Hamdi Saidani Bobby Flay’s Chicken Marsala is made with chicken breasts, dry marsala wine, cremini mushrooms, salt, ground black pepper, flour, olive oil, shallot, butter, and parsley, creating a flavorful dish that only takes 40 minutes to prepare!
🤎 Why You’ll Love This Chicken Marsala Recipe:
- Simple and Quick: Ready in under an hour with straightforward steps.
- Rich and Flavorful: Marsala wine and mushrooms create a savory, luxurious sauce.
- Tender Chicken: Perfectly cooked, juicy chicken cutlets.
- Versatile Dish: Suitable for both weeknight dinners and special occasions.
❓ What Is Bobby Flay’s Chicken Marsala Recipe?
Bobby Flay’s Chicken Marsala is a classic Italian-American dish that combines succulent chicken breast, and a rich Marsala wine sauce consisting of Marsala wine, mushrooms, shallots, and butter, garnished with parsley.
🍗 Bobby Flay Chicken Marsala Ingredients
- 3 boneless skinless chicken breasts, 1 1/2 to 2 pounds
- Kosher salt and freshly ground black pepper
- 3/4 cup all-purpose flour
- 1/4 cup olive oil
- 12 ounces cremini mushrooms, sliced 1/4-inch thick
- 1 large shallot, finely chopped
- 1 1/2 cups dry marsala wine
- 6 tablespoons unsalted butter, cut into pieces
- 1/3 cup flat-leaf parsley, chopped, plus more for garnish
🥘 How To Make Bobby Flay Chicken Marsala
- Cut chicken breasts in half lengthwise to make 6 pieces. Pound to 1/4-inch thickness.
- Sprinkle chicken with salt and pepper. Dredge in flour mixed with 1.5 teaspoons salt and pepper.
- Heat 3 tablespoons olive oil in a skillet over medium-high heat. Cook 3 cutlets until golden brown (2 mins per side). Repeat with remaining cutlets.
- In the same pan, cook mushrooms with 1/2 teaspoon salt until softened (3-4 mins). Add shallots and cook until softened (3-4 mins).
- Remove the pan from heat, and add marsala wine and 1/2 cup of water. Return to high heat, boil, then simmer until reduced by a third (6-7 mins). Whisk in butter until sauce thickens (1-2 mins).
- Add chicken and juices to the pan. Cook until chicken is done and sauce thickens (2 mins).
- Stir parsley into the sauce. Pour sauce over chicken and garnish with more parsley.
💭 Recipe Tips
- Pound Evenly: Ensure chicken cutlets are pounded to an even 1/4-inch thickness for consistent cooking.
- Use Dry Marsala: Opt for dry Marsala wine to achieve the best savory flavor in the sauce.
- Don’t Overcrowd the Pan: Brown the chicken in batches to ensure a golden crust.
- Reduce Sauce Properly: Allow the sauce to simmer until it reduces by a third for optimal thickness and flavor.
🍚 What To Serve With Chicken Marsala?
Serve Chicken Marsala with mashed egg noodles, jasmine rice, mashed sweet potatoes, roasted Brussel sprouts, zucchini noodles, garlic bread, steamed broccoli, polenta, grilled asparagus, and Caesar salad.
🎚 How To Store Leftovers Chicken Marsala?
- In The Fridge: Keep leftover chicken Marsala in an airtight container for up to 4 days.
- In The Freezer: Freeze leftover chicken Marsala in a freezer-safe container for up to 4 months.
🥵 How To Reheat Leftovers Chicken Marsala?
- On The Stove: Reheat leftover chicken Marsala in a skillet over medium heat for 5 to 7 minutes, until warmed through.
- In The Microwave: Microwave leftover chicken Marsala in a microwave-safe dish on medium power for 2 to 2 1/2 minutes, stirring in between, until heated.
FAQs
What is chicken marsala sauce made of?
Chicken Marsala sauce is made of Marsala wine, mushrooms, shallots, butter, and warer, creating a rich, savory flavor.
Do you use red or white Marsala wine for chicken Marsala?
Use dry Marsala wine for chicken Marsala as its less sweet profile complements the savory flavors of the dish perfectly.
How can I thicken my chicken Marsala sauce?
To thicken chicken Marsala sauce, mix a tablespoon of flour with water to form a slurry, then stir into the sauce.
What’s the difference between chicken piccata and chicken Marsala?
Chicken piccata features a tangy sauce made with white wine, broth, capers, and lemon juice, while Chicken Marsala has a rich, creamy sauce with Marsala wine.
Bobby Flay Chicken Marsala Nutrition Facts
Amount Per Serving
- Calories 356
- Total Fat 27g
- Saturated Fat 9.7g
- Trans Fat 0.5g
- Cholesterol 68mg
- Sodium 442mg
- Potassium 235.5mg
- Total Carbohydrates 8.1g
- Dietary Fiber 0.5g
- Sugars 0.8g
- Protein 15g
Bobby Flay Chicken Marsala
Description
Bobby Flay’s Chicken Marsala is made with chicken breasts, dry marsala wine, cremini mushrooms, salt, ground black pepper, flour, olive oil, shallot, butter, and parsley, creating a flavorful dish that only takes 40 minutes to prepare!
Ingredients
Instructions
- Cut chicken breasts in half lengthwise to make 6 pieces. Pound to 1/4-inch thickness.
- Sprinkle chicken with salt and pepper. Dredge in flour mixed with 1.5 teaspoons salt and pepper.
- Heat 3 tablespoons olive oil in a skillet over medium-high heat. Cook 3 cutlets until golden brown (2 mins per side). Repeat with remaining cutlets.
- In the same pan, cook mushrooms with 1/2 teaspoon salt until softened (3-4 mins). Add shallots and cook until softened (3-4 mins).
- Remove the pan from heat, and add marsala wine and 1/2 cup of water. Return to high heat, boil, then simmer until reduced by a third (6-7 mins). Whisk in butter until sauce thickens (1-2 mins).
- Add chicken and juices to the pan. Cook until chicken is done and sauce thickens (2 mins).
- Stir parsley into the sauce. Pour sauce over chicken and garnish with more parsley.
Notes
- Pound Evenly: Ensure chicken cutlets are pounded to an even 1/4-inch thickness for consistent cooking.
Use Dry Marsala: Opt for dry Marsala wine to achieve the best savory flavor in the sauce.
Don’t Overcrowd the Pan: Brown the chicken in batches to ensure a golden crust.
Reduce Sauce Properly: Allow the sauce to simmer until it reduces by a third for optimal thickness and flavor.