Type what you have

Ingredients

• ✓ marsala wine
• egg yolk
• white sugar
• heavy cream

Instructions

1. 1 Fill a large saucepan with several inches of water, and bring to a boil over high heat. Reduce the heat until the water maintains a strong simmer. Place the egg yolks, Marsala wine, and sugar into a metal mixing bowl. Place the bowl over the simmering water. Beat constantly with a wire whisk until the zabaglione turns pale yellow and thickens to the consistency of softly whipped cream.
2. 2 Scrape the zabaglione into a clean mixing bowl and set over ice, stirring occasionally until cold. Once cold, fold in the whipped cream.

By janmaio

Ingredients

• ✓ marsala wine
• strawberry
• sugar
• egg yolk
• sugar

Instructions

1. 1 Gently stir the strawberries and sugar together in a bowl. Cover and let sit at room temperature until juices release, about 1 hour.
2. 2 Divide fruit between 2 small, clear serving bowls or stemmed cocktail glasses.
3. 3 Place egg yolks, sugar, and marsala into metal mixing bowl. Set over burner on low heat. Hold rim of bowl with a potholder. Whisk until mixture forms loose peaks, 7 or 8 minutes. Mixture should feel warm to the touch.
4. 4 Spoon custard over the strawberries. Serve while custard is still warm.

By John Mitzewich

Ingredients

• ✓ marsala wine
• ketchup
• garlic
• kosher salt
• rosemary
• black pepper
• skirt steak

Instructions

1. 1 Whisk wine, ketchup, garlic, salt, rosemary, and black pepper together in a large glass or ceramic bowl. Add skirt steak and turn to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for 8 hours to overnight.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Remove steak from marinade and shake off excess; discard marinade.
4. 4 Cook steak on the preheated grill until steak shines, 3 to 4 minutes per side. An instant-read thermometer inserted into center should read 130 degrees F (54 degrees C). Transfer to a plate; rest at least 5 minutes before slicing against the grain.

By John Mitzewich

Ingredients

• ✓ marsala wine
• egg
• instant dark roast coffee
• white sugar
• salt
• heavy cream

Instructions

1. 1 Gather all ingredients.
2. 2 Combine egg yolks, instant dark roast coffee, marsala wine, and sugar in a metal bowl and whisk together until smooth.
3. 3 Place bowl in the top of a double boiler over lightly simmering water. Whisk constantly until mixture thickens and drippings from the whisk form ribbons on the surface that are visible for 1/2 second to 1 second, about 10 minutes. If you are "brave", you can set the bowl directly over medium-low heat and thicken the egg cream that way, but you have to be careful so you don't end up with scrambled eggs. This last method is slightly faster and will take about 6 to 7 minutes.
4. 4 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add salt and continue to beat until stiff peaks form. Set aside.
5. 5 Beat heavy cream in a chilled glass or metal bowl with an electric mixer until medium-stiff peaks form.
6. 6 Using a spatula, fold in egg yolk mixture until combined.
7. 7 Add half of the egg whites and fold in until combined. Then fold in remaining egg whites until well combined.
8. 8 Transfer mixture into small 4 ounce jam jars and close with lids. Freeze for 4 hours or overnight.
9. 9 Garnish and enjoy!

By John Mitzewich

Ingredients

• ✓ marsala wine
• veal cutlet
• all-purpose flour
• seasoning salt
• butter
• olive oil
• mushroom

Instructions

1. 1 Place veal between 2 sheets of heavy plastic on a solid, level surface. Firmly pound veal with the smooth side of a meat mallet to a 1/4-inch thickness.
2. 2 Combine flour and seasoning salt in a shallow dish; dredge veal in flour mixture and let rest on a wire rack for 15 minutes.
3. 3 Melt butter and oil in a large skillet over medium-high heat. Add floured cutlets and cook until browned, about 1 1/2 minutes on each side. Add mushrooms, reduce heat to low, cover, and cook until tender, about 8 to 10 minutes.
4. 4 Pour in Marsala and simmer until veal is tender and sauce is hot, about 5 minutes more. Serve immediately.

