chicken marsala

Anyone have a good recipe for it? I found one on the food network site but figured I would check here also Also where do you buy the marsala wine? food store, or liquor store?

Thanks

Re: chicken marsala

I buy dry marsala in the liquor store. I'll post my recipe when I get home!

Re: chicken marsala

Victoria? makes the sauce in a jar. I saw it in the tomato sauce section and purchased a jar yesterday. I normally make it from scratch but I figured I would give it a try as I don't love my recipie.

Re: chicken marsala

I normally hit the liquor store since it's next to my supermarket anyway. But I took a chance & bought a bottle of marsala wine for cooking & followed the directions to make their sauce (on the label). It came out amazing?! I didn't prepare my chicken like their's though. They only floured the chicken. I flour, egg then bread & fry.

Re: chicken marsala

I buy my marsala wine in the grocery store. I know people frown upon this but I've never had an issue. This is my recipe:

Easier Chicken Marsala

Ingredients:
1/4 cup all-purpose flour

1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 boneless, skinless chicken breast halves
1 tablespoon olive oil
1 tablespoon butter
1/2 cup Marsala wine
1 beef bullon cube

Directions:
-In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat.

-Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.

-Pour marsala wine over the chicken and add beef bullon cube. Cover skillet and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear

*I like to saute the mushrooms in a separate pan to make sure they cook all the way

Re: chicken marsala

A rule of thumb that i always follow: dont cook with wine that you wouldnt drink. I always buy from the liquor store.

I like Emeril's Recipe when I leave DH in charge of cooking:

Ingredients
1/2 cup all-purpose flour
1 tablespoon Essence, recipe follows
2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
3/4 cup Marsala
1 cup chicken stock
Salt and freshly ground black pepper
Chopped chives, for garnish
Directions
In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Re: chicken marsala

my very non healthy but very tasty version.
either a package of chicken tenders or chicken cutlets(i happen to like it in smaller pieces)
fresh mushrooms(if you use the canned ones it tends to get a little salty)
white wine-whatever you have on hand
marsala wine-i just get it from the supermarket/nothing special
unsalted butter
olive oil
flour

after washing and cutting the mushrooms, i boil them until they are 1/2 way cooked. strain and leave on the side for later.

wash and cut the chicken cutlets into smaller pieces(2 reasons-1 they cook faster 2 i like smaller pieces)

dredge each piece of chicken in flour.

in a frying pan i put butter &oilve oil(just a little bit) let it mix and coat the bottom of the pan, through in some marsala wine and white wine(about 1/4 cup of each let it sit for a minute before adding the chicken) and then put in the pieces of chicken. let the chicken cook until it turns slightly brown but not crispy. repeat this process until all the chicken has been cooked.

After the chicken has all been cooked, take the same pan, without draining any of the leftover juices add more butter, both wines(you'll basically de-glaze the pan) and the drained mushrooms to the mixture. Once the mushrooms finish cooking, lower the heat and add the cooked chicken and mix together, while it still cooks for a few minutes to blend all the flavors.

Re: chicken marsala