Classic Chicken Marsala
Ingredients:
4 boneless, skinless chicken breasts
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
4 tablespoons unsalted butter
1 cup sliced mushrooms
1/2 cup Marsala wine
1/2 cup chicken broth
1/4 cup chopped fresh parsley
Instructions:
Place flour, salt, and pepper in a shallow dish. Dredge chicken in flour mixture, shaking off any excess.
In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned on both sides, about 5 minutes per side. Remove chicken from skillet and set aside.
In the same skillet, melt butter over medium heat. Add mushrooms and cook until softened, about 5 minutes.
Add Marsala wine and chicken broth to skillet and bring to a simmer. Cook until sauce is slightly reduced, about 10 minutes.
Return chicken to skillet and spoon sauce over it. Cook until chicken is heated through, about 5 minutes.
Sprinkle with fresh parsley before serving.
Coconut Chicken Marsala
Ingredients:
4 boneless, skinless chicken breasts
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
4 tablespoons unsalted butter
1 cup sliced mushrooms
1/2 cup Marsala wine
1/2 cup chicken broth
1/2 cup coconut milk
1/4 cup chopped fresh cilantro
Instructions:
Place flour, salt, and pepper in a shallow dish. Dredge chicken in flour mixture, shaking off any excess.
In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned on both sides, about 5 minutes per side. Remove chicken from skillet and set aside.
In the same skillet, melt butter over medium heat. Add mushrooms and cook until softened, about 5 minutes.
Add Marsala wine, chicken broth, and coconut milk to skillet and bring to a simmer. Cook until sauce is slightly reduced, about 10 minutes.
Return chicken to skillet and spoon sauce over it. Cook until chicken is heated through, about 5 minutes.
Sprinkle with fresh cilantro before serving.
Spinach and Feta Chicken Marsala
Ingredients:
4 boneless, skinless chicken breasts
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
4 tablespoons unsalted butter
1 cup sliced mushrooms
1/2 cup Marsala wine
1/2 cup chicken broth
1 cup fresh spinach
1/2 cup crumbled feta cheese
Instructions:
Place flour, salt, and pepper in a shallow dish. Dredge chicken in flour mixture, shaking off any excess.
In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned on both sides, about 5 minutes per side. Remove chicken from skillet and set aside.
In the same skillet, melt butter over medium heat. Add mushrooms and cook until softened, about 5 minutes.
Add Marsala wine and chicken broth to skillet and bring to a simmer. Cook until sauce is slightly reduced, about 10 minutes.
Stir in spinach and feta cheese. Cook until spinach is wilted and cheese is melted, about 3 minutes.
Return chicken to skillet and spoon sauce over it. Cook until chicken is heated through, about 5 minutes.
Conclusion
Chicken Marsala is a classic Italian dish that can be enjoyed in many different ways. Whether you prefer a traditional version or something with a twist, the possibilities are endless. These three recipes showcase just a few of the many ways you can enjoy this delicious dish. So gather your ingredients and start cooking – you won’t be disappointed!
No Comments