Looking for a simple Chicken Marsala recipe, please!

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relaxed

Tue, Oct 26 2010, 2:08 pm

Has anyone made a chicken marsala recipe and loved it? And was this recipe magically simple?

If you can answer yes to both questions, will you be able to please please PLEASE post it asap??

NativeMom

Tue, Oct 26 2010, 2:17 pm

You can try this one, it's pretty simple

Chicken Marsala

1/2 C flour
1 tsp paprika
1 tsp salt
1/4 tsp pepper
4 boneless chicken breast halves
2 Tbsp olive oil
8 oz sliced mushrooms
sliced black olives (optional)
1 C marsala wine (or sweet white wine)

Mix flour, paprika, salt and pepper and coat chicken on all sides with the mixture.

Heat olive oil in a skillet. Add chicken and cook, turn until browned on both sides. Lower the flame, cover and cook chicken until center is no longer pink (approx 10 min). Place chicken in a platter.

Add mushrooms to skillet and turn heat to high. Cook stirring until browned. Stir in wine, scraping up browned bits on bottom of pan. Add a little more flour if sauce isn't thick enough. Cook until slightly reduced (about 5 min). Add olives. Return chicken to skillet and turn to coat in sauce. Heat to warm. You can put the chicken in a covered pan in the oven to keep it warm.

relaxed

Tue, Oct 26 2010, 8:10 pm

Bless you, Native Mom! Tried your recipe tonight and it was DELICIOUS!! Think it's the best marsala chicken I've ever had (not patting myself on the back here, it's the recipe you gave me!).

Thanks so much! Very Happy

NativeMom

Wed, Oct 27 2010, 6:21 pm

You are very welcome, I'm so happy you enjoyed it! Very Happy

relaxed

Wed, Oct 27 2010, 7:15 pm

Yes and just to add, my hubby loved it too. Very Happy

batya_d

Mon, Nov 01 2010, 7:57 pm

Sorry if this is too late, but I make it often and it's great!

Anything Marsala

4 chicken or turkey cutlets, or mild fish filets
salt and pepper
3 tablespoons flour for dredging
oil for frying
2 tablespoons minced shallots
1 can sliced mushrooms or 1 package fresh sliced button mushrooms
1 cup Marsala wine
1 cup chicken, onion or vegetable soup
1 teaspoon oregano or mixed Italian seasoning
1/2 cup non-dairy creamer
1 teaspoon cornstarch dissolved in cold water (if desired)

Season cutlets with salt and pepper
dredge cutlets lightly in flour
Fry cutlets on in oil on each side until golden and almost cooked through; put browned cutlets aside
Add minced shallots to empty pan and sautee for a few minutes until lightly browned
Add mushrooms
Deglaze pan with Marsala wine, simmer for 2-3 minutes.
Add up to 1 cup chicken or other soup
Season lightly with Oregano or mixed Italian seasoning
Add non-dairy creamer (if desired)
Place cutlets in sauce if not fully cooked through
Simmer until sauce thickens to desired consistency, adding a bit of cornstarch if desired.
Serve over linguini or spaghetti

cutegal

Wed, Nov 17 2010, 10:46 am

these recipes look great but I dont like mushrooms - can I make these recipes and just omit the mushrooms? will it still taste good?

batya_d

Wed, Nov 17 2010, 2:33 pm

cutegal wrote:

these recipes look great but I dont like mushrooms - can I make these recipes and just omit the mushrooms? will it still taste good?

Yes, definitely.

Blueberry Muffin

Sat, Sep 24 2011, 8:28 pm

What would u substitute for the flour to make it gluten free????

September June

Sat, Sep 24 2011, 8:33 pm

Maybe rice flour would work?

Blueberry Muffin

Sat, Sep 24 2011, 8:35 pm

September June wrote:

Maybe rice flour would work?

would u dip the chicken into the potato starch or only add the potato starch or corn starch to the wine atthe end?

September June

Sat, Sep 24 2011, 8:47 pm

Potato starch is better to use (rice flour may also work) because corn starch burns easily. I would use it instead of the flour.
I'm not gluten free so I don't know if the texture will be different.
To thicken the sauce you can use potato starch or corn starch. But if you use corn starch mix it with some water first and then add some of the corn starch water to the sauce.

iluvy

Thu, Dec 01 2011, 6:09 pm

I just made this for supper and it was incredibly delicious and easy! Thanks NativeMom!

farm

Fri, Dec 02 2011, 9:06 am

iluvy wrote:

I just made this for supper and it was incredibly delicious and easy! Thanks NativeMom!

Did you use fresh mushrooms or canned? Sounds yummy, I want to try it!

iluvy

Sun, Dec 04 2011, 6:51 pm

I always use canned...I can't deal with washing fresh mushrooms. It might make gourmets cringe but it always tastes good!

farm

Mon, Dec 05 2011, 12:03 pm

iluvy wrote:

I always use canned...I can't deal with washing fresh mushrooms. It might make gourmets cringe but it always tastes good!

That's what I was hoping! Canned mushrooms now officially added to my shopping list, along with the wine.

redstrawberry

Sun, Feb 15 2015, 5:39 am

NativeMom wrote:

Does it need to be olive oil?

Amelia Bedelia

Sun, Feb 15 2015, 5:57 am

There's a great, simple recipe in the Dining In cookbook.

redstrawberry

Sun, Feb 15 2015, 5:58 am

Amelia Bedelia wrote:

There's a great, simple recipe in the Dining In cookbook.

Would you be able to share recipe? Maybe u can take a picture of the recipe?

Amelia Bedelia

Sun, Feb 15 2015, 6:08 am

4 boneless chicken breasts
1 cup flour
Oil, for sautéing
Salt and pepper
1 onion, diced
1 cup sliced mushrooms
1/4 cup chicken soup mix
1/4 cup Marsala wine
Fresh parsley

Flatten chicken with a mallet and dredge in flour, shaking off excess. In a large skillet, sauté chicken in a bit of oil, 4 minutes on each side, until golden. Sprinkle with salt and pepper and remove from skillet. Add 2-3 tablespoons oil and sauté the onions and mushrooms. Add soup mix and Marsala ; bring to boil. Return chicken to skillet. Cook, uncovered, for 3-5 minutes. Sprinkle with fresh parsley before serving.

Yields: 4 servings

Please note: I use canned mushrooms and dried parsley.

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