Chicken Marsala Recipe

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

All-purpose flour: Used to dredge the chicken, creating a light crust.

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

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

Mushrooms: Sliced, adding an earthy flavor and texture.

Olive oil: Used for sautéing the chicken and mushrooms.

Butter: Adds richness to the sauce.

Garlic: Minced, providing a fragrant aroma and depth of flavor.

Salt: To taste, enhancing the overall flavor.

Pepper: To taste, adding a hint of spice.

Fresh parsley: Chopped, for a fresh and vibrant garnish.

When pounding the chicken breasts to an even thickness, place them between two sheets of plastic wrap or parchment paper. This not only prevents mess but also ensures the chicken cooks evenly. Use the flat side of a meat mallet or a rolling pin for best results.

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

• all-purpose flour - Substitute with gluten-free flour: For those with gluten intolerance, gluten-free flour can be used to achieve a similar coating.

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

• low sodium chicken broth - Substitute with vegetable broth: Vegetable broth can be used for a vegetarian option and provides a similar savory base.

• sliced mushrooms - Substitute with cremini mushrooms: Cremini mushrooms have a richer flavor and can add depth to the dish.

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

• butter - Substitute with ghee: Ghee has a higher smoke point and a rich, nutty flavor, making it a suitable substitute for butter.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of minced garlic.

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

• pepper - Substitute with white pepper: White pepper has a milder flavor and can be used as an alternative to black pepper.

• chopped fresh parsley - Substitute with chopped fresh cilantro: Cilantro provides a fresh, vibrant flavor, though it will change the overall taste profile slightly.

• Allow the chicken marsala to cool to room temperature before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the chicken and sauce to an airtight container. Make sure the container is large enough to hold the dish without squishing the chicken breasts.
• If you plan to store the chicken marsala for more than a couple of days, consider dividing it into individual portions. This makes reheating easier and helps maintain the quality of the dish.
• Label the container with the date so you can keep track of how long it has been stored.
• Place the container in the refrigerator if you plan to consume the chicken marsala within 3-4 days. For longer storage, place it in the freezer.
• When freezing, ensure the container is freezer-safe to prevent any damage or freezer burn.
• To reheat, thaw the chicken marsala in the refrigerator overnight if frozen. Reheat gently in a skillet over medium heat, adding a splash of chicken broth or marsala wine to refresh the sauce.
• Garnish with fresh parsley after reheating to restore some of the dish's original vibrancy and flavor.

• Preheat your oven to 350°F (175°C). Place the chicken marsala in an oven-safe dish, cover it with aluminum foil to retain moisture, and heat for about 20 minutes or until warmed through.
• For a quicker method, use the stovetop. Place the chicken marsala in a skillet over medium heat. Add a splash of chicken broth or marsala wine to keep it moist. Cover and heat for about 10 minutes, stirring occasionally.
• Microwave the chicken marsala by placing it in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.
• For a gourmet touch, reheat the chicken marsala using a sous-vide method. Place the chicken in a vacuum-sealed bag and immerse it in a water bath set to 140°F (60°C) for about 30 minutes. This method ensures the chicken remains juicy and flavorful.
• If you have an air fryer, preheat it to 350°F (175°C). Place the chicken marsala in the basket and heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Meat mallet: To pound the chicken breasts to an even thickness.

• Mixing bowl: To dredge the chicken in flour.

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

• Tongs: To flip the chicken while cooking.

• Measuring cups: To measure the marsala wine and chicken broth.

• Measuring spoons: To measure the olive oil and butter.

• Knife: To mince the garlic and chop the fresh parsley.

• Cutting board: To prepare the garlic and parsley.

• Wooden spoon: To stir the mushrooms and sauce.

• Plate: To temporarily hold the cooked chicken breasts.

• Whisk: To ensure the sauce is well mixed and thickened.

Pound the chicken evenly: Use a meat mallet to pound the chicken breasts to an even thickness, ensuring they cook uniformly and quickly.

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

Use pre-minced garlic: Opt for jarred minced garlic to skip peeling and chopping.

Simmer sauce separately: Prepare the marsala wine and chicken broth sauce in a separate pan while the chicken cooks.

Garnish in advance: Chop fresh parsley ahead of time and store it in the fridge.