Chicken Marsala III

Pinit

Chicken Marsala, how we love thee. This is our third attempt at this wonderful dish. I must say, we’re getting pretty good at this! I suppose it never hurts being able to whip up one of your family’s favorite recipes in a jiffy, eh?

Chicken Marsala III

Adapted from Emeril’s Chicken Marsala Recipe.

Recipe Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon paprika
  • 1/2 teaspoon tablespoons salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 8 chicken breast tenders (or 2 boneless, skinless chicken breasts, halved)
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 3 cups sliced mushrooms
  • 3/4 cup Marsala wine
  • 1 cup chicken stock
  • Salt and freshly ground black pepper

Recipe Directions:

Trim your chicken. In a medium sized bowl, combine the first 9 ingredients listed (the flour and spices).

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Coat your chicken with the flour and spice mixture, then place in the pan.

Cook chicken about 3-4 minutes on each side, until browned and mostly done. Place chicken on a plate and set aside.

With heat still medium to medium-high, add another tablespoon olive oil and another tablespoon butter, as well as your sliced mushrooms. Cook for 4-5 minutes until mushrooms turn golden brown.

Add Marsala to the skillet and cook for another 4-5 minutes until the wine is reduced by half. Then add the chicken stock and cook for 3 minutes until sauce starts to thicken.

Reduce the heat to medium and add chicken back into the skillet and stir in the remaining 2 tablespoons of butter, as well as salt and pepper to taste. Cook for an additional 5 minutes until the chicken is done.

Serve with or without pasta. Today we just served ours with a side of green beans.

Pinit

We give this dish 4 out of 5 herbs. Herb and I both agreed that it was good, but the flavor wasn’t as bold as we’d hoped. We don’t think it’s quite as good as our recipe for Chicken Marsala II! To see the results of the comparison, click here!

Chicken Marsala III
Author: 
 
Ingredients
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon paprika
  • 1/2 teaspoon tablespoons salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 8 chicken breast tenders (or 2 boneless, skinless chicken breasts, halved)
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 3 cups sliced mushrooms
  • 3/4 cup Marsala wine
  • 1 cup chicken stock
  • Salt and freshly ground black pepper
Instructions
  1. Trim your chicken. In a medium sized bowl, combine the first 9 ingredients listed (the flour and spices).
  2. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter.
  3. Coat your chicken with the flour and spice mixture, then place in the pan.
  4. Cook chicken about 3-4 minutes on each side, until browned and mostly done. Place chicken on a plate and set aside.
  5. With heat still medium to medium-high, add another tablespoon olive oil and another tablespoon butter, as well as your sliced mushrooms. Cook for 4-5 minutes until mushrooms turn golden brown.
  6. Add Marsala to the skillet and cook for another 4-5 minutes until the wine is reduced by half. Then add the chicken stock and cook for 3 minutes until sauce starts to thicken.
  7. Reduce the heat to medium and add chicken back into the skillet and stir in the remaining 2 tablespoons of butter, as well as salt and pepper to taste.
  8. Cook for an additional 5 minutes until the chicken is done.
  9. Serve with or without pasta.

 


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