Neapolitan cuisine includes chicken Marsala. It combines Italian, French, and American flavors. This meal uses Italian flavors. This dish is a must-have at practically any Italian restaurant. The dish can be a main entrée or a side dish with sausages or roasted potatoes.
Ina Garten’s Chicken Marsala Recipe is amazing. My family loves this wonderful, light dish. On a cold day, it’s a warm and cozy dish. Perfect for potlucks or anniversaries. It’s simple and a crowd-pleaser. With vegetables or pasta. This dish is suitable for children.
How to Prepare Chicken Marsala by Ina Garten?
My family adores Ina Garten’s Chicken Marsala; it’s simple and basic. It’s a traditional dish made with chicken breasts, mushrooms, gravy, and other tasty ingredients. This dish uses fresh ingredients to make you look like a chef.
Ingredients
- Chicken breasts (skinless and boneless), 1 1/2 pounds
- All-purpose flour; (for dredging)
- Pure, kosher salt (to taste)
- Spicy, ground-to-order black pepper (to taste)
- One-fourth cup of high-quality olive oil
- Prosciutto, 4 oz. (thinly sliced)
- 8 ounces of mushrooms, either porcini or Crimini (stemmed and halved)
- One-half cup of chicken stock and one-half cup of sweet Marsala wine
- 2 Tablespoons Butter, Unsalted
- Flat-leaf parsley, 1/4 cup (chopped)
Instructions
- Pound chicken breasts to 1/4-inch thickness on a chopping board.
- Flour, salt, and pepper on a shallow dish; stir with a fork.
- Medium-high heat oil in a big skillet. Once the oil is hot, dredge chicken cutlets in seasoned flour.
- Fry the cutlets till golden, 5 minutes per side. If pieces don’t fit, cook in batches.
- Layer the chicken on a wide dish to keep it warm.
- After 1 minute, reduce the heat to medium and sauté the prosciutto.
- 5 minutes are needed to brown and dry the mushrooms. Salinize.
- Heat the Marsala to remove the alcohol.
- Simmer the sauce for a minute with chicken stock.
- Reheat the chicken in butter. Warm for 1 minute.
- Serve with parsley, salt, and pepper. Enjoy!
Quick Quiz!!!
What to Serve With Ina Garten Marsala?
- It is very delicious to serve with mashed potato.
- Steamed potatoes make it more attractive.
- This is also a better choice to include pasta, rice, and steamed potato to feel your mouth fluffy.
- You even can try some vegetables like green beans, steamed asparagus, and broccoli.
FAQs
Which Marsala wine suits chicken, Marsala?
Marsala-dry: When making Chicken Marsala, use dry Marsala. Marsala is for desserts.
Marsala wine: Is it drink or cook?
Marsala is an Italian fortified wine we use for cooking. Sicilian liquid can be a sipper or cocktail basis.
Should opened Marsala wine be refrigerated?
Commercially bottle-opened MARSALA: After opening, refrigerate Marsala to extend its shelf life.
What’s the shelf life of opened Marsala?
Unopened Marsala can be refrigerated for 4 to 6 months.
Do you know the difference between Marsala and cooking wine?
The fundamental distinction between wine for drinking and wine for cooking is quality. But the definition of cooking wine has nuanced distinctions much like a superb wine.
Does Marsala wine expire?
Marsala wine lasts 4-6 months after opening due to fortification. Even while it won’t go bad, it will lose flavor and smell after six months.
Ina Garten Chicken Marsala Recipe
Ingredients
- Chicken breasts (skinless and boneless), 1 1/2 pounds
- All-purpose flour; (for dredging)
- Pure, kosher salt (to taste)
- Spicy, ground-to-order black pepper (to taste)
- One-fourth cup of high-quality olive oil
- Prosciutto, 4 oz. (thinly sliced)
- 8 ounces of mushrooms, either porcini or Crimini (stemmed and halved)
- One-half cup of chicken stock and one-half cup of sweet Marsala wine
- 2 Tablespoons Butter, Unsalted
- Flat-leaf parsley, 1/4 cup (chopped)
Instructions
- Pound chicken breasts to 1/4-inch thickness on a chopping board.
- Flour, salt, and pepper on a shallow dish; stir with a fork.
- Medium-high heat oil in a big skillet. Once the oil is hot, dredge chicken cutlets in seasoned flour.
- Fry the cutlets till golden, 5 minutes per side. If pieces don't fit, cook in batches.
- Layer the chicken on a wide dish to keep it warm.
- After 1 minute, reduce the heat to medium and sauté the prosciutto.
- 5 minutes are needed to brown and dry the mushrooms. Salinize.
- Heat the Marsala to remove the alcohol.
- Simmer the sauce for a minute with chicken stock.
- Reheat the chicken in butter. Warm for 1 minute.
- Serve with parsley, salt, and pepper. Enjoy!
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