Recreate Chicken Marsala Near Me With These 16 Steps

Chicken marsala is one of the most famous Italian-American classics. Known for its creamy and comforting taste, golden pan-fried chicken cutlets, and the rich, savory flavor of the marsala wine, it’s a staple in most homes, especially during gatherings and special events.

Undeniably, it’s the perfect combination of creamy with a lot of depth of flavor from the marsala itself and, of course, the mushrooms. Such a delicious dish goes well with many things like freshly cooked pasta with a bit of browned butter and some salt.

The nice thing about this dish is it’s so easy to prepare for a weeknight treat. As long as you have the ingredients, you can undoubtedly prepare this yourself in no time.

If you’re planning to cook chicken marsala on your weeknight meal or at your next family gathering, here are sixteen easy steps to recreate one:

First, prepare all the necessary ingredients to create this dish. In this way, you’ll save yourself from having to run to and fro your kitchen to get some missing items.

Here are the following things to prepare:

Ingredients for Chicken marsala

• 2 chicken breasts (boneless and skinless)
• 1/4 cup heavy cream
• 1/2 cup chicken stock
• 5 cloves garlic
• 8-ounce sliced mushrooms
• fresh chopped parsley
• 2 tablespoons unsalted butter
• 1/4 cup olive oil
• 3/4 cup marsala wine
• salt and pepper
• 1/3 cup all-purpose flour

Preparation Method for Chicken marsala

1. Grab five cloves of garlic, give it a good smash, and mince it up. Once done, set it aside.
2. Now, it’s time to prepare the chicken. For this recipe, you’ll use two chicken breasts, which are about one and a half pounds. Slice them down to the middle into two cutlets and pound them down quickly using your meat pounder.
3. Season your chicken by sprinkling a teaspoon and a half of salt and half a teaspoon of pepper. Flip the chicken over and repeat, ensuring every area is seasoned well.
4. Add half a cup of flour to a shallow dish or a tiny bowl. You can also do this in a plastic bag if you prefer. Now, slowly dredge the chicken to help it brown up and capture a lot of flavors from the juices. You also want to make sure to dust off any excess flour. If you like to add some extra spices or herbs to your dredging mixture, you can do so. Once fully coated, set it aside.
5. Now that the chicken is fully dredged, it’s time to go into the pan. It’s ideal to use a large pan made of stainless steel or cast iron, if possible, to give your chicken a beautiful brown color. Heat about a quarter of a cup of olive oil over medium-high heat until you see it start to shimmer.
6. When you notice that your olive starts dancing in the pan, it’s time to cook the chicken as it indicates the right amount of heat. Cook your chicken for three to four minutes on either side or until it’s browned. Make sure each side is well-cooked and has a beautiful light brown color.
7. While the chicken is cooking, grab a wire rack for it to drain and rest on. As soon as your chicken is lightly browned, you can now set it on the wire rack to hang out for a bit.
8. If things get a little crazy in the pan, you can wipe it down with a table napkin to get some of the charred bits out. Those aren’t going to have as much flavor as the browned bits.
9. Now, add two tablespoons of olive oil and two tablespoons of butter to the same pan. Place this over medium heat, ensuring you don’t burn the butter.
10. Add eight ounces of sliced mushrooms of any kind that you enjoy. Sprinkle in half a teaspoon of salt and pepper. You should stir it occasionally to see some color on the mushrooms. If your pan has excellent, even heat, you don’t have to worry about moving the mushrooms around that much, but simply flip them over once or twice. However, if you have some hot spots, go ahead and move them around.
11. Once your mushrooms are lightly browned, add the garlic and stir a lot. Remember never to let the garlic burn as this could give a bitter flavor to your dish. Immediately, you get that wonderful aromatic whiff from the garlic coming out. Therefore, you want a little bit of translucent but not burnt color. One minute later, sprinkle in a tablespoon of flour, coat everything, and let it toast up a bit.
12. Measure 3/4 cup of marsala and pour it on your mushroom. Marsala is a fortified wine, so it has a little bit of brandy in it. However, if you don’t have marsala in your pantry, you can use a dry white wine with a tablespoon of brandy instead.
13. As soon as you pour in your marsala, it’ll immediately look silky and velvety. After the alcohol is cooked down, it’s now time to add one-half cup of chicken stock. Mix it in and reduce the heat to low. Let it simmer and reduce to become that velvety and buttery sauce you love.
14. Once the sauce has thickened up, it’s time to stir in a quarter cup of heavy cream. After you add the cream in, return the chicken where it belongs, which is that warm creamy pan. Let it warm for two to four minutes, depending on how you want your dish to be. 
15. You can now plate it in as soon as you’ve reached the desired heat. Sprinkle it with some chopped parsley and serve!

Conclusion

Recreating the famous Italian-American favorite, chicken marsala right in the comfort of your home is undoubtedly quick and easy. You’ll definitely have it in no time. As long as you have the right ingredients and carefully follow the simple steps above, you’ll surely be able to serve this delightful treat to your family with ease and finesse, making your meal time creamier and more comforting. Considering the quick and easy steps mentioned above will surely lead you to the creamy chicken marsala you’ve been craving.

Also See:

• Balsamic Marinated Chicken Nubs By Chef Ashish
• Peri Peri Chicken With Veggie Salad
• How Long To Bake Chicken Breast