How To Make Classic Chicken Marsala at Home — Cooking Lessons from The Kitchn

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Mix the flour and salt in a small bowl and set aside.”,”image”:{“id”:”445b5a8adf201a77029534815bad8820bcd801f4″,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-20T17:12:49.709-05:00″,”updated_at”:”2017-02-20T17:12:49.709-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laure Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Marsala_38520_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”cfa273d5ded557b765a2b928ae2582677d6a4a5b”,”caption”:”\u003cb\u003ePound the chicken thin:\u003c/b\u003e Working with 1 chicken breast at a time, place inside a gallon zip-top bag and pound with the flat side of a meat mallet or rolling pin to an even 1/4-inch thickness. Set the flattened chicken breast aside and repeat with remaining breasts.”,”image”:{“id”:”cfa273d5ded557b765a2b928ae2582677d6a4a5b”,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-20T17:12:49.838-05:00″,”updated_at”:”2017-02-20T17:12:49.838-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laure Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Marsala_38526_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”24b0f59e469daa0b3dadbf9695fd6f762611820a”,”caption”:”\u003cb\u003eDredge the chicken:\u003c/b\u003e Return the flattened breasts to the bag and add the flour mixture. Seal the bag and shake to coat.”,”image”:{“id”:”24b0f59e469daa0b3dadbf9695fd6f762611820a”,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-20T17:12:50.031-05:00″,”updated_at”:”2017-02-20T17:12:50.031-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laure Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Marsala_38535_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”fbce23b7b8f97afb8f0edcfe39456433f3cdcf29″,”caption”:”\u003cb\u003eBrown the chicken:\u003c/b\u003e Heat the oil in a 12-inch straight sided skillet over medium-high heat until shimmering. Add the butter, followed by 2 of the chicken breasts. Fry until golden brown on both sides, 3 to 4 minutes per side. Remove the browned chicken to an oven proof baking dish. Repeat with the remaining 2 chicken breasts.”,”image”:{“id”:”fbce23b7b8f97afb8f0edcfe39456433f3cdcf29″,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-20T17:12:50.099-05:00″,”updated_at”:”2017-02-20T17:12:50.099-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laure Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Marsala_38537_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”32a69bc577ab542833e71e864d2639d2cc728b9a”,”caption”:”\u003cb\u003eKeep the chicken warm:\u003c/b\u003e Cover with chicken with aluminum foil and place in the oven to keep warm.”,”image”:{“id”:”32a69bc577ab542833e71e864d2639d2cc728b9a”,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-20T17:12:50.163-05:00″,”updated_at”:”2017-02-20T17:12:50.163-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laure Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Marsala_38539_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”955a6dc9a2972f3d5c1ff4c67d6d42d63c73e8a6″,”caption”:”\u003cb\u003eBrown the mushrooms:\u003c/b\u003e Keep the heat on medium-high. If there isn’t grease left from the chicken frying, add up to 2 tablespoons more butter. Add the mushrooms and cook until their juices start to release, about 3 minutes.”,”image”:{“id”:”955a6dc9a2972f3d5c1ff4c67d6d42d63c73e8a6″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-20T17:12:50.193-05:00″,”updated_at”:”2017-02-20T17:12:50.193-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laure Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Marsala_38542_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”8a3f9321390529a258f2b754f033395610da78db”,”caption”:”\u003cb\u003eAdd the garlic:\u003c/b\u003e Add the garlic and cook until fragrant, about 1 minute.”,”image”:{“id”:”8a3f9321390529a258f2b754f033395610da78db”,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-20T17:12:50.227-05:00″,”updated_at”:”2017-02-20T17:12:50.227-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laure Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Marsala_38543_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”b33f893296e3504b949631832167d379c60805f0″,”caption”:”\u003cb\u003eDeglaze and reduce:\u003c/b\u003e Add the Marsala and scrape the bottom of the pan to remove any browned pieces. Add the broth and simmer until reduced by half and starting to thicken, about 15 minutes.”,”image”:{“id”:”b33f893296e3504b949631832167d379c60805f0″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-20T17:12:50.289-05:00″,”updated_at”:”2017-02-20T17:12:50.289-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laure Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Marsala_38552_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”860ae21544f307867d8956ef7c06af2cd2e9b8f4″,”caption”:”\u003cb\u003eAdd the cream and chicken: \u003c/b\u003eAdd the cream and return the chicken to the sauce. Cook until the sauce thickens and the chicken is well coated, 3 to 5 minutes.”,”image”:{“id”:”860ae21544f307867d8956ef7c06af2cd2e9b8f4″,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-20T17:12:50.389-05:00″,”updated_at”:”2017-02-20T17:12:50.389-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laure Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Marsala_38556_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”7b92911a77a1470dbec3f0c2a080d93c190563da”,”caption”:”\u003cb\u003eServe:\u003c/b\u003e Serve the chicken and Marsala sauce over cooked angel hair pasta if desired. Garnish with chopped parsley and a squeeze of lemon. “,”image”:{“id”:”7b92911a77a1470dbec3f0c2a080d93c190563da”,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-20T17:12:50.585-05:00″,”updated_at”:”2017-02-20T17:12:50.585-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laure Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Marsala_38565_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}}]};

Nothing says fast and fancy quite like the Italian-American dish of chicken Marsala. A menu staple no matter the restaurant, this dish has seen its fair share of revisions. No matter the update, the pairing of golden, pan-fried chicken with a mushroom-studded Marsala wine sauce hasn’t changed. We’re throwing our hat in the ring with a version we just can’t stop swooning over. With creamy sauce spiked with lots of garlic and, of course, the namesake Marsala wine, this take on chicken Marsala is next-level good.

And while it might sound like a dish that requires hours of cooking, it is actually a super-fast, one-pot chicken dinner that is perfect for weeknight cooking. You can serve the chicken and Marsala sauce over angel hair pasta (just like your favorite Italian restaurant), over cauliflower rice, or, my favorite, with a simple caesar salad.

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