This One Ingredient Makes Chicken Marsala Way Better
Chicken Marsala is a super tasty Italian chicken dish. It starts with well-seasoned flour-dredged thin-sliced chicken cutlets that are pan-seared to perfection. The cutlets are then tossed with seared mushrooms in a creamy marsala wine sauce. To make it even better I added smoked prosciutto. If you can't find this ingredient feel free to omit it or go with regular prosciutto. I hope you enjoy this classic chicken marsala recipe!
WATCH THE WHOLE ITALIAN CHICKEN SERIES!
SUPPORT ON PATREON:
MY AMAZON STORE (This is an affiliate link)
FULL PRINT RECIPE:
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
Chicken Marsala with Creamy Polenta
I love chicken marsala. It's craveable, so much fun to make, and it's a great dish to make for a dinner party. Thanks to Ghia for sponsoring this video! Head to and use promo code BRIAN20 at checkout to get 20% off your first purchase
FULL RECIPE & INSTRUCTIONS @ :
☕Like this content and want to show support? Buy me a coffee here:
????INSTAGRAM:
????MY GEAR:
12 FRYING PAN:
SAUCIER:
2QT SAUCEPAN:
FINE MESH STRAINER:
BOOS BLOCK CUTTING BOARD:
10 Chef's Knife:
HALF SHEET TRAY:
TRAY RACK:
ESCALI DIGITAL SCALE:
INSTANT READ THERMOMETER:
**As an Amazon Associate I earn from qualifying purchases**
-- INGREDIENTS --
CHICKEN MARSALA
▪4 8oz/225g chicken breasts (boneless skinless)
▪Salt
▪650g or 2 3/4c marsala wine + additional for deglazing
▪350g or 1 1/2c chicken stock + additional to loosen sauce
▪2 packets of powdered gelatin (14-15g total)
▪30g or 1c dried mushroom (i recommend shiitake or porcini)
▪About a cup of flour (gluten free blends work great too)
▪Olive oil
▪1lb or 1/2kg baby portabella mushrooms, sliced
▪100g/3.5oz thick cut pancetta or bacon, diced
▪100g or ½ a large onion or shallot, small diced
▪15g or 2-3 cloves garlic, minced
▪15g or 1Tbsp tomato paste
▪1g or 1tsp dried oregano
▪20g or 1 1/2Tbsp worcestershire
▪50g or 4Tbsp cold unsalted butter
▪Chopped parsley (a Tbsp/5g or so)
POLENTA
▪300g or 1 1/2c polenta
▪1000-1200g/35-40oz chicken stock (about 1.5 boxes)
▪7g or 1 1/2tsp salt
▪125g or 9Tbsp butter
▪100g or 1c parmesan, grated
CHAPTERS
0:00 Intro & prepping the chicken
1:13 Starting the sauce
1:53 Making the polenta
3:04 Straining off the sauce and breading the chicken
4:22 Sipping on some NA cocktails (ad)
5:27 Cooking the chicken and finishing the sauce
10:17 Finishing the polenta and plating up
11:23 Let’s eat this thing
#chickenmarsala
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
Classic Chicken Marsala: A Creamy, Comforting Dinner That's Ready in 30 Minutes
Today we will show you how to make Classic Chicken Marsala! You can use veal for this recipe as well. During this video, we emphasis the importance of using a quality Marsala wine for this recipe, which makes a difference in the taste of your sauce.
This Chicken Marsala recipe comes from our dad when he had his restaurant and it was a very popular dish. This recipe is easy to prepare with only a few ingredients, such as, chicken breast, olive oil. Garlic, butter, Portabella mushrooms, chicken stock, and of course, Marsala wine. We used Sperone Marsala, which is a product of Italy for this recipe. One of the best Marsala wines we have come across.
Your home will be fulfilled with this awesome smell, and the taste is out of this world!
Subscribe for future recipes!
