Chicken Marsala is a classic Italian-American dish that combines the rich, savory flavors of mushrooms, Marsala wine, and tender chicken cutlets.
It’s a favorite for many, and for a good reason: it’s delicious, comforting, and surprisingly simple to prepare.
Ina Garten, known for her impeccable taste and straightforward approach, has a version of Chicken Marsala that elevates this dish to a new level. Her recipe is perfect for a special dinner or a cozy night in.
In this article, we’ll show you exactly how to make this dish in a way that stays true to Ina Garten’s style.
How To Make Chicken Marsala Ina Garten Style
What sets Ina Garten’s chicken marsala apart is the careful balance of ingredients and the cooking method.
The sauce, made with Marsala wine and mushrooms, is rich and aromatic, creating a perfect harmony of flavors.
Fresh herbs like thyme and parsley add a touch of freshness, making this dish both elegant and satisfying.
This recipe is designed to guide you through each step, ensuring you can confidently recreate this delicious dish. Let’s take a look below.
Ingredients
1 cup all-purpose flour
1 cup Marsala wine
4 cups sliced baby bella (cremini) mushrooms
2 tablespoons butter
3 cloves garlic, minced
2 boneless, skinless chicken breasts
1/4 cup extra-virgin olive oil
1/2 teaspoon dried rosemary
Salt and freshly ground black pepper
1 1/4 cups chicken stock or broth divided
2 teaspoons cornstarch (optional)
A few sprigs of fresh thyme
1/4 cup fresh parsley, chopped
Directions
Preheat your oven to 200°F.
Place the chicken breasts between two sheets of plastic wrap or parchment paper on a hard surface. Using a flat meat mallet or meat tenderizer, pound them to a 1/4-inch thickness. Cut each breast into two similarly sized pieces to make four cutlets.
Season both sides of the chicken with salt and pepper.
In a shallow bowl or on a plate, mix the flour with dried rosemary. Dredge the chicken in the seasoned flour, shaking off any excess, and set aside.
Heat 2 tablespoons of olive oil in a frying pan over medium-high heat. Cook the chicken, two pieces at a time, for 3 to 5 minutes on each side until golden brown and cooked through.
Add more oil between batches as needed. Drain the chicken on paper towels, then place on a baking sheet lined with aluminum foil and keep warm in the oven.
In the same pan, add the thyme sprigs and sliced mushrooms. Cook over medium heat for about five minutes, seasoning with salt and pepper to taste.
Pour in 1/4 cup of chicken stock or broth, scraping the bottom of the pan to deglaze. Add the minced garlic and cook until fragrant.
Pour in the Marsala wine and the remaining 1 cup of chicken stock. Simmer for 2-3 minutes.
If you prefer a thicker sauce, mix 2 teaspoons of cornstarch or flour with 1/4 cup cold water until smooth. Gradually stir into the pan and blend.
Stir in the butter until melted and simmer for another 2-3 minutes.
Remove the chicken from the oven and return to the pan, spooning the sauce over the top. Garnish with chopped parsley and serve immediately.
Our Top Tips For Making The Barefoot Contessa’s Chicken Marsala
We have a few tips to ensure your chicken marsala turns out perfectly.
First, pound the chicken breasts evenly. This step is crucial for even cooking and achieving that perfect golden crust.
Don’t skip draining the chicken on paper towels; this helps remove excess oil and keeps the crust crispy.
Fresh mushrooms, like baby bellas, add a richer flavor than canned mushrooms.
Also, don’t rush the deglazing process. Scraping the pan thoroughly after adding the stock ensures you capture all those flavorful bits stuck to the bottom.
If you prefer a thicker sauce, the optional cornstarch slurry is a great addition, but add it gradually to avoid over-thickening.
Finally, fresh herbs like thyme and parsley add flavor and a touch of freshness, making the dish more vibrant.
Our Favorite Serving Suggestions For Ina Garten’s Chicken Marsala
Chicken Marsala pairs beautifully with a variety of side dishes. For a classic option, serve it with mashed potatoes or buttered noodles; their creamy textures perfectly complement the rich Marsala sauce.
If you prefer a lighter option, steamed rice is a great alternative that absorbs the flavorful sauce without being too heavy.
To round out the meal, add a seasonal vegetable such as roasted asparagus, sautéed green beans, or a simple mixed green salad.
A crusty piece of bread on the side is perfect for sopping up any extra sauce, ensuring nothing goes to waste.
Final Thoughts
Ina Garten’s Chicken Marsala is a delightful dish that combines simplicity with gourmet flair.
The key to this dish lies in the quality of ingredients and the careful layering of flavors.
This recipe will impress, whether cooking for a special occasion or enjoying a weeknight dinner.
How To Make An Insanely Good Chicken Marsala Recipes By Ina Garten
Recipe by Barbara HuntCourse: Ina Garten
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Calories
300
kcal
Ingredients
1 cup all-purpose flour
1 cup Marsala wine
4 cups sliced baby bella (cremini) mushrooms
2 tablespoons butter
3 cloves garlic, minced
2 boneless, skinless chicken breasts
1/4 cup extra-virgin olive oil
1/2 teaspoon dried rosemary
Salt and freshly ground black pepper
1 1/4 cups chicken stock or broth divided
2 teaspoons cornstarch (optional)
A few sprigs of fresh thyme
1/4 cup fresh parsley, chopped
Directions
Place the chicken breasts between two sheets of plastic wrap or parchment paper on a hard surface. Using a flat meat mallet or meat tenderizer, pound them to a 1/4-inch thickness. Cut each breast into two similarly sized pieces to make four cutlets. Season both sides of the chicken with salt and pepper.
In a shallow bowl or on a plate, mix the flour with dried rosemary. Dredge the chicken in the seasoned flour, shaking off any excess, and set aside.
Heat 2 tablespoons of olive oil in a frying pan over medium-high heat. Cook the chicken, two pieces at a time, for 3 to 5 minutes on each side until golden brown and cooked through.
Add more oil between batches as needed. Drain the chicken on paper towels, then place on a baking sheet lined with aluminum foil and keep warm in the oven.
In the same pan, add the thyme sprigs and sliced mushrooms. Cook over medium heat for about five minutes, seasoning with salt and pepper to taste.
Pour in 1/4 cup of chicken stock or broth, scraping the bottom of the pan to deglaze. Add the minced garlic and cook until fragrant.
Pour in the Marsala wine and the remaining 1 cup of chicken stock. Simmer for 2-3 minutes.
If you prefer a thicker sauce, mix 2 teaspoons of cornstarch or flour with 1/4 cup cold water until smooth. Gradually stir into the pan and blend.
Stir in the butter until melted and simmer for another 2-3 minutes.
Remove the chicken from the oven and return to the pan, spooning the sauce over the top. Garnish with chopped parsley and serve immediately.
I'm Barbara Hunt, the founder of WomenChefs.org. Being a mom of two, I understand the challenges of meal planning and the monotony it can bring.
That's why I created WomenChefs.org, a platform dedicated to showcasing the skills and delicious dishes crafted by amazing women. My goal is to provide a space where women can find delectable recipes that tantalize their taste buds and ignite their senses.
I hope you'll join me in exploring WomenChefs.org and discovering your next favorite recipe. Let's embrace culinary diversity and try something new together!
