How To make Chicken Marsala
Ingredients
4
each
chicken breast, boneless
1
flour
3
tablespoon
butter
2
tablespoon
shallots, chopped
1/2
cup
marsala wine
1/4
cup
water
1
tablespoon
parsley
1/4
teaspoon
rosemary
1/8
teaspoon
salt
Directions:
Pound chicken breast halves until 1/4 inch thick. Dredge in flour. In a large skillet melt 3 tablespoons butter. Add chicken and cook until browned on each side. Remove to serving platter. Add shallots to skillet and cook until tender. Stir in Marsala wine, water, parsley, rosemary, and salt. Cook stirring to deglaze pan. Return chicken to pan. Cook stirring once until both sides are glazed and the sauce is thickened.
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Chicken Marsala Recipe | 30 Minute Weeknight Dinner Recipe
Indulge your taste buds with this mouthwatering Chicken Marsala recipe that will transport you straight to the heart of Italy! ???????? In this video, we'll show you how to create the perfect balance of flavors with tender chicken breasts, earthy mushrooms, and a rich Marsala wine sauce that's sure to impress even the most discerning palates.
Cooking With Tammy Seasoning:
Chicken Marsala Recipe
2 large chicken breast
salt to taste
black pepper to taste
1/4 cup all-purpose flour, for dredging
oil avocado, olive or preferred
1 tbsp unsalted butter
8 oz Potrabella mushrooms sliced thickly
1/2 tsp onion powder
1/2 tsp garlic powder or fresh garlic finely chopped
3/4 cup dry marsala wine (not sweet) or Madiera wine
3/4 cup chicken stock reduced-sodium
1/2 cup heavy whipping cream
2 Tbsp parsley, finely chopped
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Chicken Marsala with Creamy Polenta
I love chicken marsala. It's craveable, so much fun to make, and it's a great dish to make for a dinner party. Thanks to Ghia for sponsoring this video! Head to and use promo code BRIAN20 at checkout to get 20% off your first purchase
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-- INGREDIENTS --
CHICKEN MARSALA
▪4 8oz/225g chicken breasts (boneless skinless)
▪Salt
▪650g or 2 3/4c marsala wine + additional for deglazing
▪350g or 1 1/2c chicken stock + additional to loosen sauce
▪2 packets of powdered gelatin (14-15g total)
▪30g or 1c dried mushroom (i recommend shiitake or porcini)
▪About a cup of flour (gluten free blends work great too)
▪Olive oil
▪1lb or 1/2kg baby portabella mushrooms, sliced
▪100g/3.5oz thick cut pancetta or bacon, diced
▪100g or ½ a large onion or shallot, small diced
▪15g or 2-3 cloves garlic, minced
▪15g or 1Tbsp tomato paste
▪1g or 1tsp dried oregano
▪20g or 1 1/2Tbsp worcestershire
▪50g or 4Tbsp cold unsalted butter
▪Chopped parsley (a Tbsp/5g or so)
POLENTA
▪300g or 1 1/2c polenta
▪1000-1200g/35-40oz chicken stock (about 1.5 boxes)
▪7g or 1 1/2tsp salt
▪125g or 9Tbsp butter
▪100g or 1c parmesan, grated
CHAPTERS
0:00 Intro & prepping the chicken
1:13 Starting the sauce
1:53 Making the polenta
3:04 Straining off the sauce and breading the chicken
4:22 Sipping on some NA cocktails (ad)
5:27 Cooking the chicken and finishing the sauce
10:17 Finishing the polenta and plating up
11:23 Let’s eat this thing
#chickenmarsala
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My Famous Chicken Marsala | Chef Jean-Pierre
Hello There Friends, One of the most HIGHLY requested Recipes that have ever been seen in the comments, has been Chicken Marsala. Today friends, I will teach you a recipe that Trumps all other! The secret is in the Fantastic Sauce. Try this Recipe and let me know how you did!
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This Is My Favorite 30 Minute Meal of All Time - Chicken Marsala Recipe
If you're short on time but don't want to be short on flavor, give this Chicken Marsala Recipe a try! You can have a delicious dinner on the table in under 30 minutes! Let's #makeithappen
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Shopping List:
2 boneless skinless chicken breasts
1 cup all purpose flour
1/4 cup avocado or olive oil
8 oz porcini or Bella mushrooms
1/2 cup marsala wine
1/2 cup chicken stock
1/4 cup heavy cream
1 tbs minced garlic
1 diced shallot
4 tbs butter
1/2 tsp browning
1-2 tsp better than bouillon Chicken Base
AP Seasoning, Italian Seasoning, cayenne pepper, Chopped parsley
Directions:
Using a meat tenderizer, flatten the chicken breasts until they are even (about 1/4 inch thick) - You can place them between some plastic wrap and flatten them. Season the chicken with salt, pepper, garlic, onion powder.
Add flour to mixing bowl and season to taste. Lightly coat the chicken breast with flour and set aside while you get your pan hot.
Heat oil in large skillet and add 2 tbs butter. Add chicken and fry for 3-4 minutes per side or until golden brown. Remove the chicken to a plate for later.
Drain all but 1 tbsp of oil from skillet. Reduce heat to medium and add in mushrooms, shallots, and garlic. Season as you go. Cook this mixture for 3-4 minutes until the mushrooms are nicely browned. Pour in the marsala and increase heat to bring to a boil. Allow the alcohol to cook off a bit. Reduce heat to a simmer and add in chicken stock and cream. Add in remaining butter and mix together. Season as needed and add your chicken back to the sauce. Baste with sauce and mushrooms and cover and cook until the chicken hits 165 internal temp. (Use the browning as needed to darken the color of your sauce if desired.) Garnish with fresh parsley and serve over rice, mashed potatoes, or pasta.
The Best Chicken Marsala Recipe
Here I’ll share with you the easiest and most delicious way to serve the classic Chicken Marsala! Chris x
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