Chicken Marsala Recipe

Chicken breasts: Boneless and skinless, these are the main protein component of the dish.

Flour: Used for dredging the chicken, giving it a light, crispy coating.

Marsala wine: A sweet, fortified wine that adds depth and richness to the sauce.

Chicken broth: Low sodium is preferred to control the saltiness of the dish.

Mushrooms: Sliced and sautéed, they add an earthy flavor to the sauce.

Olive oil: Used for cooking the chicken and mushrooms.

Butter: Adds richness and helps in browning the chicken.

Garlic: Minced, it adds a fragrant aroma and flavor to the dish.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth.

Parsley: Chopped and used as a garnish for a fresh, vibrant finish.

When dredging the chicken breasts in flour, make sure to shake off any excess. This ensures a light, even coating that will help achieve a perfect golden brown crust. Additionally, when adding the marsala wine and chicken broth to the skillet, allow the mixture to come to a gentle simmer. This helps to deglaze the pan, incorporating all the flavorful browned bits into the sauce, which enhances the overall taste of the Chicken Marsala.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and flavor profile, making them a suitable alternative.

• flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and provides a gluten-free option.

• marsala wine - Substitute with dry sherry: Dry sherry has a similar flavor profile and can mimic the sweetness and depth of marsala wine.

• low sodium chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar base flavor and is a good option for vegetarians.

• sliced mushrooms - Substitute with sliced portobello mushrooms: Portobello mushrooms have a meaty texture and rich flavor, making them a good alternative.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, making it a versatile substitute.

• butter - Substitute with ghee: Ghee has a rich, nutty flavor and a higher smoke point, making it a good alternative to butter.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor in a more convenient form.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami depth.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, offering a subtler spice.

• chopped parsley - Substitute with chopped cilantro: Cilantro provides a fresh, herbaceous flavor that can complement the dish similarly to parsley.

• Allow the chicken marsala to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the chicken breasts and marsala sauce into an airtight container. Ensure the container is large enough to hold the chicken pieces without crowding.
• If you plan to consume the leftovers within a few days, place the container in the refrigerator. The dish will stay fresh for up to 3-4 days.
• For longer storage, consider freezing. Place the chicken marsala in a freezer-safe container or heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.
• Label the container or bag with the date to keep track of its freshness. Chicken marsala can be frozen for up to 2-3 months.
• When ready to reheat, thaw the chicken marsala in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.
• Reheat the dish on the stovetop over medium heat. Add a splash of chicken broth or marsala wine to refresh the sauce and prevent it from drying out.
• Stir occasionally and heat until the chicken is warmed through and the sauce is bubbling gently.
• Garnish with fresh parsley before serving to revive its vibrant appearance and flavor.

• Preheat your oven to 350°F (175°C). Place the chicken marsala in an oven-safe dish, cover with foil to retain moisture, and heat for about 20 minutes or until the internal temperature reaches 165°F (74°C).

• For a quicker method, use a skillet. Heat a bit of olive oil over medium heat. Add the chicken marsala and cover with a lid. Cook for about 5-7 minutes, flipping halfway through, until thoroughly heated.

• If you prefer using the microwave, place the chicken marsala in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring the sauce halfway through, until hot.

• To maintain the texture of the mushrooms and chicken, consider reheating in a steamer. Place the chicken marsala in a heatproof dish, cover, and steam for about 10 minutes or until heated through.

• For a sous-vide approach, place the chicken marsala in a vacuum-sealed bag or a resealable plastic bag with the air removed. Submerge in a water bath set to 165°F (74°C) and heat for about 20-30 minutes.

• Skillet: A large, flat-bottomed pan used for cooking the chicken and mushrooms.

• Tongs: Useful for turning the chicken breasts while they cook to ensure even browning.

• Measuring cups: Essential for accurately measuring the marsala wine and chicken broth.

• Knife: Needed for chopping the parsley and mincing the garlic.

• Cutting board: Provides a safe surface for chopping parsley and mincing garlic.

• Mixing bowl: Used for dredging the chicken breasts in flour.

• Wooden spoon: Ideal for stirring the sauce and scraping up browned bits from the skillet.

• Plate: Handy for setting aside the cooked chicken breasts temporarily.

• Measuring spoons: Necessary for measuring out the olive oil and butter.

• Spatula: Useful for removing the chicken from the skillet without breaking it apart.

• Garlic press: Optional, but makes mincing garlic quicker and easier.

• Whisk: Helps in mixing the sauce to ensure it thickens evenly.

Prep ingredients ahead: Measure and chop all ingredients like mushrooms and garlic before you start cooking.

Use thin chicken breasts: Pound the chicken breasts to an even thickness for quicker and more uniform cooking.

One-pan method: Cook the chicken and sauce in the same skillet to save on cleanup time.

Preheat the skillet: Ensure the skillet is hot before adding the chicken to reduce cooking time.

Simmer with a lid: Cover the skillet while simmering to speed up the cooking process and thicken the sauce faster.