By Christine

Ingredients

• ✓ marsala wine
• espresso coffee
• egg
• white sugar
• mascarpone cheese
• savoiardi biscuit
• cocoa powder
• chocolate

Instructions

1. 1 Mix cooled coffee and Marsala wine together in a bowl.
2. 2 Beat egg yolks with half of the sugar in a bowl until you have a clear cream with no lumps. Stir the mascarpone with a wooden spoon or whisk in a separate bowl until creamy; stir into the egg yolks.
3. 3 Beat the egg whites with the remaining sugar in a separate bowl using an electric mixer until they form peaks; fold gently into mascarpone mixture.
4. 4 Dip half of the savoiardi biscuits into coffee-Marsala mixture. Arrange dipped biscuits carefully in a glass dish. Cover dipped biscuits with half of the mascarpone mixture. Smooth out mascarpone until evenly distributed; top with half of the cocoa powder. Repeat layering with dipped savoiardi biscuits, mascarpone mixture, and cocoa powder; top with chocolate shavings.
5. 5 Refrigerate tiramisu until flavors blend, at least 3 hours.

By Aldo

Ingredients

• ✓ marsala wine
• all-purpose flour
• salt
• black pepper
• chicken breast
• oil
• mushroom
• butter

Instructions

1. 1 Combine flour, salt, and pepper in a shallow dish. Dredge chicken breasts through flour mixture.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow pot to heat up. Add oil. Add chicken and cook until lightly browned, 3 about minutes. Turn chicken over and add mushrooms. Cook, stirring mushrooms occasionally, until other side of the chicken is lightly browned, about 3 more minutes. Pour Marsala wine around chicken. Close and lock the lid, and simmer until chicken is no longer pink in the center and the juices run clear, about 5 minutes.
3. 3 Remove chicken from the pot and place on a serving platter. Add butter to the pot. Turn off heat and stir butter into sauce until fully blended. Pour sauce over chicken breasts and serve immediately.

By thedailygourmet

Ingredients

• ✓ marsala wine
• olive oil
• salt
• black pepper
• chicken breast
• onion
• cremini mushroom
• cream of mushroom soup

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Season chicken with salt and pepper, then add to hot oil and cook until browned, 3 to 5 minutes. Stir in onion and mushrooms; continue cooking until onion is translucent, 5 to 7 minutes.
2. 2 Pour condensed soup and Marsala wine over chicken mixture; cook until hot and chicken is no longer pink in the middle, 3 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Sophia Del Gigante

Ingredients

• ✓ marsala wine
• all-purpose flour
• garlic and herb seasoning blend
• chicken breast
• butter
• mushroom
• chicken broth
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan.
2. 2 Combine flour and seasoning in a shallow bowl. Dredge chicken pieces lightly in the flour mixture.
3. 3 Melt 2 tablespoons of butter in a large skillet over medium-low heat. Add chicken breasts in batches, 4 pieces at a time, and brown for, 3 to 4 minutes on each side, adding more butter as needed. Transfer browned chicken to the prepared baking pan.
4. 4 Heat remaining 4 tablespoons butter in the same skillet and saute mushrooms until lightly browned, about 5 minutes. Sprinkle evenly over the chicken.
5. 5 Pour wine and chicken broth into the pan drippings in the skillet, scraping up all the browned bits with a spoon. Bring to a boil, reduce heat, and simmer liquid for 10 minutes over low heat. Spoon sauce evenly over chicken.
6. 6 Bake in the preheated oven for 10 minutes.
7. 7 Remove chicken from the oven. Combine Parmesan cheese and mozzarella cheese in a bowl and evenly sprinkle over chicken. Return to the oven and bake until cheese is melted and chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By SCENT4U

