Frederic Melton
Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce. While the classic recipe does not include cheese, some variations of the dish do incorporate it. For instance, Chicken Marsala Mac and Cheese, Stuffed Chicken Marsala, and Chicken Lombardy are cheesy twists on the classic Chicken Marsala.
| Characteristics | Values |
|---|---|
| Dish Type | Italian-American classic |
| Ingredients | Chicken, mushrooms, Marsala wine, flour, salt, pepper, butter, oil, garlic, broth, heavy cream, thyme, parsley, shallots |
| Optional Ingredients | Mozzarella cheese, Parmesan cheese, sun-dried tomatoes, egg noodles, rice, pasta, mashed potatoes, couscous, pancetta, mustard, Worcestershire sauce |
| Preparation Time | 30 minutes |
| Cooking Time | 45 minutes |
| Serving Suggestions | Serve warm over a bed of couscous, egg noodles, rice, pasta, or mashed potatoes |
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What You'll Learn
Chicken Marsala with Parmesan breadcrumbs
Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce. The classic recipe does not include Parmesan cheese, but some variations of the recipe do incorporate it.
Ingredients:
- 1½ pounds boneless skinless chicken breasts, pounded ¼-inch thick, or chicken tenderloins
- ¾ teaspoon salt, plus more to taste
- ¼ teaspoon pepper, plus more to taste
- 2 tablespoons of oil
- 3 tablespoons of butter
- 1 cup of flour
- 1 cup of Progresso Panko breadcrumbs
- ½ cup grated Parmesan cheese
- 8 ounces of Hen of the Woods mushrooms, sliced
- 2 cloves of garlic, minced
- 1 shallot, diced
- 1 cup of chicken broth
- ½ cup of Marsala wine
- ¼ cup of heavy cream
- 1 teaspoon of thyme
- Parsley, for garnish
Instructions:
In a large plastic bag, combine the flour, salt, and pepper. Set aside. Melt 3 tablespoons of butter and dip the chicken breasts in it. Then add the chicken breasts to the bag with the flour mixture and toss well. Shake off any excess flour.
Next, heat the oil in a large skillet over medium-high heat. Place the chicken in the pan and cook for 5-6 minutes, turning once, until golden and just barely cooked through. 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, for 3-4 minutes until they begin to brown. Add the shallots, garlic, and ¼ teaspoon of salt; cook for 1-2 minutes more. Add the broth, Marsala wine, heavy cream, thyme, ¼ teaspoon salt, and ⅛ teaspoon of pepper. Use a wooden spoon to scrape any brown bits from the pan into the sauce.
Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, for 10-15 minutes until the sauce is reduced by half and slightly thickened. Add the chicken back to the pan, along with any juices on the plate. Reduce the heat to low and simmer for 2-3 minutes until the chicken is warmed through and the sauce thickens.
Finally, sprinkle the Parmesan breadcrumbs over the chicken and place it under the broiler for 1-2 minutes, or until golden brown. Watch it carefully through the oven door for the entire time. Serve warm, garnished with parsley.
This Chicken Marsala with Parmesan breadcrumbs is a delicious twist on the classic dish, with the salty, crunchy Parmesan breadcrumbs adding a unique texture and flavour to the juicy chicken and earthy mushroom sauce. It is best served with couscous, egg noodles, rice, or pasta to soak up all the delicious sauce.
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Chicken Marsala with mozzarella and parmesan
Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce. The addition of mozzarella and parmesan cheese takes this classic dish to the next level. Here is a recipe for Chicken Marsala with mozzarella and parmesan that serves four people.
