What To Know
- Once the sauce and mushrooms are ready, add the seared chicken breasts to the skillet with the sauce.
- To reheat the chicken marsala, simply place it in a covered skillet over medium heat and cook until warmed through.
- Store the cooked chicken marsala in an airtight container in the refrigerator for up to 3 days.
Chicken marsala is a classic Italian-American dish that tantalizes taste buds with its savory flavors and tender chicken. But what if you’re short on time or planning a special occasion? Enter the art of preparing chicken marsala ahead of time! This blog post will guide you through the steps to ensure your chicken marsala shines, even when you’re in a time crunch.
The Secret to Time-Saving: Marinating the Chicken
The key to successful chicken marsala prep ahead of time lies in marinating the chicken. This allows the flavors to penetrate deeply, resulting in a juicy and flavorful dish. Simply combine olive oil, minced garlic, dried oregano, salt, and pepper in a bowl. Add the chicken breasts to the marinade and refrigerate for at least 4 hours, or up to overnight.
Searing for Perfection: Browning the Chicken
Once the chicken has marinated, it’s time to sear it for a golden brown crust. Heat a large skillet over medium-high heat and add some olive oil. Remove the chicken from the marinade and pat it dry. Sear the chicken breasts for 3-4 minutes per side, or until they are browned but not fully cooked through.
Deglazing the Pan: Enhancing the Sauce
After searing the chicken, remove it from the pan and set it aside. Add marsala wine to the pan and let it simmer until reduced by half. This process, known as deglazing, extracts the flavorful browned bits from the bottom of the pan, creating the base for the rich sauce.
Simmering the Sauce: Bringing the Flavors Together
In a separate saucepan, combine chicken broth, heavy cream, and dried thyme. Bring the mixture to a simmer and let it cook until thickened, about 10-15 minutes. Add the deglazed marsala wine from the skillet and stir to combine.
Pan-Frying the Mushrooms: A Savory Addition
While the sauce is simmering, heat some butter in a skillet over medium heat. Add sliced mushrooms and cook until softened and browned. Season the mushrooms with salt and pepper to taste.
Combining the Elements: Creating the Dish
Once the sauce and mushrooms are ready, add the seared chicken breasts to the skillet with the sauce. Bring the sauce to a simmer and cook the chicken through, about 5-7 minutes. Garnish with fresh parsley and serve with your favorite sides, such as pasta, mashed potatoes, or roasted vegetables.
Tips for Reheating and Serving
To reheat the chicken marsala, simply place it in a covered skillet over medium heat and cook until warmed through. You can also reheat it in the microwave on high for 1-2 minutes, stirring once halfway through.
Planning Ahead: Timing and Storage
When preparing chicken marsala ahead of time, allow for the following timings:
- Marinating: 4 hours to overnight
- Searing: 6-8 minutes
- Deglazing and simmering: 15-20 minutes
- Pan-frying mushrooms: 5-7 minutes
- Combining and cooking: 5-7 minutes
Store the cooked chicken marsala in an airtight container in the refrigerator for up to 3 days.
Variations and Substitutions
- Chicken thighs: Substitute chicken thighs for breasts for a more tender and flavorful dish.
- White wine: If marsala wine is unavailable, use dry white wine instead.
- Mushrooms: Use your favorite mushrooms, such as cremini, shiitake, or oyster mushrooms.
- Herbs: Add fresh rosemary or sage to the sauce for extra flavor.
What You Need to Learn
1. Can I freeze chicken marsala?
Yes, you can freeze chicken marsala for up to 3 months. Allow it to cool completely before freezing in an airtight container.
2. How do I thicken the sauce?
If your sauce is too thin, you can thicken it by adding a cornstarch slurry (equal parts cornstarch and water) and stirring until thickened.
3. What are good side dishes for chicken marsala?
Popular side dishes for chicken marsala include pasta, mashed potatoes, roasted vegetables, or a simple green salad.
