How To Make Chicken Marsala

Get the Home-Based Catering Business Guide

Launching a home-based catering business can open the door to a fulfilling career. Grasp the fundamentals to start, from licenses and permits to essential marketing strategies.

Download

First Name*

Last Name*

Email*

Phone*

Program of Interest*

Diploma in Culinary Arts & Operations Diploma in Professional Pastry Arts Diploma in Food Entrepreneurship Diploma in Plant-Based Culinary Arts Diploma in Holistic Nutrition & Wellness Associate Degree in Culinary Arts Associate Degree in Baking & Pastry Associate Degree in Food Entrepreneurship Associate Degree in Plant-Based Culinary Arts Associate Degree in Holistic Nutrition & Wellness Associate Degree in Hospitality & Restaurant Ops Mgmt Not Sure

Download

By clicking the "Download" button, I am providing my signature in accordance with the E-Sign Act, and express written consent and agreement to be contacted by, and to receive calls and texts using automated technology and/or prerecorded calls, and emails from, Auguste Escoffier School of Culinary Arts at the number and email address I provided above, regarding furthering my education and enrolling. I acknowledge that I am not required to agree to receive such calls and texts using automated technology and/or prerecorded calls as a condition of enrolling at Escoffier. I further acknowledge that I can opt-out of receiving such calls and texts by calling 888-773-8595, by submitting a request via Escoffier’s website, or by emailing [email protected].

The real story behind the classic Italian dish Chicken Marsala comes from the second word in the name. If you’ve done any classic Italian cooking, I’m sure you’ve heard the word Marsala before as it usually accompanies the word wine. But Marsala wine isn’t just any old wine. It’s a fortified wine with a higher alcohol percentage, like a port or sherry, and with a unique flavor that nothing else can mimic. It’s delicious and we highly recommend taking a swig of it while you’re cooking. And because it’s extra concentrated it’s also very sweet, which makes it a popular addition to many Italian desserts like tiramisu and zabaglione. If you love traditional Italian food, you should definitely always have this in your cupboard. But t’s get back to the reason we’re all here. If you’re looking for a fast and easy dinner idea, this should be in your recipe arsenal. Thin, tenderized chicken cutlets that are lightly floured are then fried. The best part, however, comes when you deglaze the pan with the marsala wine which, as it reduces, becomes a lovely syrupy concoction. Throw in some mushrooms and shallots, let the flavors meld and top it off with fresh parsley.

In this online culinary course, we teach you how to make the delicious Italian dish, Chicken Marsala. Few things taste this good while being this easy.

Chicken Marsala

INGREDIENTS

2 Chicken breast pounded until ¼” thick
⅓ cup plus 1 tbsp. flour
5 tbsp olive oil
5 tbsp unsalted butter
8 oz. white button mushrooms
2 tbsp minced shallots
1 clove garlic, minced
⅓ cup dry Marsala wine
⅓ cup chicken stock
1 tbsp finely chopped parsley, for garnish
Salt and pepper to taste

PREPARATION

1. Season chicken with salt and pepper and dredge in ⅓ cup flour. Heat 2 tbsp. oil and 1 tbsp. butter in a 12″ skillet over medium-high heat. Add chicken, and cook, turning once, until golden brown, about 3 minutes. Transfer to a plate, and set aside. Add 2 tbsp. oil and 1 tbsp. butter, and then add mushrooms; cook until golden brown, about 5 minutes. Transfer to plate with chicken and set aside.

2. Heat remaining oil in skillet, and then add shallots and garlic; cook, stirring, until soft, about 1 minute. Stir in remaining 1 tbsp. flour; cook for 2 minutes. Add Marsala and stock; cook, stirring and scraping bottom of pan until slightly thick, about 2 minutes. Return chicken and mushrooms to skillet, and cook until heated through, about 2 minutes. Remove from heat; stir in remaining butter. Season with salt and pepper; garnish with parsley.