Ingredients:
- 1½ pounds boneless skinless chicken breasts, pounded to ¼-inch thick
- 3 tablespoons butter
- ¾ teaspoon salt
- ¼ teaspoon pepper
- ¾ cup flour
- 2 tablespoons oil
- 8 slices of mozzarella cheese
- 2 cups shredded parmesan cheese
- 2 teaspoons Italian seasoning
- 8 ounces mushrooms
- 2 cloves garlic, minced
- 1 cup Marsala wine
- 1 cup chicken broth
- Fresh herbs, for garnish (optional)
Instructions:
Preheat your oven to 400 degrees Fahrenheit. Create a breading station by placing the flour, salt, and pepper in a large plastic bag. Shake to combine. Dip the chicken breasts in melted butter, then add them to the bag with the flour mixture and toss well. Cut a slit horizontally along one side of each chicken breast, being careful not to cut all the way through, creating a "pocket" for the fillings. Stuff each pocket with two slices of mozzarella cheese and ¼ cup of shredded parmesan cheese. Seal the open edges of the chicken together by pinching and secure with toothpicks.
Drizzle the chicken with oil and sprinkle with Italian seasoning, salt, and pepper to taste. Heat a large, oven-safe skillet over medium-high heat. Add the chicken to the skillet and brown on both sides, about 3-4 minutes per side. Transfer the chicken to a plate and set aside. In the same skillet, melt a tablespoon of butter and add the mushrooms and garlic. Cook, stirring frequently, until the mushrooms are browned, about 3-4 minutes. Add the Marsala wine and chicken broth to the skillet, using a wooden spoon to scrape up any browned bits from the pan. Bring the liquid to a boil, then reduce the heat and simmer for 5-10 minutes, until the sauce is slightly thickened.
Return the chicken to the skillet, ensuring that any juices that have accumulated are added back to the pan as well. Place the skillet in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melted. Remove from the oven and sprinkle with fresh herbs, if desired. Serve immediately. Enjoy your Chicken Marsala with a side of mashed potatoes, pasta, rice, or steamed vegetables.
This recipe combines the classic flavors of Chicken Marsala with the creamy, salty goodness of mozzarella and parmesan cheese. The stuffed chicken breasts add a sophisticated twist to this Italian-American favorite, making it a delicious and impressive dish for any occasion.
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Chicken Marsala Mac and Cheese
Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce. The addition of Parmesan cheese to Chicken Marsala is a common variation, where the cheese is sprinkled on top of the dish or used as breadcrumbs to coat the chicken.
Ingredients:
- 1 tsp. Worcestershire sauce
- 1 tsp. Dijon mustard
- 1 tbsp. fresh thyme, stemmed and chopped
- 1/2 tsp. freshly ground black pepper
- 1 tsp. salt
- 4 tbsp. butter
- 2 cups gruyere cheese, grated
- 2 cups white cheddar, grated
- 4 oz. pancetta, diced and cooked until crispy, drained of any grease
- 1/2 cup marsala wine plus 2 tbsp., separated
- 1/3 cup flour
- 3 1/2 cups whole milk
- 1/2 tsp. garlic powder
- 1/2 cup onion, chopped
- 3 cloves garlic, minced
- 10 oz. mushrooms, sliced
- 1 lb. pipette or elbow macaroni, or any short-tube pasta you like
- 2 cups cooked, shredded chicken
Instructions:
- Start by boiling a large pot of water and cooking the pasta for about 8 minutes, ensuring it is slightly undercooked. Drain the pasta and set it aside.
- In a large pot, melt the butter and add the sliced mushrooms. Cook for 7-8 minutes, then add the chopped onion and minced garlic.
- Add the flour to the pot and stir for 3-4 minutes until the flour is cooked.
- Pour in the marsala wine and scrape up the browned bits from the bottom of the pan.
- Add the milk, whisking continuously while pouring. Whisk the mixture well and bring it to a simmer.
- Add the salt, pepper, garlic powder, mustard, Worcestershire sauce, and fresh thyme. Stir to combine.
- Add the cheese to the pot in handfuls, stirring after each addition to ensure the cheese melts and blends into the sauce smoothly.
- Stir in the cooked pasta and shredded chicken.
- Pour in the additional 2 tablespoons of marsala wine and stir until the chicken and pasta are well incorporated into the sauce.
- Top the mac and cheese with the crispy pancetta and serve.
This Chicken Marsala Mac and Cheese recipe is a quick and easy way to enjoy the flavours of chicken marsala in a comforting pasta dish. It is a creamy and cheesy dinner that can be prepared in just about 30 minutes. Feel free to experiment with different types of cheese and seasonings to find your favourite combination.