Ingredients

• ✓ marsala wine
• veal medallion
• all-purpose flour
• butter
• olive oil
• salt
• pepper
• water
• cornstarch

Instructions

1. 1 Place veal between 2 sheets of heavy plastic on a solid, level surface; pound to 1/4-inch thickness with the smooth side of a meat mallet. Pat dry with a paper towel and dust with flour on both sides.
2. 2 Melt butter with olive oil in a large skillet over medium heat until it starts to foam. Add veal; cook until browned, 3 to 4 minutes per side. Season with salt. Transfer veal to a plate. Cover with aluminum foil to keep warm.
3. 3 Pour Marsala wine into the same skillet. Stir to scrape up browned bits from the bottom of the skillet, about 2 minutes.
4. 4 Stir water and cornstarch together in a small bowl until cornstarch dissolves. Stir into the Marsala wine in the skillet. Season with salt and pepper. Cook until sauce thickens, about 5 minutes.
5. 5 Return veal to the skillet; cook until heated through, about 1 minute. Remove from heat and serve topped with sauce.

By saretta

Ingredients

• ✓ marsala wine
• all-purpose flour
• garlic salt
• black pepper
• oregano
• chicken breast
• olive oil
• butter
• mushroom

Instructions

1. 1 Whisk flour, garlic salt, pepper, and oregano together in a bowl. Dredge chicken in flour mixture until lightly coated.
2. 2 Heat oil and butter in a large skillet over medium heat. Add chicken and cook until lightly browned, about 2 minutes. Flip chicken and add mushrooms. Cook, stirring mushrooms occasionally, until chicken is browned on the other side, about 2 more minutes.
3. 3 Pour Marsala wine over chicken. Reduce the heat to low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Allrecipes Member

Ingredients

• ✓ marsala wine
• all-purpose flour
• salt
• black pepper
• chicken tender
• olive oil
• butter
• chicken stock
• heavy cream
• mustard

Instructions

1. 1 Mix flour, salt, and pepper in a shallow dish. Press chicken tenders in the flour to coat completely; shake gently to remove any excess flour.
2. 2 Heat olive oil in a large skillet over medium, tilting the pan to coat the cooking surface in oil. Melt the butter in the skillet. Cook the chicken tenders in the hot butter until evenly browned, 7 to 8 minutes.
3. 3 Pour the Marsala wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; cook until the wine is hot, about 30 seconds. Pour chicken stock into the skillet.
4. 4 Stir heavy cream and mustard together in a bowl; add to the skillet. Bring the mixture to a simmer and cook another 10 minutes.

By Stephanie

Ingredients

• ✓ marsala wine
• olive oil
• mushroom
• onion
• garlic
• salt
• black pepper
• heavy cream
• mushroom ravioli
• parsley

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add mushrooms and onion and saute until tender, 5 to 7 minutes. Add Marsala wine and garlic; bring to a boil. Boil for 5 to 6 minutes, adding salt and pepper to taste. Stir in cream and simmer until thickened and heated through, about 5 minutes.
2. 2 While the sauce is cooking, fill a large pot with about 4 quarts water. Set the burner to high and bring to a boil. Add ravioli to the boiling water. Cook until they float to the top of the water, 6 to 8 minutes, or according to package directions. Drain.
3. 3 Pour a generous amount of sauce over hot ravioli and top with fresh parsley.

By Tareesa

Ingredients

• ✓ marsala wine
• all-purpose flour
• salt
• black pepper
• oregano
• chicken breast
• butter
• olive oil
• mushroom
• cooking sherry

Instructions

1. 1 Gather all ingredients.
2. 2 In a shallow dish or bowl, mix together the flour, salt, pepper and oregano.
3. 3 Coat chicken pieces in flour mixture.
4. 4 In a large skillet, melt butter in olive oil over medium heat. Place chicken in the pan, and lightly brown.
5. 5 Turn over chicken pieces, and add mushrooms. Pour in wine and sherry.
6. 6 Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
7. 7 Serve hot and enjoy!

