Chicken Marsala Recipe

Chicken breasts: Boneless and skinless, these are pounded to an even thickness for uniform cooking.

Flour: Used for dredging the chicken, giving it a light coating that helps it brown nicely.

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

Marsala wine: A sweet, fortified wine that forms the base of the sauce.

Chicken broth: Adds depth and richness to the sauce.

Olive oil: Used for cooking the chicken and mushrooms.

Butter: Adds richness and helps to brown the chicken.

Salt: Enhances the overall flavor of the dish.

Freshly ground black pepper: Adds a touch of heat and depth to the flavor.

Parsley: Chopped and used as a garnish for a fresh, vibrant finish.

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. Use a meat mallet or rolling pin to gently pound the chicken to about ½ inch thick. This step is crucial for achieving a tender and juicy result.

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

• flour - Substitute with cornstarch: Cornstarch can be used for dredging and will create a similar crispy coating when cooked.

• sliced mushrooms - Substitute with sliced zucchini: Zucchini has a similar texture and absorbs flavors well, making it a good substitute for mushrooms.

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

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor and is a good option for those avoiding meat.

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

• butter - Substitute with margarine: Margarine can provide a similar richness and texture, making it a suitable alternative to butter.

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

• freshly ground black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile, making it a good alternative to black pepper.

• chopped parsley - Substitute with chopped cilantro: Cilantro can provide a fresh, herbaceous flavor similar to parsley, making it a good substitute for garnish.

• Allow the chicken marsala to cool to room temperature before storing to prevent condensation and sogginess.
• Transfer the chicken breasts and marsala sauce into an airtight container. Ensure the container is large enough to avoid overcrowding, which can lead to uneven cooling.
• If storing in the refrigerator, place the container in the coldest part, typically the back, to maintain a consistent temperature. The chicken marsala will stay fresh for up to 3-4 days.
• For freezing, use a freezer-safe container or heavy-duty freezer bags. If using bags, remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date to keep track of its freshness. Chicken marsala can be frozen for up to 2-3 months.
• When ready to reheat, thaw the chicken marsala in the refrigerator overnight for best results. This gradual thawing helps maintain the texture and flavor.
• Reheat the chicken marsala in a skillet over medium heat, adding a splash of chicken broth or water if the sauce has thickened too much during storage. Stir occasionally to ensure even heating.
• Alternatively, you can reheat in the microwave. Place the chicken marsala in a microwave-safe dish, cover loosely with a microwave-safe lid or plastic wrap, and heat in 1-minute intervals, stirring in between, until heated through.
• Garnish with fresh parsley before serving to revive the dish's vibrant appearance and flavor.

• Preheat your oven to 350°F (175°C). Place the chicken marsala in an oven-safe dish, cover with foil to retain moisture, and heat for about 20 minutes or until warmed through.

• For a quicker method, use the stovetop. In a skillet, add a splash of chicken broth or marsala wine to maintain the sauce's consistency. Heat over medium-low, stirring occasionally, until the chicken is hot.

• If you're in a rush, the microwave can be your friend. Place the chicken marsala in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap (leaving a small vent). Heat on medium power in 1-minute intervals, stirring in between, until the chicken is thoroughly heated.

• For an extra touch of freshness, reheat the mushrooms separately in a small skillet with a bit of olive oil before combining them back with the chicken and sauce. This will help maintain their texture and flavor.

• If you have a sous vide machine, place the chicken marsala in a vacuum-sealed bag and reheat in a water bath at 140°F (60°C) for about 30 minutes. This method ensures the chicken remains juicy and tender.

• Meat mallet: To pound the chicken breasts to an even thickness, ensuring they cook evenly.

• Shallow dish: For dredging the chicken in flour, making it easier to coat each piece evenly.

• Skillet: To cook the chicken and mushrooms, and to simmer the sauce.

• Tongs: For turning the chicken breasts while cooking, ensuring they brown evenly on both sides.

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

• Wooden spoon: For stirring the mushrooms and scraping up browned bits from the skillet.

• Cutting board: To chop the parsley for garnish.

• Chef's knife: For slicing the mushrooms and chopping the parsley.

• Plate: To set aside the cooked chicken breasts while preparing the sauce.

• Paper towels: To pat the chicken breasts dry before dredging them in flour, ensuring a better sear.

Pound the chicken: Use a meat mallet to quickly achieve even thickness, ensuring uniform cooking.

Pre-slice mushrooms: Buy pre-sliced mushrooms to save prep time.

Use pre-minced garlic: Opt for jarred minced garlic to cut down on chopping.

Simmer efficiently: Use a wide skillet to reduce the sauce faster.

Batch cook: Double the recipe and freeze portions for future meals.

Pre-measure ingredients: Have all ingredients measured and ready before starting.

Quick garnish: Use dried parsley if fresh isn't available to save chopping time.