What To Know
- Indulge in the tantalizing flavors of Chicken Marsala, a classic Italian dish that combines tender chicken breasts with a rich and savory Marsala wine sauce.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until chicken is cooked through and sauce is bubbling.
- Add a pinch of red pepper flakes to the sauce for a subtle kick.
Indulge in the tantalizing flavors of Chicken Marsala, a classic Italian dish that combines tender chicken breasts with a rich and savory Marsala wine sauce. This step-by-step guide will empower you to bake this culinary masterpiece in the comfort of your own kitchen.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup butter
- 1/4 cup olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 cup Marsala wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
Instructions:
1. Prepare the Chicken: Preheat oven to 375°F (190°C). Season chicken breasts with salt and pepper. Dredge in flour, shaking off any excess.
2. Sear the Chicken: In a large skillet, melt butter with olive oil over medium heat. Sear chicken breasts for 2-3 minutes per side, or until golden brown.
3. Sauté the Vegetables: Remove chicken from the skillet. Add onion and garlic to the skillet and sauté until softened, about 5 minutes.
4. Deglaze the Pan: Pour Marsala wine into the skillet and bring to a boil, scraping up any browned bits from the bottom. Let simmer for 2-3 minutes, or until reduced by half.
5. Add Broth and Cream: Add chicken broth and heavy cream to the skillet. Bring to a simmer and cook for 5-7 minutes, or until sauce has thickened.
6. Return the Chicken: Return chicken breasts to the skillet and nestle them in the sauce.
7. Bake: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until chicken is cooked through and sauce is bubbling.
8. Garnish and Serve: Remove skillet from the oven and sprinkle with chopped parsley. Serve with your favorite sides, such as mashed potatoes or pasta.
Tips for Success:
- Use boneless, skinless chicken breasts for even cooking.
- Season the chicken generously with salt and pepper to enhance flavor.
- Sear the chicken over medium heat to prevent burning.
- Deglaze the pan with Marsala wine to extract all the delicious flavors.
- Simmer the sauce until it has thickened to achieve a rich and velvety texture.
- Bake the chicken until it is cooked through and the sauce is bubbling.
- Garnish with fresh parsley for a vibrant touch.
Variations:
- Add Mushrooms: Sauté mushrooms with the onions and garlic for an earthy flavor.
- Use a Different Wine: Substitute Marsala wine with dry white wine or red wine for a different flavor profile.
- Make it Spicy: Add a pinch of red pepper flakes to the sauce for a subtle kick.
- Serve with Different Sides: Pair Chicken Marsala with rice, polenta, or roasted vegetables to suit your preferences.
FAQs:
Q: Can I use chicken thighs instead of breasts?
A: Yes, you can use boneless, skinless chicken thighs. Adjust the cooking time as chicken thighs may take longer to cook through.
Q: What if I don’t have Marsala wine?
A: You can substitute Marsala wine with dry white wine or red wine. However, the flavor of the sauce may vary.
Q: How can I thicken the sauce without cream?
A: You can thicken the sauce by adding a cornstarch slurry (equal parts cornstarch and water). Whisk the slurry into the sauce and bring to a boil until thickened.
