Ina Garten Chicken Marsala
This Italian-American classic features thin chicken breasts dredged in flour, sautéed until golden, and finished in a Marsala wine sauce with sautéed mushrooms and garlic. Ina’s version includes a splash of cream to create a velvety finish without overpowering the savory elements of the dish.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Sautéing + Simmering
- Cuisine: Italian-American
Ingredients
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4 boneless, skinless chicken breasts, halved horizontally
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Kosher salt and freshly ground black pepper
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½ cup all-purpose flour, for dredging
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¼ cup olive oil
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4 tablespoons unsalted butter, divided
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8 ounces cremini or white mushrooms, sliced
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2 cloves garlic, minced
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¾ cup dry Marsala wine
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¾ cup chicken stock
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¼ cup heavy cream
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Chopped fresh parsley, for garnish
Instructions
Pound the chicken pieces to about ¼-inch thickness using a meat mallet. Season both sides with salt and pepper. Dredge each piece lightly in flour, shaking off the excess.
In a large skillet over medium-high heat, heat the olive oil and 2 tablespoons of butter. Working in batches if necessary, cook the chicken for 3–4 minutes per side until golden and just cooked through. Transfer to a plate and cover loosely with foil.
Add the remaining 2 tablespoons of butter to the same skillet. Add the mushrooms and cook for 6–8 minutes, stirring occasionally, until browned. Stir in the garlic and cook for 1 more minute.
Pour in the Marsala wine and scrape up any browned bits from the pan. Let it simmer for 2–3 minutes to reduce slightly. Add the chicken stock and simmer another 5 minutes until the sauce thickens slightly.
Reduce the heat to low and stir in the heavy cream. Return the chicken to the skillet and spoon the sauce over the top. Simmer gently for 3–4 minutes, just to heat through and combine flavors.
Garnish with chopped fresh parsley and serve hot with your choice of side.
Find it online: https://inagartencooks.com/ina-garten-chicken-marsala/