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.