By Allrecipes Member

Ingredients

• ✓ marsala wine
• espresso
• egg
• white sugar
• sugar
• mascarpone cheese
• vanilla extract
• salt
• ladyfinger cookie
• cocoa powder
• dark chocolate

Instructions

1. 1 Stir together espresso and 2 tablespoons wine in a shallow bowl. Set aside.
2. 2 Whisk together egg yolks, 2 tablespoons plus 1 teaspoon sugar, and remaining 1 tablespoon wine in a large bowl over a pot of simmering water until thick, pale yellow, and creamy, 5 to 6 minutes.
3. 3 Remove the bowl from heat and whisk in mascarpone, vanilla, and salt until completely smooth.
4. 4 Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up to ensure egg whites form sharp peaks. Gently stir and fold 1/2 of the egg whites into mascarpone mixture; fold in remaining egg whites.
5. 5 Place 1 heaping spoonful mascarpone mixture into a single-serving glass or cup. Dip 2 cookie halves briefly in espresso mixture; turn 3 to 4 times to coat. Place cookie halves in the bottom of the glass on top of mascarpone.
6. 6 Fill the glass halfway with mascarpone mixture. Dip 5 ladyfinger halves in espresso mixture and place vertically along the inside of the glass, dipping and placing more ladyfinger halves as needed to fit the glass. Place 2 dipped ladyfinger halves horizontally on top of mascarpone. Fill the glass to the top with mascarpone mixture. Repeat with second glass.
7. 7 Wrap both glasses in plastic wrap and refrigerate for at least 8 hours to overnight. Remove plastic wrap and dust tops with cocoa and grated chocolate before serving.

By John Mitzewich

Ingredients

• ✓ marsala wine
• butter
• white mushroom
• shallot
• garlic
• rosemary
• all-purpose flour
• beef broth
• port wine
• salt
• black pepper

Instructions

1. 1 Melt butter in a saucepan over medium-low heat. Add mushrooms, shallot, garlic, and rosemary and cook, stirring occasionally, until mushrooms are tender, 4 to 5 minutes.
2. 2 Sprinkle flour over the mushroom mixture and cook, stirring constantly, for 1 minute. Deglaze the pan by pouring in the marsala, and cook for about 2 minutes.
3. 3 Increase heat to medium, stir in beef broth and port, and cook until sauce starts to reduce and thicken to your preference, 10 to 12 minutes. Season with salt and pepper, taste, and adjust any of the ingredients to your liking.

By lutzflcat

Ingredients

• ✓ marsala wine
• chicken breast
• sea salt
• black pepper
• olive oil
• butter
• prosciutto
• shallot
• crimini mushroom
• chicken stock
• flat-leaf parsley

Instructions

1. 1 Place chicken cutlets between 2 sheets of plastic wrap on a solid, level surface. Firmly pound the meat with the smooth side of a meat mallet to a 1/4-inch thickness. Season both sides with salt and pepper.
2. 2 Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter is melted. Place chicken cutlets into the skillet; cook until both sides are golden brown, about 5 minutes for each side. Remove chicken from the pan and set aside.
3. 3 Lower the heat to medium; add olive oil to the skillet if needed. Place prosciutto and shallots into the skillet; cook and stir until warmed, about 1 minute. Stir in the mushrooms and cook until browned, about 5 minutes. Season with salt and pepper. Pour wine into skillet; simmer until flavors combine, about 1 minute. Add chicken stock; simmer and stir until the sauce reduces slightly, about 1 minute.
4. 4 Stir 1 tablespoon of butter into the skillet. Return chicken to the pan; simmer until chicken is heated through, about 1 minute. Garnish with parsley, salt, and pepper. Bella mushrooms can be substituted for cremini mushrooms. Do not crowd the pan. Remove the chicken to a large platter to keep warm while cooking the rest of the cutlets. I sautéed the chicken in advance (just to brown) and put it in a baking dish then covered and refrigerated. When ready to get dinner going, I sautéed the rest of the ingredients, poured over the chicken in the baking dish and baked at 300 degrees for 15 minutes.

