Chicken marsala recipe is my one of favorite recipe because it is very easy to cook and also very tasty.
Is Chicken Marsala Indian or Italian?
Chicken Marsala is an Italian-American dish that originates from Sicily. The recipe combines chicken cutlets with Marsala wine sauce. Marsala wine comes from the region of Western Sicily in Italy.
Ina Garten’s recipe for Chicken Marsala has become very popular. It has delicious flavors and is easy to make. Ina Garten’s other recipes like Chicken Divan is also very tasty l have personally tried.This makes it perfect for both regular nights and special nights. Her version uses simple ingredients but the end result is always rich and elegant.
Barefoot Contessa Chicken Marsala Recipe Ingredients
Chicken cutlets: Boneless, skinless chicken breasts cut in half horizontally to create thin cutlets. These are the main proteins.
Flour: Used for coating the chicken cutlets. This helps create a golden crust when pan-fried.
Seasonings: Salt, black pepper, and dried oregano are added to enhance the flavors of the chicken and overall dish.
Olive oil: Used for pan-searing the chicken cutlets. It prevents sticking and adds a subtle flavor.
Butter: Provides richness along with olive oil. Butter is often used together with olive oil for a balanced taste.
Marsala wine: This fortified, sweet-nutty wine is the key ingredient in the Chicken Marsala sauce.
Chicken broth: Deglaze the pan after cooking chicken. Adds depth and complexity to the sauce.
Heavy cream: Makes the sauce creamy and luxurious, giving the signature rich texture.
Parsley: Used as a fresh garnish, adding herbal freshness.
Mushrooms: Specifically cremini mushrooms added to the sauce for earthy umami flavor.
Aromatics: Garlic and shallots provide the aromatic base for the sauce, building depth and complexity.
How To Make Chicken Marsala At Home?
1. Prepare the chicken cutlets. Cut boneless chicken breasts in half horizontally to create thin cutlets. Season with salt and pepper.
2. Dredge the chicken. Coat the cutlets with flour, shaking off any excess.
3. Heat the oil and butter. In a skillet, heat olive oil and butter over medium-high heat.
4. Cook the chicken. Add the cutlets to the pan and brown on each side for 2-3 minutes. Then transfer to a baking dish to keep warm in the oven.
5. Make the Marsala sauce. In the same pan, sauté shallots and mushrooms in butter until tender. Then add garlic and cook until fragrant.
6. Add the wine and broth. Pour in Marsala wine and chicken broth. Simmer until slightly thickened.
7. Stir in the cream. Continue simmering after adding heavy cream to thicken the sauce.
8. Return chicken to pan. Place cooked chicken back into the pan to coat in the sauce.
9. Garnish and serve. Top with parsley. The dish is now ready to be enjoyed!
By following these simple steps, home cooks can easily create Ina Garten’s delicious Chicken Marsala recipe for friends and family to savor.
Tips for Making Ina Garten Chicken Marsala
Preparation Method: Flatten the chicken breasts thinly for even cooking and a tender result. Season them well with salt and pepper before coating them in flour.
Sauce Advice: For the Marsala sauce, use chicken stock and Marsala wine to add depth of flavor. You can thicken the sauce with a cornstarch or flour mixture for a richer consistency.
Mushroom Tip: Use double the amount of mushrooms for extra flavor and texture. Sauté them with shallots until they are tender and flavorful.
Serving Idea: Serve your Chicken Marsala with mashed potatoes or buttered noodles, and seasonal vegetables for a complete meal. Consider adding a side salad or crusty bread to complement the dish.
What are Some Common Mistakes to Avoid When Making Chicken Marsala
Using store-bought curry paste may limit the authenticity and depth of flavor in your Chicken Marsala. Making your own paste can enhance the dish.
Garam masala is a key spice blend that should be added towards the end of cooking to maximize its flavor impact.
Chicken Marsala is not a quick meal. Take your time to develop flavors through proper cooking techniques like marinating and simmering.
Incorrectly cooking the base gravy by boiling all ingredients together can lead to a subpar Chicken Marsala. Follow the proper order of cooking for the best results.
More Chicken Recipes
Barefoot Contessa Chicken Marsala
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup all purpose flour
- Salt and peppers to taste
- 1/2 tbsp dried oregano
- 1/4 cup olive oil
- 4 tbsp unsalted butter
- 1 cup sliced mushrooms
- 1/2 cup marsala wine
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- Fresh parsley for garnish
Instructions
- Place chicken breasts on a cutting board and cover with plastic wrap.
- Use a meat tenderizer or rolling pin to flatten the chicken until it's about 1/4-inch thick. Set aside.
- Mix cake flour, salt, pepper, rosemary, oregano, and thyme in a bowl.
- Heat olive oil in a pan over medium-high heat.
- Coat the chicken in the seasoned flour, shaking off any excess.
- Cook the chicken in the pan for 4-5 minutes per side until golden brown. Drain on paper towels.
- In the same pan, add more olive oil if needed. Sauté garlic and onions until translucent.
- Add mushrooms and cook for 5 minutes. Season with salt and pepper.
- Pour in Marsala wine and let it cook for a minute to remove alcohol.
- Add chicken stock and simmer for 2-3 minutes until slightly thickened.
- Return chicken to the pan, add butter, and simmer for 3-5 minutes.
- Serve immediately, garnished with parsley.