What were the ingredients in the sauce for the Chicken Marsala?

Answer 1

I just made this,it's one of our favorites,once the chicken is golden on both sides,remove from pan,pour off any remaining grease,then add 2tbs.unsalted butter.,sliced shallots(onions)about 3tbs,sliced mushrooms,s&p,saute then pour 1/2C. marsala,1C.chicken broth,bring to boil,until sauce is syrupy about 2-3mins. then add more butter 4tbs.stir until melted lower heat,return chicken back to pan,spoon sauce over chicken,garnish with fresh parsley.Bon apetite.(use unsalted butter it makes a big difference.)also good with veal.

Answer 2

1

Answer 3

Yummy Yummy Chicken Marsala

4 boneless skinless chicken breasts
Flour
Kosher salt
Fresh ground pepper
1/2 cup olive oil
3 slices chopped bacon
8 ounces mushrooms
1/2 cup sweet Marsala wine
1/2 cup Swansons chicken broth
2 T butter
1/2 cup chopped Italian parsley
1 clove minced garlic
Fresh sliced or shaved mozzarella cheese

1. Flatten chicken breasts by covering with plastic wrap and pounding with a meat mallet until they are only about 1/4 inch thick.
2. Put 1/2 cup of flour in a small bowl. Season with salt and pepper. 3. Heat the olive oil in a frying pan until the oil is hot.
4. Coat both sides of the chicken pieces with flour, shaking the excess off into the bowl.
5. Fry the chicken in the hot oil for 3-4 minutes on each side until golden brown.
6. Lower the heat to medium, fry bacon pieces in frying pan for a few minutes.
7. Add mushrooms and minced garlic and saute for approximately 5 minutes until brown and moisture has evaporated.
8. Season with salt and pepper.
9. Add Marsala to the pan and cook for 30-60 seconds to cook out the alcohol.
10. Add the chicken stock and simmer for 1 minute.
11. Add the butter. Place chicken back into the pan.
12. Simmer mixture to heat the chicken.
13. Season with salt and pepper. Top with chopped parsley.
14. Serve with fresh sliced or shaved mozzarella cheese.


This will make 4 servings.

Answer 4

Two ways to make it

(first cook your meat in a saute pan)
1/2 cup Dry Marsala
1/3 cup Whipping cream
Salt & freshly ground pepper to taste

Heat the butter in a large skillet.
Pour off any fat remaining in the pan and return to the heat. Add the Marsala.
Scrape the bottom of the pan, and add the cream. Stir constantly over high heat until the sauce thickens a little. Season with salt and pepper to taste. Pour sauce over the meat.
*Lower-fat Version: Use chicken stock instead of whipping cream. Use olive oil to cook the meat.
Yield: 3 - 4

I add sliced mushrooms (and artichoke hearts with the cream sauce only)
Good over chicken cutlets, or veal or pork.
My fav is the cream sauce.

Answer 5

Here's the Exact Detailed Recipe.

Answer 6

marsala wine is the key ingredient. That's what gives it's sweetness. MMMMMMMMM that sounds good!

Answer 7

Btw, use a stainless steel pot when you let it cook. There's a really cheap 12 piece set at Linen & Things right now.

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