VEAL MARSALA
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.
- Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.
- Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.
CLASSIC VEAL MARSALA
I've spent extensive time eating my way through Italy. This recipe is modified from a restaurant in Bagnione, Italy. I've substituted a combination of low-salt beef and chicken broth in place of veal stock. Pork medallions, pounded out, are also commonly substituted.
Provided by NAN WAUGH
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 250 degrees F (120 degrees C).
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Lightly coat the veal medallions in flour, and season with salt and pepper. Cook in the heated skillet about 5 minutes, to an internal temperature of 160 degrees F (70 degrees C). Remove from the skillet, place in a baking dish covered with foil, and keep warm in the preheated oven until ready to serve.
- Heat the remaining olive oil in the skillet over medium low heat, and saute the shallot and mushrooms, scraping up any browned bits, until shallots are tender. Increase heat to medium high, and stir in the Marsala and garlic. Cook and stir until thickened. Mix the chicken broth and beef broth into the skillet, and continue to cook and stir until reduced to about 1/4 cup. Remove from heat, and whisk in the butter until melted. Serve over the veal.
Nutrition Facts : Calories 490.8 calories, Carbohydrate 43.9 g, Cholesterol 72.8 mg, Fat 18.3 g, Fiber 2.2 g, Protein 23.6 g, SaturatedFat 6.5 g, Sodium 314 mg, Sugar 7.8 g
CHICKEN MARSALA WITH PASTA
This dish is elegant enough for company, but quick and easy enough for a weeknight. My family always looks forward to this chicken. Leftover broiled chicken breasts work fine and save you time, too.-Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute mushrooms in 2 tablespoons butter for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Add water and wine. Bring to a boil; stir in pasta mix. Reduce heat; simmer, uncovered, for 10 minutes or until pasta is tender. , Meanwhile, flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, cook chicken in oil and remaining butter over medium heat for 4-5 minutes on each side or until no longer pink. Remove pasta mixture from the heat. Stir in sour cream. Serve with chicken.
Nutrition Facts : Calories 453 calories, Fat 23g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 964mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.
VEAL MARSALA
This recipe calls for mushrooms and Marsala wine. Stir in a few tablespoons of cream before serving, if desired. This dish may be made 24 hours ahead. To reheat, cover with foil and bake in a 350 degree oven for 30 minutes. Garnish with cherry tomatoes and parsley.
Provided by Christine
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Place meat on a solid, level surface, or between sheets of waxed paper, and pound thinly with a mallet or moistened cleaver, using a glancing motion.
- In shallow dish, combine flour and seasoning salt. Dredge cutlets in flour mixture, and let rest 15 minutes on wire rack.
- In a large skillet over medium-high heat, melt butter with oil. Cook floured cutlets on both sides until brown. Introduce mushrooms, reduce heat to low, cover and cook 10 minutes.
- Pour in Marsala and simmer 5 minutes more, until veal is tender and sauce is hot. Serve immediately.
Nutrition Facts : Calories 360.2 calories, Carbohydrate 14.3 g, Cholesterol 115.4 mg, Fat 24.3 g, Fiber 0.9 g, Protein 20.6 g, SaturatedFat 11.4 g, Sodium 489.6 mg, Sugar 1.5 g
CREAMY VEAL MARSALA
Make and share this Creamy Veal Marsala recipe from Food.com.
Provided by Satyne
Categories Veal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat butter and olive oil in a large non stick frying pan.
- Add the veal and cook on medium high for 2-3 minutes stirring continually. Add garlic and cook a further 1 minute.
- Stir in tomato paste and cook for 30 seconds.
- Add chicken stock, marsala and cream and simmer for 3 minutes, stirring occasionally.
- Drain cooked pasta. Melt putter in the pasta pot, add button mushrooms and cook for 2-3 minutes, stirring continually.
- Return drained pasta to the pot along with parsley and black pepper and toss all the ingrediants together well.
- Arrange the mushroom pasta into your bowls.
- Spoon over the veal mixture and serve with a sprinkle of pepper.
Nutrition Facts : Calories 579.5, Fat 19.9, SaturatedFat 10.2, Cholesterol 46.4, Sodium 295.5, Carbohydrate 87.4, Fiber 12.3, Sugar 3.9, Protein 10.5
DELISH PESTO PASTA WITH CHICKEN MARSALA
My easy, go-to chicken and pasta recipe is ready and on the table in about a half an hour. It's a fabulous option for those busy weeknights. - Lorraine Stevenski, Land O' Lakes, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add half of the chicken; cook and stir until no longer pink; remove from the pan. Repeat with remaining oil and chicken; remove from the pan., Add garlic and lemon zest to the same pan; cook and stir for 30 seconds. Add wine and lemon juice, stirring to loosen browned bits from the pan. Bring to a boil; cook until liquid is reduced by half. Stir in the cheese, milk and sauce mix. Add chicken; cook until sauce is slightly thickened., Drain pasta; add to chicken mixture and toss to combine. , Sprinkle with herbs.
Nutrition Facts : Calories 539 calories, Fat 14g fat (4g saturated fat), Cholesterol 98mg cholesterol, Sodium 622mg sodium, Carbohydrate 49g carbohydrate (8g sugars, Fiber 2g fiber), Protein 43g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love