The Ina Garten Chicken Marsala is a classic Italian-American dish that features tender chicken cutlets simmered in a rich and savory Marsala wine sauce with mushrooms. Known for her approachable and flavorful recipes, Ina Garten brings elegance to this comforting meal that’s perfect for both weeknight dinners and special occasions. This recipe combines simplicity with gourmet taste, making it a favorite for many home cooks.
What is Ina Garten Chicken Marsala?
Ina Garten’s Chicken Marsala is a delightful dish where thinly pounded chicken breasts are lightly coated and sautéed until golden brown, then smothered in a sauce made from Marsala wine, chicken stock, and earthy mushrooms. The sauce is reduced to a luscious consistency, enveloping the chicken with deep flavors. It’s typically served over pasta, mashed potatoes, or alongside crusty bread to soak up the delicious sauce.
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Why You Should Try This Recipe
- Rich Flavor: The combination of Marsala wine and mushrooms creates a deep, savory sauce.
- Easy to Prepare: With straightforward steps, it’s suitable for both beginners and experienced cooks.
- Elegant Presentation: Perfect for entertaining guests or a romantic dinner.
- Versatile Serving Options: Pairs well with various sides like pasta, rice, or vegetables.
Ingredients Needed to Make Ina Garten Chicken Marsala
- Chicken breasts: 4 boneless, skinless, pounded thin.
- All-purpose flour: 1 cup, for dredging.
- Salt and pepper: To taste, for seasoning.
- Olive oil: 2 tablespoons, for sautéing.
- Unsalted butter: 4 tablespoons, divided, for richness.
- Mushrooms: 300g (10 oz), sliced (cremini or button mushrooms work well).
- Garlic: 2 cloves, minced, for flavor.
- Marsala wine: 1 cup, sweet or dry according to preference.
- Chicken stock: 1 cup, to enhance the sauce.
- Fresh thyme: 1 teaspoon, chopped (or ½ teaspoon dried thyme).
- Fresh parsley: 2 tablespoons, chopped, for garnish.
Equipment
- Meat mallet: For pounding the chicken.
- Large skillet: For cooking the chicken and sauce.
- Tongs or spatula: To turn the chicken.
- Measuring cups and spoons: For accurate ingredient measurements.
- Knife and cutting board: For preparing ingredients.
- Plate: For dredging the chicken.
Instructions to Make Ina Garten Chicken Marsala
1. Prepare the Chicken
- Pound the Chicken: Place the chicken breasts between two sheets of plastic wrap and pound them to about ¼-inch thickness using a meat mallet.
- Season and Dredge: Season both sides of the chicken with salt and pepper. Place the flour on a plate and dredge each piece of chicken in the flour, shaking off any excess.
2. Sauté the Chicken
- Heat the Skillet: In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat.
- Cook the Chicken: Add the dredged chicken pieces to the skillet without overcrowding (you may need to do this in batches). Cook for about 3-4 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Cook the Mushrooms
- Add Butter and Sauté Mushrooms: In the same skillet, add the remaining 2 tablespoons of butter. Add the sliced mushrooms and sauté for about 5 minutes until they release their moisture and begin to brown.
- Add Garlic and Thyme: Stir in the minced garlic and fresh thyme, cooking for an additional minute until fragrant.
4. Prepare the Marsala Sauce
- Deglaze with Marsala Wine: Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom. Allow the wine to simmer and reduce by half, about 2-3 minutes.
- Add Chicken Stock: Stir in the chicken stock and bring the mixture to a simmer. Cook for another 5 minutes until the sauce thickens slightly.
5. Combine Chicken and Sauce
- Return Chicken to Skillet: Place the cooked chicken back into the skillet with the sauce. Spoon the sauce and mushrooms over the chicken.
- Simmer: Let everything simmer together for 2-3 minutes to meld the flavors.
6. Serve
- Garnish: Sprinkle the dish with fresh parsley.
- Plate: Serve the Chicken Marsala hot over pasta, mashed potatoes, or with a side of crusty bread.
What Goes Well With Ina Garten Chicken Marsala
- Buttered Noodles: Egg noodles tossed in butter make a simple side.
- Mashed Potatoes: Creamy potatoes soak up the delicious sauce.
- Rice Pilaf: A light rice dish complements the rich flavors.
- Steamed Vegetables: Broccoli, green beans, or asparagus add freshness.
- Crusty Bread: Perfect for mopping up the sauce.
Expert Tips for Making the Best Ina Garten Chicken Marsala
- Choose the Right Marsala: Use a good-quality Marsala wine; sweet Marsala adds richness, while dry Marsala provides a more savory note.
- Pound Evenly: Ensure the chicken breasts are evenly pounded for uniform cooking.
- Don’t Overcrowd the Pan: Cook the chicken in batches if necessary to achieve a nice golden crust.
- Reduce the Sauce Properly: Allow the sauce to reduce sufficiently to concentrate the flavors.
Variations of Ina Garten Chicken Marsala
- Creamy Marsala: Add a splash of heavy cream to the sauce for a richer texture.
