Classic Chicken Marsala
My go-to chicken marsala recipe brings Italy to your kitchen! Tender chicken, rich marsala sauce, and simple steps. Cooking Classy, innit? Get the recipe now!
Alright, let's dive into something truly comforting. Ever crave that restaurant-quality meal at home? I know I do! Today, we're making Chicken Marsala . Yep, that classic Italian-American dish.
Chicken Marsala: A Hug in a Pan
Honestly, is there anything more satisfying than a plate of Chicken Marsala ? It's pure comfort food, done right. Tender chicken cutlets swimming in a rich, sweet, and savoury sauce.
This is a restaurant favourite. it has a lovely history of being from italian immigrant communities. it turns the simplest things into a show stopping meal.
The key? perfecting the sweet, savoury balance.
Chicken Marsala? Not as scary as you think!
This chicken marsala recipe is a medium difficulty dish. don't let that scare you though. it's more about timing and attention than fancy techniques.
It takes about 45 minutes, start to finish. that includes 20 minutes of prep. plus 25 minutes of cooking time.
This makes about 4 servings. perfect for a family dinner or impressing your mates.
Why You'll Love This Chicken Marsala Recipe
Let's talk benefits, yeah? first, it's packed with protein. hello, muscles! second, it's great for a special occasion. dinner parties or a romantic night in.
Most importantly, it tastes amazing. it is a real idee pasto sano , which translated from italian is an idea for a healthy meal.
This chicken marsala hits different. it is the chicken dinner recipes you have been looking for. the marsala wine gives it an incredible depth of flavour.
The mushrooms add earthiness. it's just... chef's kiss . okay, lets get started with the ingredients! you'll be making cooking classy level dishes right in your kitchen.
Alright, let's dive into the heart of this chicken marsala recipe ! we're talking the good stuff – the ingredients and the gear that'll get us there.
Honestly, it’s easier than you think!
Ingredients & Equipment: Let's Get Real
You know, when I first tried making Chicken Marsala , I was a bit intimidated. All those ingredients! But trust me, it's totally manageable.
Main Ingredients: The Stars of the Show
Okay, so, for this chicken marsala recipe (yes, the absolutely banging one) you'll need:
- 1.5 lbs (680g) boneless, skinless chicken breasts, pounded thin. This is key. Pounding makes it tender!
- 1/2 cup (60g) all-purpose flour. Season it with salt and pepper. Don't be shy!
- 2 tablespoons (30ml) olive oil
- 2 tablespoons (30g) unsalted butter, split in half. Butter is essential for that rich flavor.
- 8 ounces (225g) cremini mushrooms, sliced. I sometimes use chestnut mushrooms, you know? A bit more flavour. If you are making Chicken Marsala Without Mushrooms then simply leave them out, it's a Chicken Marsala No Mushrooms recipe!
- 1/4 cup (60ml) shallots, minced. One large shallot should do it.
- 1/2 cup (120ml) dry Marsala wine. It HAS to be dry, trust me.
- 1 cup (240ml) chicken broth. Adds depth.
- 1/4 cup (60ml) heavy cream. For that lush finish.
- 2 tablespoons (30g) unsalted butter. More butter!
- 2 tablespoons (30ml) fresh parsley, chopped. Freshness is everything!
- Salt and pepper to taste. Season generously.
Quality indicators? for the chicken, look for plump breasts. mushrooms should be firm. marsala? go for a good one; it makes all the difference! my italian granny always said, "good wine, good dish!" and believe me, there are loads of marsala chicken recipes out there, but this one is proper cooking classy .
Seasoning Notes: Spice it Up
Forget bland!
- Salt and pepper are non-negotiable, you know?
- Some people add a pinch of garlic powder to the flour. Not a bad shout!
- A bay leaf in the sauce is also good, honestly.
- For alternatives, a splash of lemon juice can brighten things up. Idee Pasto Sano is making sure it's balanced!
Equipment Needed: Keep it Simple
You don't need fancy stuff:
- Large skillet or pan.
- Meat mallet (or rolling pin!).
- Shallow dishes for dredging.
- Whisk.
- Measuring cups.
Don't have a mallet? No worries! A rolling pin will do the trick. Need Chicken Dishes Recipes ? This is one of the best Poultry Recipes and Chicken Dinner Recipes out there, I swear!
Honestly, getting all this ready is half the battle, you know? Once you have this you are practically there!
Alright, let's dive into chicken marsala recipes ! honestly, this chicken dinner recipes is a classic. you know? it's proper comforting.
I always think this should be in the poultry recipes collection. you can do it without mushrooms as well, as many people look for chicken marsala without mushrooms .
Mastering the Art of Chicken Marsala
This isn't some fancy cooking school stuff. This is proper, good food. Think of this classic as your next Idee Pasto Sano , and as you learn it, you'll feel like you are attending a Cooking Classy !
Prep Like a Pro: Mise en Place
First things first. get your mise en place sorted. that's chef talk for "get your act together." pound those 1.
5 lbs (680g) chicken breasts to 1/4-inch (6mm) thickness. this is key. get your flour seasoned with salt and pepper.
Chop 8 ounces (225g) of mushrooms and mince 1/4 cup (60ml) of shallots. everything ready, yeah?
Time-saving tip: Do the chopping beforehand. Honestly, you can even pound the chicken earlier in the day. Wrap it tight, and boom! Less stress later.
Chicken Marsala: Step-by-Step
This Chicken Marsala can be yours in minutes. Follow these steps, and you'll nail it.
- Dredge the chicken in the seasoned flour. Shake off the excess!
- Sauté the chicken in 2 tablespoons (30ml) olive oil and 1 tablespoon (15g) butter until golden brown (165° F/ 74° C internal temperature). About 3- 4 minutes per side. Set aside.
