Chicken Marsala is a delicious Italian dish that originated in Naples, Italy. It is a dish that blends with Italian, French and American cuisines. The spices used to prepare this dish are from Italy. This dish is so much loved that it is a must-have on the menu of almost any restaurant that offers Italian food. The dish can be used as a main course or alongside some sausages or roasted potatoes for a quick and filling meal.
Today I am going to share with you an Ina Garten Chicken Marsala Recipe that is extremely delicious. This dish is really tasty and my family really likes it because it’s not too heavy. It’s great to serve on a cold day where you want something warm and comforting. It’s perfect for a potluck or anniversary party. It’s easy to prepare, and it’s a real crowd pleaser! You can serve it with a side of pasta, or a side of vegetables. The whole family will love this recipe.
This is a chicken dish from my childhood. It’s made with rich marinara sauce and sauteed mushrooms. This is also one of the best ways to use up leftover chicken. I make a lot of sandwiches with leftover chicken, but this is one of the best ways to use up a large amount of chicken. I used leftover chicken for this recipe, but you could certainly use a good piece of meat.
How To Make Ina Garten Chicken Marsala
Ina Garten’s Chicken Marsala is a dish that I have cooked many times over the years; it’s a very simple, straightforward dish that my family enjoys. It is one of the traditional recipes that is prepared with chicken breasts and mushrooms, and it contains flavorful chicken, gravy, and delicious ingredients that perfectly complement the delicious taste. This is a great recipe to follow because it will show you how to use fresh ingredients and will make you look like a professional chef in a very short time. Give it a try today!
Ingredients
- Chicken breasts (skinless and boneless ), 1 1/2 pounds
- All-purpose flour (for dredging)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- Extra-virgin olive oil, 1/4 cup
- Prosciutto (thinly sliced), 4 oz
- Crimini or porcini mushrooms (stemmed and halved), 8 oz
- Sweet Marsala wine, 1/2 cup
- Chicken stock, 1/2 cup
- Unsalted butter, 2 tablespoon
- Flat-leaf parsley (chopped), 1/4 cup
Step By Step Instructions To Make Ina Garten Chicken Marsala
Step 1
On a cutting board, place the chicken breasts side by side, and cover them with plastic wrap; pound them with a flat meat mallet until 1/4-inch thick.
Step 2
Spread some flour on a shallow platter and season with a little salt and pepper; mix evenly with a fork.
Step 3
In a large skillet, heat the oil over medium-high heat. Once the oil is hot, dredge the chicken cutlets in the seasoned flour and shake off excess.
Step 4
Fry the cutlets for 5 minutes on each side, turning once, until golden. Cook in batches if the pieces do not fit comfortably into the pan.
Step 5
Transfer the chicken to a large platter in a single layer so it can stay warm.
Step 6
Sauté the prosciutto in the pan drippings for 1 minute to render out some fat, then lower the heat to medium.
Step 7
Sauté the mushrooms until they are nicely browned and the moisture has evaporated for about 5 minutes. Season with salt and pepper.
Step 8
Pour the Marsala into the pan and heat it for a few seconds to cook out the alcohol.
Step 9
Add the chicken stock and simmer for a minute for a slight reduction of the sauce.
Step 10
Put the chicken back in the pan and stir in the butter. Simmer gently for 1 minute to heat it through.
Step 11
Garnish with chopped parsley and salt and pepper before serving. Enjoy!
In Closing
We hope you enjoyed this recipe for Ina Garten chicken marsala. The flavour of the marsala sauce is fantastic, and the chicken is still the main star of the dish. This recipe is fairly simple, but it does take some time, so make sure you plan ahead to get this on the table for dinner. It is so delicious, you’ll want to make it again and again. We hope you enjoy this Chicken Marsala recipe as much as we do. If you have any questions, please leave a comment below. Thanks for reading!
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Ina Garten Chicken Marsala Recipe
Ingredients
- 1 1/2 pounds Chicken breasts (skinless and boneless ),
- All-purpose flour (for dredging)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 1/4 cup Extra-virgin olive oil
- 4 oz Prosciutto (thinly sliced)
- 8 oz Crimini or porcini mushrooms (stemmed and halved)
- 1/2 cup Sweet Marsala wine,
- 1/2 cup Chicken stock
- 2 tablespoon Unsalted butter
- 1/4 cup Flat-leaf parsley (chopped)
Instructions
- On a cutting board, place the chicken breasts side by side, and cover them with plastic wrap; pound them with a flat meat mallet until 1/4-inch thick.
- Spread some flour on a shallow platter and season with a little salt and pepper; mix evenly with a fork.
- In a large skillet, heat the oil over medium-high heat. Once the oil is hot, dredge the chicken cutlets in the seasoned flour and shake off excess.
- Fry the cutlets for 5 minutes on each side, turning once, until golden. Cook in batches if the pieces do not fit comfortably into the pan.
- Transfer the chicken to a large platter in a single layer so it can stay warm.
- Sauté the prosciutto in the pan drippings for 1 minute to render out some fat, then lower the heat to medium.
- Sauté the mushrooms until they are nicely browned and the moisture has evaporated for about 5 minutes. Season with salt and pepper.
- Pour the Marsala into the pan and heat it for a few seconds to cook out the alcohol.
- Add the chicken stock and simmer for a minute for a slight reduction of the sauce.
- Put the chicken back in the pan and stir in the butter. Simmer gently for 1 minute to heat it through.
- Garnish with chopped parsley and salt and pepper before serving. Enjoy!
