Does any have a recipe for Chicken Marsala that is kinda inexpensive?

Answer 1

Yes. I am making it tomorrow.

Ingredients:
4 chicken breast halves, skinned, boned
1 large egg, lightly beaten
1/4 cup flour
2 tbsp butter, melted
2 cup sliced fresh mushrooms
1 cup marsala, or more to taste
1 cup heavy cream
1 sliced mozzerella cheese, as needed
1 tbsp chopped fresh parsley
1/2 tsp salt
1/4 tsp freshly-ground black pepper

Instructions:
Dip chicken in egg, and dredge in flour. Brown chicken in butter in a
large skillet over medium-high heat. Remove chicken and set aside.
Reserve drippings in skillet.

Cook mushrooms in drippings in the skillet over medium-high heat, stirring
constantly, until tender. Add chicken, Marsala, and remaining ingredients
and top chicken pieces with the cheese. Cook until heated through and
cheese is melted.

Answer 2

The Ark's Chicken Marsala

:
Serving Size : 1


1 Chicken breast (8oz)
-skinless, boneless
1 Tbsp All-purpose flour (app)
1 Tbsp Margarine
1 tsp Crushed garlic
4 med Button mushrooms -- sliced
2 Tbsp Burgundy
3 oz Demi-glace
1 Tbsp Butter

*Note: If you don't want to go to the expense of
demi-glace, you caqn use twice as much burgundy,
dissolve 1/2 teaspoon cornstarch in wine before adding
to pan and increase the butter to 1 1/2 tablespoons.
Use a meat cleaver to tenederize and flatten the
chicken breast. Dredge in the flour. Heat margarine
over medium-high heat in a medium saucepan. When
margarine is melted, place chicken in pan and cook
until in side is golden brown, about 3 minutes. Add
the garlic tot he pan and turn the chicken
over.Continue to cook chicken 1 minute, then add
mushrooms and wine. Cook until wine is reduced by
half. Remove chicken from pan once it is cooked
through and place on serving plate. Add the
demi-glace and butter to the saute pan and stir to
melt butter. Pour the sauce over the chicken and serve.

Nutritional info per serving: 552 cal; 55g pro, 11g
carb, 29g fat (48%), 1.3g fiber, 175mg chol, 337mg
sodium

Source: The Ark, Davie, Florida Miami Herald, 12/14/95



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Answer 3

4 Boneless skinless chicken breasts
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive or vegetable oil
2 cloves garlic, finely chopped
1 cup sliced fresh mushrooms
1/4 cup chopped fresh parsley or 1 tablespoon parsley flakes
1/2 cup dry Marsala wine or chicken broth
Hot cooked pasta, if desired

Between 2 sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness. In a shallow dish, mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour.

In a 10-inch skillet, heat oil over medium-high heat. Cook garlic, mushrooms and parsley in oil for 5 minutes, stirring frequently.

Add chicken to the skillet. Cook about 8 minutes, turning once, until brown. Add wine. Cook 8 to 10 minutes longer until chicken is no longer pink in the center. Serve with pasta if desired.

Answer 4

CHICKEN MARSALA - In first frying pan, Cut boneless chicken into chunks or strips, coat with flour and cook in butter until all sides just start to brown, set aside. In second frying pan, melt butter and add fresh sliced mushrooms (lots) and cook until they just start to soften, add generous amount of Marsala wine and a couple of finely diced garlic cloves and cook for three minutes. Add chicken from first pan and cook until sauce thickens (flour from chicken will thicken sauce), Add a small spritz more Marsala wine ( to refresh Marsala wine flavor) and serve immediately.

Answer 5

Chicken Marsala:

Clarified butter (butter without the milk solids) is ideal for searing meats because it can be heated to a high temperature without burning. Although you can purchase clarified butter, we detail how to make it below in the first step.

4 tablespoons butter, divided
Cooking spray
1 (8-ounce) package presliced mushrooms
2 tablespoons finely chopped shallots
1 tablespoon minced fresh garlic
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
3 tablespoons all-purpose flour
3/4 cup fat-free, less-sodium chicken broth
1/2 cup dry Marsala wine
1/2 cup frozen green peas
2 tablespoons half-and-half
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)

Place 3 tablespoons butter in a small glass measuring cup. Microwave butter at MEDIUM-HIGH 45 seconds or until melted. Let stand 1 minute. Skim foam from surface, and discard. (Mixture will appear separated.) Pour melted butter through a fine sieve over a small bowl, and discard the milk solids. Set the clarified butter aside.

Heat a large nonstick skillet coated with cooking spray over medium-high heat; add mushrooms, shallots, and garlic. Cook 3 minutes or until moisture evaporates; remove mushroom mixture from pan. Set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to a 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place flour in a shallow dish; dredge chicken breast halves in flour.

Add clarified butter to pan, and place over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan. Return mushroom mixture to pan; add broth and Marsala, scraping pan to loosen browned bits. Bring mixture to a boil, reduce heat, and simmer 5 minutes or until reduced to 1 cup. Stir in peas; cook 1 minute. Add 1 tablespoon butter, half-and-half, 1/8 teaspoon salt, and 1/8 teaspoon pepper, stirring until butter melts. Return chicken to pan; cook until thoroughly heated. Serve chicken and sauce over pasta.

Yield: 4 servings (serving size: 1 chicken breast half, 1 cup pasta, and 1/4 cup sauce)

Answer 6

Can't beat this one

http://www.foodnetwork.com/food/show_ee/0,,FOOD_9957,00.html

I watch this channel every weekend.

Answer 7

go to allrecipes.com!