- Sauté mushrooms and shallots in the remaining butter until softened.
- Deglaze the pan with 1/2 cup (120ml) of Marsala wine. Scrape up those tasty bits!
- Add 1 cup (240ml) chicken broth and simmer for 5- 7 minutes , until it thickens a bit.
- Stir in 1/4 cup (60ml) heavy cream and 2 tablespoons (30g) butter. Season.
- Return chicken to the pan. Coat in sauce. Sprinkle with parsley. Serve immediately.
Pro Tips for the Best Chicken Marsala No Mushrooms
- Don't overcrowd the pan. Seriously! The chicken won't brown properly.
- Use dry Marsala wine for a better flavour. Some great Marsala Chicken Recipes use it!
- Avoid overcooking the chicken. No one wants shoe leather. The perfect Chicken Dishes Recipes are well made!
Honestly, i love making this on a wednesday night. it feels fancy, but it's easy. serve it with pasta, and bosh ! dinner is served.
And if you are worried about the sodium, try to reduce the amount of salt on the sauce.
You can even make the sauce ahead of time. Just keep it in the fridge and reheat it when you're ready to go. Easy peasy!
Alright, let's talk about the nitty-gritty of this chicken marsala recipe . We're gonna dive into the bits that make it sing . Honestly, it's all about those little touches!
Recipe Notes: The Secret Sauce
Think of these as cheat codes to Cooking Classy level results!
Serving It Up Right
Presentation matters, you know? for plating ideas, try arranging the chicken marsala on a bed of linguine. a sprinkle of extra parsley? always a winner.
Maybe a lemon wedge for a bit of zing. serve it with a side of creamy mashed potatoes. they soak up that gorgeous sauce, trust me.
A simple green salad works wonders too. as for drinks, a crisp italian white wine? perfecto!
Storing Like a Pro
Leftovers? lucky you! store the chicken marsala in an airtight container in the fridge. it'll happily sit there for about 3 days.
Freezing isn't the best idea. the sauce can get a bit weird. but if you must, freeze it separately. reheating? gently does it! low heat on the hob.
Or a quick zap in the microwave. just don't overdo it!
Shake Things Up: Variations on a Theme
Want to mix it up? fancy chicken marsala without mushrooms ? just leave 'em out. seriously, no drama. swap them with some artichoke hearts for a bit of tang.
Or if you're dodging dairy, use coconut cream instead of heavy cream. for a seasonal twist, use wild mushrooms in autumn.
Chicken marsala no mushrooms will taste fantastic. for the health conscious, this is a great idee pasto sano .
Nutrition Lowdown
Okay, let's talk numbers. each serving is roughly 420 calories. you're looking at around 45g of protein. plus about 20g of fat.
Carbs clock in at 15g and sugar around 5g. sodium is about 400mg. it’s a good source of protein. not a bad shout for a chicken dinner recipes night, and a great addition to your roster of poultry recipes and chicken dishes recipes .
Marsala chicken recipes are a delightful treat.
So there you have it. Everything you need to nail this chicken marsala recipe . Don't be afraid to experiment. Get stuck in. You've got this!
Frequently Asked Questions
What exactly is chicken marsala, and why is my version never as good as my local Italian place?
Chicken Marsala is an Italian-American dish featuring pan-fried chicken cutlets in a rich sauce of Marsala wine, mushrooms, and usually a touch of cream. The restaurant versions often nail it because they use a generous amount of butter (we're talking proper, not a stingy pat!). Also, making sure your chicken is evenly pounded and not overcrowding the pan when browning is key to getting that perfect texture.
Can I make this chicken marsala recipe ahead of time, like the night before?
You can definitely prep elements ahead. Pound and dredge the chicken, slice the mushrooms, and mince the shallots in advance. However, it's best to make the sauce closer to serving time. If you do make the entire dish ahead, the chicken may lose some of its crispness, but it will still taste great! Store in the fridge for up to 3 days and gently reheat on the stovetop.
Help! I don't have Marsala wine. What can I use instead? Is there like, a "Blue Peter" hack?
Fear not, you can try a substitute! A dry sherry or Madeira wine will work in a pinch, offering a similar depth of flavor. As a proper Blue Peter-esque hack (for those of us who remember making things out of sticky-backed plastic), you can mix chicken broth with a splash of dry red wine and a teaspoon of sugar. It's not exactly the same, but it'll do when you're in a bind.
My chicken marsala recipe sauce is too thin! How can I thicken it up without ruining it?
Don't panic! The easiest way to thicken the sauce is to continue simmering it uncovered, allowing the liquid to reduce. If you're still struggling, you can create a slurry by whisking together a teaspoon of cornstarch with a tablespoon of cold water and adding it to the sauce while it simmers. Remember to only add a little bit at a time, as it can thicken up quickly. Stir well and let it simmer for a minute or two to cook out the starchy taste.
Is Chicken Marsala actually healthy? I'm trying to be a bit more Jamie Oliver these days.
While Chicken Marsala is undeniably delicious, it's not exactly a salad! It contains a decent amount of fat and calories, mainly from the butter and cream. To make it healthier, you can use less butter, substitute the heavy cream with unsweetened almond milk (though the sauce will be less rich), and serve it with a side of steamed vegetables instead of pasta. You could also use whole wheat flour for dredging to add more fiber.
Can I freeze leftover chicken marsala recipe?
Freezing Chicken Marsala is doable, but the texture might change slightly. The sauce may become a bit watery upon thawing, and the chicken might not be as crisp. To minimize this, let the dish cool completely before transferring it to an airtight container. When reheating, do so gently on the stovetop and consider adding a little extra butter or cream to restore the sauce's richness. Use it within 2-3 months for best quality.
Classic Chicken Marsala Recipe Card
