Chicken Marsala Recipe: Savory Chicken Marsala

Chicken Marsala Recipe: Savory Chicken Marsala

This is a classy chicken dish featuring Marsala wine and cooking sherry. 

Chicken Marsala Recipe: Savory Chicken Marsala

1/4 cup all-purpose flour for coating

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon dried oregano

4 skinless, boneless chicken breast halves , pounded 1/4-inch thick

4 tablespoons butter

4 tablespoons olive oil

1 cup sliced mushrooms

1/2 cup Marsala wine

1/4 cup cooking sherry

Directions

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

In a large skillet, melt butter in oil over medium heat. Place chicken in the pan and lightly brown. Turn over chicken pieces and add mushrooms. Pour in wine and sherry.

Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

=> Chicken Florentine Recipes: Chicken Florentine Casserole

A classic recipe featuring chicken breast, spinach, mushroom soup, parmesan cheese, mozzarella cheese and Italian spices.

4 skinless, boneless chicken breast halves 

1/4 cup butter

3 teaspoons minced garlic

1 tablespoon lemon juice

1 ( 10.75 oz.) can condensed cream of mushroom soup

1 tablespoon Italian seasoning

1/2 cup half and half cream

1/2 cup grated Parmesan cheese

2 ( 13.5 oz.) cans spinach, drained

4 ounces fresh mushrooms, sliced

2/3 cup bacon bits

2 cups shredded mozzarella cheese

Directions

Preheat oven to 350 degrees.

Place the chicken breast halves on a baking sheet; bake for 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.

Increase the oven temperature to 400 degrees.

In a medium saucepan, melt the butter over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half and half and Parmesan cheese.

Arrange the spinach over the bottom of a 9x9-inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. 

Arrange chicken breasts in the dish and cover with the remaining sauce mixture. Sprinkle with bacon bits and top with mozzarella cheese.

Bake for 20 to 25 minutes or until bubbly and lightly browned.

=> Moroccan Chicken Recipe: Spicy Moroccan Chicken

A popular middle eastern dish loaded with chicken, spices, chickpeas and vegetables.

1 pound skinless, boneless chicken breast meat,cubed

2 teaspoons salt

1 onion, chopped

2 cloves garlic, chopped

2 carrots, sliced

2 stalks celery, sliced

1 tablespoon minced fresh ginger root

1/2 teaspoon paprika

3/4 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon ground cayenne pepper

1/4 teaspoon ground turmeric

1 1/2 cups chicken broth

1 cup crushed tomatoes

1 cup canned chickpeas, drained

1 zucchini, sliced

1 tablespoon lemon juice

Directions

Season chicken with salt. Brown chicken in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.

In the same pan, saute onion, garlic, carrots and celery. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute. Mix in the broth and tomatoes. 

Return chicken to pan, reduce heat to low and simmer for 10 minutes.

Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.

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