Chicken Marsala: an Italian Classic, Made Easy
Recipe Introduction
Ever have one of those days where you just crave pure comfort food? honestly, me too! that’s when i reach for this chicken marsala recipe .
This beauty delivers classic italian flavour. trust me, it's easier than you think and will transport you straight to italy no plane ticket required!
Italian Comfort: A Chicken Marsala Story
This dish isn’t just food; it's history. it has its roots in sicily. italian chicken marsala is all about simple ingredients coming together in perfect harmony.
We're talking tender chicken simmered in a rich, savoury marsala wine sauce with earthy mushrooms. this is a medium difficulty recipe, taking about 45 minutes from start to finish, and yields 4 generous servings.
Why You'll Fall in Love
This chicken marsala recipe is special for a reason. it's packed with protein. it's also relatively low in carbs. plus, it tastes absolutely divine! serve it on a cozy night in, or to impress your friends at a dinner party.
Everyone loves chicken marsala over pasta !
What Makes This Marsala So Special?
You know, there are tons of chicken marsala sauce recipe out there but here's the kicker: this recipe uses a specific technique to make the chicken extra tender.
And the sauce? oh my gosh! we are not using cornstarch. instead, we are using just the right simmering to thicken it naturally.
Ready to dive in? Let's talk ingredients.
Alright, let's dive into the heart of our chicken marsala recipe ! Before we get all Masterchef , let's gather our bits and bobs.
Ingredients & Equipment: The Lowdown
Honestly, a good chicken marsala recipe isn’t about fancy ingredients. It's about using quality ones. I’ve made this with bottom shelf wine and it… shows.
Main Ingredients: The Stars of the Show
- Chicken: 4 boneless, skinless chicken breasts (about 6 oz/170g each). Look for chicken that's plump and pink. No weird smells, you know?
- Flour Power: ½ cup (60g) all-purpose flour. This is for dredging, obvs.
- Seasoning Savvy: 1 tsp (5g) salt, ½ tsp (2.5g) black pepper. Simple, but crucial. This Salt And Lavender Chicken Marsala variation also uses half a teaspoon of dry lavender.
- Oil & Butter: 2 tbsp (30ml) olive oil, 2 tbsp (28g) unsalted butter. Don't skimp on the butter; it adds richness.
- Mushroom Mania: 8 oz (227g) cremini mushrooms, sliced. They should be firm, not slimy. Honestly, chestnut mushrooms work great too. Chicken Mushroom Marsala Pasta , anyone?
- Marsala Magic: ¼ cup (59ml) dry Marsala wine. This is the flavour.
- Broth Boost: 1 cup (237ml) chicken broth (low sodium). This can be replaced with vegetable both.
- Garlic Goodness: 2 cloves garlic, minced. Because garlic makes everything better.
- Parsley Pizzazz: 2 tbsp (30ml) chopped fresh parsley. For garnish, and a bit of freshness.
- For all the ingredients, remember to season everything to your taste .
Seasoning Notes: Get Your Spice On!
The key is balance. You need that savory mushroom garlic thing with a hint of sweetness from the Marsala.
- Spice combos: Salt, pepper, garlic... classic!
- Flavour enhancers: A splash of Worcestershire sauce can deepen the flavour. Or try a dash of balsamic vinegar. Chef's kiss !
- Substitution options: No Marsala? Dry sherry or Madeira wine can work in a pinch. If you don't have parsley, use chives!
Equipment Needed: Keep It Simple
I'm all about easy cooking. No need for every gadget under the sun.
- The Must Haves: Large skillet (cast iron or stainless steel), meat mallet, shallow dishes, measuring cups/spoons, tongs.
- Household Hacks: Don't have a meat mallet? A rolling pin or even a heavy pan will do. I've used a wine bottle before.
This Chicken Marsala Over Pasta is absolutely amazing for family nights. For all the Betty Crocker Chicken Marsala lovers, I highly recommend this recipe.
Also, to add a twist, try this with Prosciutto, and call it Chicken Marsala With Prosciutto . I remember one time when I was out of chicken, and I did Turkey Marsala Recipes , and the family loved it! Who would say?
Honestly, once you get the hang of it, this chicken marsala recipe becomes a go-to. Enjoy!
Okay, let's whip up some awesome Chicken Marsala recipe content! I'm thinking real, down-to-earth, like we're chatting over a cuppa.
Cooking Up a Classic: My Take on Chicken Marsala
Honestly, who doesn’t love italian chicken marsala ? it's like a warm hug on a plate. i remember the first time i had it.
Oh my gosh, it was heavenly! i’ve been trying to perfect it ever since. and now, i'm sharing what i've learned!
Prep Like a Pro: Getting Your Ducks in a Row
Before you even think about turning on the hob, get your mise en place sorted. this just means having everything chopped, measured, and ready to go.
Trust me, it saves a world of stress. you'll need your chicken, shrooms, garlic… the whole shebang.
- Essential Mise en Place : Slice those mushrooms, mince the garlic. Get that chicken prepped!
- Time Saving Tips : Pound your chicken in advance. You can even do this the day before.
- Safety First : Wash your hands, people! Raw chicken is no joke.
Let's Get Cooking: step-by-step Goodness
Here's the nitty gritty. Don't worry, it's easier than it looks.
- Pound those chicken breasts to about 1/4 inch thick. This helps them cook evenly.
- Mix 1 teaspoon salt and 1/2 teaspoon pepper with 1/2 cup flour. Dredge the chicken in this mixture.
- Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium high heat.
- Cook the chicken for 3- 4 minutes per side, until golden brown. Aim for an internal temp of 165° F ( 74° C) .
- Remove the chicken and add 8 ounces sliced mushrooms to the pan. Cook until browned, about 5- 7 minutes .
