chicken marsala recipe barefoot contessa

• Place the boneless chicken breasts side by side on a cutting board, and cover them with a piece of plastic wrap. Pound them with a flat meat hammer until they are 1/4 inch thick.
• Season the all-purpose flour with a bit of salt and black pepper. Mix well with a fork or wooden spoon.
• Heat the oil in a medium-size skillet over medium heat until hot. When the oil is hot, dip the chicken pieces into the seasoned flour and then shake off any excess.
• Cook the cutlets for 5 min­utes on each side, turning them once until golden brown. If the pieces don’t fit comfortably into the pan, cook them in batches.
• Sauté the prosciutto in the pan drippings for 1 minute to release some fat, then lower the heat to medium.
• Sauté the mushrooms for 5 minutes until they are golden brown and most of the moisture has evaporated. Season with salt and pepper.
• Pour the sweet Marsala wine into a medium-size skillet and heat it for a few seconds to cook out the alcohol content.
• Add the chicken stock and simmer for a minute or until the sauce has slightly reduced.
• Add the butter until melted to the pan and return the chicken cutlets. Make sure the sauce is spread over chicken pieces. Simmer gently for 1 minute to warm it through.
• Before serving, sprinkle with chopped fresh parsley and a pinch of salt, and a teaspoon pepper. ENJOY!

Ina garten recipe chicken marsala

Ingredients

• 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
• All-purpose flour, for dredging
• Kosher salt and freshly ground pepper
• 1/4 cup extra-virgin essential olive oil
• 4 ounces prosciutto, thinly sliced
• 8 ounces crimini or porcini mushrooms, stemmed and halved
• 1/2 cup sweet Marsala wine
• 1/2 cup chicken stock
• 2 tablespoon unsalted butter
• 1/4 cup chopped flat-leaf parsley

Directions

Place the chicken breasts alongside on the cutting board and lay a bit of plastic wrap them over pound having a flat meat hammer, until they’re about 1/4-inch thick. Put some flour inside a shallow platter and season having a fair quantity of pepper and salt mix having a fork to distribute evenly.

Heat the oil over medium-high flame inside a large skillet. Once the oil is great and hot, dredge each side from the chicken cutlets within the seasoned flour, trembling from the excess. Slip the cutlets in to the pan and fry for five minutes on every side until golden, turning once – do that in batches when the pieces don’t fit easily within the pan. Take away the chicken to some large platter in one layer to help keep warm.

Lower heat to medium and add some prosciutto towards the drippings within the pan, saute for one minute to render out a few of the fat. Now, add some mushrooms and saute until they’re nicely browned as well as their moisture has evaporated, about a few minutes season with pepper and salt. Pour the Marsala within the pan and boil lower for any couple of seconds to prepare the alcohol. Add some chicken stock and simmer for any minute to lessen the sauce slightly. Stir within the butter and return the chicken towards the pan simmer lightly for one minute to heat the chicken through. Season with pepper and salt and garnish with chopped parsley before serving.

Chicken Marsala and Mushrooms

Ingredients

• 3 tablespoons olive oil
• 4 boneless, skinless chicken breast halves (about 1 1/2 pounds), pounded to 1/4-inch thickness
• Kosher salt and freshly ground pepper to taste
• ⅔ cup flour
• ½ pound cleaned and thinly sliced button, crimini or shiitake mushrooms (or a combination)
• 1 shallot, minced
• 4 tablespoons Marsala wine, more as needed
• 3 tablespoons veal glaze (see recipe) or chicken stock, more as needed
• 1 tablespoon butter
• 1 tablespoon chopped chervil or parsley (optional, for garnish)

Preparation

1. Heat 1 tablespoon of the oil in a medium-size skillet set over high heat. Sprinkle the chicken pieces with salt and pepper to taste and dredge in flour. Place 2 of the chicken pieces in the pan and cook until nicely browned, about 2 minutes per side. Add another tablespoon of oil and the remaining chicken pieces. As chicken is cooked, set aside on a plate and loosely tent with foil to keep it warm.
2. Heat the remaining tablespoon of oil in the skillet, add the mushrooms and shallot and cook until the mushrooms are tender and beginning to brown. Add the Marsala wine and cook until reduced by half. Stir in the veal glaze or stock and heat for 1 minute.
3. Remove from heat and swirl in the butter until melted. Transfer the chicken to a serving platter and pour the sauce from the skillet over the chicken. Garnish with chervil or parsley and serve.

What Is Chicken Marsala?

Chicken Marsala is a succulent dish that features thinly sliced pieces of pan-fried chicken breast and mushrooms in a reduced wine sauce. Its name comes from the fortified Italian wine used to give the dish its trademark deep, nutty, and slightly sweet flavor.

What to Serve With Chicken Marsala?

This family-friendly chicken recipe pairs well with many side dishes. Try a cheesy risotto or Tuscan white beans for a full Italian meal, or opt for classic dinner rolls. Any way you serve it, this decadent Chicken Marsala is sure to be a hit.

Can I replace or add any ingredients?

The Chicken Marsala recipe from Ina Garten is a classic dish that can be made with chicken breasts, mushrooms, and Marsala wine. However, you can replace or add any ingredients to this dish.

For example, you could use chicken thighs instead of chicken breasts. Additionally, you could add more vegetables to the dish, such as carrots or peas. Finally, if you want a more robust flavor, you could use a different wine, such as red wine.

Can You Freeze Chicken Marsala?

If you want to enjoy your delicious leftovers later, pour Chicken Marsala in a freezer pan and save for up to two months. Thaw in the refrigerator, and reheat in an oven preheated to 350 degrees F for best results.

A Step-by-Step Guide for Creamy Chicken Marsala at Home

• Pound chicken breasts into thin, even pieces: Pounding the chicken breast into thin, even pieces is important because it makes it more tender and thinner, which means it cooks up faster and more evenly. There are many ways to flatten the chicken, but I prefer a gallon zip-top bag and a heavy rolling pin. You can also ask your butcher to do the pounding for you.
• Coat the chicken in a little flour, and brown in oil and butter: The flour helps brown the chicken, but it later plays an important role in thickening the pan sauce. Browning the chicken in oil and butter gives the chicken tons of flavor and color.
• Remove the chicken to a warm oven: Once the chicken is browned, move it to a warm oven. This continues to cook the chicken while you use the same pan to make a pan sauce.
• Brown the mushrooms in same the pan: Don’t clean the pan before adding in the mushrooms. They will give off a bit of liquid as they cook, so scrape the lovely browned bits off the bottom of the pan as you stir the mushrooms. Add the garlic at the end of cooking the mushrooms.
• Make a pan sauce with the mushrooms and Marsala: Making the pan sauce is as easy as adding the Marsala wine and a bit of chicken broth to the pan and letting the excess flour from cooking the chicken thicken the sauce.
• Finish the chicken in the sauce and serve: Once the pan sauce is simmering, return the chicken to the pan to meld the flavors. I love to temper the Marsala’s sweetness with some chopped fresh parsley and a juicy squeeze of lemon over the chicken before serving.

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