Chicken Marsala recipe 

Introduction

Chicken Marsala is a classic Italian-American dish that combines tender chicken breasts with a rich and savory Marsala wine sauce. This dish is perfect for a special dinner or an elegant meal with friends and family. The flavorful combination of mushrooms, garlic, and Marsala wine creates a sauce that is both luxurious and comforting. Once you try this recipe, it will quickly become one of your favorites.

Ingredients

Essential Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• Salt and pepper to taste
• 4 tablespoons olive oil, divided
• 1 cup sliced mushrooms
• 2 cloves garlic, minced
• 3/4 cup Marsala wine
• 1/2 cup chicken broth
• 1/4 cup heavy cream (optional)
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh parsley

Optional Ingredients for Extra Flavor:

• 1/2 cup diced shallots
• 1 teaspoon dried thyme
• 1/2 cup grated Parmesan cheese

Preparation

Prepping the Chicken:

1. Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness.
2. Season the chicken with salt and pepper on both sides.
3. Dredge each chicken breast in flour, shaking off the excess.

Preparing the Marsala Sauce:

1. Slice the mushrooms and mince the garlic.
2. If using shallots, dice them finely.

Cooking Instructions

Searing the Chicken:

1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
2. Add the chicken breasts and cook until golden brown on each side, about 4-5 minutes per side.
3. Remove the chicken from the skillet and set aside.

Making the Sauce:

1. In the same skillet, add the remaining 2 tablespoons of olive oil.
2. Add the mushrooms (and shallots, if using) and cook until browned, about 5 minutes.
3. Add the garlic and cook for another minute.

Combining Chicken and Sauce:

1. Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet.
2. Add the chicken broth and bring the mixture to a simmer.
3. Stir in the heavy cream (if using) and butter, and let the sauce simmer until it thickens, about 5 minutes.
4. Return the chicken to the skillet and cook until heated through, about 3-5 minutes.
5. Garnish with chopped parsley before serving.

Serving Suggestions

Pairing with Sides:

• Serve Chicken Marsala over a bed of mashed potatoes, pasta, or rice.
• Pair with a side of steamed vegetables or a fresh garden salad.

Garnishing Tips:

• Sprinkle with extra chopped parsley or grated Parmesan cheese for added flavor.

Storage Tips

Storing Leftovers:

1. Store any leftover Chicken Marsala in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:

1. Reheat in a skillet over medium heat, adding a splash of chicken broth if the sauce is too thick.

Variations

Different Meats to Use:

• Substitute chicken with turkey cutlets or pork chops for a different take on the dish.

Adding Extra Ingredients:

• Include sun-dried tomatoes or spinach for added flavor and texture.

Tips for Success

Achieving the Perfect Sauce Consistency:

1. Let the sauce simmer until it reduces to your desired thickness.
2. Add a bit more chicken broth if the sauce becomes too thick.

Ensuring the Chicken is Tender:

1. Pound the chicken breasts to an even thickness to ensure even cooking.
2. Avoid overcooking the chicken to keep it tender and juicy.

FAQs

1. Can I Make This Recipe Ahead of Time?
   • Yes, you can prepare the chicken and sauce separately, then combine and reheat before serving.
2. Can I Use a Different Wine?
   • Dry sherry or white wine can be used as a substitute for Marsala wine, though the flavor will be slightly different.
3. How Can I Make It Gluten-Free?
   • Use a gluten-free flour blend for dredging the chicken.
4. What Can I Substitute for Marsala Wine?
   • A mixture of grape juice and brandy or dry white wine with a splash of brandy can mimic the flavor of Marsala.
5. Can I Freeze Chicken Marsala?
   • Yes, freeze the chicken and sauce in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.

Conclusion

Chicken Marsala is a delightful and flavorful dish that is perfect for any occasion. With its rich Marsala wine sauce and tender chicken, it offers a taste of elegance that’s easy to prepare at home. Give this recipe a try and enjoy a restaurant-quality meal in the comfort of your own kitchen.

Yield: 4

Chicken Marsala recipe

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Chicken Marsala is a classic Italian-American dish that combines tender chicken breasts with a rich and savory Marsala wine sauce. This dish is perfect for a special dinner or an elegant meal with friends and family. The flavorful combination of mushrooms, garlic, and Marsala wine creates a sauce that is both luxurious and comforting. Once you try this recipe, it will quickly become one of your favorites.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 1½ lbs chicken breast cutlets skinless & boneless, pounded to ¼-inch thick
• ▢4 tablespoons all-purpose flour for dredging
• ▢salt and freshly ground black pepper
• ▢4 tablespoons extra-virgin olive oil plus more as needed
• ▢4 oz Pancetta medium, chopped
• ▢1 onion chopped
• ▢8 oz brown mushrooms sliced
• ▢3 cloves garlic minced
• For The Sauce
• ▢1 tablespoon All-purpose flour
• ▢¾ cup sweet Marsala wine
• ▢¾ cup chicken stock
• ▢2 tablespoons unsalted butter
• ▢flat-leaf parsley chopped
• US Customary – Metric
• Instructions

Instructions

• Remove the chicken from the fridge 20-30 minutes before you plan to cook and season well with salt. Leave to come to room temperature.

• Heat the oil over medium-high flame in a large skillet or frying pan. When the oil is hot, dredge both sides of the chicken pieces in the seasoned flour, shake off the excess, and add to the pan.

• Fry until golden, flip and repeat on the other side. Do this in batches to keep from overcrowding the pan. Remove the chicken to a large platter in a single layer to keep warm.

• Lower the heat to medium and add the Pancetta to the same pan and cook until crisp. Using a slotted spoon, remove the Pancetta from the pan onto a plate lined with paper towels.

• Add the onions to the pan and cook until softened. Add the mushrooms and saute until they are nicely browned and their moisture has evaporated.

• Add the garlic and cook another minute. Season with salt and pepper and coat in 1 tablespoon of flour.

• Raise the heat to high. Add the Marsala to the pan, bring to a boil and cook down for a minute to cook out the alcohol. Add the chicken stock and cook for another 3 minutes to thicken the sauce slightly.

• Stir in the butter and parsley. Return the chicken and Pancetta to the pan; simmer for 1 to 2 minutes to heat the chicken through.

• Taste for seasoning and season with salt as needed before serving.