EASY and DELICIOUS CHICKEN MARSALA
Today we are learning how to make easy and delicious chicken marsala with cremini mushrooms. Chicken Marsala is a delicious Italian recipe that consists of thin chicken cutlets dredged in flour, fried, then cooked down in marsala wine and stock with mushrooms until thick and coats the chicken. The chicken should be velvety and melt in your mouth by the end. It's one of my favorite Italian recipes.
Sardel Pans (Affiliate Link)
#ChickenMarsala #ChickenRecipes #NotAnotherCookingShow
PATREON:
RECIPE
(Website Design by:
GEAR (My Amazon Store)
MERCH:
Music By Blue Wednesday
INSTAGRAM:
FACEBOOK:
TWITTER:
THE Chicken Marsala Recipe I learned to make at the first Italian restaurant I ever worked at
Bring your favorite Italian restaurant to your own house with this very easy-to-make delicious Italian Chicken Marsala Recipe.
Chicken marsala is a classic Italian dish that has been served since the 19th century. Since marsala wine was first produced in Sicily, the creation story of this recipe is a little muddy, but rest assured it is still Italian. It’s a combination of lightly floured and fried chicken scallopini that is served with a delicious mushroom, marsala wine, and chicken stock gravy.
There are also some variations that use veal as the main protein, but it seems to feature lightly pounded and tenderized chicken breasts most commonly. This traditional recipe is still served on Italian restaurant menus across the world.
Ingredients for this recipe:
4 7-9 ounce boneless skinless chicken breasts
1 cup all-purpose flour
1/3 cup olive oil
4 cups sliced cremini or baby Bella mushrooms
1 peeled small-diced shallot
2 finely minced garlic cloves
2 tablespoons unsalted butter
2/3 cup marsala wine
2 cups chicken stock
salt and pepper to taste
finely chopped fresh Italian parsley for garnish
Serves 8
Prep Time: 15 minutes
Cook Time: 35 minutes
Procedures:
1. Slice the chicken breasts in half widthwise and then gently pound each sliced breast between two pieces of plastic wrap using a mallet. Maybe 15 to 20 gently pounds.
2. Season each chicken breast on each side with salt and pepper and set aside.
3. In a medium-size bowl mix together the flour and salt, and pepper until combined.
4. Next, lightly dredge each chicken breast in the seasoned flour and knock off any excess. Set aside on a plate, platter, or cookie sheet tray lined with parchment paper.
5. Heat the olive oil in a very large frying pan over medium heat to 350° F. Add a sprinkle of flour to the oil and if it turns light brown quickly, then you are good to go.
6. Add in the chicken breasts and cook for 4 to 5 minutes or until browned. Flip over and cook for an additional 2 minutes.
7. Set the chicken breasts aside and then add the sliced mushrooms to the pan and turn the heat up to high.
8. Brown the mushrooms very well on all sides, which takes about 10 to 12 minutes while occasionally stirring.
9. Push the mushrooms to 1 side of the pan and on the other side of the pan add in the shallots, garlic, and butter and cook while stirring for 1 minute or until lightly browned.
10. Mix all of the ingredients together and then remove the pan from the burner.
11. Deglaze with the marsala wine and then return the pan to the heat and cook until the amount of liquid is reduced in half.
12. Add in the chicken stock and cook until the amount of liquid is reduced in half.
13. Season the mushroom sauce with salt and pepper and then add the chicken back to the pan and cook for 30 to 45 seconds or until it is warmed.
14. Garnish with parsley and serve.
Chef Notes:
Make-Ahead: This recipe is meant to be served right away, but you could leave the cooked chicken breasts in the sauce covered in a pan and over very low heat for up to 20 minutes ahead of time.
How to Store: Cover and keep in the refrigerator for up to 4 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating and serving. Feel free to store the sauce separately from the cooked chicken breast.
How to Reheat: Add the desired amount of chicken and sauce to a medium size pan and heat over low heat until warmed. You can also heat in the microwave. Feel free to add ¼ cup to 1/3 cup of chicken stock to the sauce to help loosen it up more.
You can also use chicken thighs or drums in this recipe.
Feel free to use assorted wild mushrooms.
Chicken Scallopini Recipe with Marsala and Mushrooms
Recipe:
For more recipes, cooking tips, & more, please visit NickStellino.com
For unlimited Nick Stellino content 24/7 on demand, check out NSVIP:
#ChickenScaloppini #Chickenmarsala #nickstellino
Chicken Marsala Recipe
Chicken Marsala is one of the most comforting dishes to prepare for a quick dinner or lunch or whenever you need to prepare something impressive for your guests. Chicken prepared this way is really flavorful dues to the Marsala wine, mushrooms and shallots. It is best served alongside pasta, mashed potatoes or rice.
