Chicken Marsala Recipe

Chicken breasts: Boneless and skinless, these are pounded to an even thickness for uniform cooking.

All-purpose flour: Used for dredging the chicken, giving it a light, crispy coating.

Marsala wine: A fortified wine that adds a rich, slightly sweet flavor to the sauce.

Chicken broth: Adds depth and richness to the sauce, balancing the flavors.

Mushrooms: Sliced and cooked until browned, they add an earthy flavor to the dish.

Olive oil: Used for cooking the chicken and mushrooms, providing a healthy fat.

Butter: Adds richness and a silky texture to the sauce.

Garlic: Minced and cooked to add a fragrant, savory note.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the flavor profile.

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

When pounding the chicken breasts to an even thickness, place them between two sheets of plastic wrap or in a resealable plastic bag to prevent mess and ensure even thickness. This helps the chicken cook uniformly, avoiding overcooking or undercooking certain parts.

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

• all-purpose flour - Substitute with gluten-free flour: For those with gluten intolerance, gluten-free flour can be used to achieve a similar dredging effect.

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

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used for a vegetarian version or if chicken broth is unavailable.

• sliced mushrooms - Substitute with cremini mushrooms: Cremini mushrooms have a similar texture and flavor to standard mushrooms and can be used interchangeably.

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

• butter - Substitute with margarine: Margarine can be used as a non-dairy alternative to butter, providing a similar texture and richness.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it is less pungent and should be used in smaller quantities.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different flavor profile.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor, making it a good alternative.

• chopped parsley - Substitute with chopped cilantro: Cilantro can be used for a fresh, herbaceous garnish, though it has a distinct flavor compared to parsley.

• Allow the chicken marsala to cool to room temperature before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the chicken breasts and sauce into an airtight container. Make sure the container is large enough to hold the chicken without squishing it, but not so large that there is a lot of empty space.

• If you plan to consume the leftovers within a few days, store the container in the refrigerator. The chicken marsala will stay fresh for up to 3-4 days.

• For longer storage, place the airtight container in the freezer. The chicken marsala can be frozen for up to 2-3 months without significant loss of flavor or texture.

• When ready to reheat, if the chicken marsala is frozen, transfer it to the refrigerator to thaw overnight. This gradual thawing helps maintain the quality of the dish.

• Reheat the chicken marsala in a skillet over medium heat. Add a splash of chicken broth or water to the skillet to help rehydrate the sauce and prevent it from drying out.

• Alternatively, you can reheat the dish in the microwave. Place the chicken and sauce in a microwave-safe dish, cover it loosely with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute intervals, stirring in between, until heated through.

• Garnish with fresh chopped parsley before serving to revive the dish's vibrant appearance and flavor.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chicken marsala in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat for about 20-25 minutes or until the chicken is warmed through.
  5. Stir occasionally to ensure even heating and to keep the sauce from drying out.

• Stovetop Method:

  1. Place a skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Add the chicken marsala to the skillet.
  4. Cover and heat for about 10-15 minutes, stirring occasionally, until the chicken is heated through and the sauce is bubbling.

• Microwave Method:

  1. Place the chicken marsala in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes.
  4. Stir the sauce and rotate the chicken pieces.
  5. Continue heating in 1-minute increments until the chicken is warmed through.

• Sous Vide Method:

  1. Place the chicken marsala in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Preheat your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Remove from the bag and serve immediately.

• Meat mallet: Use this to pound the chicken breasts to an even thickness.

• Mixing bowl: This is where you will dredge the chicken in flour.

• Skillet: A large skillet is needed to cook the chicken and make the sauce.

• Tongs: These will help you turn the chicken breasts while cooking.

• Wooden spoon: Use this to stir the mushrooms and scrape up browned bits from the skillet.

• Measuring cups: These are essential for measuring the marsala wine and chicken broth.

• Garlic press: This will make mincing the garlic easier and quicker.

• Cutting board: Use this as a surface for preparing the chicken and chopping parsley.

• Chef's knife: A sharp knife is necessary for mincing garlic and chopping parsley.

• Plate: Use this to set aside the cooked chicken breasts temporarily.

• Whisk: This can help in mixing the sauce to ensure it thickens evenly.

• Serving platter: Once the dish is ready, transfer it to a serving platter for presentation.

Pound the chicken: Use a meat mallet to quickly achieve even thickness, ensuring uniform cooking.

Pre-slice mushrooms: Buy pre-sliced mushrooms to save prep time.

Minced garlic: Use pre-minced garlic from a jar to skip peeling and chopping.

Simmer efficiently: Use a wide skillet to reduce the sauce faster.

One-pan method: Cook everything in one skillet to minimize cleanup time.

Prep ingredients: Measure and prepare all ingredients before starting to cook.

Quick garnish: Use dried parsley if fresh is not available to save chopping time.