Chicken Marsala Recipe

Chicken breasts: Boneless and skinless, these are the main protein in the dish.

Marsala wine: A fortified wine that gives the sauce its distinctive flavor.

Chicken broth: Low sodium to control the saltiness of the dish.

Mushrooms: Sliced, they add an earthy flavor and texture.

Olive oil: Used for cooking the chicken and sautéing the vegetables.

Butter: Adds richness to the sauce.

Shallot: Finely chopped, it provides a mild, sweet onion flavor.

Garlic: Minced, it adds a pungent, aromatic element.

Flour: Used for dredging the chicken, helping to create a golden crust.

Salt: To taste, for seasoning the dish.

Black pepper: To taste, for seasoning the dish.

Parsley: Chopped fresh, for garnish.

When dredging the chicken breasts in flour, ensure they are evenly coated but shake off any excess. This light coating helps create a golden crust when seared in the olive oil and butter, adding texture and flavor to the dish.

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

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

• low sodium chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor while keeping the dish vegetarian.

• sliced mushrooms - Substitute with sliced portobello mushrooms: Portobello mushrooms have a meaty texture and rich flavor, making them a good substitute for regular mushrooms.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, making it a good alternative to olive oil.

• butter - Substitute with ghee: Ghee has a rich, nutty flavor and can be used in the same way as butter.

• shallot - Substitute with yellow onion: Yellow onions have a similar flavor profile and can be used in place of shallots.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent than fresh garlic.

• flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent in place of flour.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different flavor profile.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor, making it a good alternative.

• chopped fresh parsley - Substitute with chopped fresh cilantro: Cilantro can provide a fresh, herbal note similar to parsley.

• Allow the chicken marsala to cool to room temperature before storing. This prevents condensation, which can make the dish soggy.
• Transfer the chicken breasts and marsala sauce into an airtight container. Ensure the container is large enough to hold the chicken without overcrowding.
• If you plan to consume the dish within a few days, store it in the refrigerator. It will stay fresh for up to 3-4 days.
• For longer storage, place the airtight container in the freezer. Chicken marsala can be frozen for up to 3 months without losing its flavor and texture.
• When ready to reheat, thaw the chicken marsala in the refrigerator overnight if frozen.
• Reheat the dish in a skillet over medium heat. Add a splash of chicken broth or water to the skillet to prevent the chicken from drying out.
• Alternatively, you can reheat in the microwave. Place the chicken and sauce in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power until warmed through, stirring occasionally.
• Garnish with fresh parsley before serving to revive the dish's vibrant flavors and presentation.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chicken marsala in an oven-safe dish and cover it with aluminum foil to retain moisture.
  3. Heat for about 20-25 minutes or until the chicken is warmed through and the sauce is bubbling.
  4. Garnish with fresh parsley before serving.

• Stovetop Method:

  1. In a skillet, add a splash of chicken broth or marsala wine to prevent the chicken from drying out.
  2. Place the chicken marsala in the skillet and cover with a lid.
  3. Heat over medium-low heat for about 10-15 minutes, stirring occasionally, until the chicken is heated through.
  4. Garnish with fresh parsley before serving.

• Microwave Method:

  1. Place the chicken marsala in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes, then stir and continue heating in 1-minute increments until warmed through.
  4. Garnish with fresh parsley before serving.

• Sous Vide Method:

  1. Place the chicken marsala in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Remove from the bag, garnish with fresh parsley, and serve.

• Slow Cooker Method:

  1. Place the chicken marsala in the slow cooker.
  2. Add a splash of chicken broth or marsala wine to keep it moist.
  3. Set the slow cooker to low and heat for 1-2 hours, or until the chicken is warmed through.
  4. Garnish with fresh parsley before serving.

• Skillet: A large, flat-bottomed pan used for cooking the chicken breasts and making the sauce.

• Tongs: Useful for flipping the chicken breasts while cooking and for removing them from the skillet.

• Measuring cups: Essential for accurately measuring the marsala wine and chicken broth.

• Measuring spoons: Needed for measuring the olive oil, butter, and flour.

• Knife: Used for finely chopping the shallot and mincing the garlic.

• Cutting board: A safe surface for chopping the shallot and garlic.

• Wooden spoon: Ideal for stirring the shallot, garlic, and mushrooms in the skillet.

• Whisk: Useful for ensuring the flour is well incorporated into the sauce.

• Plate: For setting aside the cooked chicken breasts.

• Paper towels: Handy for patting the chicken breasts dry before seasoning and dredging in flour.

• Serving dish: To present the finished Chicken Marsala.

• Chopping knife: For chopping the fresh parsley used as garnish.

Prep ingredients in advance: Chop the shallot, garlic, and mushrooms ahead of time to streamline the cooking process.

Use thin chicken breasts: Pound the chicken breasts to an even thickness for quicker and more even cooking.

Pre-measure liquids: Measure out the marsala wine and chicken broth before you start cooking to save time.

One-pan method: Use the same skillet for all steps to reduce cleanup time.

Quick garnish: Chop the parsley while the sauce is simmering to save a step at the end.