Chicken Marsala Recipe

Chicken breasts: Boneless and skinless, these are pounded to an even thickness for uniform cooking.

Flour: Used for dredging the chicken, giving it a light, crispy coating.

Olive oil: Helps to brown the chicken and adds a rich flavor.

Marsala wine: A sweet wine that forms the base of the sauce, giving it a unique taste.

Low sodium chicken broth: Adds depth to the sauce while controlling the salt content.

Mushrooms: Sliced and sautéed, they add an earthy flavor to the dish.

Butter: Adds richness and helps to brown the mushrooms.

Garlic: Minced and sautéed for an aromatic touch.

Salt: Used to season the dish to taste.

Black pepper: Adds a hint of spice and enhances the overall flavor.

When pounding the chicken breasts to an even thickness, place them between two sheets of plastic wrap or parchment paper. This not only prevents the meat from tearing but also ensures a more uniform thickness, which helps the chicken cook evenly. Use a meat mallet or rolling pin to gently pound the chicken to about ½ inch thick.

• Chicken breasts - Substitute with turkey breasts: Turkey breasts have a similar texture and flavor profile, making them a suitable alternative.

• Flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and will provide a similar consistency to the sauce.

• Olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a good substitute.

• Marsala wine - Substitute with dry sherry: Dry sherry has a comparable flavor profile and can mimic the sweetness and depth of Marsala wine.

• Low sodium chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar savory base while keeping the dish vegetarian.

• Mushrooms - Substitute with zucchini: Zucchini can offer a similar texture and absorb the flavors of the dish well.

• Butter - Substitute with margarine: Margarine can provide a similar richness and texture to the sauce.

• Garlic - Substitute with shallots: Shallots can provide a similar aromatic quality and depth of flavor.

• Salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with an extra layer of umami.

• Black pepper - Substitute with white pepper: White pepper has a similar heat and can be used to maintain the flavor profile.

• Allow the chicken marsala to cool to room temperature before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the chicken breasts and sauce into an airtight container. Make sure the container is large enough to avoid overcrowding, which can cause the chicken to lose its texture.
• For short-term storage, place the container in the refrigerator. The chicken marsala will stay fresh for up to 3-4 days.
• If you plan to keep the dish longer, consider freezing it. Place the cooled chicken marsala in a freezer-safe container or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date to keep track of its freshness. Chicken marsala can be frozen for up to 2-3 months.
• When ready to enjoy, thaw the chicken marsala in the refrigerator overnight. This slow thawing process helps maintain the dish's texture and flavor.
• Reheat the chicken marsala gently on the stovetop over medium heat. Add a splash of chicken broth or marsala wine to refresh the sauce if it has thickened too much during storage.
• Stir occasionally to ensure even heating and to prevent the chicken from drying out. Once heated through, serve immediately and savor the rich, comforting flavors.

• Preheat your oven to 350°F (175°C). Place the leftover chicken marsala in an oven-safe dish. Cover with aluminum foil to retain moisture. Heat for about 20-25 minutes or until the chicken is warmed through.

• For a quicker method, use a microwave. Place the chicken marsala in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap with a few holes poked in it. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.

• If you prefer stovetop reheating, add a small amount of chicken broth or water to a skillet. Place the chicken marsala in the skillet and cover with a lid. Heat over medium-low heat, stirring occasionally, until the chicken is hot and the sauce is bubbling.

• For those with an air fryer, preheat it to 350°F (175°C). Place the chicken marsala in the air fryer basket, ensuring it's not overcrowded. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• Meat mallet: To pound the chicken breasts to an even thickness, ensuring they cook evenly.

• Shallow dish: For dredging the chicken in flour, making sure each piece is evenly coated.

• Skillet: To cook the chicken and later the mushrooms, garlic, and sauce.

• Tongs: For turning the chicken breasts while cooking, ensuring they brown evenly on both sides.

• Spatula: To remove the chicken from the skillet without breaking it apart.

• Measuring cups: To measure the marsala wine and chicken broth accurately.

• Knife: For mincing the garlic and slicing the mushrooms if they are not pre-sliced.

• Cutting board: To provide a safe surface for mincing garlic and slicing mushrooms.

• Wooden spoon: For stirring the mushrooms, garlic, and sauce to prevent sticking and ensure even cooking.

• Serving platter: To place the cooked chicken on once it's ready to be served.

Pound the chicken: Use a meat mallet to quickly achieve even thickness, ensuring uniform cooking.

Pre-slice mushrooms: Buy pre-sliced mushrooms to save prep time.

Use pre-minced garlic: Opt for jarred minced garlic to cut down on chopping.

Simmer efficiently: Use a wide skillet to reduce the sauce faster.

Batch cook: Double the recipe and freeze half for a quick future meal.

Organize ingredients: Lay out all ingredients before starting to streamline the cooking process.

Quick dredging: Use a plastic bag to dredge chicken in flour for easy cleanup.