How To make Chicken Marsala II
Ingredients
4
tablespoon
butter 4 ea chicken breast halves
4
each
shallots, finely chopped
2
pound
mushrooms, sliced
1/4
cup
dry marsala
1/2
cup
heavy cream
1
teaspoon
lemon juice
1
salt, to taste
1
pepper, to taste
1
salt, to taste
1
pepper, to taste
Directions:
* Skin and bone the chicken breasts then, using the flat (smooth)
side of a meat mallot, pound the breasts to 1/4 inch thickness.
In a
large frying pan, melt 2 T. butter over meduim heat. Add chicken and
saute', turning once, until lightly browned about 2 minutes on each
side. Remove and set aside.
Melt remaining butter in pan. Add shallots and mushrooms. Cook until mushrooms are lightly browned, 3-5 minutes. Add Marsala and bring to a boil, scraping up any browned bits from bottom of pan. Add cream and lemon juice and return to a
boil. Season with salt and pepper to taste.
Return chicken to pan and
cook, turning in sauce, for about 3 minutes to reheat and finish
cooking.
How To make Chicken Marsala II's Videos
Ultimate Classic Chicken Marsala
To get this complete recipe with instructions and measurements, check out my website:
Instagram:
Official Facebook Page:
Contact: Business@LauraintheKitchen.com
Twitter: @Lauraskitchen
Chicken Marsala
Check my new website, foodwishes.com, for the story, recipe ingredients and more details. Enjoy!
This One Ingredient Makes Chicken Marsala Way Better
Chicken Marsala is a super tasty Italian chicken dish. It starts with well-seasoned flour-dredged thin-sliced chicken cutlets that are pan-seared to perfection. The cutlets are then tossed with seared mushrooms in a creamy marsala wine sauce. To make it even better I added smoked prosciutto. If you can't find this ingredient feel free to omit it or go with regular prosciutto. I hope you enjoy this classic chicken marsala recipe!
WATCH THE WHOLE ITALIAN CHICKEN SERIES!
SUPPORT ON PATREON:
MY AMAZON STORE (This is an affiliate link)
FULL PRINT RECIPE:
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
Chicken Marsala - Everyday Food with Sarah Carey
Skip the Italian restaurant and cook at home tonight! You won't believe how quickly this classic dish comes together, and how easy it is to make.
(Recipe):
Subscribe for more easy and delicious recipes:
More Primary Ingredient Recipes:
---------------------------------------------------------------
Want more? Sign up to get my video recipe email, served daily.
Get recipe emails:
Like Everyday Food:
Follow Everyday Food:
Everyday Food Pinterest:
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Chicken Marsala - Everyday Food with Sarah Carey
Creamy Chicken Marsala
Creamy Chicken Marsala in a delicious mushroom sauce rivals any restaurant! Cook a chef tasting chicken recipe right at home like a pro!
FULL RECIPE HERE:
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
FULL RECIPE & INSTRUCTIONS @ :
☕Like this content and want to show support? Buy me a coffee here:
????INSTAGRAM:
????MY GEAR:
12 FRYING PAN:
SAUCIER:
2QT SAUCEPAN:
FINE MESH STRAINER:
BOOS BLOCK CUTTING BOARD:
10 Chef's Knife:
HALF SHEET TRAY:
TRAY RACK:
ESCALI DIGITAL SCALE:
INSTANT READ THERMOMETER:
**As an Amazon Associate I earn from qualifying purchases**
-- 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
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!