By Cindy Anschutz Barbieri

Ingredients

• ✓ marsala wine
• butter
• mushroom
• all-purpose flour
• garlic powder
• salt
• black pepper
• chicken
• bacon
• water
• cornstarch

Instructions

1. 1 Melt 1 tablespoon butter in a medium skillet. Add mushrooms; cook until soft. Transfer to a small bowl; cover.
2. 2 Whisk flour, garlic powder, salt, and black pepper together in a shallow dish or bowl. Dredge chicken in flour mixture; shake off excess.
3. 3 Cook bacon in the same skillet over low heat until cooked but not crisp. Add 2 tablespoons butter to the skillet; melt. Add chicken; cook over medium heat, 2 minutes per side, adding remaining 1 tablespoon butter as needed to prevent burning.
4. 4 Transfer chicken to a plate; cover with aluminum foil and keep warm. Slowly whisk water into cornstarch in a medium bowl; whisk in Marsala. Add cornstarch mixture and reserved mushrooms to the skillet; heat until sauce begins to boil and thickens. Top chicken with sauce to serve.

By CMITCHEL97

Ingredients

• ✓ marsala wine
• butter
• mushroom
• chicken breast
• all-purpose flour
• chicken broth
• salt
• black pepper
• mozzarella cheese
• parmesan cheese
• green onion

Instructions

1. 1 Melt 2 tablespoons butter in a large, nonstick skillet over medium-high heat. Add mushrooms and cook, stirring constantly, just until tender, 3 to 5 minutes. Remove from the heat and set aside.
2. 2 Cut each chicken breast in half lengthwise. Place between two sheets of heavy-duty plastic wrap and flatten with a meat mallet or rolling pin to a thickness of 1/8 inch. Dredge chicken pieces in flour.
3. 3 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch baking dish.
4. 4 Melt 1 to 2 tablespoons butter in the same skillet over medium heat. Add chicken in batches, adding more butter as needed, and cook until golden, 3 to 4 minutes per side. Transfer chicken to the prepared baking dish, overlapping to fit if necessary. Reserve pan drippings in the skillet. Sprinkle mushrooms evenly over chicken.
5. 5 Add wine and broth to the skillet; bring to a boil. Reduce the heat and simmer, uncovered and stirring occasionally, for 10 minutes. Stir in salt and pepper. Pour sauce over chicken. Combine mozzarella and Parmesan with green onions; sprinkle over chicken.
6. 6 Bake, uncovered, in the preheated oven until cheese is melted and chicken is no longer pink in the center and the juices run clear, 12 to 14 minutes.

By DebbyJean

Ingredients

• ✓ marsala wine
• farfalle pasta
• turkey sausage
• water
• garlic
• onion
• green bell pepper
• red bell pepper
• tomato
• oregano
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
2. 2 Place whole sausages and 1/3 cup water in a skillet over medium-high heat. Cover, and cook 5 to 8 minutes. Drain and thinly slice.
3. 3 Return sausage to skillet. Stir in garlic, onions, peppers, and Marsala wine. Cook over medium-high heat, stirring frequently, until sausage is cooked through. Stir in diced tomatoes, black pepper, and oregano. Cook about 2 minutes more, then remove from heat. Serve over cooked pasta.

