Let me tell you about one of my absolute favorite recipe: Barefoot Contessa Chicken Marsala Recipe.
If you’re anything like me, you love a dish that’s bursting with flavor but doesn’t require a whole lot of fuss in the kitchen.
This Barefoot Contessa Chicken Marsala Recipe is perfect for those cozy weeknights when you want something special without spending hours cooking.
I first made this dish when I was looking to impress my family with something that tasted like it came straight from a fancy restaurant. Spoiler alert: it worked!
The rich, savory sauce paired with tender chicken and earthy mushrooms makes this Chicken Marsala a dish you’ll want to make over and over again.
Barefoot Contessa Chicken Marsala Recipe
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: Italian
- Course: Main Course
- Difficulty Level: Easy
- Yield: 4 servings
- Calories Per Serving: 350 calories
Ingredients
Here’s what you’ll need to make this mouthwatering Barefoot Contessa Chicken Marsala:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons olive oil
- 1 cup cremini mushrooms, sliced
- 1 shallot, finely chopped
- 1 cup dry Marsala wine
- 2 tablespoons unsalted butter
- 1/4 cup fresh parsley, chopped
Instructions
- Prepare The Chicken: Start by placing the chicken breasts between two sheets of plastic wrap and gently pounding them to an even thickness. This helps the chicken cook evenly and absorb all those delicious flavors. Season both sides of the chicken with Kosher salt and ground black pepper.
- Coat The Chicken: In a shallow dish, combine the flour with a pinch of salt and pepper. Dredge each chicken breast in the flour, making sure to coat both sides. Shake off any excess flour.
- Cook The Chicken: In a big skillet set over medium-high heat, warm the olive oil. Add the chicken breasts to the skillet once the oil is heated. Cook until well cooked and golden brown, 4–5 minutes per side. Remove the chicken from the skillet and set it aside on a plate.
- Sauté The Mushrooms: In the same skillet, add the sliced cremini mushrooms and chopped shallot. Cook for about 5 minutes, stirring occasionally, until the mushrooms are tender and the shallots are translucent.
- Make The Marsala Sauce: Pour the dry Marsala wine into the skillet with the mushrooms and shallots. Let it simmer for about 2 minutes, allowing the alcohol to cook off and the sauce to reduce slightly. Stir in the unsalted butter until it’s fully melted and the sauce is smooth and glossy.
- Combine And Serve: Place the cooked chicken breasts back in the skillet and top with the mushrooms and Marsala sauce. Let the chicken simmer in the sauce for another 3-4 minutes to soak up all the flavors. Sprinkle with fresh parsley before serving.
Best Wine To Use
For making Barefoot Contessa Chicken Marsala, the best wine to use is a dry Marsala wine. This Italian fortified wine is essential for achieving the rich, deep flavor that makes Chicken Marsala so delicious.
Dry Marsala is preferred over sweet Marsala for this recipe because it balances the savory notes of the chicken and mushrooms without adding too much sweetness.
If you can’t find Marsala wine, a good substitute is dry sherry or Madeira wine. These options will give you a similar depth of flavor, although the authentic taste of Chicken Marsala truly shines with Marsala wine.
Serving Suggestions
Chicken Marsala pairs beautifully with a side of garlic mashed potatoes or a simple pasta like angel hair.
For a healthier option, serve it over steamed vegetables or a fresh green salad. Don’t forget some crusty bread to soak up that delicious sauce!
Conclusion
There you have it, my take on the Barefoot Contessa Chicken Marsala Recipe! It’s a dish that’s sure to impress with its rich flavors and elegant presentation, yet it’s easy enough to whip up on a busy weeknight.
Give it a try, and I’d love to hear how it turns out for you. Feel free to leave a comment or ask any questions if you need more tips. Happy cooking!
Barefoot Contessa Chicken Marsala Recipe: Easy And Delicious
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons olive oil
- 1 cup cremini mushrooms sliced
- 1 shallot finely chopped
- 1 cup dry Marsala wine
- 2 tablespoons unsalted butter
- 1/4 cup fresh parsley chopped
Instructions
- Prepare The Chicken: Start by placing the chicken breasts between two sheets of plastic wrap and gently pounding them to an even thickness. This helps the chicken cook evenly and absorb all those delicious flavors. Season both sides of the chicken with Kosher salt and ground black pepper.
- Coat The Chicken: In a shallow dish, combine the flour with a pinch of salt and pepper. Dredge each chicken breast in the flour, making sure to coat both sides. Shake off any excess flour.
- Cook The Chicken: In a big skillet set over medium-high heat, warm the olive oil. Add the chicken breasts to the skillet once the oil is heated. Cook until well cooked and golden brown, 4–5 minutes per side. Remove the chicken from the skillet and set it aside on a plate.
- Sauté The Mushrooms: In the same skillet, add the sliced cremini mushrooms and chopped shallot. Cook for about 5 minutes, stirring occasionally, until the mushrooms are tender and the shallots are translucent.
- Make The Marsala Sauce: Pour the dry Marsala wine into the skillet with the mushrooms and shallots. Let it simmer for about 2 minutes, allowing the alcohol to cook off and the sauce to reduce slightly. Stir in the unsalted butter until it’s fully melted and the sauce is smooth and glossy.
- Combine And Serve: Place the cooked chicken breasts back in the skillet and top with the mushrooms and Marsala sauce. Let the chicken simmer in the sauce for another 3-4 minutes to soak up all the flavors. Sprinkle with fresh parsley before serving.
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