Chicken Marsala - Ina Garten Recipe (2024)

Today we will recreate chicken marsala (an Ina Garten recipe). My version moves away from heavy seasonings and brings it back to basic flavors. We only utilize what’s already naturally present.

How we cook the components is what helps develop that rich, savory, and slightly sweet flavor.

So, give this dish a try, and let me know what you think in the comments below. And don’t forget to check out some other amazing dinner ideas on my site.

Why I Love This Chicken Marsala – Ina Garten Recipe

Today, I put my spin on Ina Garten’s famous chicken marsala recipe. It’s a bit different but just as delicious, easy to make, and nutritious.

• Flavor Boost: My twist on Ina Garten’s chicken marsala adds a personal flair, keeping it nutritious and full of flavor.
• Mushroom Choice: Use any mushrooms except fishy ones to enhance the dish’s earthiness. Have a look atthis mushroom that tastes just like chicken!
• Simple Sauce: The sauce mixes Marsala wine and stock, with sweet Marsala recommended for a nice balance of sweetness.
• Quick & Loved: Easy to make in under an hour, this version is a hit with families, blending salty, sweet, and meaty tastes perfectly.

Ingredients You’ll Need

• Main & Mushrooms: Chicken breast (skinless, boneless), mushrooms sliced, and onion finely chopped.
• Flour & Seasonings: Cake flour, seasoned with sea salt flakes and freshly ground black pepper.
• Herbs & Spices: A flavorful mix of dried rosemary, dried oregano, and dried thyme.
• Sauté Essentials: Olive oil for cooking, with minced garlic for aromatic depth.
• Sauce Components: Sweet Marsala wine and chicken stock, enriched with salted butter for a silky finish.
• Garnish: Fresh parsley, chopped, to add a burst of freshness.

How to Make the Perfect Chicken Marsala

1. Place chicken under plastic wrap and flatten to 1/4-inch thickness with a meat tenderizer.

2. Mix cake flour with a little salt, pepper, rosemary, oregano, and thyme.

3. In a pan with medium-high heat, cook floured chicken in olive oil until golden (about 4-5 mins per side). Rest the cooked chicken on paper towels.

4. In the same pan, sauté garlic and onions until soft, then add mushrooms.

5. Season with salt and pepper.

6. dd Marsala wine, then chicken stock. Simmer until slightly thick.

7. Return chicken to pan, add butter, and simmer for a few minutes.

8. Sprinkle with chopped parsley and serve hot.

• When pan-frying the flour-dredged chicken breasts, only flip them once. This way you can ensure that the chicken fillets cook evenly on both sides.
• To make the entire dish less saucy, leave the ingredients to cook for about 10 minutes. Don’t worry. The chicken will only get softer as it cooks in the Marsala base.
• If you want to make the dish saucier, you can add an equal amount of extra sweet Marsala wine and chicken stock. If you only add one of them, the flavors won’t be nicely balanced.
• This dish can be made in advance and stored for later. It will last up to 4 days inside the fridge. You can also freeze your Barefoot Contessa chicken marsala. Wrap the container in a layer of foil to protect it from excessive freezer burn.

FAQs On Chicken Marsala Recipe By Ina Garten