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 garlic powder
- 1/2 teaspoon dried oregano
- 1/4 cup olive oil
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1/4 cup unsalted butter
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large skillet
- Meat mallet
Step-by-step instructions:
1. Preheat the oven to 200°F.
2. Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet until they are an even thickness.
3. In a shallow dish, combine the flour, salt, black pepper, garlic powder, and dried oregano.
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 4-5 minutes on each side, until golden brown and cooked through.
7. Remove the chicken from the skillet and place on a baking sheet in the preheated oven to keep warm.
8. Add the Marsala wine to the skillet and bring to a boil, scraping up any browned bits from the bottom of the skillet.
9. Add the chicken broth and continue to cook for 2-3 minutes, until the sauce has thickened slightly.
10. Remove the skillet from the heat and stir in the butter until melted.
11. Pour the sauce over the chicken breasts and sprinkle with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 200°F
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 22g
Saturated Fat: 8g
Cholesterol: 130mg
Sodium: 630mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 1g
Protein: 40g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Marsala wine can be substituted with dry sherry or white wine.
- Chicken broth can be substituted with vegetable broth or water.
- Olive oil can be substituted with vegetable oil or canola oil.
- Fresh parsley can be substituted with dried parsley.
Variations:
- Add sliced mushrooms to the skillet with the Marsala wine for a classic Chicken Marsala with mushrooms.
- Substitute the chicken with pork tenderloin for a Pork Marsala.
- Add a splash of heavy cream to the sauce for a creamier version of Chicken Marsala.
Tips and tricks:
- Pound the chicken breasts to an even thickness to ensure they cook evenly.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Don't overcrowd the skillet when cooking the chicken, as this can cause the chicken to steam instead of brown.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken and sauce in a skillet over low heat until heated through.
Presentation ideas:
Serve the Chicken Marsala on a bed of cooked pasta or with a side of roasted vegetables.
Garnishes:
Garnish with additional chopped fresh parsley or grated Parmesan cheese.
Pairings:
Serve with a glass of red wine, such as Chianti or Cabernet Sauvignon.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Garlic mashed potatoes
- Steamed rice or quinoa
Troubleshooting advice:
- If the sauce is too thick, add a splash of chicken broth or water to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Always wash your hands and cooking surfaces before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
Food history:
Chicken Marsala is a classic Italian-American dish that originated in the 19th century in the region of Sicily. It is named after the sweet Marsala wine that is used in the sauce.
Flavor profiles:
Chicken Marsala is a savory dish with a rich, sweet sauce made from Marsala wine and chicken broth. The chicken is seasoned with garlic and oregano, and the dish is finished with fresh parsley.
Serving suggestions:
Serve the Chicken Marsala with a side of roasted vegetables or over a bed of cooked pasta. Pair with a glass of red wine, such as Chianti or Cabernet Sauvignon.
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Region: Italian