Are you craving a restaurant-quality meal without the restaurant prices or hours of cooking time? Then look no further! This Ina Garten-inspired Chicken Marsala recipe is the perfect solution. It’s a delicious, elegant dish that’s surprisingly easy to make, ideal for a quick weeknight dinner or a special occasion. Get ready to impress your family and friends with this flavorful, homemade classic. This easy recipe delivers big on taste without sacrificing simplicity, making it one of the best recipes for busy cooks.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup cremini mushrooms, sliced
- 1/2 cup shallots, thinly sliced
- 1/2 cup dry Marsala wine
- 1 cup chicken broth
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper to taste
Instructions:
Get Started:
- Season the chicken pieces generously with salt and pepper. Then, dredge each piece in the flour, ensuring it's evenly coated. Shake off any excess flour.
Sauté the Chicken:
- Melt 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
Build the Flavor:
- Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the sliced mushrooms and shallots. Cook until softened and lightly browned, about 5-7 minutes.
Deglaze and Simmer:
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Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let it simmer for a minute or two, allowing the alcohol to cook off slightly.
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Stir in the chicken broth and bring to a gentle simmer. Reduce the heat to low, and simmer for about 5 minutes, allowing the sauce to slightly thicken.
Finish and Serve:
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Stir in the heavy cream and return the cooked chicken to the skillet. Simmer for another 2-3 minutes, until the chicken is heated through and the sauce has thickened to your liking.
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Stir in the chopped fresh parsley and season with salt and pepper to taste.
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Serve immediately over pasta, rice, or mashed potatoes. Garnish with extra parsley, if desired.
Cooking Tips for the Best Chicken Marsala:
- Don't overcrowd the pan: Cook the chicken in batches if necessary to ensure it browns properly and cooks evenly.
- Use good quality Marsala: The flavor of the Marsala wine is key to this dish. Opt for a dry Marsala for the best results.
- Adjust the sauce thickness: If your sauce is too thin, simmer it for a few more minutes, or add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) to thicken.
- Taste and adjust seasoning: Seasoning is crucial! Taste the sauce before serving and adjust the salt and pepper accordingly.
Variations:
- Add some veggies: Incorporate other vegetables like spinach, asparagus, or peas during the last few minutes of cooking.
- Use different mushrooms: Experiment with other types of mushrooms like shiitake or oyster mushrooms.
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: 35-40g
- Fat: 25-30g
- Carbohydrates: 15-20g
This healthy yet delicious Chicken Marsala recipe is perfect for a quick and easy dinner, making it a great addition to your repertoire of quick dinner ideas. It’s a guaranteed crowd-pleaser, showcasing the beauty of simple, homemade cooking and proving that delicious dishes don't have to be complicated. Enjoy!