Chicken Marsala Ina Garten Food

CHICKEN MARSALA

Steps:

• Put the chicken breasts between 2 pieces of waxed paper and flatten with a meat pounder until thin. Cut each chicken breast into 4 pieces. Add some flour to a shallow bowl. Dredge the chicken in the flour and shake off the excess flour.
• Add the butter and olive oil to a large saute pan over high heat and heat until it sizzles, do NOT let it brown. Add the chicken and saute until brown on both sides. Stir in the sliced mushrooms and saute briefly, then add the garlic. Add the Marsala and simmer for 3 minutes, then stir in the remaining 2 tablespoons of flour. Pour in the beef stock and let simmer until the sauce thickens, about 3 to 5 minutes. Transfer to a serving platter and serve.

INA GARTEN CHICKEN MARSALA

Steps:

• Place the boneless chicken breasts side by side on a cutting board, and cover them with a piece of plastic wrap. Pound them with a flat meat hammer until they are 1/4 inch thick.
• Season the all-purpose flour with a bit of salt and black pepper. Mix well with a fork or wooden spoon.
• Heat the oil in a medium-size skillet over medium heat until hot. When the oil is hot, dip the chicken pieces into the seasoned flour and then shake off any excess.
• Cook the cutlets for 5 min­utes on each side, turning them once until golden brown. If the pieces don't fit comfortably into the pan, cook them in batches.
• Sauté the prosciutto in the pan drippings for 1 minute to release some fat, then lower the heat to medium.
• Sauté the mushrooms for 5 minutes until they are golden brown and most of the moisture has evaporated. Season with salt and pepper.
• Pour the sweet Marsala wine into a medium-size skillet and heat it for a few seconds to cook out the alcohol content.
• Add the chicken stock and simmer for a minute or until the sauce has slightly reduced.
• Add the butter until melted to the pan and return the chicken cutlets. Make sure the sauce is spread over chicken pieces. Simmer gently for 1 minute to warm it through.
• Before serving, sprinkle with chopped fresh parsley and a pinch of salt, and a teaspoon pepper. ENJOY!

THE BEST CHICKEN MARSALA

Steps:

• Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
• Cut the chicken breasts in half lengthwise, making 6 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken pieces. Liberally sprinkle the chicken with salt and pepper.
• Mix the flour with 1 1/2 teaspoons salt and a generous amount of pepper in a shallow bowl or plate. Dredge the cutlets in the seasoned flour, shaking off any excess. Heat 3 tablespoons of the oil in a large skillet over medium-high heat until very hot, about 1 minute. Sear 3 cutlets until golden brown, about 2 minutes per side. Transfer the cutlets to a plate. Add the remaining 1 tablespoon of oil to the pan and sear the remaining 3 cutlets until golden brown, about 2 minutes per side. It's ok if the chicken is not completely cooked through; it will finish cooking in the sauce.
• Add the mushrooms and 1/2 teaspoon salt to the same pan and cook, stirring and scraping up any browned bits, until the mushrooms are slightly softened and just beginning to release some liquid, 3 to 4 minutes. (The mushrooms will soak up the oil quickly and dry up the pan; that's ok, more liquid will release as they cook longer.) Add the shallots and cook, stirring and scraping up any browned bits, until starting to soften, 3 to 4 minutes.
• Remove the pan from the heat. Pour in the wine and 1/2 cup water. Return the pan to high heat and bring to a boil. Reduce the heat to medium and simmer until the liquid reduces by a third and starts to thicken, 6 to 7 minutes. Whisk in the butter and continue whisking until it is melted and the sauce has thickened, 1 to 2 minutes.
• Add the cutlets and any accumulated juices to the pan and cook, flipping halfway through, until the chicken is cooked through and the sauce has thickened, about 2 minutes.
• Remove the chicken to a platter and stir the parsley into the sauce. Pour the sauce over the chicken and garnish with more parsley.

CHICKEN MARSALA INA GARTEN RECIPE

Steps:

• In a large skillet, heat the butter and olive oil over medium heat.
• Add the chicken and cook for about 5 minutes, until browned.
• Add the mushrooms, Marsala wine, shallot, and garlic to the skillet and cook for about 3 minutes until the mushrooms are tender.
• Season with salt and pepper to taste. Serve over pasta, rice, or potatoes.

CHICKEN MARSALA (OLIVE GARDEN - OFFICIAL RECIPE)

Steps:

• POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness.
• COMBINE flour, salt, pepper and oregano in a mixing bowl.
• Dredge chicken pieces in the flour, shaking off any excess.
• HEAT oil and butter in a skillet over medium heat.
• Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned.
• Turn breasts over to cook other side, then add mushrooms to skillet.
• Cook breasts about 2 more minutes, until both sides are lightly browned.
• Continue to stir mushrooms.
• Add Marsala wine around chicken pieces.
• COVER and simmer for about 15 minutes.
• TRANSFER to serving plate.