ByKeeshaPosted onUpdated on
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Today we will recreate chicken marsala (an Ina Garten recipe). My version moves away from heavy seasonings and brings it back to basic flavors. We only utilize what’s already naturally present.
How we cook the components is what helps develop that rich, savory, and slightly sweet flavor.
So, give this dish a try, and let me know what you think in the comments below. And don’t forget to check out some other amazing dinner ideas on my site.
Why I Love This Chicken Marsala – Ina Garten Recipe
Today, I put my spin on Ina Garten’s famous chicken marsala recipe. It’s a bit different but just as delicious, easy to make, and nutritious.
- Flavor Boost: My twist on Ina Garten’s chicken marsala adds a personal flair, keeping it nutritious and full of flavor.
- Mushroom Choice: Use any mushrooms except fishy ones to enhance the dish’s earthiness. Have a look atthis mushroom that tastes just like chicken!
- Simple Sauce: The sauce mixes Marsala wine and stock, with sweet Marsala recommended for a nice balance of sweetness.
- Quick & Loved: Easy to make in under an hour, this version is a hit with families, blending salty, sweet, and meaty tastes perfectly.
Ingredients You’ll Need
- Main & Mushrooms: Chicken breast (skinless, boneless), mushrooms sliced, and onion finely chopped.
- Flour & Seasonings: Cake flour, seasoned with sea salt flakes and freshly ground black pepper.
- Herbs & Spices: A flavorful mix of dried rosemary, dried oregano, and dried thyme.
- Sauté Essentials: Olive oil for cooking, with minced garlic for aromatic depth.
- Sauce Components: Sweet Marsala wine and chicken stock, enriched with salted butter for a silky finish.
- Garnish: Fresh parsley, chopped, to add a burst of freshness.
How to Make the Perfect Chicken Marsala
1. Place chicken under plastic wrap and flatten to 1/4-inch thickness with a meat tenderizer.
2. Mix cake flour with a little salt, pepper, rosemary, oregano, and thyme.
3. In a pan with medium-high heat, cook floured chicken in olive oil until golden (about 4-5 mins per side). Rest the cooked chicken on paper towels.
4. In the same pan, sauté garlic and onions until soft, then add mushrooms.
5. Season with salt and pepper.
6. dd Marsala wine, then chicken stock. Simmer until slightly thick.
7. Return chicken to pan, add butter, and simmer for a few minutes.
8. Sprinkle with chopped parsley and serve hot.
- When pan-frying the flour-dredged chicken breasts, only flip them once. This way you can ensure that the chicken fillets cook evenly on both sides.
- To make the entire dish less saucy, leave the ingredients to cook for about 10 minutes. Don’t worry. The chicken will only get softer as it cooks in the Marsala base.
- If you want to make the dish saucier, you can add an equal amount of extra sweet Marsala wine and chicken stock. If you only add one of them, the flavors won’t be nicely balanced.
- This dish can be made in advance and stored for later. It will last up to 4 days inside the fridge. You can also freeze your Barefoot Contessa chicken marsala. Wrap the container in a layer of foil to protect it from excessive freezer burn.
FAQs On Chicken Marsala Recipe By Ina Garten
What type of Marsala wine should you use for chicken Marsala?
Personally, I love using a sweeter Marsala wine. I love how it pairs with the savory and salty flavors. But, many people like to use a dry Marsala wine instead. Both will work just fine. Just make sure that it’s high quality – that doesn’t have to mean expensive. If you choose a bad wine, the chicken Marsala will also taste bad.
What can you serve with chicken marsala?
Rice dishes are great and easy-to-make options. ThisCoconut Riceimmediately comes to mind! But Pasta,Roasted Potatoes, orAir Fryer Sweet Potato Friesare also great choices. Any side dish that won’t overwhelm the flavor of the Marsala is fine.
Chicken Marsala – Ina Garten Recipe
Keesha
Today, I will show you how to make this delicious Ina Garten-inspired chicken Marsala recipe. It's simple, uses a couple of ingredients, and doesn't take very long.
5 from 36 votes
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Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Main Course
Cuisine International
Servings 4
Calories 354 kcal
Ingredients
- 1 1/2 pounds chicken breast, skinless and boneless
- 1 cup cake flour
- 1/2 tsp sea salt flakes, to taste
- 1/2 tsp freshly ground black pepper, to taste
- 3 tbsp olive oil
- 1/2 tsp dried rosemary
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 3 cups mushrooms, sliced into bite-sized pieces
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 cup sweet Marsala wine
- 1 cup chicken stock
- 3 tbsp salted butter
- 1/3 cup fresh parsley, chopped
Instructions
Prepare the chicken breasts
First, place the chicken breasts on a chopping board or hard surface. Cover them with a sheet of plastic wrap.
Then, using a meat tenderizer or rolling pin, tenderize the chicken. You can beat them until they are only 1/4-inch thick. Set them aside.
Cook the chicken breasts
Mix together the cake flour, salt, black pepper, dried rosemary, dried oregano, and dried thyme. Make sure the flour is well seasoned.
Heat the olive oil in a frying pan over medium-high heat.
Dredge the tenderized chicken in the seasoned flour. Shake off any excess flour that gets stuck on the chicken breasts.
Place the flour-coated chicken in the preheated pan. Allow them to cook for about 4-5 minutes per side. They should be golden brown.
Drain the cooked chicken on paper towel. Repeat the steps until all of the chicken has been cooked.
Make the Marsala
Use the same pan you just fried the chicken in. Add a bit more olive oil if necessary.
Turn down the heat to medium, Sauté the minced garlic and chopped onions until translucent.
add the mushrooms, and allow them to cook for about 5 minutes.
Once they are cooked, season them with salt and pepper.
Add the sweet Marsala wine and allow it to sit for a minute. This will cook out the alcohol.
Then, add the chicken stock. Bring the Marsala to a simmer and allow it to cook for 2-3 minutes. It should start getting slightly thicker.
Finally, add the chicken pieces back into the Marsala base with the butter. Again, leave the mixture to simmer for about 3-5 minutes.
Then, serve your Ina Garten chicken marsala immediately with some freshly chopped parsley.
Nutrition
Calories: 354kcalCarbohydrates: 25gProtein: 42gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 96mgSodium: 490mgPotassium: 907mgFiber: 1gSugar: 3gVitamin A: 464IUVitamin C: 9mgCalcium: 29mgIron: 2mg
Tried this recipe?Let me know how it was!
