Chicken Marsala | Chicken Marsala Recipe | Creamy Italian Classic Chicken Marsala Recipe
INGREDIENTS:
• 2 Boneless Skinless Chicken
• 2 tsp. Kosher Salt Divided
• 1 tsp. Ground Black Pepper
• 1/3 Cup all-purpose Flour
• ¼ cup plus 2 Tbsp. Olive Oil divided
• 2 Tbsp. Unsalted Butter
• 8 oz. Sliced Mushrooms
• 2 Tbsp. Minced Fresh Garlic
• 1 Tbsp. All-purpose Flour
• 3/4 Cup Marsala Wine
• ½ Cup Chicken Stock or Broth
• ¼ Cup Heavy Cream
• Fresh Parsley for Garnish, optional
Chicken Marsala is a classic Italian-American dish that combines tender chicken cutlets with a rich and flavorful Marsala wine sauce. This delicious recipe is known for its savory combination of earthy mushrooms, sweet Marsala wine, and aromatic herbs. The result is a dish that’s both comforting and elegant, making it a perfect choice for a weeknight dinner or a special occasion.
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Source: https://easyfoodmaking.com/chicken-marsala/
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Today we’re making a creamy comforting Italian classic it’s chicken marsala this chicken marsala will be ready before you know it so let’s get started first off mince about 2 tbspoon of garlic give it a good Smash and then mince it up I read 2 tablespoons as five
Cloves in case you’re wondering set the garlic aside and now we’re just going to prep the chicken for this recipe I’m using two chicken breasts which is about 1 1/2 lb we’re going to slice this down the middle to two cutlets and now pound it out really
Quickly don’t forget to wash your hands we’re going to sprinkle the chicken evenly with about a teaspoon and a half of salt and half a teaspoon of pepper there we go flip it over and repeat the nice thing about this dish is it’s so easy it’s a week night
Treat and it’s just the perfect combination of like creamy with a lot of depth of flavor from the marsala itself and of course the mushrooms add about half a cup of flour onto a shallow dish or little bowl you could also do this in a plastic bag if you prefer and now
We’re just going to dredge the chicken this will help it brown up and really like capture a lot of the flavor from the juices and set it aside you do want to make sure to like dust off any excess flour if you’d like to add some extra
Spices or herbs to your dredging mixture go ahead there are there’s so many delicious flavors that you can add but for today we’re going to keep it nice and classic heat about 1/4 cup of olive oil over medium high heat until you see it start to Shimmer My olive oil is
Dancing in the pan so we are going to cook the chicken for 3 to 4 minutes on either side until it’s browned turn it over once it’s lightly browned while the chicken’s cooking grab a wire rack for it to drain and rest on chicken maral ghost with a ton of things
But in my opinion the best is pasta that’s freshly cooked with a little bit of brown butter and some salt my chicken is lightly browned I’m going to set it onto a wire rack to hang out for a bit if things got a little crazy in the
Pan you can wipe it down and just get some of the charred bits out those are not going to have as much flavor as the brown bits they’re different and now we’re going to add 2 tbsp of butter to 2 tbsp of olive oil and place this over medium heat now
I’m adding 8 oz of sliced mushrooms you can use any mushroom you enjoy these are like button mushrooms but crini brown mushrooms they’re all great and this is about as many mushrooms as your pan can handle before it becomes overcrowded sprinkle in half a teaspoon of salt and
Half a teaspoon of pepper stir occasionally and you want to see some color color on those mushrooms if your pan has a nice even heat like this one you don’t have to worry about moving the mushrooms around that much you really just have to flip them over once or
Twice if you have some hot spots though go ahead and move them around mushrooms are one of my favorite things to eat I will just order a big plate of mushrooms at restaurants when that’s available so this dish is a Nob brainer okay once your mushrooms are lightly browned
You’re going to add the garlic in and stir a lot don’t let that garlic burn that’s a recipe for bitter unhappiness immediately you get this wonderful aromatic whiff of garlic coming out you want to get it a little bit translucent not burnt I’m getting occasional whiffs
Of this marsala and it’s so good it’s the key ingredient in canoli and it just has this wonderful flavor to it you should definitely have some in your pantry 1 minute later we’re going to sprinkle in a tablespoon of flour and just coat everything with the flour and
Let it toast up a bit we’re going to measure out 3/4 of a cup of marsala right now marsala is a fortified wine so it has a little bit of Brandy in it basically okay M if you don’t have marsala but you want to make this you can use a dry white wine with like a tablespoon or so of Brandy added to it okay immediately it looks silky velvet it’s everything you want it to be after the alcohol’s cooked down we’re
Going to add half a cup of chicken stock mix it in and now we’re going to reduce the heat to low and just let this simmer and reduce to become this velvety buttery sauce that you’re going to love our sauce has thickened up and now
It’s time to stir in 1/4 cup of heavy cream after you add the cream in it’s time to return turn the chicken to where it belongs which is that warm creamy Pan place that in we’re going to let this warm through on medium low to low heat
For 2 to 4 minutes depending on how cold it is in your kitchen