Main Course - Poultry
WHY THIS RECIPE WORKS
In our recipe for chicken Marsala, we take a new approach to fabricating and cooking chicken cutlets. First, we cut each chicken breast in half crosswise. Then, we cut the thicker half in half horizontally to make three identically sized pieces that can easily be pounded into cutlets. We salt the cutlets briefly to boost their ability to retain moisture and then dredge them in a light coating of flour, which accelerates browning and helps prevent the meat from overcooking. We sear the cutlets quickly on both sides and set them aside while making the sauce. Our Marsala sauce uses reduced dry Marsala and chicken broth, along with cremini and dried porcini mushrooms for rich flavor and gelatin for a silky texture. Once the Marsala and mushroom sauce is complete, we return the cutlets to the pan to cook them through and wash any excess starch into the sauce, eliminating gumminess.
- 2 ¼ cups dry Marsala
- 4 teaspoons unflavored gelatin
- 1 ounce dried porcini mushrooms, rinsed
- 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
- Kosher salt and pepper
- 2 cups chicken broth
- ¾ cup all-purpose flour
- ¼ cup plus 1 teaspoon vegetable oil
- 3 ounces pancetta, cut into 1/2-inch pieces
- 1 pound cremini mushrooms, trimmed and sliced thin
- 1 shallot, minced
- 1 tablespoon tomato paste
- 1 garlic clove, minced
- 2 teaspoons lemon juice 1 teaspoon minced fresh oregano
- 3 tablespoons unsalted butter, cut into 6 pieces
- 2 teaspoons minced fresh parsley
*BEFORE YOU BEGIN
It is worth spending a little extra for a moderately priced dry Marsala ($10 to $12 per bottle). Serve the chicken with potatoes, white rice, or buttered pasta.
Bring 2 cups Marsala, gelatin, and porcini mushrooms to boil in medium saucepan over high heat. Reduce heat to medium-high and vigorously simmer until reduced by half, 6 to 8 minutes.
Meanwhile, cut each chicken breast in half crosswise, then cut thick half in half again horizontally, creating 3 cutlets of about same thickness. Place cutlets between sheets of plastic wrap and pound gently to even 1/2-inch thickness. Place cutlets in bowl and toss with 2 teaspoons salt and 1/2 teaspoon pepper. Set aside for 15 minutes.
Strain Marsala reduction through fine-mesh strainer, pressing on solids to extract as much liquid as possible; discard solids. Return Marsala reduction to saucepan, add broth, and return to boil over high heat. Lower heat to medium-high and simmer until reduced to 1 1/2 cups, 10 to 12 minutes. Set aside.
Spread flour in shallow dish. Working with 1 cutlet at a time, dredge cutlets in flour, shaking gently to remove excess. Place on wire rack set in rimmed baking sheet. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until smoking. Place 6 cutlets in skillet and lower heat to medium. Cook until golden brown on 1 side, 2 to 3 minutes. Flip and cook until golden brown on second side, 2 to 3 minutes. Return cutlets to wire rack. Repeat with 2 tablespoons oil and remaining 6 cutlets.
Return now-empty skillet to medium-low heat and add pancetta. Cook, stirring occasionally, scraping pan bottom to loosen browned bits, until pancetta is brown and crisp, about 4 minutes. Add cremini mushrooms and increase heat to medium-high. Cook, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes. Using slotted spoon, transfer cremini mushrooms and pancetta to bowl. Add remaining 1 teaspoon oil and shallot to pan and cook until softened, 1 minute. Add tomato paste and garlic and cook until fragrant, 30 seconds. Add reduced Marsala mixture, remaining 1/4 cup Marsala, lemon juice, and oregano and bring to simmer.
Add cutlets to sauce and simmer for 3 minutes, flipping halfway through simmering. Transfer cutlets to platter. Off heat, whisk in butter. Stir in parsley and cremini mushroom mixture. Season with salt and pepper to taste. Spoon sauce over chicken and serve.
by Chef John
This is not Mexican food. It's a 100% American invention. They are not deep fried; they are pan-fried in a little oil. I like to serve with dollops of guacamole, sour cream, and salsa. Moist chicken and earthy mushrooms combine with fresh green chiles and pepperjack cheese encased in a crispy tortilla.Prep: 25 mins
Cook: 30 mins
Total: 55 mins
Yield: 4 servings
- 1 tablespoon vegetable oil, divided
- ½ cup diced onion
- ½ cup diced poblano peppers
- ½ cup sliced mushrooms
- 1 pinch salt and freshly ground black pepper to taste
- 12 ounces skinless, boneless chicken breast halves, cut into 1/2-inch cubes
- ¼ teaspoon ground cumin
- ¼ teaspoon ground chipotle
- 1 pinch dried Mexican oregano
- 1 tablespoon water, or as needed
- 4 ounces shredded pepperjack cheese
- 1 pinch cayenne pepper, or to taste
- 4 large flour tortillas
- 1 egg white, beaten
- 2 tablespoons vegetable oil
- ¼ cup guacamole
- ¼ cup sour cream
- ¼ cup salsa
- ¼ cup cilantro leaves
Preheat oven to 400 degrees F (200 degrees C). Line a heavy baking sheet with parchment paper or a silicone baking mat.