Ingredients:
• 3 Chicken Breast
• 2 TBSP of Shallots
• 1 cup of Marsala wine
• ½ cup of olive oil
• 5 TBSP of unsalted butter
• 1 pint of sliced Baby Portabellas
• 2 cups of chicken stock
• Salt & Pepper
• 2 TBSP of chopped Italian Parsley
Instructions:
1. Slice breast in half and pound them until they are thin.
2. Salt & pepper on each side of breast and then dredge in flour.
3. Heat pan on medium-high heat with olive oil and butter
4. Place the breast into pan and cook for 2 minutes on each side.
5. Remove breast and then add the Shallots - fry until translucent.
6. Add the baby portabellas and Marsala and let cook for 2 minutes.
7. Add the chicken broth, salt and pepper to taste– once it comes to a boil add the breast back into the pan and let cook for 2 minutes
8. Add Italian Parsley and Enjoy!
Join OUR FAMILY:
BrooklynBrothers Recommendations on Amazon:
BLOG:
#chickenmarsala #BrooklynBrothere # easy_recipes
Chicken Marsala
I LOVE CHICKEN MARSALA! Incredible how so few ingredients can make something that tastes so incredible. Obviously goes without saying marsala wine is the key here! If you can't consume alcohol this recipe isn't for you, marsala is a must. :) Though you can sub with port, sherry or madeira.
RECIPE BELOW ⬇️ - or print here:
CHICKEN MARSALA:
GOLDEN CRUSTED CHICKEN:
2 large chicken breasts (300g/10oz each), cut in half horizontally (or 4 thighs)
1/2 tsp each cooking/kosher salt, pepper
1/4 cup flour
MARSALA SAUCE:
2 tbsp extra virgin olive oil
2 tbsp/30g unsalted butter
2 eschalots (US: shallots), peeled and cut into 1cm / 1/3″ squares (sub ¼ onion finely chopped)
1 garlic, finely minced
2 cups white mushrooms, sliced 0.5cm / 1/5 thick
1 cup dry marsala wine (sub madeira, port or sherry)
1/2 cup chicken stock/broth, low sodium
1/2 cup thickened/heavy cream
1/4 tsp cooking/kosher salt, 1/8 tsp black pepper
1 tbsp finely chopped parsley, for garnish (optional)
1. Pound chicken to even 1 cm / 0.4″ thickness. Sprinkle with salt and pepper, dust with flour. Shake off excess before cooking.
2.Melt half butter and oil in large non stick pan over medium high. Cook first side of chicken for 4 min until golden and crisp, then other side for 2 min. Remove onto plate.
3. Add remaining butter and oil. Once foamy, cook eschalots and garlic for 1 min, then mushrooms ~4 min until soft. Reduce marsala by half. Then add stock, cream, salt and pepper. Simmer few min until thickens to thin cream consistency. Put chicken back in, simmer 1 min. Sprinkle with parsley, serve over mash, pasta, rice, polenta!
How to make CARRABBA'S | Chicken Marsala
Carrabba's Italian Grill's Chicken Marsala recipe with mushrooms, prosciutto and Marsala. Watch, as I show you how to recreate this Do-It-Yourself version of the popular and highly requested chicken entrée and you can be eating Carrabba's at home tonight! Thanks for watching and you know I love ya'!
For full recipe ingredients and instructions, visit my official website:
For my kitchen must haves and favorites, visit my verified Amazon Storefront:
For $20 off your first order of the ingredients in this recipe, visit:
For my Merch Store, visit:
//WATCH NEXT: Popular Uploads:
THE OLIVE GARDEN’S | House Salad with House Dressing
P.F. CHANG’S | Mongolian Beef
BENNIGAN’S | Monte Cristo Sandwich
//CONNECT WITH ME:
Instagram:
Facebook:
Twitter:
Pinterest:
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my channel so I can continue to provide you with free content each week!
For business inquiries: restaurantreciperecreations@gmail.com
#carrabbas #chickenmarsala #chickenmarsalarecipe #carrabbasitaliangrill #carrabbaschickenmarsala #carrabbasmarsalasaucerecipe #carrabbaschickenmarsalarecipe #carrabbaschickenmarsalacopycatrecipe #carrabbaschickenrecipe #carrabbasmarsalasauce #carrabbaschicken
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: