how do you make chicken marsala?

Question

i need the easiest way because i have never ever made it before

Answer 1

Easy Chicken Marsala:

50 min 20 min prep
6 servings

3/4 cup flour
1 1/2 teaspoons seasoning salt (can use regular salt)
1 teaspoon black pepper
1 teaspoon garlic powder
1 1/2 teaspoons oregano
6 boneless chicken breasts (pounded to about 1/4-inch thickness)
1/4 cup butter
1/4 cup olive oil
3-4 cups sliced mushrooms
1 cup marsala wine
1/3 cup sherry wine
grated parmesan cheese (optional)

1. Pound the chicken breasts to about 1/4-inch thick (does not have to be exactly 1/4-inch).
2. Mix together flour, seasoning salt, pepper, garlic powder and oregano in a shallow dish.
3. Coat the chicken pieces in the flour mixture on all sides.
4. Heat butter and oil in a large skillet and brown the chicken on one side.
5. Turn the chicken over and add in the sliced mushrooms.
6. Pour in the Marsala and sherry; mix to combine.
7. Cover the skillet and simmer chicken and mushrooms for about 15-20 minutes (turning the chicken once).
8. Serve the chicken with Parmesan cheese if desired.

Answer 2

INGREDIENTS
4 skinless, boneless chicken breast halves
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

DIRECTIONS
Saute chicken 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

Very Easy Chicken Marsala

4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

I serve it with rice pilaf or I put quartered red potatoes with diced green peppers and onions in chicken broth and let it simmer until all of the liquid evaporates, then season with salt, pepper and parsley.

Answer 4

CHICKEN MARSALA

1 stick (1/2 c.) butter
1 lb. boneless, skinless chicken
Flour, as needed
4 tbsp. chopped shallots
1 c. sliced fresh mushrooms
1 1/2 c. chicken broth
1 c. dry Marsala wine
Salt & pepper to taste

In frying pan, melt butter over medium heat. Slice chicken breasts
and dust with flour. Saute chicken slices in butter until golden
brown. Add shallots and mushrooms, saute for 1 minute. Add 2 to 3
tablespoons flour stirring to blend. Stir in Marsala wine and chicken
broth. Cook, stirring until thickened. Season with salt and pepper to
taste.



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

Preparation:

1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano.
Coat chicken pieces in flour mixture.


2. 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.






Chicken Marsala

6 - 8 boneless chicken breasts, pounded to 1/4 inch thick
1/4 cup butter or olive oil
Flour
Salt and pepper to taste
1 cup fresh mushrooms, sliced
2 cloves garlic, minced
1/4 - 1/2 cup Marsala wine or dry sherry
1/2 tsp. dried marjoram

Dredge chicken breasts through flour and add salt and pepper to taste.
Melt butter or heat oil in a skillet. Sauté mushrooms until tender and
remove from pan. Brown the chicken on both sides in the pan. Add
garlic, Marsala wine and marjoram and return mushrooms to pan. Cover
and simmer over low heat for about 20 minutes or until chicken is
fully cooked. This recipe is rich and tasty.

Answer 5

Marsala Wine! I actually got one and made it for the first time ( using the recipe on the back ) and it turned out perfect!!!
You need chicken breasts, marsala wine, mushrooms, parsley, garlic and lemon juice. Wash and dry chicken breasts. Heat oil in the skillet, cook chicken breasts until they slightly brown on each side. Remove. Then add mushrooms to the skillet and then add marsala wine, parsley, garlic and lemon juice. let is simmer and pour over chicken. enjoy!!

Answer 6

Chicken Marsala

Serves 4

3/4 cup all-purpose flour
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
4 boneless skinless chicken breast halves (about 5 ounces each), butterflied
3 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
10 ounces white button mushrooms, sliced
2 cups sweet Marsala wine
1 garlic clove, finely minced
3 tablespoons freshly squeezed lemon juice (juice of 1 lemon)
2 tablespoons unsalted butter
2 tablespoons finely chopped parsley

1. Combine flour, salt, and pepper in a large shallow dish; set aside. Heat a large skillet over medium-high heat until very hot. Dredge chicken in seasoned flour, tapping off excess; set aside. Add oil to skillet. When oil is shimmering, add chicken, and cook until lightly browned, about 3 minutes. Turn over, and cook 3 minutes more. Remove chicken to a plate; set aside and keep warm.

2. Heat 2 tablespoons butter in same skillet. Add mushrooms, and cook, stirring occasionally, until mushrooms are golden brown and all the released liquid has evaporated, 5 to 7 minutes.

3. Remove skillet from heat, and add wine. Return skillet to heat, scraping up any brown bits with a wooden spoon. Add garlic, lemon juice, remaining 2 tablespoons butter, and parsley. Cook for 2 minutes until reduced and slightly thickened. Taste and adjust for seasoning. Pour sauce over chicken and sprinkle with parsley. Serve immediately.

Answer 7

Check out recipezaar.com. i used this site to plan meals on wheels and needed easy recipes because we are preparing 700 portions a day. There will be bunch of recipes to choose from. Some are more difficult than others but you can select your own.

The link below will get you to 76 different recipes.