A Taste of Italy: Ina Garten’s Chicken Marsala Recipe
If you’re craving a taste of Italy but don’t want to hop on a plane, Ina Garten’s Chicken Marsala recipe is just what you need. This classic dish is a perfect blend of tender chicken, flavorful mushrooms, and a rich marsala wine sauce. Not only is it delicious, but it’s surprisingly easy to make at home. So, grab your apron and let’s get cooking!
Nutrition Facts:
Before we dive into the recipe, let’s take a look at the nutrition facts for this dish. Keep in mind that these values may vary based on portion size and specific ingredients used.
Note: These values are approximate and may vary depending on specific ingredients and serving sizes.
| Serving Size | 1 serving |
|---|---|
| Calories | 380 |
| Total Fat | 18g |
| Saturated Fat | 6g |
| Cholesterol | 120mg |
| Sodium | 420mg |
| Total Carbohydrate | 10g |
| Dietary Fiber | 1g |
| Sugars | 4g |
| Protein | 40g |
Ingredients:
- 4 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- Good olive oil
- 8 ounces cremini mushrooms, sliced
- 1/2 cup sweet Marsala wine
- 1/2 cup chicken stock
- 2 tablespoons unsalted butter
- Chopped fresh parsley, for garnish
Directions:
- Start by placing each chicken breast between two sheets of parchment paper and gently pounding them with a meat mallet until they are about 1/4 inch thick. Season both sides of the chicken breasts with salt and pepper.
- Next, pour the flour into a shallow plate and dredge each chicken breast in the flour, shaking off any excess.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts to the skillet and cook for 2-3 minutes on each side, until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add another tablespoon of olive oil if needed, then add the sliced mushrooms. Cook the mushrooms for 5-7 minutes, until they are golden brown and all the liquid has evaporated.
- Pour the Marsala wine into the skillet and stir, scraping up any browned bits from the bottom of the pan. Allow the wine to cook for 1-2 minutes, until it has reduced slightly.
- Add the chicken stock to the skillet and bring the mixture to a simmer. Let it cook for another 2-3 minutes, until the sauce has thickened slightly.
- Return the chicken breasts to the skillet, along with any juices that have accumulated on the plate. Simmer for another 2-3 minutes, until the chicken is heated through and the sauce has thickened further.
- Remove the skillet from the heat and swirl in the butter until it has melted and incorporated into the sauce. Season with additional salt and pepper to taste.
- To serve, place a chicken breast on each plate and spoon the mushroom Marsala sauce over the top. Garnish with chopped fresh parsley for a pop of color and flavor.
What to Serve with Chicken Marsala:
Chicken Marsala pairs perfectly with a variety of side dishes to create a complete meal. Here are a few ideas to consider:
- Pasta: Serve the chicken Marsala over a bed of cooked pasta, such as spaghetti or fettuccine, to soak up the delicious sauce.
- Mashed Potatoes: Creamy mashed potatoes make a comforting and satisfying side dish for chicken Marsala.
- Roasted Vegetables: Roast up some seasonal vegetables, such as asparagus, broccoli, or carrots, for a healthy and colorful addition to your meal.
- Crusty Bread: Don’t forget to have some crusty bread on hand to sop up any leftover sauce on your plate.
Cooking Time and Tips:
- The total cooking time for this recipe is approximately 30 minutes.
- To ensure the chicken cooks evenly, make sure to pound the chicken breasts to an even thickness before cooking.
- Use a meat thermometer to check for doneness. Chicken is cooked through when it reaches an internal temperature of 165°F (75°C).
- Don’t overcrowd the skillet when cooking the chicken. Cook them in batches if necessary to prevent steaming instead of browning.
Storage and Flavor Variations:
Leftover chicken Marsala can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it in a skillet over low heat until heated through.
Feel free to customize this recipe to suit your taste preferences. You can add extra garlic for more flavor, incorporate different types of mushrooms, or even add a splash of cream to the sauce for extra richness.
Choosing the Right Chicken Marsala Recipe:
There are many variations of chicken Marsala out there, but Ina Garten’s recipe is a classic favorite for its simplicity and delicious flavors. When selecting a recipe, look for one that uses quality ingredients and provides clear instructions for achieving the perfect balance of flavors.
Whether you’re cooking for a special occasion or simply craving a comforting Italian-inspired meal, Ina Garten’s Chicken Marsala is sure to impress. With its tender chicken, savory mushrooms, and rich marsala sauce, it’s a dish that never fails to delight the taste buds. So, why not give it a try tonight? Buon appetito!
A Taste of Italy: Ina Garten’s Chicken Marsala Recipe
If you’re craving a taste of Italy but don’t want to hop on a plane, Ina Garten’s Chicken Marsala recipe is just what you need. This classic dish is a perfect blend of tender chicken, flavorful mushrooms, and a rich marsala wine sauce. Not only is it delicious, but it’s surprisingly easy to make at home. So, grab your apron and let’s get cooking!
