Ina Garten Chicken Marsala Recipe
If you're craving a hearty, flavorful meal, the Ina Garten Chicken Marsala Recipe is a must-try.
Equipment
- Large skillet
- Meat mallet or rolling pin
- Tongs or spatula
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Mixing bowls
Ingredients
- 4 boneless chicken breasts
- 1 cup all-purpose flour
- Salt and pepper to taste
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter
- 8 ounces cremini mushrooms sliced
- 3/4 cup Marsala wine
- 3/4 cup chicken broth
- 2 teaspoons minced garlic
- 1 tablespoon chopped fresh parsley
Instructions
- Pound chicken to even thickness.
- Season with salt and pepper.
- Dredge chicken in flour. Shake off extra.
- Heat olive oil in skillet.
- Add chicken. Cook each side until golden.
- Remove chicken and set aside.
- In same pan, melt butter.
- Add mushrooms. Cook until soft.
- Stir in garlic. Cook for 30 seconds.
- Pour in Marsala wine. Let simmer.
- Add chicken broth. Stir well.
- Return chicken to the pan.
- Simmer until sauce thickens slightly.
- Sprinkle with parsley and serve.
Notes
- Use dry Marsala wine for best flavor.
- Don’t overcrowd the skillet when browning chicken.
- Let the sauce reduce for richer taste.
- Use fresh mushrooms for better texture.
- Chicken thighs can be used instead of breasts.