Ina Garten Chicken Marsala
A classic Italian-American dish, this Chicken Marsala features tender chicken breasts pan-fried to golden perfection, smothered in a rich Marsala wine and mushroom sauce.
Equipment
- Large skillet or sauté pan
- Measuring cups and spoons
- Cutting board and knife
- Tongs or spatula
Ingredients
- 2 boneless skinless chicken breasts (or 4 thin cutlets)
- 1 cup all-purpose flour or gluten-free alternative
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cups cremini mushrooms sliced
- 2 garlic cloves minced
- 1/2 cup Marsala wine
- 1/2 cup chicken broth low sodium, if preferred
- 2 tsp fresh thyme leaves
- 1 tbsp flat-leaf parsley chopped (optional for garnish)
- Optional: 1/4 cup heavy cream for a richer sauce
Instructions
- Prepare Chicken: Slice chicken breasts into thin cutlets if not pre-sliced. Season with salt and pepper, then dredge lightly in flour.
- Cook Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Cook the chicken until golden brown on both sides, 3-5 minutes per side. Remove and set aside.
- Sauté Mushrooms: In the same skillet, add mushrooms. Cook until tender and browned, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
- Deglaze with Marsala: Add Marsala wine to the pan, scraping up browned bits from the bottom. Simmer for 2-3 minutes to reduce slightly.
- Make Sauce: Pour in chicken broth and sprinkle with thyme. Return the chicken to the pan and simmer for 10 minutes until the chicken is cooked through and the sauce thickens. For a creamier sauce, stir in heavy cream in the last few minutes of cooking.
- Serve: Garnish with parsley and serve hot over mashed potatoes, noodles, or alongside roasted vegetables.
Notes
Nutrition Facts (Per Serving):
- Calories: ~400
- Protein: ~35g
- Carbohydrates: ~20g
- Fat: ~20g
- Fiber: ~2g
- Sodium: ~600mg