Welcome to a delectable culinary experience with Tyler Florence’s Chicken Marsala. This timeless Italian dish is elevated to new heights with Tyler’s unique twist and attention to detail. Tender chicken bathed in a rich, velvety Marsala wine sauce is ensured to excite you and amaze your friends at dinner.
Whether you’re a seasoned chef or a novice in the kitchen, this recipe will guide you through each step, ensuring a restaurant-quality meal right in the comfort of your own home.
How to Make Chicken Marsala
Equipment
To prepare this mouthwatering Chicken Marsala, you will need the following equipment:
- Large skillet or frying pan
- Tongs or a spatula for flipping the chicken
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Whisk or fork for mixing the sauce ingredients
- Plate or shallow dish for coating the chicken
- Kitchen paper towels for draining excess oil
Ingredients
For the Chicken Marsala
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter, divided
- 4 tablespoons olive oil, divided
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup Marsala wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley (for garnish)
Step-by-Step Instructions
- Prep the Chicken: Season the chicken breasts with salt and pepper on both sides. Place the flour on a plate or shallow dish and coat the chicken evenly, shaking off any excess.
- Sear the Chicken: Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and for about 4 minutes cook both sides until golden brown. Take out the chicken into a plate and set aside.
- Sauté the Mushrooms: In the same skillet, add the remaining 2 tablespoons of butter and 2 tablespoons of olive oil. Add the sliced mushrooms and sauté until they are golden brown and have released their juices, about 5-6 minutes. Now add minced garlic, stir, and cook for an additional minute.
- Create the Marsala Sauce: Pour the Marsala wine into the skillet and bring it to a simmer, scraping the bottom of the pan to loosen any browned bits. Cook for about 2 minutes to allow the alcohol to evaporate. Add the chicken broth and simmer for another 5 minutes to reduce the sauce slightly.
- Add the Chicken and Finish Cooking: Return the chicken breasts to the skillet, nestling them into the sauce. Reduce the heat to medium-low, cover the skillet, and let the chicken cook in the sauce for about 10 minutes or until cooked through and no longer pink in the center.
- Thicken the Sauce: Uncover the skillet and remove the chicken breasts once again, placing them on a serving platter. Stir in the heavy cream into the sauce and continue cooking for an additional 2-3 minutes until the sauce thickens slightly.
- Garnish and Serve: Pour the Marsala sauce over the chicken breasts on the serving platter. Sprinkle with fresh chopped parsley for a burst of freshness and color.
Recipe Tips
- Pound the chicken breasts to an even thickness before coating them in flour. This ensures they cook evenly and remain tender and juicy.
- If Marsala wine is unavailable, you can substitute it with a dry white wine, such as Chardonnay or Sauvignon Blanc, combined with a splash of brandy for a similar flavor profile.
- To intensify the mushroom flavor, consider using a mix of different mushroom varieties, such as cremini, shiitake, or porcini.
What to Serve with Chicken Marsala
- Pair the Chicken Marsala with creamy mashed potatoes or buttered egg noodles to soak up the luscious sauce.
- Serve it alongside a crisp green salad dressed with a tangy vinaigrette for a refreshing contrast.
- Steamed vegetables such as asparagus or green beans make for a vibrant and nutritious side dish.
Why You’ll Love This Recipe
Tyler Florence’s Chicken Marsala offers a delightful blend of flavors and textures that will please even the most discerning palates. The succulent chicken, paired with the earthiness of mushrooms and the richness of Marsala wine sauce, creates a harmonious dish that is both comforting and elegant.
Conclusion
Tyler Florence’s Chicken Marsala is a culinary masterpiece that brings the flavors of Italy to your dining table. The combination of different ingredients creates a symphony of tastes and textures. With a straightforward preparation process and common pantry ingredients, you can effortlessly recreate this restaurant-worthy dish at home. Whether you’re cooking for a special occasion or simply craving a comforting meal, Chicken Marsala will leave you and your guests utterly satisfied.
FAQs
Can I freeze Chicken Marsala?
It is not recommended to freeze the completed dish, as the texture of the sauce and chicken may suffer upon thawing. However, you can freeze the cooked chicken breasts separately and prepare the sauce fresh when ready to serve.
Is there a non-alcoholic substitute for Marsala wine?
You can replace the Marsala wine with an equal amount of chicken broth or a combination of grape juice and a splash of vinegar for a hint of acidity.
More Amazing Recipes
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Tyler Florence Chicken Marsala
Equipment
- Large skillet or frying pan
- Tongs or a spatula for flipping the chicken
- Cutting Board
- Chef's knife
- Measuring cups, and spoons
- Whisk or fork for mixing the sauce ingredients
- Plate or shallow dish for coating the chicken
- Kitchen paper towels for draining excess oil
Ingredients
For the Chicken Marsala
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter, divided
- 4 tablespoons olive oil, divided
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup Marsala wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- To garnish, 2 tablespoons chopped fresh parsley
Instructions
- Prep the Chicken: Season the chicken breasts with salt and pepper on both sides. Place the flour on a plate or shallow dish and coat the chicken evenly, shaking off any excess.
- Sear the Chicken: Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and for about 4 minutes cook both sides until golden brown. Take out the chicken into a plate and set aside.
- Sauté the Mushrooms: In the same skillet, add the remaining 2 tablespoons of butter and 2 tablespoons of olive oil. Add the sliced mushrooms and sauté until they are golden brown and have released their juices, about 5-6 minutes. Now add minced garlic, stir, and cook for an additional minute.
- Create the Marsala Sauce: Pour the Marsala wine into the skillet and bring it to a simmer, scraping the bottom of the pan to loosen any browned bits. Cook for about 2 minutes to allow the alcohol to evaporate. Add the chicken broth and simmer for another 5 minutes to reduce the sauce slightly.
- Add the Chicken and Finish Cooking: Return the chicken breasts to the skillet, nestling them into the sauce. Reduce the heat to medium-low, cover the skillet, and let the chicken cook in the sauce for about 10 minutes or until cooked through and no longer pink in the center.
- Thicken the Sauce: Uncover the skillet and remove the chicken breasts once again, placing them on a serving platter. Stir in the heavy cream into the sauce and continue cooking for an additional 2-3 minutes until the sauce thickens slightly.
- Garnish and Serve: Pour the Marsala sauce over the chicken breasts on the serving platter. Sprinkle with fresh chopped parsley for a burst of freshness and color.
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