marsala wine

Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce.

Chicken Marsala

chicken breasts

all-purpose flour

Salt

black pepper

olive oil

unsalted butter, divided

(8-oz) package pre-sliced bella or button mushrooms

shallot

garlic,

chicken broth

Marsala wine

heavy cream

thyme

Italian parsley,

Place the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.

Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won’t get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.

Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and 1/4 teaspoon of salt; cook for 1 to 2 minutes more. Add the broth, Marsala, heavy cream, thyme, 1/4 teaspoon salt, and 1/8 teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you’re going for a thin cream sauce; it won’t start to thicken until the very end of the cooking time). Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, if using, and serve.

Note: If your chicken breasts are large (like the ones in the photos that are about 3/4 lb. each), it’s best to first cut them horizontally to form four flat fillets, then pound them to an even 1/4-inch thickness. If you pound large chicken breasts without first halving them, they’ll be huge. Of course, you could also pound them thin first and then cut them in half vertically; the only drawback is that they’ll lose their natural shape (which, admittedly, is not a big deal!).

A chicken liver parfait made with fresh rosemary, leeks, cream and Marsala wine. Perfect when spread on bread and topped with fresh tomatoes. #chicken #recipe

Rosemary and Marsala Wine Chicken Liver Parfait

lb (454 g) chicken livers

leek (chopped)

butter

milk

rosemary

oz/120 ml Marsala wine

salt

pepper

ml (~3.5 oz) cream

Wash and clean the chicken livers.  Remove the sinew and any discolored spots.  Soak in milk overnight.

Wash the milk off of the chicken livers and dry as best as you can with a clean and dry cloth.

In a medium-large saucepan, melt 2-3 tbsp of butter over medium heat.

Add the chopped leek, half a sprig of rosemary and saute for a minute or two until soft.

Add chicken livers, season generously with salt and pepper, and brown on each side (this should take about 2-3 minutes).

Turn heat to high and add Marsala wine.  Cook on high heat for 1-2 minutes then remove from heat.  Let cool then remove rosemary sprig.

In a food processor, blend chicken liver and leek mixture with cream until smooth.

Over medium-low heat, melt clarified butter with a sprig of rosemary.  Cook until rosemary has infused into the butter (about 5 minutes).  You’ll know you’re done when the sprig of rosemary has turned from soft to crispy.

Gently pour the rosemary-infused clarified butter over the top of the mousse, let cool and place covered in the refrigerator overnight.  You want just enough to cover the top, so try for a thin layer.

Serve with crackers, a crusty baguette, sliced tomatoes and a nice glass of wine.  Enjoy!

Luscious Beef Tenderloin Marsala with roasted broccoli and garlic mashed potatoes is the perfect meal for date nights or special occasions!

Beef Tenderloin Marsala

beef

Tbsp. steak seasoning

sweet onion, diced

white button mushrooms, sliced

dry marsala cooking wine

teriyaki sauce (ad)

beef stock, unsalted

flour,

Rub tenderloin filets with steak seasoning and place in a cast iron skillet (ad) with 1 Tbsp. olive oil.

Sear filets over medium high heat on all sides.

Place filets in a 400 degree oven for 3 to 5 minutes until cooked to desired temperature.  

Remove filets from oven.  Spoon marsala sauce over filets and cover with foil until ready to serve.

FILETS

Melt butter in skillet (ad) over medium heat.  Add onion and sauté until tender.  

Add garlic and mushrooms.  Sauté for 3 minutes.

Add marsala wine, teriyaki sauce, beef stock and pepper.  Cook until mushrooms are tender (about 10 minutes).

Mix flour with a little water and add to skillet.  Stir over medium heat until thickened. 

Add heavy cream and stir for 2 minutes over low heat.

Spoon mushroom marsala sauce over filets and mashed potatoes to serve.

MARSALA SAUCE

Man-these flavors are amazing!  And who isn’t looking for easy (yet impressive) entrees for gatherings? Delicious’

A dash of Marsala wine gives this simple chicken recipe a flavour twist. Serve with sautéed potatoes. 

chicken

grams/1½oz plain flour

shallots, finely chopped

garlic clove, finely chopped

160 grams/5¾oz chestnut mushrooms, sliced

250 milliliters/9fl oz dry Marsala

150 milliliters/5fl oz chicken stock

parsley

salt and black pepper

On the 'Le Marche' episode of Bonacini's Italy, chef Michael cooks up one of his favourite beef dishes – Beef Tournedos Rossini. Invented in France but perfected in Le Marche, this flavourful beef dish is tender, hearty, and delectable. 

Beef Tournedos Rossini

bread,

(30 ml) butter + more for buttering bread

beef tenderloins (1 1/2-inch/3.75 cm)

Salt and pepper

(240 ml) marsala wine

foie gras

(15 ml) red peppercorns

(240 ml) cream

(30 ml) chopped fresh parsley

Toast the rounds of bread. Butter while warm and season with salt and pepper.

Preheat oven to 375 F (190 C). Heat 2 tablespoons (30 ml) butter in a skillet 1-2 minutes, until it turns a hazelnut colour. Preheat a second pan for the foie gras over medium high heat.

Add the tenderloins to the skillet and fry 3 minutes on both sides to brown. Finish in oven for 6-7 minutes, until cooked to desired doneness. Let rest 5 minutes.

Meanwhile, cook the foie gras in the second pan, season the slices with salt and pepper, then dry-sear for just a short time on each side, until crisp outside and just cooked through (taking care not to render out the fat). Set aside with the steaks. Keep warm.

While the steaks are resting and the foie gras is searing, make the sauce: return the skillet used for the tenderloins to the heat, add marsala, bring to a boil (scraping up any stuck bits), and reduce by half.

Add red peppercorns and cream, swirl in pan, then reduce by half.

Add flat leaf parsley. Stir and cook for a few minutes until thickened and a sauce has formed.

Place a rested steak on top of each toasted bread slice. Place a warm piece of foie gras on top of each steak. Pour the sauce over top to finish.Buon appetito!

chicken breasts, pounded ¼-inch thick (see note), or chicken tenderloins

dry Marsala wine

Place the flour, &frac34; teaspoon salt, and &frac14; teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.

Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and &frac14; teaspoon of salt; cook for 1 to 2 minutes more. Add the broth, Marsala, heavy cream, thyme, &frac14; teaspoon salt, and &frac18; teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you’re going for a thin cream sauce; it won’t start to thicken until the very end of the cooking time). Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, if using, and serve.

Note: If your chicken breasts are large (like the ones in the photos that are about &frac34; lb. each), it’s best to first cut them horizontally to form four flat fillets, then pound them to an even &frac14;-inch thickness. If you pound large chicken breasts without first halving them, they’ll be huge. Of course, you could also pound them thin first and then cut them in half vertically; the only drawback is that they’ll lose their natural shape (which, admittedly, is not a big deal!).

Top 6 marsala wine recipes from across the web

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Top Tags

Chicken Marsala

Rosemary and Marsala Wine Chicken L...

Beef Tenderloin Marsala

Chicken Marsala

Beef Tournedos Rossini

Chicken Marsala

Top 6 marsala wine recipes from across the web

The most viewed marsala wine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Marsala

Rosemary and Marsala Wine Chicken L...

Beef Tenderloin Marsala

Chicken Marsala

Beef Tournedos Rossini

Chicken Marsala

The most viewed marsala wine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine