Ina Garten Chicken Marsala Recipe

If you’re anything like me, then the mere mention of Ina Garten brings to mind images of cozy kitchens, laughter-filled dinner parties, and, most importantly, delicious food that seems to hug you from the inside out. It’s no wonder that when I stumbled upon her Ina Garten Chicken Marsala recipe, I knew I had to give it a try. This dish, with its rich, mushroom-laden sauce and tender chicken, promised a foray into a world of flavors that I was all too eager to explore.

Ina Garten, also lovingly known as the Barefoot Contessa, has a knack for turning simple ingredients into gastronomic wonders that are both approachable and sophisticated. Her Chicken Marsala is no exception. With this recipe, she invites us into her culinary realm, guiding us with her effortless charm and unmatched expertise to produce a dish that’s not just food but an experience.

How to make Ina Garten Chicken Marsala

Chicken Marsala is an Italian-American dish consisting of chicken breast cutlets that are pounded thin, dredged in flour, and then sautéed in a pan. The dish is named after Marsala wine, a fortified wine produced in the region surrounding the Italian city of Marsala in Sicily.

Ingredients:

• 4 boneless skinless chicken breasts
• 1/2 cup of all-purpose flour
• Kosher salt and freshly ground black pepper for seasoning
• 2 large eggs
• 1 1/2 cups seasoned dry bread crumbs
• Good olive oil for frying
• 1/3 cup clarified butter
• 1/2 cup chopped shallots (2 large)
• 1 1/2 cups chopped morel mushrooms (or other seasonal mushrooms)
• 1 cup sweet Marsala wine
• 1 cup heavy cream
• 1 cup fresh green peas (optional)

Instructions:

1. Pound the chicken breasts between two sheets of parchment or plastic wrap until they’re about 1/4 of an inch thick.
2. Season the chicken breasts with salt and pepper, then dredge in flour, shaking off the excess.
3. Beat the eggs in a shallow dish. In another dish, place the bread crumbs. Dip each chicken breast first in the egg and then in the breadcrumbs.
4. Heat 1/2 cup of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook on each side for 2-3 minutes until browned. Place them on a sheet pan covered with parchment paper and keep warm in the oven while you make the sauce.
5. Add the clarified butter, shallots, and mushrooms to the same pan and cook for 5-10 minutes until fragrant.
6. Pour in the Marsala wine and bring to a boil. Reduce the heat and simmer for a few minutes to reduce the wine.
7. Add the heavy cream, stir well, and simmer for about a minute until the sauce thickens.
8. Garnish with peas (if using)
9. Pour over the cooked chicken and serve warm with mashed potatoes or your favorite side dish.

Tips:

• Clarity in Butter: Clarified butter is great for sautéing as it can withstand higher heat without burning. If you don’t have clarified butter, you can use an equal amount of olive oil.
• Marsala Choice: Opt for “Sweet” Marsala wine instead of “Dry” for a richer, deeper flavor. Marsala can be found in most liquor stores or supermarkets near the dessert wines.
• Tenderness Check: Pounding the chicken to an even thickness promotes even cooking and makes for a more tender dish.
• Keep it Warm: Keeping the chicken in a warm oven while making the sauce helps the chicken stay warm and crispy.

What to serve with

Chicken Marsala, with its rich mushroom and wine sauce, is a beloved Italian-American classic that is both comforting and sophisticated. The dish’s flavors beg for side dishes that complement its savory notes and absorb the delicious Marsala sauce. Whether you’re hosting a dinner party or just looking for a memorable family meal, here are some delightful suggestions on what to serve with Ina Garten’s Chicken Marsala.

Starches

• Garlic Mashed Potatoes: Mashed potatoes are a quintessential companion to Chicken Marsala. The creamy texture of the potatoes is perfect for sopping up the Marsala sauce, and a hint of garlic adds an extra layer of flavor that pairs beautifully with the dish.
• Risotto: A creamy parmesan risotto serves as a luxurious bed for placing your Chicken Marsala. It’s a match made in heaven where the risotto rice beautifully captures the essence of the sauce, making each bite rich and harmonious.
• Polenta: Soft polenta, with its mellow corn flavor, offers a comforting base that contrasts with the complex flavors of the Marsala sauce. Drizzle the sauce over polenta for a spoonable delight to enrich your culinary experience.
• Pasta: For a heartier pairing, serve the Chicken Marsala over a bed of buttered pasta, like fettuccine, linguine, or even angel hair. The silky noodles will cling to the Marsala sauce for a satisfying mouthfeel.

Vegetables

• Roasted Asparagus: The earthiness of asparagus complements the mushroom tones in the Marsala sauce. Roasting the asparagus until just crisp-tender will preserve its vibrant green color and add a desirable texture alongside the chicken.
• Green Beans Almondine: Green beans dressed with slivered almonds and a squeeze of lemon offer a crisp contrast to the tender chicken, and their subtle nuttiness is an excellent match for the mushrooms in the Marsala sauce.
• Glazed Carrots: Carrots’ natural sweetness can balance the savory depth of Marsala sauce. A light glaze made from butter and a touch of brown sugar or honey will highlight this sweet-savory play.
• Sautéed Spinach: No dish is complete without a dash of green. Sautéed spinach with just a hint of garlic provides a fresh, wilted counterpoint to the rich flavors of the chicken and sauce.

Salads

• Arugula Salad: The peppery bite of fresh arugula, perhaps with some shaved parmesan and a light vinaigrette, adds brightness and a spicy freshness that cuts through the richness of the Chicken Marsala.
• Caesar Salad: A classic Caesar, with its creamy dressing and crunchy croutons, is a welcome addition to any Italian-inspired meal and is robust enough to stand up to the bold flavors of Chicken Marsala.

Bread

• Crusty Bread: A simple yet essential side, a loaf of crusty bread, like ciabatta or a baguette, can mop up every last drop of the luxurious Marsala sauce. It’s simplicity at its best.
• Garlic Bread: For a more flavorful twist, serve your Chicken Marsala with a side of warm, buttery garlic bread. It’s ideal for scooping up the sauce and savoring the complex flavors.

Ingredients substitutes

Sometimes, you may not have all the ingredients required for Ina Garten’s Chicken Marsala recipe at hand, or you might need to adjust for dietary restrictions. Fear not! Here are various substitutes for some of the key ingredients in the recipe:

Chicken

• For Vegetarians: Portobello mushrooms can serve as a hearty substitute for chicken breasts. They have a meaty texture that stands up well to the Marsala sauce.

All-Purpose Flour

• Gluten-Free Option: Use almond flour or a gluten-free flour blend to coat the chicken for a gluten-sensitive diet.
• For Breading: Cornstarch or rice flour can offer a lighter, crispier crust if preferred over the traditional breading.

Eggs

• Egg Allergy or Vegan Option: Combine flax meal or chia seeds with water to create a vegan “egg” wash, or simply use olive oil to help the breadcrumbs adhere to the chicken.

Breadcrumbs

• Gluten-Free Option: Use gluten-free breadcrumbs or panko for those avoiding gluten. Ground oats can also be a good substitute if processed consistently.
• For Extra Crunch: Crushed cornflakes or potato chips can provide a unique, crispy coating for an innovative twist to the traditional breadcrumb crust.

Olive Oil

• Different Cooking Fat: If olive oil is not your preference, use vegetable oil, avocado oil, or even coconut oil for frying, provided the slight coconut flavor isn’t an issue.

Clarified Butter

• Regular Butter: If you can’t make or buy clarified butter, you can just use regular unsalted butter; just be careful with the cooking temperature to prevent it from burning.
• Dairy-Free Option: Vegans or those with lactose intolerance can choose a plant-based butter or margarine.

Marsala Wine

• Non-Alcoholic Substitute: If you prefer not to cook with alcohol, grape juice mixed with a bit of brandy or sherry vinegar is a non-alcoholic substitute that somewhat emulates the sweet and tangy flavor of Marsala.
• Different Wine: If you cannot find Marsala wine, try Madeira wine or sherry as a substitute, keeping in mind that these wines have different flavor profiles and may alter the taste of the dish.

Heavy Cream

• Lactose-Free: Use full-fat coconut milk or lactose-free cream for a lactose-intolerance-friendly dish.
• Lower Fat Option: Half-and-half or whole milk can be used for those watching their calorie intake, though the sauce may be less rich.
• Vegan Option: Cashew cream or soy creamer can provide the creamy consistency needed for the sauce without any dairy.

Shallots

• Alternative: A combination of onions and garlic can mimic the flavor of shallots. Use a 3:1 ratio of onions to garlic when substituting.

Seasonal Mushrooms

• Variety: If morel mushrooms are unavailable, cremini, button, or portobello mushrooms are all excellent choices. Wild mushroom blends can also add complex flavors to the dish.

Final Thoughts

This step-by-step guide to Ina Garten’s chicken marsala recipe is filled with warmth and flavor, just like Ina herself. So, don your apron and turn your kitchen into a fragrant haven with the inviting, evocative aromas of this Italian classic.

More Chicken Recipes:

• BJ’s Parmesan Crusted Chicken
• Best Chicken Tocino Recipe
• PF Chang’s Sweet and Sour Chicken
• Chick-fil-A Chicken Noodle Soup Recipe
• Moe’s Adobo Chicken Recipe