Description
Ina Garten’s chicken marsala combines tender chicken breasts with rich mushroom sauce from Italy. Elegant dinner guests will savor this classic recipe’s harmonious blend of flavors and simple sophistication.
Ingredients
Scale
- 3 chicken breasts, boneless and skinless (1 ½ to 2 lbs / 0.68 to 0.91 kg)
- 1 ½ cups (355 ml) dry marsala wine
- 12 oz (340 g) cremini mushrooms, sliced ¼-inch thick
- ¾ cup (94 g) all-purpose flour
- ¼ cup (60 ml) olive oil
- 6 tbsps (85 g) unsalted butter, cut into pieces
- 1 large shallot, finely chopped
- ⅓ cup (8 g) flat-leaf parsley, chopped, plus more for garnish
- kosher salt
- freshly ground black pepper
Instructions
- Preparation: Slice chicken breasts horizontally to create 6 cutlets. Position between plastic wrap and tenderize to 1/4-inch thickness. Season with salt and pepper.
- Coating and Searing: Dredge chicken cutlets in seasoned flour, shaking off excess. Heat olive oil in cast-iron skillet over medium-high heat. Sear chicken until golden-brown, approximately 2 minutes per side. Transfer to a plate.
- Mushroom Base: In the same skillet, sauté cremini mushrooms with salt until moisture releases. Add minced shallots and cook until translucent.
- Sauce Development: Deglaze skillet with marsala wine and water. Bring to a boil, then reduce heat and simmer until liquid reduces by one-third. Whisk in cold butter until sauce becomes silky and smooth.
- Final Assembly: Return chicken to sauce, cooking for 2 minutes and turning once. Transfer to serving platter. Fold chopped italian parsley into sauce, drizzle over chicken, and garnish with additional parsley sprigs.
Notes
- Meat Preparation Technique: Slice chicken breasts horizontally and pound to 1/4-inch thickness for even, tender cutlets that cook quickly and consistently.
- Flour Coating Secret: Shake off excess flour to create a light, crispy exterior that prevents soggy breading and ensures perfect golden-brown searing.
- Mushroom Moisture Management: Allow mushrooms to release natural water and caramelize properly by avoiding overcrowding in the skillet and stirring intermittently.
- Sauce Finishing Trick: Whisk cold butter into reduced marsala sauce off direct heat to create a silky, emulsified sauce that adds richness and prevents separation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 500
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg