Elevate your dinner with Ina Garten's elegant yet easy Chicken Marsala recipe. Pound chicken, season, and coat with flour. Sear until golden with shallots and mushrooms. Choose a Pinot Noir or Chardonnay to pair, or try vegetarian options like tofu or mushrooms. Customize with capers or artichokes for a Mediterranean flair. Marsala wine adds rich flavor. Enjoy a meal of around 330-400 calories per serving, packed with lean protein. For a delightful experience, savor this delightful dish that promises great taste with minimal effort.
Ingredients List
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 1 cup chicken stock
- 1/2 cup dry Marsala wine (or 1/4 cup dry white wine + 1/4 cup brandy as a substitute)
- Fresh parsley, chopped (for garnish)
Alternative ingredient options:
- You can use boneless, skinless chicken thighs instead of chicken breasts for a richer flavor.
- If you prefer a vegetarian option, you can substitute the chicken with firm tofu or seitan.
- For a gluten-free version, you can use a gluten-free flour blend in place of all-purpose flour.
- Substitute shallots with finely chopped onions if needed.
Step-by-Step Instructions
Step-by-Step Instructions:
- Pound the chicken breasts to an even thickness using a meat mallet for uniform cooking.
- Tip: Place the chicken breasts between two pieces of parchment paper to prevent splattering.
- Photo or Video: Demonstrate pounding the chicken breasts.
- Season the chicken with salt and pepper, then dredge each piece in flour, shaking off any excess.
- Tip: Seasoning the chicken before dredging helps enhance the flavors.
- Photo or Video: Show the process of seasoning and dredging the chicken.
- Heat olive oil and butter in a skillet over medium-high heat until hot.
- Tip: Using a combination of oil and butter adds flavor and helps achieve a crispy exterior.
- Photo or Video: Display heating the skillet with oil and butter.
- Add the chicken to the skillet and cook until golden brown on both sides, about 3-4 minutes per side.
- Tip: Avoid overcrowding the skillet to ensure proper browning.
- Photo or Video: Demonstrate cooking the chicken until golden brown.
- Remove the chicken from the skillet and set aside on a plate.
- Tip: Let the chicken rest for a few minutes to retain juices before slicing.
- Photo or Video: Show transferring the cooked chicken to a plate.
- In the same skillet, sauté shallots and mushrooms until softened, about 3-4 minutes.
- Tip: Stir occasionally to prevent burning and ensure even cooking.
- Photo or Video: Display sautéing the shallots and mushrooms.
- Pour in Marsala wine and chicken stock, scraping up any browned bits from the bottom of the skillet.
- Tip: Deglazing the skillet adds depth of flavor to the sauce.
- Photo or Video: Show adding Marsala wine and chicken stock to deglaze.
- Return the chicken to the skillet and simmer until cooked through, about 5-6 minutes.
- Tip: Ensure the chicken is cooked to an internal temperature of 165°F (74°C).
- Photo or Video: Demonstrate simmering the chicken in the sauce.
- Serve the chicken Marsala hot, garnished with fresh parsley if desired.
- Tip: Pair with pasta, rice, or crusty bread to soak up the delicious sauce.
- Photo or Video: Display the final dish ready to be served.
Wine Pairing Suggestions:
- Classic Choice: Dry Marsala wine or a light red wine like Pinot Noir.
- Alternative: Chardonnay for those who prefer white wine.
Variations for Vegetarians:
- Substitute the chicken with sliced portobello mushrooms or tofu for a vegetarian alternative.
- Follow the rest of the recipe as is for a flavorful meatless option.
Cooking Time Recommendations
For optimal results, ensure you cook the chicken breasts for approximately 3-4 minutes per side until they achieve a golden brown color. This cooking time will help lock in the juices and ensure the chicken is cooked through while remaining tender and flavorful.
To store any leftover Chicken Marsala, place it in an airtight container and refrigerate it promptly. It can be kept in the refrigerator for up to 3-4 days. When reheating, add a splash of chicken broth or water to maintain the moisture and prevent the dish from drying out.
If you're looking to switch up the flavors of your Chicken Marsala, consider adding ingredients like capers, olives, or artichoke hearts for a Mediterranean twist. You can also experiment with different types of mushrooms, such as shiitake or oyster mushrooms, to enhance the dish's depth of flavor.
For those who prefer a non-alcoholic alternative, you can substitute the Marsala wine with a combination of chicken broth and a splash of balsamic vinegar. This substitution will still provide a rich and tangy flavor profile without the use of alcohol.
When it comes to wine pairing, in addition to the red and white wine options mentioned earlier, a light-bodied rosé can also complement the Chicken Marsala nicely. Its crisp acidity and fruity notes can enhance the dish's flavors, making for a refreshing pairing option. Experiment with different wine varieties to find the perfect match for your palate.
Calorie Count
If you're mindful of your calorie intake, understanding the calorie count of Chicken Marsala can help you make informed dietary choices. Chicken Marsala is a flavorful dish that's relatively moderate in calories compared to other richer dishes. A typical serving of Chicken Marsala contains around 330-400 calories per serving, depending on factors like portion size and specific ingredients used in the recipe.
In terms of nutrition, Chicken Marsala is a good source of lean protein from the chicken, essential for muscle growth and repair. The dish also provides additional nutrients like antioxidants and vitamins from mushrooms and garlic. The Marsala wine used in the sauce adds flavor without significantly increasing the calorie count.
Frequently Asked Questions
Can I Substitute Marsala Wine With a Different Type of Wine?
Yes, you can substitute Marsala wine with a different type of wine. Red wine can add depth to your dish, while white wine can provide a lighter touch. Keep in mind that using a different wine may change the flavor profile, but don't be afraid to experiment for potentially delicious results.
Is It Possible to Make This Dish Without Using Wine?
Yes, you can make Chicken Marsala without wine. Consider using grape juice or chicken broth as wine alternatives. Adjust seasonings like balsamic vinegar or lemon juice for flavor. Experiment with different cooking techniques for a delightful non-alcoholic version.
Can I Use Chicken Breasts Instead of Chicken Thighs?
Yes, you can absolutely use chicken breasts instead of chicken thighs in this recipe. Chicken tenders or white meat are also suitable options. Just make sure to adjust the cooking time accordingly to ensure the chicken is fully cooked. Bon appétit!
What Side Dishes Pair Well With Chicken Marsala?
Frequently Asked Questions (FAQ):
Discover the perfect side dishes to accompany Chicken Marsala. Consider a vibrant vegetable medley, velvety risotto, or garlic bread to enhance the flavors of your meal. A crisp salad can also be a refreshing choice to complement this classic dish.
Can I Prepare Chicken Marsala in Advance and Reheat It Later?
Frequently Asked Questions (FAQ)
Q: Can I prepare Chicken Marsala in advance for meal planning?
A: Yes, you can prepare Chicken Marsala in advance. Leftovers can be refrigerated for a few days or frozen for longer storage.
Q: How should I reheat Chicken Marsala?
A: When ready to eat, you can reheat Chicken Marsala in the oven or on the stove.
Conclusion
So there you have it – a simple yet elegant chicken marsala recipe by Ina Garten that's sure to impress your guests.
With just a few ingredients and easy-to-follow instructions, you can create a delicious dish that will leave everyone wanting more.
Give it a try and enjoy a taste of Italian sophistication in the comfort of your own home.
Happy cooking!