This recipe for Chicken Marsala by Ina Garten is an Italian-American staple; it consists of juicy chicken breasts cooked in a skillet and then covered in a sauce made with wine and mushrooms. It’s a dish that can be made in your own home with little effort and in just thirty minutes.

Why You’ll Love This Recipe

There are many restaurants that offer chicken marsala as part of their menu, but there’s no reason you can’t make it at home. It is actually quite simple and can be prepared in a short amount of time, making it an excellent choice for a wide range of occasions, from a dinner party to facilitate easy entertaining to a weekday supper when you are in the mood for something a little more extravagant.

The fact that you only need a few ingredients to prepare homemade chicken marsala is something that a lot of people find to be very unexpected. To put it simply, all you need are a few pantry staples and a selection of wine that is readily available, and that’s it!

What Is Chicken Marsala?

Chicken Marsala is a popular scallopini dish that originated in Italian-American cuisine. When we refer to scallopini (sometimes spelled scallopine), we are talking to cutlets of meat (chicken, veal, etc.) that have been sliced very thinly and are then sautéed before being served with a pan sauce.

For example, veal piccata is a scallopini dish, and the “piccata” part of the meal’s name refers to the lemon-butter-caper sauce that is served alongside the veal cutlets. Marsala is a sauce consisting of reduced wine and mushrooms that are served alongside chicken cutlets in this context.

Dishes with scallopini are an uncomplicated way to bring a feast of restaurant quality to your dining table. In less than an hour, you can have a delicious meal of Chicken Marsala on the table.

Ina Garten Chicken Marsala Ingredients

Chicken. Two boneless and skinless chicken breasts will be sliced into four smaller cutlets and used in this recipe.
Garlic Powder, Salt & Pepper, Flour. Add flavor and create a crispy exterior on the cutlets by dredging them in flour before cooking, and flour also helps to thicken the sauce.
Olive Oil And Butter. Prepare the mushrooms for the sauté.
Mushrooms. I really enjoy cremini mushrooms because they have a taste that is both earthy and deep, and this flavor pairs wonderfully with the flavor profile of marsala wine.
Garlic. Use even more if you’re a garlic fanatic. When I want to mince garlic without having to peel the cloves, I like to use a garlic press.
Marsala Wine. This is what gives our sauce its recognizable flavor.
Heavy Cream. The secret ingredient that elevates the dish to a luxury level.

How To Make Ina Garten Chicken Marsala

After slicing the chicken breasts in half lengthwise, remove any excess fat that is still there. Salt, pepper, and garlic powder are the seasonings that should be applied to the chicken. Sprinkle flour over each individual piece.
In a skillet, bring the olive oil and 1 tablespoon of the butter to a warm temperature over medium-high heat. As soon as the pan is heated enough, add the chicken and sear it for 4-5 minutes on each side, or until it is brown. Remove the chicken from the skillet and put it aside; the cooking process will be completed in the sauce.
In the same skillet, add the mushrooms and the rest of the butter. Cook for another three to five minutes, stirring periodically until the mushrooms have browned.
In the skillet, stir in the minced garlic, then add the marsala wine and let it boil for about two to three minutes.
First, place the chicken back into the pan, and then pour the cream into the pan. Continue to cook for a further 4–5 minutes, or until the chicken is fully cooked and the sauce has thickened up a little bit. If necessary, season with additional salt and pepper. To put the finishing touches on it, I sprinkled some chopped parsley over the top (optional).

What To Serve With Chicken Marsala?

Over spaghetti or with garlic butter noodles, chicken marsala is a fantastic dish that may be presented. Additionally, garlic mashed potatoes or rice are also delicious complements to the sauce.
A wonderful combination of vegetables may be achieved by serving it alongside this straightforward asparagus preparation.
In addition, some garlic bread, crusty bread, or a side salad topped with this simple Italian dressing would be a wonderful addition to this meal.

