Chicken Marsala is a classic Italian-American dish that combines tender chicken breasts with a rich and flavorful sauce made from Marsala wine and mushrooms. This dish is perfect for a special dinner or a cozy night in, offering a delightful blend of savory and slightly sweet flavors.
Marsala wine is the key ingredient that might not be commonly found in every household. It's a fortified wine from Sicily, known for its deep, rich flavor. When heading to the supermarket, make sure to pick up a bottle of Marsala wine, as it is essential for achieving the authentic taste of this dish.
Ingredients for Chicken Marsala Recipe
Chicken breasts: Boneless and skinless, these are the main protein component of the dish.
Flour: Used for dredging the chicken, giving it a light coating that helps with browning.
Olive oil: Used for cooking the chicken, adding a subtle flavor and helping to achieve a golden brown crust.
Marsala wine: A sweet, fortified wine that forms the base of the sauce, providing a unique and rich flavor.
Chicken broth: Adds depth to the sauce and helps to create a rich, savory flavor.
Mushrooms: Sliced and cooked until browned, they add an earthy flavor and texture to the dish.
Butter: Adds richness to the sauce and helps to brown the mushrooms.
Garlic: Minced and cooked briefly to add a fragrant, savory note to the sauce.
Salt: Enhances the overall flavor of the dish.
Black pepper: Adds a touch of heat and depth to the flavor profile.
Parsley: Chopped and used as a garnish, adding a fresh, vibrant touch to the finished dish.
Technique Tip for This Recipe
When dredging the chicken breasts in flour, make sure to shake off any excess to avoid a thick, gummy coating. This ensures a light, crispy exterior when you cook the chicken in the olive oil. Additionally, when adding the marsala wine and chicken broth to the skillet, allow the mixture to come to a simmer before returning the chicken. This helps the sauce to develop a rich, deep flavor and ensures the chicken absorbs the essence of the marsala.
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Alternative Ingredients
boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and flavor profile to chicken, making them a suitable alternative.
flour - Substitute with cornstarch: Cornstarch can be used as a gluten-free alternative for dredging and will still provide a crispy coating.
olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a good substitute for olive oil in cooking.
marsala wine - Substitute with dry sherry: Dry sherry has a similar sweetness and depth of flavor, making it a good alternative to marsala wine.
chicken broth - Substitute with vegetable broth: Vegetable broth can be used as a vegetarian alternative and will still provide a rich flavor.
sliced mushrooms - Substitute with sliced zucchini: Zucchini can provide a similar texture and absorb the flavors of the dish well.
butter - Substitute with margarine: Margarine can be used as a dairy-free alternative to butter and will still add richness to the dish.
minced garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it is less pungent.
salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different depth of flavor.
black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, making it a good alternative.
chopped parsley - Substitute with chopped cilantro: Cilantro can provide a fresh and vibrant flavor, though it has a distinct taste compared to parsley.
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How to Store / Freeze This Dish
Allow the chicken marsala to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
Transfer the chicken breasts and sauce into an airtight container. Make sure the container is large enough to hold the entire dish without squishing the chicken.
If you plan to consume the chicken marsala within a few days, store it in the refrigerator. It will stay fresh for up to 3-4 days.
For longer storage, consider freezing the chicken marsala. Place the cooled dish in a freezer-safe container or heavy-duty freezer bag. Label the container with the date to keep track of its freshness.
When ready to reheat, thaw the chicken marsala in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the chicken and mushrooms.
Reheat the chicken marsala on the stovetop over medium heat. Add a splash of chicken broth or marsala wine to the skillet to help reconstitute the sauce and prevent it from drying out.
Stir occasionally to ensure even heating. Once the chicken is heated through and the sauce is bubbling, it's ready to serve.
Garnish with fresh parsley before serving to add a burst of color and freshness to the reheated dish.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the chicken breasts in an oven-safe dish and cover with aluminum foil. Heat for about 20 minutes or until the chicken is warmed through. This method helps retain moisture and keeps the chicken tender.
For a quicker option, use the stovetop. Heat a skillet over medium heat and add a splash of chicken broth or marsala wine. Place the chicken breasts and sauce in the skillet, cover, and heat for about 10 minutes, stirring occasionally to ensure even heating.
If you prefer using a microwave, place the chicken breasts and sauce in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap with a few holes poked in it. Heat on medium power for 2-3 minutes, stirring halfway through. Be cautious not to overheat, as this can dry out the chicken.
To reheat just the sauce, pour it into a small saucepan and heat over low to medium heat, stirring occasionally until warmed through. This can be done while reheating the chicken using any of the above methods.
For an added touch, you can reheat the mushrooms separately in a skillet with a bit of butter or olive oil until they are warmed through, then combine them back with the chicken and sauce. This helps maintain their texture and flavor.
Best Tools for This Recipe
Skillet: A large, flat-bottomed pan used for cooking the chicken and mushrooms over medium-high heat.
Tongs: Useful for flipping the chicken breasts to ensure even browning on both sides.
Measuring cup: Used to measure out the marsala wine and chicken broth accurately.
Knife: Essential for mincing the garlic and chopping the parsley.
Cutting board: Provides a safe surface for cutting and preparing ingredients like garlic and parsley.
Mixing bowl: Used for dredging the chicken breasts in flour.
Wooden spoon: Ideal for stirring the mushrooms and sauce without scratching the skillet.
Plate: Needed to set aside the cooked chicken breasts temporarily.
Measuring spoons: Used to measure out the butter and olive oil.
Garlic press: Optional, but can be used to mince the garlic more efficiently.
Spatula: Handy for scraping the bottom of the skillet to incorporate all the flavors into the sauce.
How to Save Time on Making This Dish
Prep ingredients ahead: Measure and chop all ingredients before you start cooking to streamline the process.
Use thin chicken breasts: Thinner chicken breasts cook faster and more evenly, saving you time.
Pre-slice mushrooms: Buy pre-sliced mushrooms to cut down on prep time.
Simmer with a lid: Cover the skillet while simmering to speed up the cooking process and keep the chicken moist.
Double the recipe: Make a larger batch and freeze portions for quick future meals.
Chicken Marsala
Ingredients
Main Ingredients
- 4 pieces Chicken breasts boneless, skinless
- 1 cup Flour for dredging
- 2 tablespoon Olive oil
- 1 cup Marsala wine
- 1 cup Chicken broth
- 8 oz Mushrooms sliced
- 2 tablespoon Butter
- 1 clove Garlic minced
- to taste Salt
- to taste Black pepper
- 2 tablespoon Parsley chopped, for garnish
Instructions
- 1. Dredge chicken breasts in flour, shaking off excess.
- 2. Heat olive oil in a skillet over medium-high heat. Cook chicken until golden brown, about 5 minutes per side. Remove and set aside.
- 3. In the same skillet, add butter and mushrooms. Cook until mushrooms are browned, about 5 minutes.
- 4. Add garlic and cook for 1 minute. Pour in Marsala wine and chicken broth. Bring to a simmer.
- 5. Return chicken to the skillet. Cook until sauce thickens and chicken is cooked through, about 10 minutes.
- 6. Garnish with chopped parsley and serve.
Nutritional Value
Keywords
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