Ina Garten chicken marsala

Ina Garten chicken marsala recipe is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. With its flavorful sauce and tender chicken, it's sure to become a family favorite.

Ina Garten, also known as the Barefoot Contessa, is a renowned American chef and author known for her elegant and approachable recipes. Her chicken marsala recipe is a classic Italian-American dish that is both delicious and easy to make. In this article, we will go over Ina Garten's chicken marsala recipe, some frequently asked questions about the dish, and how to store and reheat leftovers.

Ingredients

• Boneless, skinless chicken breasts: Chicken breasts are the primary protein in this dish. Boneless, skinless chicken breasts are used to make it easier to cook and serve.
• All-purpose flour: The flour is used to dredge the chicken before sautéing. This helps to create a crispy outer layer on the chicken and helps the sauce to stick to the chicken.
• Kosher salt and freshly ground black pepper: These are used to season the flour mixture and the chicken.
• Olive oil: The olive oil is used to sauté the chicken and to cook the shallots and mushrooms for the sauce.
• Unsalted butter: The butter is used to add richness and flavor to the sauce.
• Shallots: Shallots are used to add flavor to the sauce. They have a milder and sweeter taste compared to onions.
• Mushrooms: Mushrooms are also used to add flavor and texture to the sauce. They absorb the flavors of the wine and chicken stock and give the sauce a meaty taste.
• Marsala wine: Marsala wine is a fortified wine from Sicily that adds a sweet and nutty flavor to the sauce. The wine also helps to tenderize the chicken and adds depth to the sauce.
• Chicken stock: The chicken stock is used to thin out the sauce and add more flavor to it.
• Fresh flat-leaf parsley: The parsley is used as a garnish to add a pop of color and freshness to the dish.

How to make chicken marsala Ina Garten recipe

Here's a brief description of how to make this recipe:

1. Season the chicken breasts with salt and pepper.
2. Dredge the chicken in flour and shake off any excess.
3. Sauté the chicken in olive oil until browned, then transfer to a baking dish and bake in the oven.
4. In the same pan, sauté chopped shallots and sliced mushrooms in butter until tender.
5. Add Marsala wine and chicken stock to the pan, and simmer until the sauce is slightly thickened.
6. Spoon the sauce over the chicken and garnish with chopped parsley.
7. Serve hot with a side of pasta, rice, or vegetables.

Frequently asked questions

Serving suggestions

• Pasta: A classic side dish for chicken marsala is pasta. Fettuccine or linguine are great choices to soak up the delicious sauce. You can also use penne, rigatoni, or spaghetti.
• Rice: Another popular side dish for chicken marsala is rice. You can use white rice, brown rice, or wild rice. Cook the rice according to the package instructions and season it with butter, salt, and pepper.
• Vegetables: To add some freshness and color to the meal, consider serving the chicken marsala with a side of sautéed or roasted vegetables. Some great options include asparagus, green beans, carrots, or broccoli.
• Salad: A simple salad with mixed greens, cherry tomatoes, and a vinaigrette dressing can provide a refreshing contrast to the rich chicken marsala. You can also add some shaved Parmesan cheese or toasted pine nuts for added flavor and texture.
• Bread: A slice of crusty bread can be a great accompaniment to the chicken marsala. Use a baguette, ciabatta, or sourdough bread to soak up the sauce and add some texture to the meal.
• Potatoes: Creamy mashed potatoes can be a great side dish to complement the rich and savory flavors of the chicken marsala. You can also serve roasted or baked potatoes seasoned with garlic, rosemary, or thyme.
• Polenta: Creamy polenta is another great side dish for chicken marsala. Cook the polenta according to the package instructions and season it with butter, salt, and pepper. You can also add some Parmesan cheese or chopped fresh herbs for added flavor.
• Wine: A glass of wine can be a perfect accompaniment to the chicken marsala. Marsala wine, which is used in the recipe, is an obvious choice. Alternatively, you can serve a dry white wine such as Chardonnay, Pinot Grigio, or Sauvignon Blanc. For red wine lovers, a medium-bodied red such as Pinot Noir or Sangiovese can also pair well.
• Dessert: Finish the meal with a delicious dessert that complements the flavors of the chicken marsala. A classic Italian tiramisu, creamy panna cotta, or a warm apple tart can be great choices.

Storage and leftovers

To store leftovers, place the chicken and sauce in an airtight container and refrigerate for up to 3 days. To reheat, transfer the chicken and sauce to a pan and heat over medium heat until warmed through, adding a splash of chicken stock or water to thin out the sauce if necessary.

You can also freeze leftovers for up to 3 months. To freeze, let the chicken and sauce cool to room temperature, then transfer to a freezer-safe container or plastic bag. Thaw the chicken and sauce overnight in the refrigerator before reheating.

In addition to reheating leftovers, you can also repurpose them into new meals. For example, you can shred the chicken and use it in sandwiches, salads, or wraps. Or you can use the leftover sauce as a topping for pasta, rice, or vegetables.

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Hope you will like this chicken marsala Ina Garten recipe as much as we do. Rate the recipe if you made it and leave a comment below if you have any questions or suggestions.