need a quick and easy chicken marsala recipe?

Question

anyone have a quick and easy chicken marsala recipe for a crowd? all of the ones i have seen are made in a skillet on top of stove. i want to cook the chicken first then finish the whole thing off in the oven in a large tray. any ideas?

Answer 1

Chicken Marsala Recipe.
INGREDIENTS:
4 boneless chicken breast halves without skin
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon basil, dried
3 tablespoons butter or margarine
3 tablespoons olive oil
4 to 8 ounces fresh mushrooms, sliced (1/2 to 1 cup sliced)
1/2 cup Marsala wine
PREPARATION:
Pound chicken to 1/4" thickness between 2 sheets of plastic wrap. Combine flour, salt, pepper, and basil; mix well. Heat oil and butter in a heavy non-stick skillet over medium high heat. Dredge chicken in seasoned flour mixture. Cook chicken until lightly browned on first side (about 2 minutes). Turn chicken and add mushrooms around the chicken pieces. Cook about 2 minutes more, until lightly browned; stir. Add Marsala wine to pan. Cover and simmer 10 minutes. Serve with hot cooked pasta or rice

Answer 2

I would think that shouldn't be a problem. Use the basic marsala recipe and swap out the oven after the chicken has browned. I can't find anything on the web but all you should really have to do is check the doneness of the chicken. Look for recipes that include braised chicken and see how long and what temperature they recomend for proper doneness

good luck!

Answer 3

INGREDIENTS
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 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
1/2 cup Marsala wine
1/4 cup cooking sherry
DIRECTIONS
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.

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after sauteing the chicken, everything can be cooked in the oven. I did add some chicken broth to the sauce and thickened with cornstarch once it was done.
and you can use 3/4 marsala wine instead

Answer 4

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