- Prosciutto Addition: Sauté thin slices of prosciutto with the mushrooms for added depth.
- Vegetarian Option: Substitute chicken with thick slices of eggplant or tofu.
- Herb Variations: Experiment with rosemary or sage instead of thyme.
Best Practices to Store Ina Garten Chicken Marsala
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the Chicken Marsala in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
Best Practices to Reheat Ina Garten Chicken Marsala
- Stovetop: Reheat gently in a skillet over medium heat until warmed through.
- Microwave: Heat in a microwave-safe dish in 1-minute intervals, stirring in between, until hot.
How Can I Make Ina Garten Chicken Marsala Healthier?
- Reduce Butter: Use less butter or substitute with olive oil.
- Whole Wheat Flour: Use whole wheat flour for dredging.
- Less Salt: Adjust the salt content to your dietary needs.
- More Veggies: Add extra vegetables like bell peppers or spinach.
Nutrition Value (per serving)
- Calories: 450 kcal
- Protein: 35g
- Fat: 20g
- Carbohydrates: 15g
- Sugar: 5g
- Fiber: 1g
FAQs
Can I use a different type of wine for Chicken Marsala?
While Marsala wine gives the dish its characteristic flavor, you can substitute it with Madeira or a dry sherry in a pinch. However, the taste will vary slightly from the traditional recipe.
How do I thicken the sauce if it’s too thin?
If the sauce is too thin, let it simmer uncovered for a few more minutes to reduce. Alternatively, you can create a slurry by mixing 1 teaspoon of cornstarch with 2 teaspoons of water and stirring it into the sauce.
Can I make Chicken Marsala ahead of time?
Yes, you can prepare the dish ahead of time and reheat it gently on the stovetop. The flavors may even deepen after sitting, but the chicken might not be as crispy upon reheating.
What can I use instead of mushrooms?
If you’re not a fan of mushrooms, you can substitute them with onions, leeks, or bell peppers to maintain the texture and add flavor to the sauce.
Final Words
The Ina Garten Chicken Marsala is a delightful dish that brings restaurant-quality flavor to your home kitchen. Its rich sauce and tender chicken make it a satisfying meal that’s both comforting and elegant.
Enjoy the classic taste of Chicken Marsala with this easy-to-follow recipe!
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Ina Garten Chicken Marsala
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 6
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian-American
Description
Ina Garten’s Chicken Marsala is a delightful dish where thinly pounded chicken breasts are lightly coated and sautéed until golden brown, then smothered in a sauce made from Marsala wine, chicken stock, and earthy mushrooms. The sauce is reduced to a luscious consistency, enveloping the chicken with deep flavors. It’s typically served over pasta, mashed potatoes, or alongside crusty bread to soak up the delicious sauce.
Ingredients
- Chicken breasts: 4 boneless, skinless, pounded thin.
- All-purpose flour: 1 cup, for dredging.
- Salt and pepper: To taste, for seasoning.
- Olive oil: 2 tablespoons, for sautéing.
- Unsalted butter: 4 tablespoons, divided, for richness.
- Mushrooms: 300g (10 oz), sliced (cremini or button mushrooms work well).
- Garlic: 2 cloves, minced, for flavor.
- Marsala wine: 1 cup, sweet or dry according to preference.
- Chicken stock: 1 cup, to enhance the sauce.
- Fresh thyme: 1 teaspoon, chopped (or ½ teaspoon dried thyme).
- Fresh parsley: 2 tablespoons, chopped, for garnish.
Instructions
1. Prepare the Chicken
- Pound the Chicken: Place the chicken breasts between two sheets of plastic wrap and pound them to about ¼-inch thickness using a meat mallet.
- Season and Dredge: Season both sides of the chicken with salt and pepper. Place the flour on a plate and dredge each piece of chicken in the flour, shaking off any excess.
2. Sauté the Chicken
- Heat the Skillet: In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat.
- Cook the Chicken: Add the dredged chicken pieces to the skillet without overcrowding (you may need to do this in batches). Cook for about 3-4 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Cook the Mushrooms
- Add Butter and Sauté Mushrooms: In the same skillet, add the remaining 2 tablespoons of butter. Add the sliced mushrooms and sauté for about 5 minutes until they release their moisture and begin to brown.
- Add Garlic and Thyme: Stir in the minced garlic and fresh thyme, cooking for an additional minute until fragrant.
4. Prepare the Marsala Sauce
- Deglaze with Marsala Wine: Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom. Allow the wine to simmer and reduce by half, about 2-3 minutes.
- Add Chicken Stock: Stir in the chicken stock and bring the mixture to a simmer. Cook for another 5 minutes until the sauce thickens slightly.
5. Combine Chicken and Sauce
- Return Chicken to Skillet: Place the cooked chicken back into the skillet with the sauce. Spoon the sauce and mushrooms over the chicken.
- Simmer: Let everything simmer together for 2-3 minutes to meld the flavors.
6. Serve
- Garnish: Sprinkle the dish with fresh parsley.
- Plate: Serve the Chicken Marsala hot over pasta, mashed potatoes, or with a side of crusty bread.
