Easy Chicken Marsala Recipe | The Frugal Chef
This chicken Marsala recipe is elegant, very easy and delicious. We will be dredging thin chicken breast in a spiced up flour, brown it and then cook it in Marsala.
Marsala is a sweet Italian wine that resembles sherry. In fact, you can substitute Marsala with sherry without a problem.
We will be adding mushrooms to this meal. It is better to use fresh mushrooms as opposed to canned. I like serving this with mashed potatoes or creamy polenta.
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Serves four
2 skinless, boneless chicken breasts
12 mushrooms, sliced
5 tablespoons unsalted butter
¾ cup flour
¼ teaspoon paprika
1½ teaspoon garlic powder
1 teaspoon oregano
1 teaspoon thyme
¼ teaspoon cayenne
¾ cup Marsala wine
1 cup chicken stock
1 TBS Olive oil
Salt & Pepper
Rinse and pat dry the chicken breasts. Cut each breast into 3 fillets. Carefully pound the fillets until they are about 1/8th inch thick.
Heat a large skillet and add 2 tablespoons butter and some olive oil.
Mix the flour, paprika, cayenne, garlic, oregano, thyme and cayenne in a bowl. Season with salt and pepper. Dredge the chicken in the flour, shaking off the excess.
Place the chicken in the butter and brown evenly on both sides, about 3 minutes per side. Remove chicken from pan.
Add 2 more tablespoons butter and melt. Add the mushrooms and season with salt and pepper. Cook the mushrooms until
browned on all sides, about 7 to 8 minutes. Scrape the brown bits from the pan while you are browning the mushrooms. Please make sure you have not burned the brown bits. If you they
burned make sure to remove them from the pan and wipe it before you add the extra butter and the mushrooms.
When the mushrooms are nice and golden add the Marsala to the pan. Scrape the bottom of the pan well. Add the chicken stock and mix well.
Return the chicken to the pan and bring the sauce to a soft boil. Reduce the heat and simmer for 5 minutes. Add 1 more tablespoon butter and season with salt & pepper.
Serve the chicken with mashed potatoes, or steamed baby potatoes or creamy polenta. Enjoy!
CALORIES 411.09; FAT 21.09 grs (sat 10.32; mono 7.12; poly 1.52); PROTEIN 28.65 grs ; FIBER 1.27 grs; CARBS 23.00 grs; CHOLESTEROL 113.67 mg; IRON 1.92 mg; SODIUM 1007.84 mg; CALCIUM 49.22 mg
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EASY Green Bean Chicken Stir Fry Recipe!!
This quick and easy Green Bean Chicken Stir Fry is filled with tender chicken breast and perfectly cooked green beans in a light sauce that’s simply irresistible.
PRINTABLE RECIPE HERE:
INGREDIENTS:
For The Chicken
-1 lb. boneless skinless chicken breast, cut into thin strips
-1 tbsp soy sauce
-2 tsp cornstarch
-½ tsp salt
-½ tsp red pepper flakes
For The Sauce
-2 tbsp soy sauce
-2 tbsp rice vinegar
-2 tbsp dry sherry
-1 tbsp sugar
For The Veggies
-2 tbsp Land O Lakes® Butter with Olive Oil & Sea Salt, divided
-12 oz fresh green beans, trimmed
-½ medium onion, sliced
-1 tbsp garlic, minced
-1 tsp ginger, minced
We love to serve this easy dinner with steamed rice and my Crispy Chicken Egg Rolls (
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Scratch Made Chicken Divan
Scratch Made Chicken Divan
My Scratch Made Chicken Divan is an updated, slimmed down version that packs flavor with no canned soup, sour cream and half the butter of others. So good!
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Ingredients
2 lbs chicken breast chopped
1/2 tsp kosher salt
1/2 tsp black pepper
4 tbsp flour separated
2 tbsp olive oil separated
1 lb broccoli florets
2 1/2 cups chicken stock
2 tbsp butter
1 shallot diced
2 tsp Worcestershire sauce
1/2 cup dry sherry
3/4 cup half and half
1/4 cup Parmesan cheese plus 2 tbsp
1/4 cup Panko breadcrumbs
1 lemon zest only (optional)
Instructions
Slice chicken breast meat into bite size pieces. Season with salt and pepper. Dust with 2 tablespoons flour and set aside.
