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There are many recipes for chicken Marsala, but most can be traced back to two 19th-century Italian cookbooks. The first is La cucina teorico-pratica by Giovanni Vialardi, which was published in Turin in 1839. The second is I trattati di cucina by Pellegrino Artusi, which was published in Florence in 1891.
Artusi's recipe is the more famous of the two, and it is the one that is most commonly used today. It calls for chicken breasts, mushrooms, butter, Marsala wine, and stock. The chicken is browned in the butter, then the mushrooms and Marsala are added. The chicken is simmered in the stock until it is cooked through.
Vialardi's recipe is similar, but it uses chicken thighs and legs instead of breasts, and it adds garlic and sage to the Marsala sauce. It also calls for the chicken to be marinated in the Marsala for several hours before cooking.
Making chicken marsala is a delicious and easy meal to make. My advice for making this dish is to start by marinating chicken breasts in a mixture of red wine, garlic, and herbs for a few hours. This will help give the chicken a deep flavor. When you are ready to cook, you will want to dredge the chicken breasts in flour, then cook in a pan with butter until it is lightly browned. Once the chicken is cooked, add mushrooms and cook for a few minutes. Finally, add a splash of Marsala wine and reduce until the sauce has thickened. Serve with a side dish of your choice and enjoy a delicious meal!
Gordon Ramsay's Chicken Marsala recipe is as follows: Ingredients: - 4 boneless, skinless chicken breasts - 2 tablespoons olive oil - 2 tablespoons butter - 1/2 cup Marsala wine - 1/2 cup chicken stock - 1/2 cup mushrooms, sliced - 2 cloves garlic, chopped - 2 tablespoons fresh parsley, chopped - Salt and freshly ground pepper Instructions: 1. Heat the olive oil and butter in a large skillet over medium-high heat. 2. Add the chicken breasts and cook for about 5 minutes per side, or until golden brown. 3. Remove the chicken from the skillet and set aside. 4. Add the Marsala wine, chicken stock, mushrooms, garlic, and parsley to the skillet. Simmer for about 5 minutes. 5. Add the chicken back to the skillet and season with salt and pepper. 6. Simmer for an additional 10 minutes, stirring occasionally, or until the sauce has reduced and thickened and the chicken is cooked through. 7. Serve with a side of your favorite starch.
Chicken Marsala sauce is typically made with butter, mushrooms, Marsala wine, and chicken stock. It can also be made with garlic, shallots, and herbs such as thyme and parsley.
Chicken Marsala is traditionally served with mashed potatoes or pasta.
Yes, Marsala wine is an alcoholic beverage. It is a fortified wine that is produced in the Marsala area of Italy and is usually between 15-20% alcohol by volume.
Marsala is an Italian fortified wine.
Marsala is a fortified wine made in Sicily. It is usually amber or reddish-brown in color and can range from dry to sweet.
Marsala has a sweet, nutty flavor with hints of dried fruit. It is fortified with brandy, giving it a higher alcohol content than most wines, which makes it a great addition to dishes like beef stews and risottos. The flavor is full-bodied and complex, making it a delicious accompaniment to many dishes.
Chicken Marsala is an Italian dish, usually made with chicken breasts that are dredged in flour, sautéed and then combined with a rich Marsala wine sauce. The sauce typically contains mushrooms, shallots and butter. Chicken masala is an Indian-style dish that features a mix of spices, such as cloves, cumin, coriander, cardamom and cinnamon. The chicken is marinated in the spice mixture and then cooked in oil.
Jump to: Ingredient Breakdown Insights
|all purpose flour|
|white button mushroom|
|sweet marsala wine|
|white wine vinegar|