PREP TIME 15 Min
COOK TIME 25 Min
READY IN 40 Min
SERVINGS - 4
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
1. Saute chicken in a large skillet for 15 to 20 minutes, or until cooked through and juices run clear.
2. Add green onion and mushrooms and saute until soft, then add Marsala wine and bring to a boil.
3. 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.
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Easy Chicken Marsala 
Tags: chicken marsala, marsala
05.Oct.08 
Chicken and Other Poultry, Italian 
Comments (0)
PREP TIME 20 Min
COOK TIME 40 Min
READY IN 1 Hr
SERVINGS - 6
INGREDIENTS
* 3/4 cup butter, divided
* 2 tablespoons vegetable oil, divided
* 4 portobello mushroom caps, sliced
* 1 clove garlic, chopped
* 3/4 cup all-purpose flour, divided
* 1 (14.5 ounce) can beef broth
* 1/2 cup dry Marsala wine
* kosher salt and ground black pepper to taste
* 1 tablespoon browning sauce
* 6 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 1/2 cup butter and heat 1 tablespoon vegetable oil in a skillet over medium heat. Cook and stir the mushroom slices in the skillet until tender. Remove from heat, cover to keep warm, and set aside.
3. Melt the remaining butter and heat the remaining oil in a saucepan over medium-high heat. Cook and stir the garlic until tender, then gradually whisk in the flour. Increase heat to high, and pour in the beef broth and Marsala wine. Season with kosher salt and pepper, and whisk in the browning sauce. Bring to a boil, and reduce heat to low. Mix in the mushrooms, reserving remaining butter and oil in the skillet. Cover saucepan, remove from heat, and set aside.
4. Season chicken with salt and pepper, and dredge in the remaining flour. Over medium heat, reheat the remaining butter and oil in the skillet used to cook the mushrooms. Cook the chicken 2 minutes per side, until browned. Arrange the chicken in the bottom of a 9×13 inch baking dish, and cover with the sauce and mushroom mixture.
5. Cover baking dish, and bake 25 minutes in the preheated oven, or until chicken juices run clear.
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Chicken Marsala With Portobello Mushrooms
Tags: chicken marsala, marsala
05.Sep.08 Chicken and Other Poultry, Foods by Country, Italian Comments (0)
PREP PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min
SERVINGS - 4
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
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 and simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
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Chicken Marsala
Tags: chicken, chicken marsala, marsala
22.Aug.08 Chicken and Other Poultry, Foods by Country, Italian Comments (0)
PREP TIME 10 Min
COOK TIME 25 Min
READY IN 35 Min
SERVINGS - 4
INGREDIENTS
* 4 boneless, skinless chicken breast halves
* 1/4 cup all-purpose flour
* salt and pepper to taste
* 1 tablespoon dried oregano
* 2 tablespoons olive oil
* 3/4 cup butter
* 3 cups sliced portobello mushrooms
* 3/4 cup sun-dried tomatoes
* 1/2 cup packed fresh spinach
* 1 cup Marsala wine
DIRECTIONS
1. Place chicken breasts between two pieces of wax paper, and pound to 1/4 inch thick with a meat mallet. Dust chicken with flour, salt , pepper and oregano.
2. In a skillet, fry chicken in olive oil over medium heat. Cook until done, turning to cook evenly. Set aside, and keep warm.
3. In the same pan, melt the butter over medium heat; add mushrooms, sun-dried tomatoes, and Marsala wine. Cook for approximately 10 minutes, stirring occasionally. Mix in spinach, and cook for about 2 minutes. Serve over chicken.
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Chicken Marsala Florentine
Tags: chicken marsala, marsala
18.Jul.08 Chicken and Other Poultry, Foods by Country, Italian Comments (0)