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Chicken Marsala with parmesan on the side
Chicken Marsala is a classic Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce. While the traditional recipe does not call for the addition of cheese, some variations of the dish include Parmesan cheese as a topping or stuffing.
One way to incorporate Parmesan into Chicken Marsala is to create a topping of crunchy Parmesan breadcrumbs. To do this, sprinkle Parmesan breadcrumbs over the chicken before placing it under the broiler for a minute or two, until golden brown. This adds a salty, cheesy element to the dish. The chicken and sauce can then be served over a bed of couscous, egg noodles, rice, or pasta.
Another variation is to stuff the chicken with a mixture of mozzarella cheese, sun-dried tomatoes, and shredded Parmesan cheese. To prepare this, a slit is cut horizontally along one side of a chicken breast, creating a "pocket" for the fillings. After filling and sealing the chicken, it is browned on both sides in a skillet before being baked in the oven. This version of Chicken Marsala can be served with a side of mashed potatoes or over rice or pasta, with additional Marsala sauce.
Additionally, Chicken Marsala can be served with Parmesan on the side, allowing each diner to add cheese to their liking. Sides such as Parmesan smashed potatoes or pasta dishes like Chicken Marsala Mac and Cheese can accompany the chicken, providing a creamy and cheesy contrast to the savoury Marsala sauce.
Whether sprinkled on top, stuffed inside, or served alongside, the addition of Parmesan to Chicken Marsala offers a delicious twist to this classic dish, enhancing its flavour and texture.
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Chicken Marsala with stuffed parmesan chicken
Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce. The classic recipe does not call for Parmesan cheese, but some variations of the recipe do include it. One variation includes Parmesan breadcrumbs sprinkled over the chicken before broiling it. Another variation is stuffed chicken marsala, which includes Parmesan cheese in the stuffing.
This recipe is an elegant and sophisticated twist on the classic Chicken Marsala. It is easy to make and uses simple ingredients.
Ingredients:
- Chicken breasts
- Mozzarella cheese
- Parmesan cheese
- Sun-dried tomatoes
- Italian seasoning
- Salt and pepper
- Oil
- Butter
- Mushrooms
- Onion
- Garlic
- Flour
- Marsala wine
- Chicken broth
- Heavy cream
Instructions:
- Preheat the oven to 400 degrees Fahrenheit.
- Cut a horizontal slit on the side of each chicken breast, being careful not to cut all the way through, creating a pocket for the stuffing.
- Fill each pocket with mozzarella cheese, sun-dried tomatoes, and shredded Parmesan cheese. Secure the opening with toothpicks.
- Drizzle the chicken with oil and season with salt, pepper, and Italian seasoning.
- Heat oil in a large oven-safe skillet over medium-high heat. Add the chicken and brown on both sides, about 3-4 minutes per side.
- Place the skillet in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melted.
- Meanwhile, prepare the Marsala sauce. In the same skillet, heat butter and oil over medium-high heat. Add the mushrooms and onion, and cook until golden.
- Add the garlic and cook for another minute. Then, add the flour and mix well.
- Pour in the Marsala wine and chicken broth, whisking vigorously to prevent lumps. Bring to a boil and cook until the sauce thickens.
- Finally, add the heavy cream and season with salt and pepper to taste.
- Remove the chicken from the oven and spoon the Marsala sauce over it. Sprinkle with grated Parmesan cheese and fresh herbs before serving.
This stuffed chicken marsala can be served over rice, pasta, mashed potatoes, or cauliflower rice for a low-carb option. The creamy marsala sauce pairs well with each of these sides.
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Frequently asked questions
Parmesan cheese is not a traditional ingredient in Chicken Marsala, but it can be added for extra flavor. Some recipes suggest sprinkling Parmesan cheese on top of the dish before serving, while others recommend stuffing the chicken with shredded Parmesan cheese.
Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce.
There are many substitutes for Parmesan cheese that can be used in Chicken Marsala, including pecorino Romano, Fontina, and mozzarella cheese.
Chicken Marsala is a quick and easy dish that can be prepared and cooked in under 45 minutes.
