Neapolitan cuisine includes chicken Marsala. It combines Italian, French, and American flavors. This meal uses Italian flavors. This dish is a must-have at practically any Italian restaurant. The dish can be a main entrée or a side dish with sausages or roasted potatoes.
Ina Garten’s Chicken Marsala Recipe is amazing. My family loves this wonderful, light dish. On a cold day, it’s a warm and cozy dish. Perfect for potlucks or anniversaries. It’s simple and a crowd-pleaser. With vegetables or pasta. This dish is suitable for children.
How to Prepare Chicken Marsala by Ina Garten?
My family adores Ina Garten’s Chicken Marsala; it’s simple and basic. It’s a traditional dish made with chicken breasts, mushrooms, gravy, and other tasty ingredients. This dish uses fresh ingredients to make you look like a chef.
Ingredients
- Chicken breasts (skinless and boneless), 1 1/2 pounds
- All-purpose flour; (for dredging)
- Pure, kosher salt (to taste)
- Spicy, ground-to-order black pepper (to taste)
- One-fourth cup of high-quality olive oil
- Prosciutto, 4 oz. (thinly sliced)
- 8 ounces of mushrooms, either porcini or Crimini (stemmed and halved)
- One-half cup of chicken stock and one-half cup of sweet Marsala wine
- 2 Tablespoons Butter, Unsalted
- Flat-leaf parsley, 1/4 cup (chopped)
Instructions
- Pound chicken breasts to 1/4-inch thickness on a chopping board.
- Flour, salt, and pepper on a shallow dish; stir with a fork.
- Medium-high heat oil in a big skillet. Once the oil is hot, dredge chicken cutlets in seasoned flour.
- Fry the cutlets till golden, 5 minutes per side. If pieces don’t fit, cook in batches.
- Layer the chicken on a wide dish to keep it warm.
- After 1 minute, reduce the heat to medium and sauté the prosciutto.
- 5 minutes are needed to brown and dry the mushrooms. Salinize.
- Heat the Marsala to remove the alcohol.
- Simmer the sauce for a minute with chicken stock.
- Reheat the chicken in butter. Warm for 1 minute.
- Serve with parsley, salt, and pepper. Enjoy!
What to Serve with Chicken Marsala
- Creamy Mashed Potatoes: Creamy mashed potatoes provide a rich and comforting contrast to the savory chicken and Marsala sauce.
- Garlic Parmesan Roasted Asparagus: Roasted asparagus with garlic and Parmesan adds a touch of freshness and a hint of bitterness to balance the richness of the dish.
- Garlic Bread or Garlic Knots: A side of garlic bread or garlic knots can be used to soak up the delicious Marsala sauce and complement the flavors of the dish.
- Green Salad: A simple green salad with a light vinaigrette dressing can offer a refreshing and crisp contrast to the richness of the chicken.
- Lemon Risotto: A creamy lemon-infused risotto makes a wonderful side dish, bringing a burst of citrusy flavor to complement the chicken.
- Roasted Mushrooms: Roasted mushrooms, seasoned with herbs and garlic, are a great earthy side dish that pairs wonderfully with the Marsala sauce and chicken.
Why You’ll Love This Recipe
- Delicious Flavor: Many people love Ina Garten’s Chicken Marsala recipe because it results in a delicious and savory dish. The combination of tender chicken, flavorful Marsala wine sauce, and mushrooms is simply mouthwatering.
- Reliable Recipe: Ina Garten is known for her reliable and easy-to-follow recipes. Her recipes are well-tested, and she provides clear instructions, making it easier for home cooks to achieve a tasty outcome.
- Classic Italian-American Comfort: Chicken Marsala is a classic Italian-American comfort food. It’s hearty and satisfying, which is something many people appreciate in a home-cooked meal.
- Versatility: Ina Garten’s recipe is versatile, as it can be served with a variety of side dishes. This versatility allows individuals to customize their meal to their preferences and dietary restrictions.
FAQs
Which Marsala wine suits chicken, Marsala?
Marsala-dry: When making Chicken Marsala, use dry Marsala. Marsala is for desserts.
What’s the shelf life of opened Marsala?
Unopened Marsala can be refrigerated for 4 to 6 months.
Do you know the difference between Marsala and cooking wine?
The fundamental distinction between wine for drinking and wine for cooking is quality. But the definition of cooking wine has nuanced distinctions much like a superb wine.
Ina Garten Chicken Marsala Recipe
Ingredients
- Chicken breasts (skinless and boneless), 1 1/2 pounds
- All-purpose flour; (for dredging)
- Pure, kosher salt (to taste)
- Spicy, ground-to-order black pepper (to taste)
- One-fourth cup of high-quality olive oil
- Prosciutto, 4 oz. (thinly sliced)
- 8 ounces of mushrooms, either porcini or Crimini (stemmed and halved)
- One-half cup of chicken stock and one-half cup of sweet Marsala wine
- 2 Tablespoons Butter, Unsalted
- Flat-leaf parsley, 1/4 cup (chopped)
Instructions
- Pound chicken breasts to 1/4-inch thickness on a chopping board.
- Flour, salt, and pepper on a shallow dish; stir with a fork.
- Medium-high heat oil in a big skillet. Once the oil is hot, dredge chicken cutlets in seasoned flour.
- Fry the cutlets till golden, 5 minutes per side. If pieces don't fit, cook in batches.
- Layer the chicken on a wide dish to keep it warm.
- After 1 minute, reduce the heat to medium and sauté the prosciutto.
- 5 minutes are needed to brown and dry the mushrooms. Salinize.
- Heat the Marsala to remove the alcohol.
- Simmer the sauce for a minute with chicken stock.
- Reheat the chicken in butter. Warm for 1 minute.
- Serve with parsley, salt, and pepper. Enjoy!
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