Chicken Marsala Recipe

Chicken breasts: Boneless and skinless, these are pounded thin for even cooking.

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

Olive oil: For cooking the chicken to a golden brown.

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

Chicken broth: Enhances the sauce with savory flavor.

Mushrooms: Sliced and sautéed, they add an earthy taste and texture.

Butter: Adds richness and helps brown the mushrooms.

Garlic: Minced and sautéed for aromatic flavor.

Salt: To taste, for seasoning the dish.

Black pepper: To taste, for seasoning the dish.

Parsley: Chopped and used as a fresh garnish.

When pounding the chicken breasts to an even thickness, place them between two sheets of plastic wrap or parchment paper. This not only prevents mess but also ensures that the meat mallet doesn't tear the chicken. An even thickness allows for uniform cooking, ensuring that each piece is perfectly cooked without any dry or undercooked spots.

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

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

• marsala wine - Substitute with dry sherry: Dry sherry has a similar sweetness and depth of flavor, making it a good substitute for marsala wine.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used for a vegetarian option while still providing a rich flavor.

• sliced mushrooms - Substitute with cremini mushrooms: Cremini mushrooms have a similar texture and a slightly more intense flavor, making them a good alternative.

• butter - Substitute with margarine: Margarine can be used as a dairy-free alternative to butter while still providing a similar richness.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it should be used in smaller quantities due to its concentrated flavor.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat and can be used as an alternative for a slightly different flavor profile.

• chopped parsley - Substitute with chopped cilantro: Cilantro can be used for a fresh, herbaceous garnish with a slightly different flavor.

• 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 without overcrowding.
• If you plan to consume the leftovers within a few days, place the container in the refrigerator. The chicken marsala will stay fresh for up to 3-4 days.
• For longer storage, consider freezing. Place the cooled chicken marsala in a freezer-safe container or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date and contents. This helps you keep track of how long the chicken marsala has been stored.
• When ready to reheat, thaw the chicken marsala in the refrigerator overnight if frozen. This ensures even reheating and maintains the texture of the chicken and mushrooms.
• Reheat the chicken marsala in a skillet over medium heat. Add a splash of chicken broth or marsala wine to refresh the sauce and prevent it from drying out.
• Alternatively, you can reheat in the microwave. Place the chicken marsala in a microwave-safe dish, cover with a microwave-safe lid or wrap, and heat 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.

• Stovetop Method:

  1. Place a skillet over medium heat and add a splash of chicken broth or olive oil to prevent sticking.
  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.

• 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 marsala wine to keep the dish moist.
  4. Cover the dish with aluminum foil.
  5. Bake for about 20-25 minutes, or until the chicken is heated through.

• Microwave Method:

  1. Place the Chicken Marsala in a microwave-safe dish.
  2. Add a small amount of chicken broth or olive oil to maintain moisture.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 2-3 minutes, stirring halfway through, until the chicken is hot.

• 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 zip-lock bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Remove from the bag and serve immediately, enjoying the perfectly reheated chicken and sauce.

• Meat mallet: Used to pound the chicken breasts to an even thickness of about ¼ inch.

• Mixing bowl: Useful for dredging the chicken in flour and shaking off the excess.

• Skillet: Essential for cooking the chicken and later for making the sauce with mushrooms, garlic, marsala wine, and chicken broth.

• Tongs: Handy for flipping the chicken breasts while cooking them in the skillet.

• Measuring cups: Needed to measure out the marsala wine, chicken broth, and flour accurately.

• Knife: Used to mince the garlic and chop the parsley for garnish.

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

• Wooden spoon: Ideal for stirring the mushrooms, garlic, and sauce in the skillet.

• Plate: Useful for setting aside the cooked chicken breasts while preparing the sauce.

• Spatula: Helps in transferring the chicken back into the skillet without breaking it.

• Measuring spoons: Needed to measure out the butter and any additional seasonings accurately.

Pound the chicken in advance: Prepare the chicken breasts ahead of time and store them in the fridge to save time during cooking.

Pre-slice mushrooms: Buy pre-sliced mushrooms or slice them the night before to cut down on prep time.

Use pre-minced garlic: Opt for pre-minced garlic from a jar to avoid the hassle of mincing it yourself.

Measure ingredients beforehand: Measure out the marsala wine, chicken broth, and other ingredients in advance to streamline the cooking process.

One-pan method: Use the same skillet for cooking the chicken and making the sauce to minimize cleanup.