Description
Ina Garten’s Chicken Marsala brings Italian-American comfort to dinner tables with elegant simplicity. Golden chicken breasts nestled in rich mushroom sauce create a luxurious meal that satisfies both home cooks and sophisticated palates.
Ingredients
Scale
Main Protein:
- 3 boneless skinless chicken breasts, 1 ½ to 2 pounds (0.68 to 0.91 kilograms)
Dry Ingredients:
- ¾ cup (94 grams) all-purpose flour
- Kosher salt
- Freshly ground black pepper
Wet and Flavor Ingredients:
- ¼ cup (60 milliliters) olive oil
- 12 ounces (340 grams) cremini mushrooms, sliced ¼-inch thick
- 1 large shallot, finely chopped
- 1 ½ cups (355 milliliters) dry marsala wine
- 6 tablespoons (85 grams) unsalted butter, cut into pieces
- ⅓ cup (8 grams) flat-leaf parsley, chopped, plus more for garnish
Instructions
- Carefully slice each chicken breast horizontally to create 6 evenly sized cutlets. Position a piece between two plastic wrap sheets and gently tenderize using a meat mallet until reaching approximately 1/4-inch (0.6 centimeters) thickness. Season both surfaces with kosher salt and freshly ground black pepper.
- Combine all-purpose flour with a delicate seasoning of salt and pepper in a shallow ceramic dish. Thoroughly coat each chicken cutlet in the seasoned flour mixture, ensuring excess is carefully shaken off. Heat extra virgin olive oil in a large cast-iron skillet over medium-high temperature. Expertly sear chicken pieces until achieving a rich golden-brown exterior, approximately 2 minutes per side. Transfer seared cutlets to a clean ceramic plate.
- Utilize the identical skillet to sauté sliced cremini mushrooms with a modest pinch of salt. Stir intermittently, allowing mushrooms to release moisture and soften for 3-4 minutes. Introduce finely minced shallots and continue cooking until they become translucent and tender.
- Remove skillet from heat momentarily, then deglaze with marsala wine and 1/2 cup (120 milliliters) of water. Return skillet to high heat, bringing liquid to a vigorous boil. Reduce temperature to medium, allowing liquid to gently simmer and concentrate. When volume reduces by approximately one-third, incorporate cold unsalted butter pieces, whisking continuously until sauce reaches a luxurious, silky consistency.
- Nestle seared chicken cutlets back into the aromatic sauce. Cook for an additional 2 minutes, carefully turning midway to ensure even heating and complete cooking. Elegantly transfer chicken to a serving platter. Finish by folding freshly chopped italian parsley into the sauce, then generously drizzle over chicken. Garnish with additional parsley sprigs for a vibrant presentation.
Notes
- Leftovers store perfectly in an airtight container, maintaining delicious flavors for up to 3 days in the refrigerator.
- Serve hot with pasta, creamy mashed potatoes, or crusty bread to soak up the luxurious sauce.
- Whisking cold butter into the finished sauce creates a gloriously silky, restaurant-quality texture that elevates the entire dish.
- Dry Marsala wine delivers the most authentic and balanced flavor profile, transforming ordinary chicken into an extraordinary meal.
- Select fresh mushrooms and allow them to brown slowly, developing deep, rich caramelized notes that complement the tender chicken.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 576 kcal
- Sugar: 2 g
- Sodium: 270 mg
- Fat: 38 g
- Saturated Fat: 12 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 110 mg