Delicious Ina Garten Chicken Marsala Recipe

Ina Garten Chicken Marsala is a popular and delicious Italian dish featuring juicy chicken breasts and a wine-infused sauce, made according to a recipe by renowned American chef and cookbook author Ina Garten. It usually consists of boneless, skinless chicken breasts that are dredged in flour and fried until golden brown.

It is cooked in a sauce made of Marsala wine, onions, mushrooms, and spices and then fresh garlic is added for flavor. Apart from its delicious taste, Ina Garten Chicken Marsala is also easy to prepare and can be served with a variety of dishes like rice, roasted vegetables, mashed potatoes, pasta, and salads. This delicious and elegant chicken dish is perfect for special occasions or dinners at home.

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History of Chicken Marsala

Chicken Marsala is an Italian-American dish from western Sicily that originated in the 19th century and gained popularity in the United States due to its easy-to-cook chicken escalopes in Marsala wine sauce.

Ingredients

• 2 1/2 pound skinless and boneless chicken breast
• 1 cup cake flour
• 1/2 tsp salt flakes, to taste
• 1/2 tsp freshly ground black pepper
• 4 tbsp olive oil
• 1/2 tsp dried rosemary
• 1 tsp dried oregano
• 2 cups mushrooms, sliced into bite-sized pieces
• 4 cloves garlic, minced
• 2 medium onion, finely chopped
• 1 cup sweet Marsala wine
• 1 cup chicken stock
• 3 tbsp butter
• 1/4 cup fresh parsley, chopped

How To Make Ina Garten Chicken Marsala

Prepare Chicken Breasts

1. Start by placing the chicken breasts on a hard surface, such as a cutting board, and cover with a plastic wrap sheet.
2. Next, flatten the chicken using a rolling pin or meat tenderizer and set it aside.

Cook Chicken Breasts

1. Mix cake flour, salt, pepper, dried oregano, and dried rosemary.
2. Check the seasoning of the flour.
3. Heat olive oil in a frying pan over medium-high heat.
4. Once the chicken becomes soft, wrap it in the spiced flour.
5. Shake off excess flour stuck to the chicken breasts.
6. Add the flour-coated chicken to the hot pan.
7. Give them about 4-5 minutes to fry on each side.
8. Their color should be golden brown.
9. Place a paper towel over the cooked chicken to drain.
10. Continue this process until the entire chicken is cooked.

Make Marsala

1. Use the same pan you used to fry the chicken and add a little more oil if needed.
2. Reduce the flame to medium-low and fry the chopped onion and minced garlic until they become transparent.
3. Add the mushrooms and simmer them for about 5 minutes.
4. When they are cooked, add salt and black pepper to it.
5. Add the sweet Marsala wine, then wait a minute for the alcohol to cook off.
6. After this add chicken stock.
7. After bringing the Marsala to a boil, let it cook for two to three minutes.
8. It should start to thicken slightly.
9. Add the chicken pieces and butter back into the Marsala sauce.
10. Once again, let the mixture boil for 3 to 5 minutes.
11. Right after, serve your Ina Garten Chicken Marsala with some finely chopped parsley.

What can I serve with Chicken Marsala?

Chicken Marsala is a versatile dish that can be served with a variety of dishes. Here are some popular side dishes you might consider serving with Ina Garten Chicken Marsala:

Rice: A traditional side dish that matches chicken marsala. You can serve it simply or add some herbs and spices to it.

Roasted Vegetables: Roasting vegetables like asparagus, carrots, and broccoli is a great way to add some color and nutrition to your meals.

Mashed Potatoes: Creamy mashed potatoes are a perfect complement to the rich and flavorful chicken Marsala sauce.

Pasta: You can serve chicken marsala over pasta like spaghetti or fettuccine for a hearty meal.

Salad: A simple salad with fresh green vegetables, tomatoes, cucumbers, and a light vinaigrette dressing can balance the richness of the Chicken Marsala.

Recipe Variations

• Add 1/4 cup of heavy cream to the sauce along with Marsala wine for a creamier texture.
• Use wild mushrooms instead of creminis, such as chanterelles, morels, and porcinis.
• Add a teaspoon of minced garlic and sprinkle some chopped parsley over the finished sauce for extra flavor.
• Substitute chicken with veal for a more traditional version of the dish.
• If you don’t have Marsala wine on hand, you can substitute it with Sherry or Madeira.

FAQs