Learn How To Make Chicken Marsala At Home – Impress Your Friends And Family With This Delicious Dish!
What To Know
- This classic dish combines succulent chicken breasts with a rich and savory marsala wine sauce, creating a symphony of flavors that will tantalize your taste buds.
- Pour the chicken broth into the skillet and bring to a simmer.
- In a small bowl, whisk together 1 tablespoon of flour and 1 tablespoon of cold water to create a slurry.
Indulge in the delectable flavors of Italy with our comprehensive guide on how to make chicken marsala at home. This classic dish combines succulent chicken breasts with a rich and savory marsala wine sauce, creating a symphony of flavors that will tantalize your taste buds.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup dry marsala wine
- 1 cup chicken broth
- 1/2 cup sliced mushrooms
- 1/4 cup chopped shallots
- 1 tablespoon chopped fresh parsley
- 1 tablespoon unsalted butter
- Lemon wedges for garnish (optional)
Instructions:
1. Prepare the Chicken:
- Season the chicken breasts with salt and pepper.
- Dredge the chicken in flour, shaking off any excess.
2. Brown the Chicken:
- Heat the olive oil in a large skillet over medium heat.
- Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown.
3. Deglaze the Pan:
- Remove the chicken from the skillet.
- Pour the marsala wine into the skillet and scrape up any browned bits.
- Cook for 2-3 minutes, or until the wine is reduced by half.
4. Add the Chicken Broth:
- Pour the chicken broth into the skillet and bring to a simmer.
5. Cook the Mushrooms and Shallots:
- Add the sliced mushrooms and chopped shallots to the skillet.
- Cook for 5-7 minutes, or until the mushrooms are tender.
6. Thicken the Sauce:
- In a small bowl, whisk together 1 tablespoon of flour and 1 tablespoon of cold water to create a slurry.
- Gradually whisk the slurry into the sauce and cook for 1-2 minutes, or until thickened.
7. Return the Chicken:
- Add the chicken breasts back to the skillet and cook for 5-7 minutes, or until cooked through.
8. Finish the Dish:
- Stir in the chopped fresh parsley.
- Remove the skillet from the heat and swirl in the unsalted butter.
- Garnish with lemon wedges if desired.
Tips for Success:
- Use a dry marsala wine for a more intense flavor.
- Cook the chicken breasts over medium heat to prevent burning.
- Don’t overcook the sauce, or it will become too thick.
- Serve the chicken marsala over pasta, rice, or mashed potatoes.
Alternatives and Variations:
- Chicken Marsala with Sun-Dried Tomatoes: Add 1/4 cup of sun-dried tomatoes to the sauce for a tangy twist.
- Chicken Marsala with Spinach: Stir in 1 cup of fresh spinach to the sauce for an extra dose of nutrients.
- Chicken Marsala with Capers: Add 2 tablespoons of capers to the sauce for a salty and flavorful kick.
Nutritional Information:
Per serving (without pasta or rice):
- Calories: 300
- Fat: 15g
- Protein: 30g
- Carbohydrates: 20g
Conclusion:
Mastering the art of chicken marsala at home is a culinary adventure that will impress your family and friends. With its tender chicken, rich sauce, and versatile variations, this dish is sure to become a favorite in your kitchen. Embrace the flavors of Italy and embark on this journey to elevate your home cooking skills.
Frequently Asked Questions:
Q: What type of chicken should I use for chicken marsala?
A: Boneless, skinless chicken breasts are the best choice for this dish.
Q: Can I use a different type of wine instead of marsala?
A: Yes, you can substitute dry sherry or madeira for marsala wine.
Q: How do I know when the chicken is cooked through?
A: Insert a meat thermometer into the thickest part of the chicken. It should read 165°F.