Today we will recreate chicken marsala (an Ina Garten recipe). My version moves away from heavy seasonings and brings it back to basic flavors. We only utilize what’s already naturally present.
How we cook the components is what helps develop that rich, savory, and slightly sweet flavor.
So, give this dish a try, and let me know what you think in the comments below. And don’t forget to check out some other amazing dinner ideas on my site.
Why I Love This Chicken Marsala – Ina Garten Recipe
Today, I will recreate the world-famous Ina Garten chicken marsala recipe. My take on it does differ from the original. But it’s just as tasty, easy to make, and loaded with nutrients and protein.
So, to taste I’ll be making simple breaded chicken. We will only season the flour with salt and pepper. I found many other takes on this recipe that add a ton of spices. These ultimately take away from the Masala wines’ flavor. So, we’re keeping it simple.
Then, I added some mushrooms. You can really use any mushroom that you’d like. Just don’t choose fishy varietals. Have a look at this mushroom that tastes just like chicken!
For the Ina Garten chicken Marsala sauce, we will only use Marsala wine and chicken stock. You can also use vegetable or mushroom stock if that’s all you have.
In terms of the Marsala wine, choose either sweet or dry. I like the sweetness that sweet Marsala adds, which is why it’s in the recipe today.
And in terms of other seasonings, I’ve only added dried rosemary, dried thyme, and salted butter. You can add minced garlic if you’d like as well.
As you can see, it’s a very simple recipe. But it’s loaded with the perfect ratio of salty, sweet, and meaty flavors. You can create an incredibly rich and hearty meal in under an hour. And trust me, your whole family will instantly love it!
Tips And Tricks To Make This Delicious Chicken Marsala Recipe From Barefoot Contessa
- When pan-frying the flour-dredged chicken breasts, only flip them once. This way you can ensure that the chicken fillets cook evenly on both sides.
- Don’t overfill the frying pan when cooking the chicken. If you do, the chicken breasts will cook unevenly and take much longer than they need to. If your pan only fits a single piece of chicken, then so be it. Don’t add more than 2 pieces at a time.
- To make the entire dish less saucy, leave the ingredients to cook for about 10 minutes. Don’t worry. The chicken will only get softer as it cooks in the Marsala base.
- If you want to make the dish saucier, you can add an equal amount of extra sweet Marsala wine and chicken stock. If you only add one of them, the flavors won’t be nicely balanced.
- This dish can be made in advance and stored for later. It will last up to 3 days inside the fridge. You can also freeze your Barefoot Contessa chicken marsala. Wrap the container in a layer of foil to protect it from excessive freezer burn.
FAQs On Chicken Marsala Recipe By Ina Garten
What type of Marsala wine should you use for chicken Marsala?
Personally, I love using a sweeter Marsala wine. I love how it pairs with the savory and salty flavors. But, many people like to use a dry Marsala wine instead. Both will work just fine. Just make sure that it’s high quality – that doesn’t have to mean expensive. If you choose a bad wine, the chicken Marsala will also taste bad.
What can you serve with chicken marsala?
Rice dishes are great and easy-to-make options. This Coconut Rice immediately comes to mind! But Pasta, Roasted Potatoes, or Air Fryer Sweet Potato Fries are also great choices. Any side dish that won’t overwhelm the flavor of the Marsala is fine.
Is this chicken Marsala Ina Garten recipe healthy?
That really depends on the ingredients you add, which vary from recipe to recipe. Overall, this shouldn’t be an exceptionally high-calorie meal. On average, it can contain about 450 calories per portion.
Unfortunately, what I consider healthy you may not. For example, this dish may contain too much fat and sodium for some people. What I can say is that it is a dish loaded with vitamins, minerals, and loads of protein.
Chicken Marsala – Ina Garten Recipe
- 1 1/2 pounds chicken breast, skinless and boneless
- 1 cup cake flour
- 1/2 tsp sea salt flakes, to taste
- 1/2 tsp freshly ground black pepper, to taste
- 3 tbsp olive oil
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 2 cups mushrooms, sliced into bite-sized pieces
- 1/2 cup sweet Marsala wine
- 1/2 cup chicken stock
- 2 tbsp salted butter
- 1/3 cup fresh parsley, chopped
Prepare the chicken breasts
- First, place the chicken breasts on a chopping board or hard surface. Cover them with a sheet of plastic wrap.
- Then, using a meat tenderizer or rolling pin, tenderize the chicken. You can beat them until they are only 1/4-inch thick. Set them aside.
Cook the chicken breasts
- Mix together the cake flour, salt, and black pepper. Make sure the flour is well seasoned.
- Heat the olive oil in a frying pan over medium-high heat.
- Dredge the tenderized chicken in the seasoned flour. Shake off any excess flour that gets stuck on the chicken breasts.
- Place the flour-coated chicken in the preheated pan. Allow them to cook for about 4-5 minutes per side. They should be golden brown.
- Drain the cooked chicken on paper towel. Repeat the steps until all of the chicken has been cooked.
Make the Marsala
- Use the same pan you just fried the chicken in.
- Turn down the heat to medium, add the mushrooms, and allow them to cook for about 5 minutes.
- Once they are cooked, season them with salt and pepper.
- Add the sweet Marsala wine and allow it to sit for a minute. This will cook out the alcohol.
- Then, add the chicken stock. Bring the Marsala to a simmer and allow it to cook for 2-3 minutes. It should start getting slightly thicker.
- Finally, add the chicken pieces back into the Marsala base with the butter. Again, leave the mixture to simmer for about 2-3 minutes.
- Then, serve your Ina Garten chicken marsala immediately with some freshly chopped parsley.