Recipe Variations

Because this dish is chicken marsala, you generally don’t want to replace the marsala with anything else, but if you’re in need, either Madeira or sherry would do the trick.
You may certainly use chicken thighs in their place, but I would suggest searing them for a longer period of time before proceeding.
It is not something else that should be used in place of heavy cream, in my opinion. A thinner sauce can be achieved by using half-and-half or milk. If you want to get the desired consistency, you might need to add a little bit of extra flour or cornstarch. Having said that, several readers have reported having success substituting more chicken broth for the cream in the recipe.
On the other hand, if you want a sauce that has a greater degree of creaminess than usual, feel free to increase the amount of heavy cream to one cup. Carpe diem!

How To Store Chicken Marsala?

In The Fridge. This chicken marsala may be stored in the refrigerator for three to four days if it is placed in an airtight container; however, before placing it in the refrigerator, it must first be let to come to room temperature.
In The Freezer. Due to the presence of dairy in the sauce, storing this chicken marsala in the freezer is not something I would recommend.
To Reheat. To reheat the chicken marsala, place it in a small pot and set it over low heat. Stir it regularly while it’s heating up so that it doesn’t burn.

My Personal Recipe Tips

This specific recipe of chicken marsala calls for the dish to be cooked all the way through at a temperature that is somewhat high. It is imperative that the pan be heated to a high temperature in order to get the chicken to sear well and to brown the mushrooms in a short amount of time.
Turning the heat down is only necessary if it is splattering like crazy or if you are using copper or cast iron cookware since these materials transfer heat far more effectively than the usual stuff that the majority of us use on a daily basis.
Take special care not to overcook the food. 165 degrees Fahrenheit, as seen on a meat thermometer, is the point at which chicken may be consumed without risk.

Ina Garten Chicken Marsala Recipe

Erin Table for Seven

5 from 1 vote

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American, Italian

Servings

Calories 421 kcal

Ingredients

2 large chicken breasts cut in half lengthwise
salt and pepper to taste
¼ teaspoon garlic powder
flour for dredging
1 tablespoon olive oil
3 tablespoons butter divided
7 ounces cremini mushrooms sliced fairly thin
1 large clove garlic minced
¾ cup marsala wine
½ cup heavy/whipping cream
fresh chopped parsley for garnish, optional

Instructions

After slicing the chicken breasts in half lengthwise, remove any excess fat that is still there.
Salt, pepper, and garlic powder are the seasonings that should be applied to the chicken. Sprinkle flour over each individual piece.
In a skillet, bring the olive oil and 1 tablespoon of the butter to a warm temperature over medium-high heat. As soon as the pan is heated enough, add the chicken and sear it for 4-5 minutes on each side, or until it is brown.
Remove the chicken from the skillet and put it aside; the cooking process will be completed in the sauce.
In the same skillet, add the mushrooms and the rest of the butter. Cook for another three to five minutes, stirring periodically until the mushrooms have browned.
In the skillet, stir in the minced garlic, then add the marsala wine and let it boil for about two to three minutes.
First, place the chicken back into the pan, and then pour the cream into the pan. Continue to cook for a further 4–5 minutes, or until the chicken is fully cooked and the sauce has thickened up a little bit. If necessary, season with additional salt and pepper.
To put the finishing touches on it, I sprinkled some chopped parsley over the top (optional).

Notes

This specific recipe of chicken marsala calls for the dish to be cooked all the way through at a temperature that is somewhat high. It is imperative that the pan be heated to a high temperature in order to get the chicken to sear well and to brown the mushrooms in a short amount of time.
Turning the heat down is only necessary if it is splattering like crazy or if you are using copper or cast iron cookware since these materials transfer heat far more effectively than the usual stuff that the majority of us use on a daily basis.
Take special care not to overcook the food. 165 degrees Fahrenheit, as seen on a meat thermometer, is the point at which chicken may be consumed without risk.

Nutrition

Calories: 421kcalCarbohydrates: 10gProtein: 26gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 129mgSodium: 214mgPotassium: 718mgFiber: 0.3gSugar: 5gVitamin A: 734IUVitamin C: 2mgCalcium: 42mgIron: 1mg

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