Chicken Marsala IV

Pinit

This chicken Marsala recipe is the fourth and final recipe in our very first recipe comparison! Wow, did we end with a good one!

If you are reading this post on the day it is being published (October 19th, 2012) then at this moment, Herb and Mrs. Herb are preparing to be married tomorrow! That means that tonight is our rehearsal dinner! Herb’s family is graciously planning our rehearsal dinner at a great local Italian restaurant, Giuseppes.

Giuseppes is our favorite Italian restaurant in the area. Probably not surprisingly, our favorite dish to get there is the chicken Marsala! It is delicious! So this evening Herb and I will likely be savoring chicken Marsala, so to celebrate with us, you should make this recipe (or any of our other chicken Marsala recipes!)

Chicken Marsala IV

Recipe adapted from Carrabba’s Chicken Marsala from  Top Secret Restaurant Recipes 2

 Recipe Ingredients:

  • 1/3 cup butter
  • 2 teaspoons minced garlic
  • 1/4 cup Marsala wine
  • 1 cup chicken broth
  • 2 teaspoons cornstarch
  • 1 cup sliced mushrooms
  • 1 teaspoon fresh parsley
  • 2 tablespoons heavy cream
  • Additional salt and black pepper to taste

For chicken:

  • 4 boneless, skinless chicken breasts (or 12-16 chicken breast tenders)
  • 1.5 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Olive oil

Recipe Directions:

Heat butter on low in a medium saucepan. Add minced garlic and saute’ for one minute.

Add Marsala wine and simmer for about 30 seconds, then add the mushrooms and some black pepper to taste. Cook over medium-high heat for 5 minutes.

Dissolve 2 teaspoons cornstarch in the cup of chicken broth. Add broth to saucepan and simmer for an additional 5 minutes. Add parsley and heavy cream and simmer for 3 minutes until it starts to thicken. Remove pan from the heat and cover until ready to serve.

For the chicken, preheat a grill (or Griddler, like we use!) on high heat. Combine all the seasonings for the chicken in a small bowl and use your thumb to crush the herbs and spices and bring out the flavor!

Cover the chicken in plastic wrap and pound with a kitchen mallet until they’re all about the same thickness. Pour some olive oil (2-3 tablespoons) into a small bowl. Dip each chicken breast (or tender) in the olive oil, then sprinkle the seasoning on both sides of the chicken.

Grill each chicken breast for 5-8 minutes on each side or until done.

Serve by spooning a generous amount of the Marsala mushroom mixture over the chicken. Enjoy the deliciousness!

Pinit

We give this recipe 5/5 herbs! It is amazingly good!

To see the results of our chicken marsala comparative, click here

Chicken Marsala IV
Author: 
 
Ingredients
  • 1/3 cup butter
  • 2 teaspoons minced garlic
  • 1/4 cup Marsala wine
  • 1 cup chicken broth
  • 2 teaspoons cornstarch
  • 1 cup sliced mushrooms
  • 1 teaspoon fresh parsley
  • 2 tablespoons heavy cream
  • Additional salt and black pepper to taste
  • For chicken:
  • 4 boneless, skinless chicken breasts (or 12-16 chicken breast tenders)
  • 1.5 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Olive oil
Instructions
  1. Heat butter on low in a medium saucepan. Add minced garlic and saute' for one minute.
  2. Add Marsala wine and simmer for about 30 seconds, then add the mushrooms and some black pepper to taste.
  3. Cook over medium-high heat for 5 minutes.
  4. Dissolve cornstarch in chicken broth, then add to saucepan and simmer for 4 minutes.
  5. Add parsley and heavy cream and simmer for 3 minutes until it starts to thicken. Remove pan from the heat and cover until ready to serve.
  6. For the chicken, preheat a grill (or Griddler, like we use!) on high heat.
  7. Combine all the seasonings for the chicken in a small bowl and use your thumb to crush the herbs and spices and bring out the flavor!
  8. Cover the chicken in plastic wrap and pound with a kitchen mallet until they're all about the same thickness.
  9. Pour some olive oil (2-3 tablespoons) into a small bowl. Dip each chicken breast (or tender) in the olive oil, then sprinkle the seasoning on both sides of the chicken.
  10. Grill each chicken breast for 5-8 minutes on each side or until done.
  11. Serve by spooning a generous amount of the Marsala mushroom mixture over the chicken.

 


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