Chicken Marsala Recipe

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

All-purpose flour: Used to dredge the chicken, giving it a light coating that helps it brown nicely.

Olive oil: Used for cooking the chicken, adding a rich flavor and helping to achieve a golden brown crust.

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

Chicken broth: Adds moisture and enhances the savory flavor of the sauce.

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

Butter: Adds richness and helps to brown the mushrooms.

Garlic: Minced and added to the sauce for an aromatic touch.

Salt: Used to season the dish to taste.

Pepper: Adds a bit of heat and enhances the overall flavor.

When pounding the chicken breasts to an even thickness, place them between two sheets of plastic wrap or parchment paper. This prevents the meat from tearing and ensures a uniform thickness, which helps the chicken cook evenly.

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

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

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

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

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar savory base and is suitable for vegetarians.

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

• butter - Substitute with margarine: Margarine can be used as a dairy-free alternative to butter with a similar consistency.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent than fresh garlic.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of liquid to the dish.

• pepper - Substitute with white pepper: White pepper has a similar heat level and can be used to maintain the dish's flavor profile.

• Allow the chicken marsala to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the chicken and sauce into an airtight container. Ensure the container is sealed tightly to maintain freshness.
• For short-term storage, place the container in the refrigerator. The chicken marsala will stay fresh for up to 3-4 days.
• If you plan to keep the dish longer, consider freezing it. Use a freezer-safe container or heavy-duty freezer bags to prevent freezer burn.
• Label the container with the date to keep track of its freshness. Frozen chicken marsala can be stored for up to 2-3 months.
• When ready to enjoy, thaw the chicken marsala in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the dish gently on the stovetop over medium heat. Add a splash of chicken broth or water if the sauce has thickened too much.
• Stir occasionally to ensure even heating. Avoid overheating, as this can make the chicken tough.
• For a quick reheat, use the microwave. Place the chicken marsala in a microwave-safe dish, cover loosely, and heat in short intervals, stirring in between.
• Garnish with fresh parsley or a squeeze of lemon juice to brighten the flavors before serving.

• Stovetop Method:

  1. Place a skillet over medium heat and add a splash of chicken broth or water to the pan.
  2. Add the leftover Chicken Marsala to the skillet.
  3. Cover the skillet with a lid to retain moisture.
  4. Heat for about 5-7 minutes, stirring occasionally, until the chicken is warmed through and the sauce is bubbling gently.
  5. Adjust seasoning with salt and pepper if needed before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Chicken Marsala in an oven-safe dish.
  3. Add a bit of chicken broth or water to keep the dish moist.
  4. Cover the dish with aluminum foil to prevent drying out.
  5. Bake for about 20-25 minutes, or until the chicken is heated through.
  6. Remove the foil for the last 5 minutes to allow the sauce to thicken slightly.

• Microwave Method:

  1. Place the Chicken Marsala in a microwave-safe dish.
  2. Add a small amount of chicken broth or water to the dish.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  4. Microwave on medium power for 2-3 minutes.
  5. Stir the chicken and sauce, then continue microwaving in 1-minute intervals until heated through.
  6. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the Chicken Marsala in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  3. Submerge the bag in the water bath and cook for about 45 minutes to 1 hour.
  4. Remove the bag from the water bath and carefully open it.
  5. Pour the chicken and sauce into a serving dish and enjoy.

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

• Mixing bowl: Used to hold the flour for dredging the chicken.

• Tongs: Handy for flipping and removing the chicken from the skillet.

• Skillet: Essential for cooking the chicken and making the sauce.

• Spatula: Useful for stirring the mushrooms and garlic.

• Measuring cups: Needed to measure the marsala wine and chicken broth.

• Knife: Used for mincing the garlic.

• Cutting board: Provides a surface for mincing the garlic and preparing the chicken.

• Whisk: Helps to mix the sauce ingredients smoothly.

• Serving platter: Ideal for presenting the finished Chicken Marsala.

Prepare ingredients in advance: Measure and chop mushrooms, garlic, and other ingredients before starting to cook.

Use thin chicken breasts: Buy pre-sliced or pound the chicken breasts to save time on cooking.

Preheat the skillet: Ensure the olive oil is hot before adding the chicken to get a perfect sear quickly.

Simmer sauce separately: While the chicken is cooking, prepare the marsala wine and chicken broth mixture in another pan.

Use a lid: Cover the skillet when simmering the sauce to speed up the thickening process.