Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 cup chicken broth
- 1/2 cup Marsala wine
- 1/4 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons olive oil
- 8 ounces sliced mushrooms
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Air fryer
Step-by-step instructions:
1. Preheat the air fryer to 375°F.
2. In a shallow bowl, mix together the flour, salt, black pepper, garlic powder, onion powder, oregano, and basil.
3. Dredge the chicken breasts in the flour mixture, shaking off any excess.
4. Place the chicken breasts in the air fryer basket and spray with cooking spray.
5. Cook the chicken for 10-12 minutes, flipping halfway through, until the internal temperature reaches 165°F.
6. While the chicken is cooking, prepare the Marsala sauce. In a large skillet, melt the butter and olive oil over medium heat.
7. Add the sliced mushrooms and garlic to the skillet and cook until the mushrooms are tender, about 5 minutes.
8. Pour in the chicken broth and Marsala wine and bring to a simmer.
9. Cook the sauce for 5-7 minutes, or until it has reduced by half.
10. Stir in the heavy cream and parsley and cook for an additional 2-3 minutes.
11. Serve the chicken with the Marsala sauce spooned over the top.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
Air fryer: 375°F
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 22g
Protein: 42g
Sodium: 800mg
Sugar: 4g
Substitutions for ingredients:
- Chicken broth: vegetable broth or water
- Marsala wine: dry white wine or sherry
- Heavy cream: half-and-half or milk
- Mushrooms: any type of mushroom or omit
Variations:
- Add diced onions to the Marsala sauce for extra flavor.
- Use boneless, skinless chicken thighs instead of chicken breasts.
- Serve the chicken and Marsala sauce over pasta or rice.
Tips and tricks:
- Make sure to shake off any excess flour from the chicken before placing it in the air fryer to prevent it from becoming too dry.
- If the Marsala sauce is too thin, you can thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water).
Storage instructions:
Leftover chicken and Marsala sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken and Marsala sauce in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the chicken and Marsala sauce on a platter with a sprinkle of chopped parsley on top.
Garnishes:
Chopped fresh parsley or grated Parmesan cheese.
Pairings:
- Roasted vegetables, such as broccoli or asparagus.
- Garlic bread or crusty bread to soak up the Marsala sauce.
- A side salad with a simple vinaigrette.
Suggested side dishes:
- Roasted vegetables, such as broccoli or asparagus.
- Garlic bread or crusty bread to soak up the Marsala sauce.
- A side salad with a simple vinaigrette.
Troubleshooting advice:
- If the chicken is not cooked through after 10-12 minutes, continue cooking for an additional 2-3 minutes.
- If the Marsala sauce is too thick, you can thin it out with additional chicken broth or Marsala wine.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover chicken and Marsala sauce in the refrigerator for up to 3 days.
Food history:
Chicken Marsala is a classic Italian-American dish that originated in the 19th century. It is named after the Marsala wine that is used to make the sauce.
Flavor profiles:
Savory, slightly sweet, and earthy.
Serving suggestions:
Serve the Air Fryer Chicken Marsala with a side of roasted vegetables and a glass of red wine.
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Region: Italian