Tag Archives: chicken Marsala

Chicken Marsala with Bow Tie Pasta

Chicken Marsala
Chicken Marsala with Bow Tie Pasta

 

 

 

 

 

Chicken Marsala

Chicken Marsala is a simple recipe that never fails to garner compliments.  Three main ingredients chicken, mushrooms, Marsala wine, almost so simple you can’t go wrong.

Preparation for Chicken Marsala

INGREDIENTS for Dinner for 2

  1. 1 Chicken breast butterflied one ½ per person
  2. 1 cup Marsala wine
  3. 8 oz button mushrooms
  4. approximately ¼ diced red onion or 1 shallot
  5. 4-5 tbs flour seasoned with garlic salt and pepper
  6. 6 tbs butter
  7. 4 tbs olive oil
  8. ¼ – ½ cup chicken stock if necessary
  9. ¼ – ½ cup heavy cream

Cooking directions for Chicken Marsala

Begin by taking the shallot or red onion and dicing finely.  Thinly slice the mushrooms.  I like to take a very small slice off the edge of the button so it will sit flat on the cutting board and then thinly slice length wise.  My sister came up with a unique idea and slices her mushrooms in the egg slicer, it works pretty well.

Into a sauté pan, that is big enough to take the chicken, place half the butter and oil and when heated add the onion and sauté until just slightly softened.  Add the mushrooms and cook until all the moisture from the mushrooms has cooked off and the pan is slightly dry.

Remove the mushrooms to a bowl and set aside.

Dredge the chicken in the seasoned flour.  Place the remaining butter and oil into the frying pan and when hot add the chicken and cook and brown on both sides. Once the chicken has been cooked put on a plate and place in a 200° oven to hold.

Add the Marsala to the pan and deglaze.  Let the wine reduce by about ½ until it becomes slightly syrupy.  When reduced add the cream and combine.  Put the mushrooms back into the sauce to heat.  Add the chicken to cover with sauce and place on serving plate, pouring some of the sauce and mushrooms over.  If using pasta as an accompaniment, drain the pasta and add to the remaining sauce in the pan to coat and serve.  If there isn’t enough sauce for the pasta add the chicken stock and reduce slightly, then coat the pasta.

Chicken Marsala
Chicken Marsala with Bow Tie Pasta

 

 

 

 

 

 

 

Here are a few items to make doing this recipe easier
Japanese Stainless Steel Egg Slicer Cutter #7527
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover
Zwilling J.A. Henckels Twin Four Star 6-Inch High Carbon Stainless-Steel Chef’s Knife

 

Chicken Marsala with Bow Tie Pasta

Ingredients

  1. INGREDIENTS for Dinner for 2
  2. 1 Chicken breast butterflied one ½ per person
  3. 1 cup Marsala wine
  4. 8 oz button mushrooms
  5. approximately ¼ diced red onion or 1 shallot
  6. 4-5 tbs flour seasoned with garlic salt and pepper
  7. 6 tbs butter
  8. 4 tbs olive oil
  9. ¼ - ½ cup chicken stock if necessary
  10. ¼ - ½ cup heavy cream

Instructions

  1. Begin by taking the shallot or red onion and dicing finely. Thinly slice the mushrooms. I like to take a very small slice off the edge of the button so it will sit flat on the cutting board and then thinly slice length wise. My sister came up with a unique idea and slices her mushrooms in the egg slicer, it works pretty well.
  2. Into a sauté pan, that is big enough to take the chicken, place half the butter and oil and when heated add the onion and sauté until just slightly softened. Add the mushrooms and cook until all the moisture from the mushrooms has cooked off and the pan is slightly dry.
  3. Remove the mushrooms to a bowl and set aside.
  4. Dredge the chicken in the seasoned flour. Place the remaining butter and oil into the frying pan and when hot add the chicken and cook and brown on both sides. Once the chicken has been cooked put on a plate and place in a 200° oven to hold.
  5. Add the Marsala to the pan and deglaze. Let the wine reduce by about ½ until it becomes slightly syrupy. When reduced add the cream and combine. Put the mushrooms back into the sauce to heat. Add the chicken to cover with sauce and place on serving plate, pouring some of the sauce and mushrooms over. If using pasta as an accompaniment, drain the pasta and add to the remaining sauce in the pan to coat and serve. If there isn't enough sauce for the pasta add the chicken stock and reduce slightly, then coat the pasta.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.rantsravesandrecipes.com/chicken-marsala-with-bow-tie-pasta/

 

 

  If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

  copyright © rantsravesandrecipes 2014 all rights reserved