What kind of marsala wine is used for chicken marsala

Pin FB More. Eating healthy should still be delicious. Sign up for our daily newsletter for more great articles and tasty, healthy recipes. All rights reserved. Close this dialog window View image Marsala Wine: Dry vs. Thank you for the delicious—and easy—recipe!! More Comments. Home » Recipes » Poultry. Ingredients Needed to Make Chicken Marsala boneless skinless chicken breasts salt and pepper all-purpose flour unsalted chicken broth dry marsala wine unsalted butter olive oil cremini baby bella mushrooms garlic fresh thyme, oregano and parsley heavy cream cornstarch How to Make Chicken Marsala with Creamy Sauce Reduce marsala wine and broth: Add marsala wine and chicken broth to a medium saucepan.

Heat over medium-high heat, bring to a boil, then reduce heat slightly and let gently boil until reduced to 1 cup, about 15 minutes. Prepare chicken cutlets: Meanwhile in season both sides of chicken with salt and pepper.

Dredge in flour. Cook chicken through in skillet: Melt 1 Tbsp butter with 1 Tbsp olive oil in a inch skillet over medium-high heat. Add chicken pieces and let sear until cooked through in center , turning once halfway through, about 10 — 12 minutes. Set chicken aside, keep warm: Transfer chicken to a plate. Tent with foil. Saute mushrooms: Reduce burner temperature to medium heat.

Melt remaining 1 Tbsp butter with 1 Tbsp olive oil, add mushrooms. Saute mushrooms, just tossing occasionally, until golden brown, about 8 minutes. Add reduced liquids and seasonings, thicken sauce: Remove pan from heat then pour in marsala reduction, thyme, and oregano. Return to heat, bring to a simmer then stir in cornstarch chicken broth mixture. Stir until thickened. Stir in cream, season sauce: Off heat stir in heavy cream, season sauce with salt and pepper to taste.

Add sauce to chicken, garnish: Return chicken breasts to pan, spoon sauce over top. Sprinkle with parsley and serve immediately. Is There a Substitute for the Wine? What to Serve with Chicken Marsala? That's a mixed blessing. Faster browning is good, since chicken cutlets are thin and cook through rapidly—the quicker you can brown the exterior and get them out of the pan, the better. But since the flour is browning more than the chicken itself, your fond won't be as flavorful as it would be if it was just the plain chicken protein making contact with the pan.

That being said, I still prefer the flour step. If the cutlet is dredged lightly, the flour doesn't affect the sauce's flavor enough to sacrifice the insurance it gives against overcooking, especially with a lean protein like chicken breast, which can quickly take on the consistency of cardboard. On top of that, the flour coating changes the texture of the cutlets themselves, giving them a silkier exterior, not unlike the effect of velveting meat in Chinese cooking. To me, that silky exterior is an essential quality of chicken Marsala.

The good news is that right after browning the chicken and removing it from the pan, it's time to brown the mushrooms, which offers ample opportunity to build up a fond. Mushrooms, it's important to remember, do not brown quickly: They're loaded with moisture and have to dump it first before any real browning can begin. Being patient and waiting until all that mushroom liquid has cooked off and the slices turn a deeper chestnut color is essential to getting a good, rich flavor in the final dish.

Otherwise it'll taste like steamed mushrooms, and that's not a good thing. As soon as the mushrooms are browned, I add minced shallots and cook them just until translucent. Now it's time to deglaze the pan. Deglazing means adding liquid to stop the browning and scraping up the fond to enrich the liquid with flavor. But before we do that, we want to make sure our liquid component is just right.

In the case of chicken Marsala, the liquid is made up of chicken stock and Marsala wine. If you've ever eaten a good pan sauce in a restaurant, you've probably noticed that it has a viscosity similar to heavy cream. Bad versions, meanwhile, are thin and watery. The secret is gelatin. See, good restaurants make stock from scratch , and when they do, they make sure it's loaded with plenty of natural gelatin from the chicken's connective tissues.

As the pan sauce reduces, that gelatin concentrates, thickening the liquids to a perfect, glaze-like consistency. Unfortunately, store-bought stock, which home cooks often rely on, has no gelatin. If you use store-bought stock at home, you can open up a packet or two of unflavored gelatin and sprinkle it on top of the stock and Marsala; after a few minutes it will bloom, absorbing the liquid. Once heated, it will melt into the sauce, thickening it.

Even if you use homemade stock, it can still be a good idea to add some gelatin, since the Marsala doesn't have any of its own and it makes up a good portion of the liquid added to the pan.