How to make Ina Garten’s Chicken Marsala
It may sound complex with all the spices and wine, but in reality, Chicken Marsala is a very simple and straightforward dish.
It contains flavorful chicken, sauce, and other delicious ingredients that come together into a restaurant-level meal in less than an hour.
Let’s see what you need to cook Ina Garten’s Chicken Marsala and what ingredients make it so special.
- 2 boneless chicken breasts, cut in half and smashed
- 1/2 cup flour
- 1 1/2 pounds wild mushrooms
- 5 tablespoons softened butter
- 1/2 cup olive oil
- 8 garlic cloves
- 2 cups of chicken broth
- 1/4 cup dry sherry
- 2 cups of sweet Marsala wine
- a few sprigs of thyme
- Fresh parsley
- Salt and pepper to taste
Ina Garten’s Chicken Marsala is a perfect example of a classic dish with tender, juicy chicken seasoned in a rich, flavorful sauce.
Marsala wine is used to deglaze the pan.
Once reduced, the plum and raisin flavors really intensify, while the fragrant, nutty sherries add further complexity to the dish.
So in the end, Chicken Marsala is a perfectly comforting dish that isn’t too heavy, but is still unbearably rich in flavors.
Preheat oven to 325°F.
Prepare the chicken. Pound each chicken breast with the flat of a meat mallet or the tip of the knife.
Add flour to a shallow bowl and season with a good amount of salt and freshly ground pepper, and mix with a fork.
Dip the chicken in the seasoned flour until well coated.
Alternatively, sprinkle a little salt and pepper on each side of the brisket, then dip them in the flour.
Brown the chicken. Heat 2 tablespoons of the butter and olive oil in a skillet over medium-high heat.
Cook the chicken breasts for 3-5 minutes on each side, until golden brown.
Set aside the chicken breasts once cooked.
Cook the mushrooms. Add the whole garlic cloves, sliced mushrooms, and thyme sprigs to the same pan.
Sauté them over medium heat for about 5 minutes, until the mushrooms are soft and the garlic is fragrant.
Add the sherry to deglaze and bring to a simmer to thicken.
Scrape the bottom of the pan, add 3 minced garlic cloves and cook until fragrant.
Add the Marsala wine, chicken broth, salt and pepper to taste.
Let the sauce simmer until it thickens and all the alcohol evaporates, leaving only the delicious flavors.
Return the chicken to the casserole and cover with a lid.
Bake in the oven for about 30 minutes until the chicken is fully cooked.
Remove the casserole from the oven and remove the chicken and thyme sprigs.
Add ¼ cup of flour to the butter and mix.
Then add this mixture to the marsala sauce and let it cook over medium heat for about 5 minutes.
When it thickens, return the chicken to the pan and cover it with the sauce.
Ina Garten’s Professional Chicken Marsala is ready!
Garnish with chopped parsley before serving!