#chickenmarsala #chickenrecipes
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 4 servings
1 pound (450g) skinless boneless chicken breast halves, pounded 1/4 inch (6mm) thick
1/3 cup (40g) flour
Salt and freshly ground black pepper
1 shallot, diced
2 garlic cloves, minced
3 tbsp olive oil
9 oz (250g) Cremini Mushrooms, sliced
1/2 cup (120ml) Marsala wine
1/2 cup (120ml) chicken stock
3 tbsp (45g) whipping cream
1 tbsp (14g) Butter
1. To pound the chicken in thin slices cut chicken halves in half lengthwise, and if still too thick place plastic wrap over the chicken pieces and using a meat mallet pound until ¼ inch (6mm) thick.
2. Season chicken pieces with salt and pepper. Put flour in a plate and dredge each piece of chicken in flour discarding the excess.
3. In a large skillet heat about 1 tbsp oil over medium high heat. Add the chicken and cook on both sides until browned and cooked throughout. If necessary work in batches. Remove chicken and set aside on plate.
4. Add 1 tbsp olive oil and cook the onion and garlic for about 2 minutes until tender. Add the sliced mushrooms and cook until mushrooms are tender, for about 5-7 minutes more. If too dry add more oil.
5. Add marsala wine and boil for 1-2 minutes to burn the alcohol. Add the chicken broth, and cook 2 more minutes to reduce slightly. Add the cream and butter and stir until butter is melted. Return chicken back in the sauce and continue to simmer for about 1-2 minutes.
6. Garnish with parsley and serve with fresh pasta.
Background music
Follow me:
FACEBOOK:
INSTAGRAM:
PINTEREST:
TikTok:
WEBSITE:
Italian Grandma Makes Chicken Marsala
CHICKEN MARSALA:
1 ½ lb. Chicken Breast (Chicken Tenders)
1 cup Flour + 1 tsp Salt + ½ tsp Black Pepper
Olive Oil
2 Tbsp Butter
1 clove Garlic, halved
1 lb. Baby Bella Mushrooms (Cremini)
½ cup Shallots, chopped
4 cloves Garlic, minced
1 cup Marsala Wine, sweet
2 cups Chicken Broth
1 Tbsp Butter mixed with 1 Tbsp Flour
Fresh Parsley, chopped
Salt & Black Pepper to taste
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
Click on the following Amazon link for the cookbook:
Buon-A-Petitti Amazon Store:
PLEASE SUBSCRIBE!
Watch my other videos at:
Buon-A-Petitti Merchandise:
FAN MAIL:
Buon-A-Petitti
P.O. Box 223
Adelphia, NJ 07710
Follow me on Instagram @buonapetitti
FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. It is in the province of Foggia in the Puglia region of southeast Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina enjoys making food for her family in the same old fashion ways as she was taught by her mother and grandmother in Italy, and also new things she has subsequently learned from family and friends in America. She also enjoys gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera and behind the scenes?
Grandma Gina’s retired son-in-law, Nick, does the filming, editing, production, and channel management. Her daughter, Maria, helps with food preparation, kitchen setup and fan support. Also, Grandma Gina usually has one or two grand-kids in the kitchen to help.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
Creamy Chicken Marsala Recipe - 30 Minute Dinner
A restaurant-quality Chicken Marsala you can make right from the comfort of your own kitchen. This recipe features pan-fried chicken topped with a creamy and savory marsala sauce.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHICKEN MARSALA INGREDIENTS:
►1 1/4 lbs chicken breast (2 large), or chicken tenders
►1/2 tsp salt or to taste
►1/4 tsp black pepper or to taste
►1/4 cup all-purpose flour for dredging
►2 Tbsp olive oil
►1 Tbsp unsalted butter
►8 oz brown button mushrooms halved or thickly sliced if very large
►1/2 tsp onion powder
►2 garlic cloves minced
►3/4 cup dry marsala wine (not sweet)
►3/4 cup chicken stock reduced-sodium
►1/2 cup heavy whipping cream
►2 Tbsp parsley finely chopped
???? PRINT RECIPE HERE:
KITCHEN TOOLS IN THE VIDEO (affiliate):
►Nonslip Cutting Board:
►Rolling Pin:
►Steak Knife Set:
►Bamboo Utensils:
►Instant-Read Meat Thermometer:
ALWAYS IN MY KITCHEN (affiliate):
►My Favorite Cutting Board:
►Hand Mixer:
►Favorite Blender:
►Food Processor:
►Glass Bowls:
►Kitchen Scale:
►Glass Storage Containers:
►Knife Block Set:
►Our Dinnerware Set:
►My White Apron:
FOLLOW ME:
►INSTAGRAM:
►FACEBOOK:
►PINTEREST:
CONNECT:
►WEBSITE:
►ALL MY RECIPES:
????Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #chicken #dinner