Bobby Flay Chicken Marsala

Bobby Flay’s Chicken Marsala is made with chicken breasts, Marsala wine, mushrooms, cream, and seasonings it serves 4 and takes about 30 minutes to prepare and cook, offering a quick yet elegant meal.

More Bobby Flay Recipes:

• Bobby Flay Meatloaf Recipe
• Bobby Flay Chicken Enchiladas
• Bobby Flay Corned Beef And Cabbage

💗 Why You’ll Love This Chicken Marsala Recipe:

• Flavorful: The combination of Marsala wine, mushrooms, and cream creates a rich, savory sauce.
• Easy to Prepare: It’s a straightforward recipe, perfect for both weeknights and special occasions.
• Quick Cooking: The dish comes together quickly, making it ideal for a fast yet delicious meal.
• Restaurant Quality: Offers a gourmet dining experience at home.
• Comforting: The creamy sauce and tender chicken provide a comforting, hearty meal.

❓ What Is Bobby Flay Chicken Marsala Recipe?

Bobby Flay’s Chicken Marsala includes chicken breasts, salt, pepper, flour, olive oil, butter, mushrooms, onion powder, garlic, Marsala wine, chicken stock, heavy cream, and parsley. It’s a savory dish featuring pan-fried chicken in a creamy Marsala mushroom sauce.

🍗 Bobby Flay Chicken Marsala Ingredients

• 1 1/4 lbs chicken breast, (2 large), or chicken tenders
• 1/2 tsp salt , or to taste
• 1/4 tsp black pepper, or to taste
• 1/4 cup all-purpose flour, for dredging
• 2 Tbsp olive oil
• 1 Tbsp unsalted butter
• 8 oz brown button mushrooms, halved or thickly sliced if very large
• 1/2 tsp onion powder
• 2 garlic cloves, minced
• 3/4 cup dry marsala wine, (not sweet)
• 3/4 cup chicken stock, reduced-sodium
• 1/2 cup heavy whipping cream
• 2 Tbsp parsley, finely chopped

🍲 How To Make Bobby Flay Chicken Marsala

1. Split the chicken breasts down the middle to make 4 even cutlets. Press it down with plastic wrap until it’s 1/3″ thick. Sprinkle 1/2 tsp salt and 1/4 tsp pepper on the chicken all over. Dredge it in flour, shaking off the extra, and set it aside.
2. Set a big pan with a heavy bottom on medium heat. Put in one tablespoon of butter and two tablespoons of olive oil.
3. Put the breaded chicken in the hot butter and oil. Cook for about 3–4 minutes on each side, until golden and done. Be careful not to over-cook. Put the chicken somewhere else and cover it with foil to keep it warm.
4. If you need to, add more oil to the pan and add the mushrooms. Sauté until the mushrooms are golden brown and the liquid from them disappears.
5. Add half a teaspoon of onion powder and two minced garlic cloves. Stir and cook for another 30 seconds, or until the garlic smells good.
6. Scrub the bottom of the pan as you add 3/4 cup of marsala wine. Turn up the heat and cook until the liquid is mostly gone (about 4 to 5 minutes). Then add 3/4 cup of chicken stock and slowly pour in 1/2 cup of heavy cream while stirring.
7. Turn down the heat so that the sauce stays at a simmer. Simmer and reduce the sauce for another 4 to 5 minutes, until it gets a little thicker. Add 1/4 tsp of salt to the sauce, or more salt to taste.
8. Put the chicken back in the pan and top it with 2 tablespoons of chopped parsley. Put the sauce on top of the chicken and keep it on the heat for two minutes, or until the chicken is fully cooked and the sauce has reached the thickness you like. Remember that the sauce will get thicker as it cools.

💭 Recipe Tips

• Chicken Thickness: Ensure the chicken is evenly pounded to about 1/3″ thickness for uniform cooking.
• Seasoning: Adjust salt and pepper according to your taste. Remember, the chicken stock also adds saltiness.
• Dredging: Lightly coat the chicken in flour for a golden crust. Shake off excess to avoid a clumpy texture.
• Cooking Chicken: Don’t overcrowd the pan; cook in batches if needed. Overcrowding can steam the chicken instead of searing it.
• Heat Control: Keep the heat at medium to prevent burning the butter and olive oil while cooking the chicken.
• Mushroom Browning: Let the mushrooms cook undisturbed for a few minutes to get a good sear before stirring.
• Deglazing: Use Marsala wine effectively to deglaze the pan, scraping up the flavorful bits for a richer sauce.

🍝 What Pairs Nicely With Chicken Marsala?

With Chicken Marsala, try pairing buttered pasta, mashed potatoes, steamed green beans, roasted vegetables, a light salad, garlic bread, polenta, or risotto these sides complement the rich Marsala sauce beautifully.

🎚 How To Store Leftovers Chicken Marsala?

• Refrigerator: Place leftover Chicken Marsala in an airtight container and refrigerate it will keep well for up to 3 days.
• Freezer: For longer storage freeze leftover Chicken Marsala in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.

🥵 How To Reheat Leftovers Chicken Marsala?

• Oven: Preheat to 350°F place leftovers Chicken Marsala in an oven-safe dish, cover with foil, and heat for about 15-20 minutes or until thoroughly warmed.
• Stovetop: Reheat in a skillet over medium heat, stirring occasionally your leftovers chicken Marsala, until heated through add a splash of chicken stock or water if the sauce thickens too much for up 10 minutes.

FAQs

Try More Bobby Flay Recipes:

• Bobby Flay Cheesecake Recipe
• Bobby Flay Pepper Biscuits Recipe
• Bobby Flay Green Beans Recipe

Bobby Flay Chicken Marsala Nutrition Facts

Amount Per Serving

• Calories 321.9
• Total Fat 25.3 g
• Saturated Fat 13.7 g
• Cholesterol 54.6 mg
• Sodium 580.8 mg
• Potassium 51.2 mg
• Total Carbohydrate 17.1 g
• Dietary Fiber 0.7 g
• Sugars 7.4 g
• Protein 6.8 g
• Vitamin A 12.1 %
• Vitamin C 2.4 %
• Calcium 21.1 %
• Iron 3.1 %