- Add 2 minced cloves garlic and 1 tablespoon butter, cook for 30 seconds . Pour in 1/4 cup dry Marsala wine.
- Let the wine simmer for 1- 2 minutes . Then, add 1 cup chicken broth and simmer for 5- 7 minutes , until slightly thickened. This is where the magic happens for that Chicken Marsala Sauce Recipe !
- Return the chicken to the pan and simmer for 1- 2 minutes . Garnish with 2 tablespoons fresh parsley.
Secret Weapon: Pro Tips from My Kitchen
Want to take your Salt And Lavender Chicken Marsala to the next level? Here are a few things I've picked up along the way.
- Don't overcrowd the pan ! Cook the chicken in batches if you have to.
- Use good quality Marsala . It makes all the difference.
- Common Mistake : Overcooking the chicken. Use a thermometer!
Honestly, the best part about this recipe is how versatile it is. i've tried everything from chicken marsala over pasta to adding chicken marsala with spinach .
And you know what? it always hits the spot. you can even find some tasty turkey marsala recipes if you're feeling adventurous.
Experiment and have fun!
Alright, let's talk about this Chicken Marsala recipe a bit more, shall we? We’ve got the basics covered, now for some extra tips and tricks to make it truly yours .
Recipe Notes: Let’s Get Specific
Plating and Presentation: Make it Look Fancy!
Honestly, presentation matters! i like to plate my chicken marsala over pasta . a swirl of buttered egg noodles looks amazing.
Then, i’ll arrange the chicken slices artfully on top. don't forget a generous drizzle of that gorgeous chicken marsala sauce recipe .
A sprinkle of fresh parsley adds that final touch. if you're feeling fancy, you could even add a fried sage leaf for that restaurant vibe! you can also serve it with chicken mushroom marsala pasta !
Storage Tips: Keepin' it Fresh
Got leftovers? (if you do, you're lucky!) this italian chicken marsala keeps well. refrigerate it in an airtight container for up to 3 days.
To reheat, gently warm it in a pan on low heat. or, microwave it in short bursts. make sure the chicken doesn't dry out! i don’t recommend freezing as the sauce can sometimes separate a bit upon thawing.
Variations: Switch it Up!
Want to tweak things? if you're watching your carbs, serve this over cauliflower mash. it is delish! for a salt and lavender chicken marsala twist, add a pinch of dried lavender to your flour mix.
Oh my gosh, it's incredible! you can find some unique ideas browsing turkey marsala recipes too, adapting the same sauce.
You might even add chicken marsala with prosciutto !
Nutrition Basics: Goodness Inside
Okay, so let's keep it real. it's not a health food. but, it does give you protein and some veggies (thanks, mushrooms!).
If you're using quality ingredients, you are winning. maybe try using chicken marsala with spinach . just remember, moderation is key, you know?
So, there you have it! my personal notes on this chicken marsala recipe . feel free to experiment. have fun with it! and most importantly, enjoy the taste of italy.
Now, go on, get cooking. you've got this! maybe next time, we can tackle betty crocker chicken marsala . how's that sound? i promise it will be a great dish!
Frequently Asked Questions
What exactly is Chicken Marsala? Is it like something I'd find down the pub?
Chicken Marsala is a classic Italian American dish. Think tender chicken cutlets, pan-fried to golden perfection, swimming in a luscious sauce made with Marsala wine (hence the name!), mushrooms, and garlic.
It's definitely more "restaurant special" than "pub grub," offering a taste of la dolce vita right at your dinner table.
Help! My Chicken Marsala sauce is too thin! How do I thicken it up without ruining the whole shebang?
No worries, it happens! The easiest way to thicken a Chicken Marsala sauce is to make a slurry. Simply whisk together 1 teaspoon of cornstarch with 1 tablespoon of cold water until smooth. Stir this into the simmering sauce and cook for another minute or two until it thickens to your liking. Just like magic!
Can I make this Chicken Marsala recipe ahead of time? I'm having a dinner party, and I'm as busy as a bee.
Absolutely! You can definitely prep elements of the Chicken Marsala ahead of time. You can pound and dredge the chicken and store it in the fridge for up to 24 hours. The sauce can also be made a day in advance and reheated.
Just be aware that reheating the chicken in the sauce might make it slightly less crispy, but it'll still be delicious!
I don't have Marsala wine. What can I substitute in this chicken marsala recipe without it tasting like a total disaster?
Alright, let's get creative! While Marsala gives the dish its signature flavor, you can substitute with dry sherry or Madeira wine. In a pinch, you could even use a dry white wine like Sauvignon Blanc, but add a teaspoon of brown sugar for a touch of sweetness that mimics the Marsala.
Just remember, the taste might be slightly different, but it will still be delicious.
How long does leftover Chicken Marsala last, and what's the best way to store it? I don't want to end up chucking it.
Leftover Chicken Marsala will keep in the fridge for 3-4 days when stored properly. Make sure to transfer it to an airtight container as soon as it's cooled down. When reheating, do it gently on the stovetop or in the microwave to avoid drying out the chicken.
A splash of chicken broth or Marsala wine while reheating can help keep it moist.
Is Chicken Marsala healthy? I'm trying to eat well but this recipe sounds tempting.
Chicken Marsala can be part of a balanced diet, but it's not exactly a health food. The dish contains protein from the chicken, but it also includes butter, flour, and wine. To make it healthier, consider using less butter, opting for whole wheat flour (or almond flour), and serving it with a large portion of vegetables.
Portion control is key - just a little bit of what you fancy does you good!
Chicken Marsala An Italian Classic Made Easy
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 |
|---|---|
| Fat | 15g |
| Fiber | 0g |
