Mohamed Shili This Barefoot Contessa Chicken Marsala is a quick and easy recipe made with boneless skinless chicken breasts, kosher salt, freshly ground black pepper, all-purpose flour, olive oil, and dry marsala wine. It takes around 40 minutes to prepare and cook. Serve your Chicken Marsala with Peach Salad, Reuben Sandwich or Curry Chicken Salad.
To make this Chicken Marsala, Ina begins by cutting the chicken breasts in half lengthwise and pounding them to a 1/4-inch thickness. She season the chicken with salt and pepper before dredging them in a mixture of flour, salt, and pepper. Ina then heats olive oil in a skillet and sears the chicken until golden brown. She sets the chicken aside and uses the same skillet to cook mushrooms and shallots. After that, she adds marsala wine and water to create a sauce, reducing it before adding butter. Finally, the chicken is returned to the skillet to finish cooking in the sauce.
Ina Garten Chicken Marsala Ingredients
- 3 boneless skinless chicken breasts, 1 1/2 to 2 pounds
- Kosher salt and freshly ground black pepper
- 3/4 cup all-purpose flour
- 1/4 cup olive oil
- 12 ounces cremini mushrooms, sliced 1/4-inch thick
- 1 large shallot, finely chopped
- 1 1/2 cups dry marsala wine
- 6 tablespoons unsalted butter, cut into pieces
- 1/3 cup flat-leaf parsley, chopped, plus more for garnish
How To Make Ina Garten Chicken Marsala
- Prep the Chicken: Cut each chicken breast in half lengthwise to make 6 pieces. Place a piece between two sheets of plastic wrap. Use a meat mallet to pound it to 1/4-inch thickness. Season both sides with salt and pepper.
- Coat and Sear: In a shallow dish, mix flour with a pinch of salt and pepper. Dredge each chicken piece in this flour mixture, shaking off excess. Heat olive oil in a large skillet over medium-high heat. Sear the chicken until it turns golden brown on both sides, about 2 minutes per side. Remove the chicken and set it aside on a plate.
- Cook Mushrooms and Shallots: Using the same skillet, add the sliced mushrooms and a pinch of salt. Stir occasionally until the mushrooms start to soften, about 3-4 minutes. Add the finely chopped shallots and cook for another 3-4 minutes until they soften.
- Make the Sauce: Take the skillet off the heat and pour in the marsala wine and 1/2 cup of water. Put the skillet back on high heat and bring the liquid to a boil. Reduce the heat to medium and let it simmer. When the liquid reduces by about a third, add the butter pieces and whisk until the sauce thickens.
- Finish and Serve: Place the seared chicken back into the skillet with the sauce. Cook for about 2 minutes, flipping halfway, until the chicken is fully cooked. Remove the chicken to a serving platter. Stir in the chopped parsley into the sauce and pour this sauce over the chicken. Garnish with additional parsley for extra color.
What To Serve With Chicken Marsala
Chicken Marsala pairs well with side dishes like jasmine rice, mashed potatoes, or pasta are excellent choices. Vegetables like asparagus or broccoli also complement the dish well, providing a balanced meal.
How To Store Chicken Marsala
In The Fridge:
Store the Chicken Marsala in an airtight container in the fridge for up to 3-4 days. Make sure the sauce and chicken are stored together to keep the chicken moist and flavorful.
In The Freezer:
You can freeze Chicken Marsala for up to 3 months. Place it in a freezer-safe container, ensuring the sauce covers the chicken to prevent it from drying out. Label the container with the date before freezing.
How To Reheat Chicken Marsala
To reheat Chicken Marsala, it’s best to use a stovetop method. Place the chicken and sauce in a skillet over medium heat. Cook until the chicken is heated through and the sauce is simmering, usually taking about 5-7 minutes. This method helps to maintain the dish’s texture and flavor.
Check out More Recipes From Ina Garten:
- Ina Garten Curried Couscous Salad
- Barefoot Contessa Beef Tenderloin
- Ina Garten Butternut Squash Lasagna
Ina Garten Chicken Marsala
Description
This Barefoot Contessa Chicken Marsala is a quick and easy recipe made with boneless skinless chicken breasts, kosher salt, freshly ground black pepper, all-purpose flour, olive oil, and dry marsala wine. It takes around 40 minutes to prepare and cook. Serve your Chicken Marsala with jasmine rice, mashed potatoes, asparagus, broccoli, and pasta for a well-rounded meal.
Ina Garten Chicken Marsala Ingredients
How To Make Ina Garten Chicken Marsala
- Prep the Chicken: Cut each chicken breast in half lengthwise to make 6 pieces. Place a piece between two sheets of plastic wrap. Use a meat mallet to pound it to 1/4-inch thickness. Season both sides with salt and pepper.
- Coat and Sear: In a shallow dish, mix flour with a pinch of salt and pepper. Dredge each chicken piece in this flour mixture, shaking off excess. Heat olive oil in a large skillet over medium-high heat. Sear the chicken until it turns golden brown on both sides, about 2 minutes per side. Remove the chicken and set it aside on a plate.
- Cook Mushrooms and Shallots: Using the same skillet, add the sliced mushrooms and a pinch of salt. Stir occasionally until the mushrooms start to soften, about 3-4 minutes. Add the finely chopped shallots and cook for another 3-4 minutes until they soften.
- Make the Sauce: Take the skillet off the heat and pour in the marsala wine and 1/2 cup of water. Put the skillet back on high heat and bring the liquid to a boil. Reduce the heat to medium and let it simmer. When the liquid reduces by about a third, add the butter pieces and whisk until the sauce thickens.
- Finish and Serve: Place the seared chicken back into the skillet with the sauce. Cook for about 2 minutes, flipping halfway, until the chicken is fully cooked. Remove the chicken to a serving platter. Stir in the chopped parsley into the sauce and pour this sauce over the chicken. Garnish with additional parsley for extra color.
