Imen Dridi Savor the perfection of Michael Symon’s Chicken Marsala is tender, seasoned chicken breasts pan-seared to golden perfection. With a rich Marsala wine and cream sauce, this 30-minute delight promises a culinary experience for four that’s simply exquisite.
More Michael Symon Recipe:
🤎 Why You’ll Love This Chicken Marsala Recipe:
- Succulent Chicken: The food features juicy, golden-brown chicken breasts that will make you feel full.
- Flavorful Mushroom Medley: Bella or button mushrooms contribute to a delightful, earthy flavor profile.
- Creamy Marsala Sauce: The dish is even better with the delicious sauce made from Marsala wine and heavy cream.
❓ What Is Michael Symon Chicken Marsala Recipe?
Michael Symon’s Chicken Marsala features pan-seared chicken breasts in a seasoned flour coating. The rich Marsala wine and cream sauce, combined with mushrooms, garlic, and thyme, create a savory masterpiece.
🍗 Michael Symon Chicken Marsala Ingredients
- 1½ pounds boneless skinless chicken breasts, pounded ¼-inch thick (see note), or chicken tenderloins
- 3 tablespoons all-purpose flour
- Salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 1 (8-oz) package pre-sliced bella or button mushrooms
- 3 tablespoons finely chopped shallots, from 1 medium shallot
- 2 cloves garlic, minced
- ⅔ cup chicken broth
- ⅔ cup dry Marsala wine
- ⅔ cup heavy cream
- 2 teaspoons chopped fresh thyme
- 2 tablespoons chopped fresh Italian parsley, for serving (optional)
🍲 How To Make Michael Symon Chicken Marsala
- In a plastic bag, put the flour, ¾ teaspoon of salt, and ¼ teaspoon of pepper. Put the chicken in the bag, then seal it up tightly and shake it to coat the meat all over. Put away.
- In a large pan over medium-high heat, melt the butter and oil together. The best way to brown food is in a pan made of stainless steel. No-stick will also work, but the chicken won’t turn that nice brown color. Shake off any extra flour before putting the chicken in the pan.
- Cook, turning the chicken once, for about 5 to 6 minutes, or until it is golden and almost done.
- Place the chicken on a plate and set it away.
- In the pan, melt the last tablespoon of butter.
- Add the mushrooms and stir them around a few times to make them brown, which should take about three to four minutes.
- Put in the garlic, onions, and ¼ teaspoon of salt.
- Cook for another minute or two. Add the heavy cream, Marsala, thyme, ¼ teaspoon of salt, and ⅛ teaspoon of pepper. With a wooden spoon, scrape the pan to get rid of any brown bits that are in it.
- Bring the liquid to a boil, then turn down the heat to medium and slowly boil, uncovered, for 10 to 15 minutes, or until the sauce is about half as big, a little thicker, and darker.
- You want it to be a thin cream sauce, so it won’t start to thicken until the very end of the cooking time.
- Take the chicken and any juices that were on the plate and put them back in the pan.
- Slowly stir the chicken and sauce together for two to three minutes, or until the chicken is warm all the way through. If you want, sprinkle with parsley and serve.
💭 Recipe Tips
- Shake off excess flour before pan-searing for an even coating.
- Opt for a stainless steel pan to achieve optimal browning on the chicken.
- Elevate your culinary craft with these steps for a golden-brown masterpiece.
🥗 What To Serve With Chicken Marsala?
You can serve Chicken Marsala with mashed potatoes, steamed veggies, garlic bread, and a crisp side salad for a satisfying and balanced meal.
🎚 How To Store Leftovers Chicken Marsala?
- In the fridge: Store Leftovers Chicken Marsala in an airtight container in the fridge for up to 3 days.
- In the freezer: Freeze Leftovers Chicken Marsala in a freezer-safe container for up to 3 months.
🥵 How To Reheat Leftovers Chicken Marsala?
- In the oven: Place leftover Chicken Marsala in an oven-safe dish, cover with foil, and heat for about 15-20 minutes at 325°F.
- In the microwave: Place Leftovers Chicken Marsala on a microwave-safe plate, cover with a damp paper towel, and heat on medium for 2-3 minutes.
- On the stove: Reheat Leftovers Chicken Marsala in a skillet over medium heat for 5-7 minutes.
- In the air-fryer: Place Leftovers Chicken Marsala in the air-fryer for 5-8 minutes at 350°F.
FAQ’S
Can I Use Chicken Tenderloins Instead Of Chicken Breasts?
Yes, you can use chicken tenderloins instead of chicken breasts for a quicker cooking time and equally delicious results.
How Do I Know When The Chicken Is Almost Done?
The chicken is almost done when it turns golden brown, and the total cooking time is about 5 to 6 minutes. Ensure it’s nearly cooked before placing it on a plate and setting it aside.
Why Add The Chicken Back To The Pan After Cooking Separately?
Adding the chicken back to the pan allows it to absorb the flavors of the sauce and ensures it’s warmed through during the final steps of the recipe.
How Do I Prevent The Chicken From Sticking To The Pan?
To prevent sticking, shake off any extra flour from the chicken before placing it in the pan. Using a stainless steel pan is recommended for optimal browning.
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Michael Symon Chicken Marsala Nutrition Fact
- Calories:537
- Fat:32 g
- Saturated fat:16 g
- Carbohydrates:12 g
- Sugar:4 g
- Fiber:1 g
- Protein:43 g
- Sodium:877 mg
- Cholesterol:203 mg
Michael Symon Chicken Marsala
Description
Savor the perfection of Michael Symon’s Chicken Marsala is tender, seasoned chicken breasts pan-seared to golden perfection. With a rich Marsala wine and cream sauce, this 30-minute delight promises a culinary experience for four that’s simply exquisite.
Ingredients
Instructions
- In a plastic bag, put the flour, ¾ teaspoon of salt, and ¼ teaspoon of pepper. Put the chicken in the bag, then seal it up tightly and shake it to coat the meat all over. Put away.
- In a large pan over medium-high heat, melt the butter and oil together. The best way to brown food is in a pan made of stainless steel. No-stick will also work, but the chicken won’t turn that nice brown color. Shake off any extra flour before putting the chicken in the pan.
- Cook, turning the chicken once, for about 5 to 6 minutes, or until it is golden and almost done.
- Place the chicken on a plate and set it away.
- In the pan, melt the last tablespoon of butter.
- Add the mushrooms and stir them around a few times to make them brown, which should take about three to four minutes.
- Put in the garlic, onions, and ¼ teaspoon of salt.
- Cook for another minute or two. Add the heavy cream, Marsala, thyme, ¼ teaspoon of salt, and ⅛ teaspoon of pepper. With a wooden spoon, scrape the pan to get rid of any brown bits that are in it.
- Bring the liquid to a boil, then turn down the heat to medium and slowly boil, uncovered, for 10 to 15 minutes, or until the sauce is about half as big, a little thicker, and darker.
- You want it to be a thin cream sauce, so it won’t start to thicken until the very end of the cooking time.
- Take the chicken and any juices that were on the plate and put them back in the pan.
- Slowly stir the chicken and sauce together for two to three minutes, or until the chicken is warm all the way through. If you want, sprinkle with parsley and serve.
Notes
- Shake off excess flour before pan-searing for an even coating.
- Opt for a stainless steel pan to achieve optimal browning on the chicken.
- Elevate your culinary craft with these steps for a golden-brown masterpiece.
