What is the best Chicken Marsala recipe?

Question

I've heard of one that has a little cream in it. Who can help me out with a specific recipe?

Answer 1

Chicken Marsala

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.

Serves 4

Answer 2

I know you asked this ages ago but I wanted to point out one thing. The first few responses I read left out an important element. Real Chicken (or Veal) Marsala means that you need to pound the chicken or veal until it is 1/4" thick. This completely tenderizes the chicken, then you can add almost any sauce and it will be pure heaven. I once refused Chicken Marsala at a restaurant because all they did was add Marsala on an untenderized chicken breast. Once you have had it the right way, you will do the same.

I have another recipe that includes a combination of milk and heavy cream and OMG it is heaven.


4 skinless, boneless chicken breast halves
1/2 cup of flour with salt and pepper mixed in

1/4 cup chopped green onion

1 cup sliced fresh mushrooms

1/3 cup Marsala wine

salt and pepper to taste

1/3 cup heavy cream

1/8 cup milk

Place the chicken inside a heavy plastic gallon bag and pound until 1/4" thick. Dredge it in the flour mixture and sauté until browned in a large skillet 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.

Answer 3

First, make sure you have Marsala wine that you would be willing to drink from a glass. NO COOKING WINES! The flavor of wine just concentrates when cooked.

Mix with sage, chicken broth corn starch and salt/pepper then let sit while chicken is cooked. Don't forget to season chicke with what you like. Nobody likes blan, tasteless chicken!

After chicken is cooked, remove from pan and brown pears in it(pears are great in this recipe!) Once pears are browned mix in pour in Marsala mixture(sage chicken broth Marsala wine ect...) and let the alcohol in the wine cook out. When the mixture has the thickness of gravy put chicken back in to warm through.

This recipe will rock your socks! Hope this helps.

Answer 4

Chicken Marsala


Recipe
3-4 boneless, skinless chicken breasts

1 stick butter

1/2 cup olive oil

1 cup flour

1 cup milk or light cream

1 egg

1/2 tsp salt

1 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

1 green pepper, chopped.

1/2 yellow onion, chopped

2 cloves garlic

1 cup Marsala wine

1 1/2 cup sliced mushrooms


Slice chicken breasts into pieces about 3/4 inch thick. Combine flour, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper, and salt in a 1 quart plastic freezer bag. Mix milk and egg in a bowl. Dip chicken pieces in milk and egg mixture, and dredge in bag to cover with flour.

In fry pan, melt 1/2 stick of butter and olive oil. Sauté chicken over medium to medium high heat until a golden brown, being careful not to strip off flour coating when turning. Place chicken aside and keep warm.

Place onions and green pepper in fry pan and fry until onions are almost translucent. Add mushrooms and sauté until mushrooms have absorbed fat, then released it. Add garlic last. Then add wine and stir so as to deglaze fry pan. Add remaining black pepper and cayenne pepper to taste. Add remaining 1/2 stick of butter. Stir until the sauce thickens.

Return chicken to fry pan, and coat thoroughly with the sauce. Dish may be kept warm at this stage until ready to serve.

Serve hot on a large platter. Sprinkle with shredded parmesan cheese.

Preparation time: less than 1/2 hour.

Serves 3-4.

Answer 5

Easiest Chicken Marsala (make the night before)
8 servings 1¼ hours 30 min prep

8 chicken breasts, pounded thin
Italian breadcrumbs
1 lb mushrooms, sliced
1-2 clove garlic, crushed
1 can chicken broth
1 can marsala wine (use broth can)
1 egg

Scramble egg in small bowl.
Dip chicken breasts into egg and dredge into bread crumbs on both sides.
Saute breasts in a small amount of olive oil in a frying pan; set aside.
Saute mushrooms and garlic in a small amount of olive oil.
Add broth and wine and bring to a boil.
Lay chicken breasts side by side in baking dish.
Pour mushrooms and wine sauce over chicken.
Marinate overnight in fridge.
Bake chicken at 350 degrees for 30-45 minutes uncovered until hot.
Serve with rice or noodles.
**The sauce absorbs into the chicken so you want alot of sauce to begin with.
Also realize the alcohol burns off during the cooking.
If you choose to have less sauce, broth and wine should be of equal proportions.

OR
Chicken Marsala
4 servings 1¼ hours 20 min prep

4 chicken breast fillets, pounded flat
1 cup flour
3 tablespoons italian seasoning
4 cloves crushed garlic
1 cup milk
2 cups sliced mushrooms
2 cups sweet marsala wine
1 cup whipping cream
2-4 tablespoons brown sugar (to taste)

Place a small amount of olive oil in a large skillet and preheat on medium high heat.
Place flour in a shallow dish (pie pan) add seasonings.
Place milk in a bowl.
Dredge chicken in flour, followed by milk.
Always follow dry wet dry.
Place chicken breasts in heated skillet, cook until golden brown.
Remove from skillet to paper towel lined plate.
Add wine to deglaze pan, place mushrooms and garlic in skillet and saute until tender (5 minutes).
Add brown sugar, salt and pepper to taste, cream.
Bring to a slow simmer.
Add cooked chicken breasts to sauce, cook for 3-5 minutes.
Plate each breast and top with sauce.

Answer 6

I used plain yogurt, got the Marsala sauce from an Indian grocery store and I added garlic, soy sauce, some sugar, some coconut cream, spices and mushrooms. It was delicious!