Over medium high heat in a large skillet add 1 tablespoon of olive oil and brown the broccoli slightly, cooking for 3 minutes. Add 1/2 cup chicken broth and cover. Cook for 2 minutes. Remove from pan and set aside.
Add the other tablespoon of oil to the skillet and brown the chicken pieces over medium high heat. Cook for 5 minutes.
Place chicken in a 13x9 baking dish seasoned with cooking spray. Sprinkle broccoli on top of chicken.
In same skillet add the butter and over medium heat sauté the shallot for a minute. Sprinkle remaining 2 tablespoons of flour in pan and stir to cook. Add the Worcestershire sauce, sherry, chicken stock and half and half. Stir and reduce for several minutes until thickened. Stir in Parmesan cheese and pour over chicken and broccoli.
Sprinkle Panko breadcrumbs and more cheese (optional) if you like on top. Broil for 3-5 minutes until top is golden brown and bubbly. Serve with grated lemon zest over top (optional).
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Try this chicken and pasta for dinner | Chicken Tetrazzini #cooking
Today I am making chicken Tetrazzini for dinner. This is a flavorful chicken and pasta dish my family loves! Be sure to subscribe and click the bell notification to get my latest videos.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
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INGREDIENTS
1 1/2 Tbsp cooking oil
1 1/2 to 2 lbs boneless chicken breast
1 tsp salt
1 tsp Italian herb blend
1 tsp garlic powder
1 tsp onion powder
1 tsp thyme
1/2 tsp cracked black pepper
*Cream Sauce*
16 oz baby bella mushrooms
2 celery ribs
1 small onion
2 cloves of garlic
5 Tbsp unsalted butter
6 Tbsp all-purpose flour
8 fl oz chicken broth
2 fl oz Sherry cooking wine
16 fl oz whole milk
4 oz parmesan cheese
1 lb spaghetti pasta
salt and pepper to taste
4 oz Colby Jack cheese
cooking dinner
Chicken recipes
Artichoke Chicken Piccata | Low Carb | Low Fat | Low Glycemic
If you love artichokes and chicken piccata, this is the dish for you. The entire meal can be cooked on the stove top in under 30 minutes.
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Artichoke Chicken Piccata
2 pounds baby artichokes, peeled, trimmed and sliced in half
fresh squeezed lemon juice
1 chicken breast per person, cut horizontally
1 fresh lemon, sliced
1 cup chicken broth
½ cup dry sherry, vermouth, madeira or marsala (white wine would be ok too)
3-4 cloves garlic, minced
3 tablespoons lemon juice
2 tablespoons capers
2 tablespoons butter
flour, salt and pepper
Slice the chicken breasts in half horizontally o form two breast-size cutlets. Pound the chicken to ⅛-inch thick. Season with salt and pepper. Set aside.
Peel the outer layers of the baby artichokes until you get to the tender yellow-green leaves. Trim the tops and bottoms off the 'chokes. Peel the stems and slice the 'chokes in half lengthwise. Cover with lemon juice to keep from turning brown.
Heat oil in a very large nonstick skillet. Place artichokes, cut side down, in 2 tablespoons of olive oil. Braise for about 4 minutes or until they are nicely brown on the cut side. Turn the artichokes. Add more oil if necessary. Cook until they are nicely browned on this side. Transfer to a heat proof dish. Set aside.
Fry the cutlets, in batches, if necessary for 2-3 minutes a side. They should just start to brown. Remove the cutlets to a platter and set aside.
Add the garlic to the pan and sauté quickly for 1-2 minutes. Do not let the garlic brown. Add the sherry and deglaze the pan, scraping the bottom. Reduce the sherry until it’s almost completely gone. Add the cutlets to the pan, then place the chicken in a single layer on top. Cover with the capers and artichokes. Cover skillet with a pizza pan or other lid that allows venting. Simmer for 5-10 minutes. Turn off the heat and ad the butter. Allow to sit until the butter melts. Stir to combine. Serve immediately.
Chicken with a Creamy Sherry Sauce
Thats some good chicken!!