Chicken Marsala is a delicious Italian dish from Naples, Italy. It is a dish that combines elements of Italian, French, and American cuisines. This dish’s spices are imported from Italy. This dish is so popular that it is a must-have on the menu of almost any Italian restaurant. For a quick and filling meal, serve the dish as a main course or alongside some sausages or roasted potatoes.
In today’s article, I’m going to share an Ina Garten Chicken Marsala Recipe with you that is absolutely delicious. This dish is delicious, and my family enjoys it because it is not too heavy. It’s perfect for a cold day when you want something warm and comforting to eat. It’s ideal for a potluck or an anniversary celebration. It’s simple to make and a big hit with everyone! You can serve it with pasta or vegetables on the side. This recipe is sure to please the entire family.
This is a chicken dish I remember from my childhood. It has a rich marinara sauce and sauteed mushrooms. This is also a great way to use up leftover chicken. I make a lot of sandwiches with leftover chicken, but this is one of the best ways to use it. I used leftover chicken for this recipe, but any good piece of meat would work.
How To Make Ina Garten Chicken Marsala
I’ve made Ina Garten’s Chicken Marsala many times over the years; it’s a very simple, straightforward dish that my family enjoys. It is a traditional recipe made with chicken breasts and mushrooms, and it includes flavorful chicken, gravy, and delicious ingredients that perfectly complement the delicious taste. This is a fantastic recipe to try because it will teach you how to use fresh ingredients and will have you looking like a professional chef in no time. Give it a shot right now!
- Chicken breasts (skinless and boneless ), 1 1/2 pounds
- All-purpose flour (for dredging)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- Extra-virgin olive oil, 1/4 cup
- Prosciutto (thinly sliced), 4 oz
- Crimini or porcini mushrooms (stemmed and halved), 8 oz
- Sweet Marsala wine, 1/2 cup
- Chicken stock, 1/2 cup
- Unsalted butter, 2 tablespoon
- Flat-leaf parsley (chopped), 1/4 cup
Directions to prepare Ina Garten Chicken Marsala
- Insert a wire rack into the center of a rimmed baking sheet. Two 12-inch sheets of the plastic wrap should be cut.
- Cut the chicken breasts in half lengthwise to make 6 roughly equal pieces, similar to large chicken tenders.
- One sheet of plastic should be placed on a clean cutting board.
- Place a chicken piece in the center of the plastic and cover it with the other sheet.
- Pound the chicken with a meat mallet’s flat side, starting in the center and working your way out, until it’s 1/4 inch thick and 6 to 8 inches long.
- Move to the wire rack. Repeat with the rest of the chicken. Season the chicken liberally with salt and pepper.
- In a shallow bowl or plate, combine the flour, 1 1/2 teaspoons salt, and a generous amount of pepper. Shake off any excess seasoned flour from the cutlets.
- In a large skillet, heat 3 tablespoons of the oil over medium-high heat until very hot, about 1 minute. 3 cutlets, seared until golden brown, about 2 minutes per side
- Place the cutlets on a plate. Cook the remaining 3 cutlets in the remaining 1 tablespoon of oil until golden brown, about 2 minutes per side. It’s fine if the chicken isn’t fully cooked; it’ll finish cooking in the sauce.
- Add the mushrooms and 1/2 teaspoon salt to the same pan and cook, stirring and scraping up any browned bits, for 3 to 4 minutes, or until the mushrooms are slightly softened and beginning to release some liquid. (The mushrooms will quickly absorb the oil and dry out the pan; this is normal; more liquid will be released as they cook longer.) Cook, stirring and scraping up any browned bits, until the shallots begin to soften, 3 to 4 minutes.
- Take the pan off the heat. Pour in the wine and half a cup of water. Bring the pan back to a boil over high heat. Reduce the heat to medium and continue to cook until the liquid has reduced by one-third and begins to thicken, 6 to 7 minutes. Whisk in the butter and continue whisking for 1 to 2 minutes, or until it has melted and the sauce has thickened.
- Cook until the chicken is cooked through and the sauce has thickened, about 2 minutes, with the cutlets and any accumulated juices in the pan.
- Transfer the chicken to a platter and stir in the parsley. Pour the sauce over the chicken and top with additional parsley.
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Can I Make Chicken Marsala with Chardonnay?
White wines include Riesling and Chardonnay. Because chicken marsala is naturally flavorful and creamy, you should pair it with a wine that complements the flavors.
Things to serve with Chicken Marsala
- Spaghetti: It’s impossible to go wrong with spaghetti. Simply add your favorite sauce and you’re ready to go!
- Roasted potatoes: A simple side dish that goes well with almost any main course.
- Salad: A light salad is an excellent way to balance a heavier meal, such as chicken marsala.
- Garlic bread: If you’re serving spaghetti, this is a must-have!
- Rice: A traditional side dish that goes with almost everything.
- Steamed vegetables: A healthy and tasty side dish to go with the chicken marsala.
- Pasta: If you’re looking for something to go with your chicken marsala, pasta is a great option.
- Mashed potatoes: A comfort food that everyone at the table will enjoy.
- Baked beans: A filling side dish ideal for a winter meal.
- Cornbread: A Southern staple that is ideal for sopping up all of that delicious chicken marsala sauce.
- Green beans are a simple and healthy side dish that goes with almost everything.
- Pasta salad: A cold pasta salad goes well with a hot and hearty meal like chicken marsala.
- Fruit salad: A light and refreshing way to end a meal.
- Roasted vegetables: Another delicious side dish.
- Fruit salad: A nutritious and refreshing option.
- Yogurt: A light and nutritious dessert or snack.
- Ice cream: A timeless dessert that everyone enjoys!
- Pie: A traditional dessert that can be made with any fruit.
- Fruit tart: A lovely and festive dessert.
- Chocolate mousse: A decadent and rich dessert.
In conclusion on Ina Garten Chicken Marsala Recipe
We hope you enjoyed this Ina Garten chicken marsala recipe. The marsala sauce has a fantastic flavor, and the chicken remains the star of the dish. This recipe is fairly simple, but it does take some time, so plan ahead to have it ready for dinner.
It’s so good that you’ll want to make it again and again. This Chicken Marsala recipe is one we hope you enjoy as much as we do. Please leave a comment if you have any questions. Thank you for your time!