What is an easy marsala sauce for chicken?

Answer 1

Marsala Sauce

3 tablespoons olive oil
1 small onion, diced
3-4 cloves garlic, chopped
1/2 lb fresh mushrooms, sliced
2 tablespoons flour
1/2 cup marsala wine
1 1/2 cups beef stock
salt & pepper

Add olive oil to hot saucepan.
Add onions, garlic and cook 2 or 3 minutes.
Add mushrooms and sauté until tender.
Add flour and cook 1 minute, then deglaze pan with wine.
Add beef stock, blend, and cook until sauce thickens.
Serve over chicken or pork.

Answer 2

Chicken Marsala
Ingredients:
4 chicken half breasts - boneless -- skinless
1/4 cup Wondra Flour -- (Cake Flour)
1/2 teaspoon salt
1/2 teaspoon oregano
4 tablespoon oil
4 tablespoon butter
1 cup fresh mushrooms -- sliced
1/2 cup Marsala wine

Instructions:
Combine flour, salt, pepper, and oregano and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown. As you turn the beasts to the second side to cook, add the mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side. Stir the mushrooms. When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes.

Answer 3

I pan fry skinless/boneless chicken breasts over low heat with a little oil and butter. You can coat the breasts with wondra flour if you want a thicker sauce. When the breasts a cooked to temperature remove from saute pan and immediately deglaze the pan with a good Marsala wine. As wine reduces add a couple of pats of cold butter to "tighten" the sauce. Pour over chicken. If you want you can also add mushrooms to the chicken to get it closer to a true marsala.

Answer 4

CHICKEN MARSALA - In a frying pan, butter (melted) sliced mushrooms (Lots). cook until mushrooms start to soften. In a second frying pan cook Chicken (boneless, cut into pieces or strips and coated with flour) in butter, until edges on all sides start to brown. In first frying pan, add finely diced garlic and a generous amount of Marsala wine to mushrooms and heat vigorously for about two minutes, add chicken from second frying pan and cook until sauce thickens (flour from chicken will thicken sauce). To finish, add a spritz more Marsala wine (important, to sharpen Marsala flavor) and serve. - ENJOY

Answer 5

Quick & Easy only one I have here



* 1/4 cup finely chopped shallots
* 1 oz. Butter (1/4 stick)
* 1/2 Tsp. cracked peppercorn
* 1 bay leaf
* 1 sprig fresh thyme (1/4 tsp. dried)
* 3/4 cup Marsala wine
* 1/4 cup red wine (Use a good table wine)
* 1 cup demi glace*
* 1/4 cup heavy cream (optional)

*(we recommend 1 1/2 oz Demi-Glace Gold reconstituted in 1 cup of hot water)

Procedure:

Melt butter in a saucepan and sauté shallots, thyme, bay leaf, and peppercorns for (approx. 5-6 minutes).

Add Marsala wine and red wine and reduce to half (approx. 5-6 minutes).

Add Demi-Glace Gold and stir with a whisk until demi-glace is incorporated.

Add hot water and simmer for approx. 5-6 minutes (until sauce has thickened).

Add heavy cream (if desired), and serve over beef, veal, or chicken.

Sauce is excellent over most grilled meats, such as veal or beef medallions, chicken breasts, etc. The heavy cream is strictly optional and gives the sauce a richer color and flavor.

Answer 6

You do not need to go overboard for this one. Nothing too extravagent.
Saute in Olive Oil some shallots (diced small). When soft add some capers and pour in some Marsala wine and let simmer for about 4-5 minutes.
Thats it.

Answer 7

Easiest=Trader Joe's in a jar!