Pioneer Woman Marsala Chicken Recipe

The BEST Chicken Marsala foodiecrush.com

WebSep 5, 2023 · Bring to a boil and season with remaining ½ teaspoons of kosher salt and black pepper. Stir in the remaining butter and cook over …

1. Trim any excess fat from the chicken breasts and slice in half lengthwise. Season both sides of the chicken breasts evenly with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, then dredge each breast in the flour, shaking off any excess.
2. Heat 2 tablespoons of the canola oil in a large skillet over medium-high heat. Add 4 pieces of the chicken and cook for 2-3 minutes per side. Transfer to a platter or sheet pan and cover with foil. Continue with the remaining chicken (add another tablespoon of oil if needed) and and add the cooked chicken to the platter when done.
3. Melt 3 tablespoons of the butter in the skillet and add the mushrooms and shallot. Sauté over medium heat, stirring occasionally, until the shallots are wilted and the water from the mushrooms has evaporated, about 10 minutes. Add the marsala wine and the chicken stock. Bring to a boil and season with the rest of the kosher salt and black pepper. Stir in the remaining butter and cook over medium heat until reduced by half. Add the chicken and simmer for 5 minutes. Sprinkle with parsley and serve with egg noodles, pasta, polenta, mashed potatoes, or over rice.

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Herbed Chicken Marsala Recipe Food Network Kitchen

WebNov 16, 2016 · Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Put the flour on a medium plate. Heat the oil in a large nonstick skillet …

1. Place the chicken cutlets between 2 pieces of plastic wrap and pound with a meat mallet (or the flat side of a chef's knife) until about 1/3-inch thick. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
2. Put the flour on a medium plate. Heat the oil in a large nonstick skillet over medium-high heat. Dredge the chicken in the flour to fully coat, shaking off any excess. Add the chicken to the skillet and fry until fully cooked and golden brown, about 4 minutes per side. Transfer to a platter and tent with foil to keep warm.
3. Add 1/2 cup of the broth, the sun-dried tomatoes and rosemary to any remaining drippings in the skillet and cook, stirring frequently, for 1 minute to plump the tomatoes. Add the mushrooms, 1/4 teaspoon salt and 1/2 teaspoon pepper and cook until the mushrooms are soft, about 5 minutes. Add the marsala and bring to a boil. Add the remaining 1/4 cup broth and the butter and simmer until the butter is fully melted, about 30 seconds.
4. Spoon the mushroom mixture and sauce over the chicken, sprinkle with the parsley and serve.

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