Ina Garten Chicken Marsala Recipe
This Creamy Chicken Marsala is inspired by Ina Garten also known as Barefoot Contessa Chicken Marsala Recipe. It is a delicious and flavorful Italian-American dish. This classic chicken recipe includes tender, perfectly pan-seared chicken, and savory browned mushrooms, and it’s all covered with rich seasoned marsala wine, garlic, and herb sauce.
Equipment
1 skillet
Ingredients
- 2 tablespoons cooking oil
- 2 tablespoons butter
- 3 pieces chicken breast halves
- ½ cup flour
- 1 teaspoon salt
- ½ teaspoon thyme powder
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 8 pieces cremini mushrooms
- ½ cup marsala wine
- 1 cup chicken broth
- ¼ cup chopped cilantro (garnish)
Instructions
- Season your chicken with salt, garlic powder, and pepper. Dredge each piece in flour, shaking off any excess. Transfer to a plate and set aside.
- Heat a large skillet over medium-high heat. Add the cooking oil and 1 tablespoon butter. Once it is hot enough, slowly add chicken to the skillet. Cook until golden brown, about 5 to 10 minutes. Flip the chicken over and cook the other side until the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 5 minutes, depending on how large your chicken cuts are. You can use a meat thermometer to make sure. Set it aside.
- Heat the remaining butter over medium heat. Scrape the bottom of the pan. Add your sliced mushrooms and cook until caramelized or turn tender. Season with salt, pepper, and dried rosemary.
- Over high heat, pour the Marsala wine and chicken broth. Bring the liquid to a boil, then reduce the heat to medium and simmer until the sauce is reduced by about half, slightly thickened, and darkened in color about 10 to 15 minutes.
- Add the chicken back to the skillet, along with any juices that accumulated on the plate, and simmer until the chicken is cooked through and the sauce is completely thickened. Sprinkle some cilantro for garnish. Serve and enjoy.
- Add the chicken back to the skillet, along with any juices that accumulated on the plate and simmer until the chicken is warmed through and the sauce is completely thickened. Sprinkle some cinlatro for garnish. Serve and enjoy.
Notes
Recipe Notes:
- Cut each breast into two similarly sized pieces so you have a total of four cutlets. For a tender chicken, use a flat meat mallet (preferred) or meat tenderizer, and pound them to a ¼-inch thickness.
- If you like a thicker Marsala sauce, dissolve 1 tablespoon of cornstarch in 4 tablespoons of cold water and pour it into the pan. Stir until the sauce thickens.
- For a more creamier dish, you can add heavy whipping cream. Be sure to use fresh heavy whipping cream to avoid curdle. Stir the sauce while slowly adding the cream.
- Allow leftovers to cool completely. Transfer into an air-tight glass container and refrigerate for up to 5 days
Nutrition
Serving: 3servingsCalories: 297kcalCarbohydrates: 22gProtein: 3gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 22mgSodium: 1131mgPotassium: 96mgFiber: 1gSugar: 4gVitamin A: 236IUVitamin C: 0.02mgCalcium: 14mgIron: 1mg
Tried this recipe?Let us know how it was!