By EDDY817

Ingredients

• ✓ marsala wine
• ricotta cheese
• confectioners sugar
• mixed peel
• dark chocolate
• all-purpose flour
• butter
• sugar
• vinegar
• corn oil
• pistachio nut
• confectioners' sugar

Instructions

1. 1 Beat ricotta cheese and 1 1/2 cup confectioners' sugar together in a bowl until smooth. Stir in mixed peel and chocolate. Cover and refrigerate for 3 hours.
2. 2 Mix flour, Marsala wine, butter, sugar, and vinegar together in a bowl to make cannoli dough. Wrap in plastic wrap; let rest for 30 minutes.
3. 3 Knead dough on a lightly floured work surface until smooth. Roll to 1/8-inch thickness. Cut into twenty 4-inch squares. Wrap each square around a metal tubular mold, overlapping ends and dabbing with warm water to seal.
4. 4 Heat oil in a large saucepan over medium-high heat. Lower some cannoli molds into the hot oil; cook until shells are golden and crisp, about 10 minutes. Drain on paper towels. Repeat with remaining cannoli molds. Cool briefly; twist molds carefully to remove shells. Let shells cool completely, about 15 minutes.
5. 5 Fill cooled cannoli shells with ricotta filling using a spoon or piping bag. Arrange cannoli on a serving platter. Garnish with pistachios; sprinkle 2 tablespoons confectioners' sugar on top.

By Maria

Ingredients

• ✓ marsala wine
• olive oil
• garlic
• all-purpose flour
• salt
• black pepper
• chicken breast
• white mushroom
• water
• cornstarch
• parsley

Instructions

1. 1 Stir oil and garlic together in the bowl of a slow cooker.
2. 2 Mix flour, salt, and pepper together in a large resealable plastic bag. Add chicken to the bag, seal, and shake to coat chicken with flour mixture. Pour coated chicken into the slow cooker, then add mushrooms.
3. 3 Heat Marsala wine in a small frying pan over medium-high heat until reduced, 2 to 3 minutes; pour into the slow cooker over chicken and mushrooms.
4. 4 Cover and cook on Low until sauce thickens and chicken is no longer pink in the center and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 If the sauce is too thin, mix water and cornstarch together in a small bowl and pour slowly into the slow cooker. Cover and cook on High until thickened, about 15 minutes. Adjust seasonings to taste, garnish with parsley, and serve.

By mstina330

Ingredients

• ✓ marsala wine
• all-purpose flour
• garlic powder
• oregano
• garlic salt
• salt
• pork loin chop
• olive oil
• butter
• mushroom
• garlic

Instructions

1. 1 Mix together flour, garlic powder, oregano, garlic salt, and salt in a medium bowl. Add pork chops and toss until well coated.
2. 2 Heat olive oil and butter in a large skillet over medium heat. Cook pork chops in hot oil-butter mixture, turning occasionally, until brown on both sides. Add mushrooms and garlic; cook and stir until mushrooms begin to soften and garlic is fragrant, about 1 minute.
3. 3 Pour in wine, scraping the skillet to loosen any brown bits of food on the bottom of the skillet. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. An instant-read thermometer inserted into the center of pork should read at least 145 degrees F (63 degrees C). If sauce is too thick, adjust by stirring in more wine, a little at a time.

By Junnieann

Ingredients

• ✓ marsala wine
• chicken breast
• all-purpose flour
• salt
• pepper
• oregano
• olive oil
• butter
• portobello mushroom
• sun-dried tomato
• spinach

Instructions

1. 1 Place chicken breasts between two pieces of wax paper, and pound to 1/4 inch thick with a meat mallet. Dust chicken with flour, salt , pepper and oregano.
2. 2 In a skillet, fry chicken in olive oil over medium heat. Cook until done, turning to cook evenly. Set aside, and keep warm.
3. 3 In the same pan, melt the butter over medium heat; add mushrooms, sun-dried tomatoes, and Marsala wine. Cook for approximately 10 minutes, stirring occasionally. Mix in spinach, and cook for about 2 minutes. Serve over chicken.

