Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 cup olive oil
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Baking dish
- Meat mallet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet until they are an even thickness.
3. In a shallow dish, mix together the flour, salt, black pepper, oregano, and garlic powder.
4. Dredge each chicken breast in the flour mixture, shaking off any excess.
5. Heat the olive oil in a large skillet over medium-high heat.
6. Add the chicken breasts to the skillet and cook for 3-4 minutes on each side, until golden brown.
7. Remove the chicken from the skillet and place it in a baking dish.
8. Add the Marsala wine and chicken broth to the skillet and bring to a boil.
9. Reduce the heat to low and simmer for 5 minutes, until the sauce has thickened slightly.
10. Stir in the heavy cream and parsley.
11. Pour the sauce over the chicken in the baking dish.
12. Bake for 25-30 minutes, until the chicken is cooked through.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Preheat the oven to 375°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 16g
Protein: 35g
Sodium: 600mg
Substitutions for ingredients:
- You can use bone-in chicken breasts instead of boneless.
- You can use white wine instead of Marsala wine.
- You can use vegetable broth instead of chicken broth.
- You can use half-and-half instead of heavy cream.
Variations:
- Add sliced mushrooms to the sauce.
- Use pork chops instead of chicken breasts.
- Use beef broth instead of chicken broth.
Tips and tricks:
- Pound the chicken breasts to an even thickness so they cook evenly.
- Don't overcrowd the skillet when cooking the chicken.
- Use a meat thermometer to ensure the chicken is cooked through.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in the microwave or oven until heated through.
Presentation ideas:
Serve the chicken on a bed of mashed potatoes or rice.
Garnishes:
Garnish with additional chopped parsley.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Garlic mashed potatoes
- Roasted asparagus
- Green beans with almonds
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes to thicken it.
- If the chicken is not cooked through, bake it for a few more minutes until it reaches an internal temperature of 165°F.
Food safety advice:
- Always wash your hands and surfaces before cooking.
- Use a meat thermometer to ensure the chicken is cooked through.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chicken Marsala is an Italian-American dish that originated in the 19th century.
Flavor profiles:
This dish is savory and slightly sweet, with a rich sauce made from Marsala wine and chicken broth.
Serving suggestions:
Serve the chicken with a side of roasted vegetables or a salad.
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Region: Italian