This delicious Barefoot Contessa Chicken Marsala is a quick and simple dinner that’s perfect for any night of the week. With creamy mushrooms and a rich Marsala wine sauce, it’s full of flavour and can be made using common ingredients you likely already have at home. Perfectly golden and tender chicken every time!
Ingredients Needed
- 2 boneless, skinless chicken breasts
- Salt, to taste
- Freshly ground black pepper, to taste
- 125g all-purpose flour (plain flour)
- ½ tsp dried rosemary
- 60ml extra-virgin olive oil
- A few sprigs of fresh thyme
- 280g sliced mushrooms (baby bellas or cremini)
- 300ml chicken stock or broth (divided)
- 3 cloves garlic, minced
- 240ml Marsala wine
- 2 tsp cornstarch (optional)
- 30g butter (or vegan butter)
- ¼ cup fresh parsley, chopped (about 15g)
How To Make Chicken Marsala
- Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or tenderizer to pound them to ¼-inch (6mm) thickness. Cut each breast into two equal pieces to create 4 cutlets. Season both sides with salt and pepper.
- Coat the Chicken: In a shallow bowl or plate, combine flour and dried rosemary. Coat each chicken cutlet in the seasoned flour, shaking off any excess, and set aside.
- Cook the Chicken: Heat 2 tbsp (30ml) of olive oil in a frying pan over medium-high heat. Cook the chicken in batches for 3-5 minutes on each side until golden brown and fully cooked. Add the remaining oil between batches. Drain the chicken on a paper towel and keep warm in the oven at 90°C (200°F).
- Make the Sauce: Without cleaning the pan, add thyme sprigs and sliced mushrooms. Cook for 5 minutes over medium heat, seasoning with salt and pepper. Add 60ml (¼ cup) chicken stock and deglaze the pan, scraping up any bits stuck to the bottom with a spatula. Add minced garlic and cook until fragrant.
- Add Marsala Wine & Simmer: Pour in the Marsala wine and the remaining 240ml chicken stock. Let it simmer for 2-3 minutes to combine the flavours.
- Optional – Thicken the Sauce: If you’d like a thicker sauce, mix 2 tsp cornstarch with 60ml cold water in a jar until smooth. Gradually stir into the sauce and let it simmer for a few minutes until it thickens.
- Finish the Sauce: Stir in butter until melted, then let the sauce simmer for 2-3 minutes.
- Serve: Remove the chicken from the oven and place it in the pan, spooning the sauce over the chicken. Garnish with freshly chopped parsley. Serve immediately with your choice of mashed potatoes, rice, buttered noodles, or a seasonal vegetable.
Recipe Tips
- Pound the Chicken Evenly: To ensure your chicken cooks evenly and stays tender, pound the breasts to a consistent ¼-inch thickness.
- Use a Heavy Pan: A heavy skillet helps distribute heat evenly, giving your chicken a perfect golden crust without burning.
- Don’t Skip the Deglazing Step: Scraping up the browned bits from the pan after cooking the chicken adds rich flavour to the sauce.
- Adjust the Sauce Thickness: If you prefer a thicker sauce, mix cornstarch with cold water and stir it into the sauce. This will help it thicken quickly.
- Garnish with Fresh Parsley: Fresh parsley adds a bright pop of colour and flavour to balance the richness of the sauce.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover chicken marsala in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze leftover chicken marsala , but make sure it’s cooled to room temperature before freezing. Store in an airtight container or freezer-safe bag for up to 3 months. To thaw, place it in the fridge overnight and reheat before serving.
- Reheating: Reheat leftover chicken marsala in the microwave for 2-3 minutes or in a pan over medium heat for 5-7 minutes, until fully heated.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup or 227g)
- Calories: 770
- Total Fat: 37g
- Saturated Fat: 5g
- Cholesterol: 68mg
- Sodium: 442mg
- Total Carbohydrate: 68g
- Dietary Fiber: 3g
- Sugars: 7g
- Protein: 38g
- Potassium: 235.5mg
Try More Recipes:
Barefoot Contessa Chicken Marsala
Description
This delicious Barefoot Contessa Chicken Marsala is a quick and simple dinner that’s perfect for any night of the week. With creamy mushrooms and a rich Marsala wine sauce, it’s full of flavour and can be made using common ingredients you likely already have at home. Perfectly golden and tender chicken every time!
Ingredients
Instructions
- Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or tenderizer to pound them to ¼-inch (6mm) thickness. Cut each breast into two equal pieces to create 4 cutlets. Season both sides with salt and pepper.
- Coat the Chicken: In a shallow bowl or plate, combine flour and dried rosemary. Coat each chicken cutlet in the seasoned flour, shaking off any excess, and set aside.
- Cook the Chicken: Heat 2 tbsp (30ml) of olive oil in a frying pan over medium-high heat. Cook the chicken in batches for 3-5 minutes on each side until golden brown and fully cooked. Add the remaining oil between batches. Drain the chicken on a paper towel and keep warm in the oven at 90°C (200°F).
- Make the Sauce: Without cleaning the pan, add thyme sprigs and sliced mushrooms. Cook for 5 minutes over medium heat, seasoning with salt and pepper. Add 60ml (¼ cup) chicken stock and deglaze the pan, scraping up any bits stuck to the bottom with a spatula. Add minced garlic and cook until fragrant.
- Add Marsala Wine & Simmer: Pour in the Marsala wine and the remaining 240ml chicken stock. Let it simmer for 2-3 minutes to combine the flavours.
- Optional – Thicken the Sauce: If you’d like a thicker sauce, mix 2 tsp cornstarch with 60ml cold water in a jar until smooth. Gradually stir into the sauce and let it simmer for a few minutes until it thickens.
- Finish the Sauce: Stir in butter until melted, then let the sauce simmer for 2-3 minutes.
- Serve: Remove the chicken from the oven and place it in the pan, spooning the sauce over the chicken. Garnish with freshly chopped parsley. Serve immediately with your choice of mashed potatoes, rice, buttered noodles, or a seasonal vegetable.
Notes
- Pound the Chicken Evenly: To ensure your chicken cooks evenly and stays tender, pound the breasts to a consistent ¼-inch thickness.
- Use a Heavy Pan: A heavy skillet helps distribute heat evenly, giving your chicken a perfect golden crust without burning.
- Don’t Skip the Deglazing Step: Scraping up the browned bits from the pan after cooking the chicken adds rich flavour to the sauce.
- Adjust the Sauce Thickness: If you prefer a thicker sauce, mix cornstarch with cold water and stir it into the sauce. This will help it thicken quickly.
- Garnish with Fresh Parsley: Fresh parsley adds a bright pop of colour and flavour to balance the richness of the sauce.
Barefoot Contessa Chicken Marsala