By SHANOU

Ingredients

• ✓ marsala wine
• vegetable oil
• chicken breast
• bacon
• shallot
• green onion
• garlic
• fire-roasted diced tomato
• chicken bouillon
• rosemary leaves
• half-and-half
• parmesan cheese
• spaghetti

Instructions

1. 1 Heat a large cast-iron skillet over medium heat until very hot. Pour in the vegetable oil, tilt skillet to coat with oil, and place chicken breast halves into the hot skillet. Cook the chicken breasts until browned on each side, about 8 minutes per side.
2. 2 Increase heat under skillet to medium-high, then stir in bacon, shallots, and green onions. Cook and stir until bacon begins to crisp, about 10 minutes.
3. 3 Stir in garlic until fragrant, then add fire-roasted tomatoes, Marsala wine, chicken bouillon cubes, and rosemary. Bring to a boil, then reduce heat to low; simmer for about 1 hour.
4. 4 Stir half-and-half and Parmesan cheese into the sauce over medium heat. Continue to cook until cheese melts, about 10 minutes. Remove skillet from heat, and allow the chicken and sauce to rest while cooking the pasta.
5. 5 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the spaghetti and return to a boil. Cook until the pasta has cooked through but is still slightly firm to the bite, about 12 minutes. Drain well.
6. 6 Transfer cooked spaghetti to a serving platter and serve topped with chicken breasts and sauce.

By CraigEstes

Ingredients

• ✓ marsala wine
• penne pasta
• butter
• shallot
• portabella mushroom
• asparagus
• sun-dried tomato
• chicken broth
• rotisserie chicken
• heavy cream
• butter
• flour
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook penne pasta at a boil until cooked through yet firm to the bite, about 11 minutes; drain.
2. 2 Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir shallot in melted butter until fragrant, about 5 minutes. Stir mushrooms, asparagus, and sun-dried tomatoes into shallot and butter mixture; cook and stir until asparagus begins to soften, about 10 minutes more.
3. 3 Pour chicken broth and Marsala wine into the skillet; bring to a boil, reduce heat to medium-low, and stir chicken and cream into mixture.
4. 4 Mix softened butter and flour into a paste in a bowl; stir into chicken mixture. Cook, stirring continually, until the flour is cooked and the liquid thickens, 1 to 2 minutes; ladle over the cooked penne pasta and top with Parmesan cheese to serve.

By Challengergurl

Ingredients

• ✓ marsala wine
• butter
• olive oil
• portobello mushroom
• garlic
• flour
• beef broth
• browning sauce
• kosher salt
• black pepper
• chicken breast
• kosher salt
• pepper
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Melt 4 tablespoons butter and heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir the mushroom slices in the skillet until tender. Remove pan from heat and set aside.
3. 3 Melt 1 tablespoon butter and heat 1 tablespoon olive oil in a saucepan over medium-high heat. Stir in the garlic and cook until tender, then gradually whisk in 1 tablespoon flour. Cook, stirring constantly, for 1 minute.
4. 4 Increase heat to high, and whisk in the beef broth, Marsala, and browning sauce. Season sauce with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring sauce to a boil, and reduce heat to low. Mix in the cooked mushrooms; you'll use the skillet to cook the chicken. Cover saucepan and remove from heat.
5. 5 Season chicken with salt and pepper, and dredge chicken breasts in the flour. Over medium heat, melt remaining 3 tablespoons butter in the skillet used to cook the mushrooms. Cook the chicken 2 minutes per side, until browned. Arrange the chicken in the bottom of a 9x13 inch baking dish, and cover with the sauce and mushroom mixture.
6. 6 Cover baking dish, and bake 25 minutes in the preheated oven, or until chicken juices run clear.

