Recipes Using Dry Marsala Wine

Crock Pot Chicken Marsala {Easy Healthy Recipe!} – …

WEBApr 15, 2020 · Season and sear both sides of the chicken breasts until browned. Add chicken to the slow cooker. Saute the shallot and garlic. …

Rating: 4.5/5(24)
1. Lightly coat a large slow cooker with nonstick spray. Heat 1 tablespoon olive oil in a large skillet over medium high. Season both sides of the chicken with salt and pepper. Once the oil is hot and shimmering, add the chicken in a single layer. Cook on the first side for 3 to 4 minutes, until browned, moving the chicken as little as possible so that it gets a nice sear. Flip and brown on the other side, about 2 additional minutes. It does not need to be cooked all the way through. Transfer the chicken to the slow cooker.
2. Reduce the skillet heat to medium low. Heat the remaining 2 teaspoons oil. Add the shallot and cook until softened, about 3 minutes. Stir in the garlic.
3. While the skillet is still warm, pour in the Marsala. Increase the heat to medium and let simmer 2 minutes. Remove from the heat.
4. Scatter the mushrooms over the top of the chicken. Pour in the Marsala reduction. Cover and let cook on LOW, until the chicken is cooked through and reaches 165 degrees F on an instant read thermometer, about 2 1/2 to 3 hours on low (timing will vary based on your slow cooker model and the size of your chicken breasts). Remove to a plate and cover to keep warm.

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Healthier Chicken Marsala A Beautiful Plate

WEBJan 23, 2020 · Add the marsala wine to the pan and reduce for about 1 minute to cook off the alcohol. Add 1¼ cups chicken broth, and reduce …

1. Pat the chicken breasts dry with a paper towel. Slice each chicken breast in half horizontally. Place each piece between two sheets of wax or parchment paper, and pound with the flat-side of a meat mallet until ¼-inch thick.
2. Season generously on both sides with kosher salt and black pepper, and dredge each piece lightly in unbleached all puprose flour. Set aside on a plate or platter for easy access to your stovetop.
3. Heat a large (10-inch to 12-inch) stainless steel skillet over medium-high heat. Add 2 tablespoons unsalted butter and 2 tablespoons extra vrigin olive oil to the pan, swirling it around until lightly sizzling. Saute the chicken culets - in batches to avoid over-crowding the pan - until golden on each side, about 4 to 5 minutes. Transfer to a clean platter or small baking sheet and set aside while you prepare the mushroom sauce.
4. Wipe or drain the pan of any excess cooking fat, and return to high heat. Add the remaining tablespoon of unsalted butter. Once sizzling, add the sliced mushrooms. Saute over high heat, stirring every so often, until they have shrunk considerably and are lightly caramelized. Season to taste with salt and black pepper.

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