Yum February 2012 | FX777 ChickenWorld
Chicken Marsala, Chicken Recipes, Meals, Cooking, FX777, FX777222999, Restaurants

Photo Source: "Chicken marsala over pasta I by newwavegurly, on Flickr">

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This is a flavorful, creamy chicken recipe, made with Marsala wine, cream, and mushrooms. It makes an easy and delicious meal with rice or noodles.


• 4 to 6 chicken breast halves, pounded or sliced, about 1/4 to 1/2-inch thickness
• Salt and pepper
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 3 tablespoons butter, divided
• 8 ounces sliced mushrooms
• 1/2 cup dry Marsala wine
• 1/2 cup chicken broth
• 1 tablespoon lemon juice
• 1/2 teaspoon dried leaf basil
• 1/2 cup heavy whipping cream
• 3 green onions, thinly sliced


1) Wash chicken and pat dry; sprinkle lightly with salt and pepper.

2) Dip chicken in the flour to lightly coat both sides. In a large skillet over medium-high heat, melt butter with oil. Add the chicken and saute for about 2 minutes. Turn and add the sliced mushrooms to the skillet. Continue cooking for about 2 minutes longer, stirring mushrooms occasionally.

3) Add the Marsala wine, chicken broth, and lemon and bring to a simmer. Simmer, uncovered, for 5 minutes to reduce slightly. Cover and continue cooking for 5 minutes longer. Add the basil, cream, and green onions and cook for 2 minutes longer.

4) Serves 4.

Note: Mix with cooked pasta of your choice before serving.

Chicken Tikka Masala, Chicken Recipes, Food, Indian Food, FX777, FX777222999

A tasty way to cook grilled chicken with masala sauce.

Servings: 4

1 ½-2 lbs boneless skinless chicken breasts , cut into 1-inch cubes
6 -8 bamboo skewers , pre-soaked in water can substitute metal

Marinade Ingredients:

1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons ground red pepper
2 teaspoons ground black pepper
1 teaspoon ground cinnamon
1 teaspoon salt
½ inch piece gingerroot , peeled and minced

Sauce Ingredients:

1 tablespoon unsalted butter
2 garlic cloves , minced
1 jalapeno pepper , minced, with seeds for added heat
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garam masala
½ teaspoon salt
1 (8 ounce) can tomato sauce
1 cup whipping cream


1) For Marinade: Combine yogurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt and ginger in a medium bowl or zip lock bag. Stir in chicken. Marinate for one hour.

2) Soak wooden skewers (can use metal) in water for at least 30 minutes prior to grilling.

3) Thread chicken on skewers and discard marinade.

For Sauce: (double)

1) Melt butter in a large deep skillet over med/low heat. Add garlic and jalapeno, cook 1 minute.

2) Stir in: coriander, cumin, paprika, garam masala and salt.

3) Stir in tomato sauce, simmer 15 minutes.

4) Remove from heat until 5 minutes before chicken is done grilling.

5) Stir in whipping cream, simmer until sauce thickens, about 5 minutes.

• Meanwhile: heat grill to medium high or heat broiler. Grill or broil chicken, turning until done and no longer pink, about 8 minutes.

• Remove chicken from skewers and set aside. Add to sauce, simmer 5 minutes, and serve over Basmati rice.