Ina Garten Chicken Marsala Recipe
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.
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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