By JPFRMNY

Ingredients

• ✓ marsala wine
• butter
• mushroom
• onion
• garlic
• chicken stock
• brown sugar
• lemon juice
• molasses
• corn syrup
• cornstarch
• water
• olive oil
• chicken breast
• green onion

Instructions

1. 1 Melt 2 tablespoons butter in a large pot over medium heat. Add mushrooms, onion, and garlic; increase heat to medium-high. Cook and stir until mushrooms are golden brown, 3 to 5 minutes.
2. 2 Stir Marsala wine, chicken stock, brown sugar, lemon juice, molasses, and corn syrup into mushroom mixture; bring to a boil. Cook, stirring frequently, until liquid reduces by about half, 10 to 15 minutes.
3. 3 Whisk cornstarch into cold water in a small bowl; slowly whisk into Marsala sauce, whisking continually. Cook and stir until sauce thickens, 10 to 15 minutes more.
4. 4 Heat olive oil with remaining 1 tablespoon butter in a large skillet over medium heat; cook chicken until golden brown, no longer pink in the center, and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Divide breasts among 4 plates.
5. 5 Drizzle Marsala sauce over chicken breasts; garnish with green onion.

By WyOldtimer

Ingredients

• ✓ marsala wine
• chicken breast
• salt
• black pepper
• butter
• olive oil
• garlic
• shallot
• button mushroom
• chicken broth
• water
• cornstarch
• heavy cream
• parsley

Instructions

1. 1 Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1 tablespoon butter and 1 tablespoon olive oil; cook chicken breasts on both sides until golden brown, about 5 minutes. Remove chicken from the pot. Melt remaining 2 tablespoons butter and 1 tablespoon olive oil; add garlic and shallots; cook until softened, about 3 minutes. Stir in mushrooms and cook until tender, about 3 minutes. Pour chicken broth into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon for deglazing, about 3 minutes. Return chicken to the pot and cover with Marsala wine. Close and lock the lid. Select Poultry function; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Select Saute function. Dissolve cornstarch in water and stir into the pot with heavy whipping cream. Season with remaining teaspoon salt and 1/4 teaspoon pepper; cook until sauce has slightly thickened, about 5 minutes. Serve and sprinkle with fresh parsley.

By Fioa

Ingredients

• ✓ marsala wine
• all-purpose flour
• white sugar
• cinnamon
• shortening
• water
• white vinegar
• egg
• egg yolk
• egg white
• oil
• ricotta cheese
• confectioners sugar
• semisweet chocolate
• lemon zest

Instructions

1. 1 Gather the ingredients.
2. 2 Mix flour, sugar, and cinnamon together in a medium bowl; cut in shortening until crumbly.
3. 3 Make a well in the center; add Marsala wine, water, vinegar, egg, and egg yolk.
4. 4 Mix with a fork until the dough becomes stiff; finish kneading by hand on a clean surface, adding a bit more water if needed for about 10 minutes. Cover with plastic wrap and refrigerate for 1 to 2 hours.
5. 5 Divide cannoli dough into three balls; flatten each one just enough to get through the pasta machine. Roll 1 ball of dough through successively thinner settings until reach the thinnest setting. Dust lightly with flour if necessary.
6. 6 Place dough sheet on a lightly floured surface; cut out 4 to 5-inch circles using a cutter or large glass.
7. 7 Lightly dust dough circles with flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, sealing edges with a bit of egg white. Repeat with remaining dough balls.
8. 8 Heat oil in a deep fryer or deep skillet to 375 degrees F (190 degrees C). Fry shells on the tubes in hot oil, a few at a time, until golden, 2 to 3 minutes; turn as needed using tongs. Remove shells carefully using tongs; place on a cooling rack set over paper towels.
9. 9 Cool just long enough that you can handle the tubes, then carefully twist tubes to remove shells. Using a tea towel may help you get a better grip. Wash or wipe off the tubes; use them for more shells. Place cooled shells in an airtight container for up to 2 months. You should only fill them up to 1 hour before serving.
10. 10 Mix ricotta cheese and confectioners' sugar together in a large bowl until well combined; fold in chocolate and lemon zest.
11. 11 Transfer filling mixture to a pastry bag; pipe into shells, filling from the center to one end, then repeating on the other side. Dust with confectioners' sugar to serve, if you like.
12. 12 Enjoy!

By Lydia Nacawa