Calories: 380kcal
Ingredients
- Ingredients:
- 4 boneless skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- Good olive oil
- 8 ounces cremini mushrooms sliced
- 1/2 cup sweet Marsala wine
- 1/2 cup chicken stock
- 2 tablespoons unsalted butter
- Chopped fresh parsley for garnish
Instructions
- Directions:
- Start by placing each chicken breast between two sheets of parchment paper and gently pounding them with a meat mallet until they are about 1/4 inch thick. Season both sides of the chicken breasts with salt and pepper.
- Next, pour the flour into a shallow plate and dredge each chicken breast in the flour, shaking off any excess.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts to the skillet and cook for 2-3 minutes on each side, until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add another tablespoon of olive oil if needed, then add the sliced mushrooms. Cook the mushrooms for 5-7 minutes, until they are golden brown and all the liquid has evaporated.
- Pour the Marsala wine into the skillet and stir, scraping up any browned bits from the bottom of the pan. Allow the wine to cook for 1-2 minutes, until it has reduced slightly.
- Add the chicken stock to the skillet and bring the mixture to a simmer. Let it cook for another 2-3 minutes, until the sauce has thickened slightly.
- Return the chicken breasts to the skillet, along with any juices that have accumulated on the plate. Simmer for another 2-3 minutes, until the chicken is heated through and the sauce has thickened further.
- Remove the skillet from the heat and swirl in the butter until it has melted and incorporated into the sauce. Season with additional salt and pepper to taste.
- To serve, place a chicken breast on each plate and spoon the mushroom Marsala sauce over the top. Garnish with chopped fresh parsley for a pop of color and flavor.
Notes
What to Serve with Chicken Marsala:
Chicken Marsala pairs perfectly with a variety of side dishes to create a complete meal. Here are a few ideas to consider:
Pasta: Serve the chicken Marsala over a bed of cooked pasta, such as spaghetti or fettuccine, to soak up the delicious sauce.
Mashed Potatoes : Creamy mashed potatoes make a comforting and satisfying side dish for chicken Marsala.
Roasted Vegetables : Roast up some seasonal vegetables, such as asparagus, broccoli, or carrots, for a healthy and colorful addition to your meal.
Crusty Bread : Don’t forget to have some crusty bread on hand to sop up any leftover sauce on your plate. Cooking Time and Tips: The total cooking time for this recipe is approximately 30 minutes.
To ensure the chicken cooks evenly, make sure to pound the chicken breasts to an even thickness before cooking.
Use a meat thermometer to check for doneness. Chicken is cooked through when it reaches an internal temperature of 165°F (75°C).
Don’t overcrowd the skillet when cooking the chicken. Cook them in batches if necessary to prevent steaming instead of browning. Storage and Flavor Variations: Leftover chicken Marsala can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it in a skillet over low heat until heated through. Feel free to customize this recipe to suit your taste preferences. You can add extra garlic for more flavor, incorporate different types of mushrooms, or even add a splash of cream to the sauce for extra richness. Choosing the Right Chicken Marsala Recipe: There are many variations of chicken Marsala out there, but Ina Garten’s recipe is a classic favorite for its simplicity and delicious flavors. When selecting a recipe, look for one that uses quality ingredients and provides clear instructions for achieving the perfect balance of flavors. Whether you’re cooking for a special occasion or simply craving a comforting Italian-inspired meal, Ina Garten’s Chicken Marsala is sure to impress. With its tender chicken, savory mushrooms, and rich marsala sauce, it’s a dish that never fails to delight the taste buds. So, why not give it a try tonight? Buon appetito!
Mashed Potatoes : Creamy mashed potatoes make a comforting and satisfying side dish for chicken Marsala.
Roasted Vegetables : Roast up some seasonal vegetables, such as asparagus, broccoli, or carrots, for a healthy and colorful addition to your meal.
Crusty Bread : Don’t forget to have some crusty bread on hand to sop up any leftover sauce on your plate. Cooking Time and Tips: The total cooking time for this recipe is approximately 30 minutes.
To ensure the chicken cooks evenly, make sure to pound the chicken breasts to an even thickness before cooking.
Use a meat thermometer to check for doneness. Chicken is cooked through when it reaches an internal temperature of 165°F (75°C).
Don’t overcrowd the skillet when cooking the chicken. Cook them in batches if necessary to prevent steaming instead of browning. Storage and Flavor Variations: Leftover chicken Marsala can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it in a skillet over low heat until heated through. Feel free to customize this recipe to suit your taste preferences. You can add extra garlic for more flavor, incorporate different types of mushrooms, or even add a splash of cream to the sauce for extra richness. Choosing the Right Chicken Marsala Recipe: There are many variations of chicken Marsala out there, but Ina Garten’s recipe is a classic favorite for its simplicity and delicious flavors. When selecting a recipe, look for one that uses quality ingredients and provides clear instructions for achieving the perfect balance of flavors. Whether you’re cooking for a special occasion or simply craving a comforting Italian-inspired meal, Ina Garten’s Chicken Marsala is sure to impress. With its tender chicken, savory mushrooms, and rich marsala sauce, it’s a dish that never fails to delight the taste buds. So, why not give it a try tonight? Buon appetito!