. Add chicken stock; simmer and stir until the sauce reduces slightly, about 1 minute.
• Stir 1 tablespoon of butter into the skillet. Return chicken to the pan; simmer until chicken is heated through, about 1 minute. Garnish with parsley, salt, and pepper.

EASY MARSALA CHICKEN

Steps:

• Pound chicken between wax or plastic wrap to 1/4-inch thickness.
• In large ziplock bag, mix flour,salt,pepper and thyme. Coat chicken with mixture shake to remove excess fllour.
• In a 10-inch skillet,heat oil over medium-high heat. Cook garlic,mushrooms,parsley and chile flakes for 5 minutes,stirring frenquently.
• Add chicken to skillet.Cook 8 minutes,turning once,until brown. Add wine and broth. Cook 8 to 10 miuntes or until chicken is no longer pink. Serve with noodles or rice.

EASY CHICKEN MARSALA IN THE CROCKPOT

Steps:

• Cube chicken breasts.
• Place chicken, butter and spices in the slow cooker.
• Mix cream cheese, wine, water and mushroom soup.
• Pour over chicken.
• Cover Crockpot and cook on HIGH for 4- 5 hours.
• You can cook it on LOW for 7-8 hours -- which I did.

EASY CHICKEN MARSALA

Steps:

• In plastic bag, combine flour, salt, and pepper. Add chicken; shake to coat.
• Heat oil over medium heat and add chicken. Cook until no longer pink in center. Remove and set chicken aside.
• In the same skillet add garlic and mushrooms; cook 2-3 minutes.
• Stir in tomatoes, tomato sauce, wine, and basil. Reduce heat to low and simmer for 5 minutes.
• Return chicken to skillet and simmer for an additional 5 minutes. Serve over hot linguine.

EASY CREAMY CHICKEN MARSALA

Steps:

• 1. I can not stress how easy this recipe is! Simply cook your chicken breasts how ever you prefer them; grilled, fried, ect. Add the rest of the ingredients into a small saucepan, cook on medium heat for about 20 minutes to reduce wine and soften mushrooms, and serve on top of the chicken. Garnish with some fresh parsley and it looks and tastes like you slaved in the kitchen ;)

EASY CHICKEN MARSALA

Steps:

• Coat chicken in flour.
• Heat butter in large frying pan.
• Brown chicken, then take out and keep warm.
• Add garlic and mushrooms.
• Saute until brown.
• Add Marsala wine to deglaze.
• Add water and bouillon cubes.
• Simmer for approximately 10 minutes.
• Add chicken and continue to simmer until chicken is fully cooked.
• (If desired, mix in some cornstarch to thicken).
• Serve with white or brown rice.