Ina Garten Chicken Marsala Recipe
Guys, Ina Garten's chicken marsala has a rich, velvety sauce with just the right balance of savory and slightly sweet.Using a mix of cremini and shiitake mushrooms gives the sauce a deeper, more well-rounded taste.A good marsala wine is huuuuge people, cheap cooking wine won’t give you the same depth or complexity.A little butter at the end gives the sauce a smooth finish and brings everything together.Letting the mushrooms brown properly before adding the liquid is key—rushing that step takes away so much of the depth.
Servings: 4
Ingredients
- 1 1/2 lbs Chicken Breasts skinless, boneless
- 4 oz Prosciutto
- 8 oz Crimini or Porcini Mushrooms
- 1/4 cup Flat-Leaf Parsley
- 1/2 cup All-purpose Flour
- 1/2 cup Marsala Wine
- 1/2 cup Chicken Stock
- 4 tbsp Olive Oil
- 2 tbsp Butter
- 1 tsp Salt
- 1/2 tsp Black Pepper
Instructions
- Mix the flour, salt, and pepper in a shallow dish.
- Dredge the chicken breasts in the flour mixture, ensuring they are evenly coated.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the chicken breasts and cook until they are golden brown on each side, about 3-4 minutes per side.
- Remove the chicken and set it aside.
- Add the remaining olive oil and butter to the skillet.
- Sauté the mushrooms and prosciutto until the mushrooms are browned and the prosciutto is crispy.
- Pour in the Marsala wine and chicken stock, and let it simmer until reduced by half.
- Return the chicken breasts to the pan and cover with the sauce.
- Cook the chicken in the sauce for an additional 5 to 7 minutes, or until fully cooked through.
- Sprinkle with chopped parsley before serving.