Heat 1 1/2 teaspoons vegetable oil in a heavy skillet over medium-high heat. Saute onion, poblano peppers, and mushrooms in the hot oil, sprinkling with salt, until they soften and release their juices, about 5 minutes. Continue to cook until vegetables begin to brown, 5 to 10 minutes.
Move vegetables to the edges of the skillet, leaving a space in the center. Drizzle 1 1/2 teaspoons vegetable oil into the center. Add chicken breast pieces to the center of the skillet and sprinkle with salt, cumin, ground chipotle, and dried Mexican oregano. Cook and stir until chicken pieces are browned, about 5 minutes.
Stir chicken and vegetable mixture together in skillet; remove from heat. Drizzle water over chicken mixture and scrape the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer mixture to a bowl and set aside to cool to a warm temperature.
Mix pepperjack cheese into chicken mixture; stir until thoroughly combined. Season with salt, black pepper, and cayenne pepper.
Place a heavy skillet over medium heat. When pan is hot, heat a tortilla in the skillet until warmed and flexible, about 30 seconds per side.
Place tortilla onto a work surface and spoon 1/4 the filling into the center of the tortilla. Fold bottom of tortilla just over filling. Brush top and the exposed parts of the inside of the tortilla with egg white. Fold right and left sides towards the center like an envelope, enclosing the filling. Roll tortilla over to fully enclose filling in a rectangular packet. Repeat with remaining tortillas and filling.
Heat 2 tablespoons vegetable oil in heavy skillet over medium heat. Brown chimichangas on both sides in the hot oil until golden, 2 to 3 minutes per side. Transfer to prepared baking sheet.
Bake in the preheated oven until puffed up, golden brown, and the outside is crisp, 12 to 15 minutes. Spoon 1 tablespoon guacamole, 1 tablespoon sour cream, 1 tablespoon salsa, and 1 tablespoon cilantro onto each chimichanga.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories 349 kcal
- 1 pound chicken cut into thin slices.
- 1 tablespoon vegetable oil divided use
- 2 eggs lightly beaten
- 1 cup of shiitake mushroom caps thinly sliced
- 3 cups of bagged shredded cabbage such as a coleslaw mix
- 2 teaspoons minced ginger
- 2 tablespoon soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 2 teaspoons cornstarch
- salt to taste
Heat 1 teaspoon of oil in a large skillet over medium heat. Add the eggs and season to taste with salt and pepper. Cook, undisturbed, until a flat omelet forms, about 3-4 minutes. Carefully flip the eggs and cook on the other side until done, 1-2 minutes more.
Remove the eggs from the pan and cut into strips. Cover to keep warm.
Wipe out the pan with a paper towel.
Heat the remaining 2 teaspoons of oil in the pan.
Add the chicken and cook, stirring occasionally, until meat is browned and cooked through, 4-5 minutes. Remove the chicken from the pan and place on a plate; cover to keep warm.
Add the cabbage, ginger and mushrooms to the pan and cook for 2-3 minutes or until mushrooms are tender and cabbage is wilted.
Return the chicken and eggs to the pan.
In a small bowl whisk together the soy sauce, hoisin sauce, sesame oil, honey and 1 tablespoon of water. Whisk in the cornstarch until smooth.
Add the sauce to the pan and turn the heat to high; bring to a boil. Boil for 30 seconds or just until sauce starts to thicken.
Serve immediately with tortillas, extra hoisin sauce and green onions.
Calories: 349kcal | Carbohydrates: 20g | Protein: 41g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 190mg | Sodium: 809mg | Fiber: 2g | Sugar: 7g
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 6 chicken thighs
- Salt and pepper
- 1 cup chopped onion
- 3 teaspoons curry powder
- 1/2 teaspoon cayenne
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 2 carrots, peeled and sliced on diagonal
- 1 1/2 cups low sodium chicken stock
- 1 cup broccoli florets
- 1/4 cup heavy cream (or coconut milk... SSP)
- 3/4 cup frozen peas
- Cooked basmati rice, for serving
Heat oil in large skillet and stir in butter to melt. Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown. Flip chicken and continue to cook until golden brown. Remove chicken to a plate.
Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in carrots and toss to coat. Add chicken stock and bring to a simmer. Place chicken thighs back into skillet and stir in broccoli. Cover and simmer for 15 minutes to cook chicken. Stir in cream and peas. Season to taste. Serve with basmati rice.
From Food Network. Original recipe link
Cook: 30 m
Ready In: 1 h 30 m
Recipe By:Debbie Donham
"This is a quick and easy recipe. Good for quick suppers."
- 4 skinless, boneless chicken breast halves
- 1 onion, chopped
- 1/2 pint sour cream
- 1 cup shredded Cheddar cheese
- 1 tablespoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt (optional)
- 1 (15 ounce) can tomato sauce
- 1/2 cup water
- 1 tablespoon chili powder
- 1/3 cup chopped green bell pepper
- 1 clove garlic, minced
- 8 (10 inch) flour tortillas
- 1 (12 ounce) jar taco sauce
- 3/4 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
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Main Course - Lamb
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Main Course - Vegetarian
Sauces & salad dressings