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Chicken Marsalaby Dawn T in Rouxbe Videos Italian Chicken Marsala is simple, flavorful and quick to prepare. Golden, pan-fried chicken breasts are smothered in a delicious pan sauce made with shallots, Marsala, dark chicken stock and a tiny bit of butter.
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Step 1: Preparing the Chicken
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To prepare the chicken, first slice each breast into 2 or 3 equal pieces. You can keep them whole, but this will make for shorter cooking times. Season both sides with salt and freshly ground pepper to taste. Set aside. |
Step 2: Cooking the Chicken
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Before you start cooking, be sure to mince the shallots and measure out the Marsala, chicken stock and butter. Preheat a pan over medium to medium-high heat. Once the pan is properly heated, add the oil. As soon as the oil shimmers and forms legs, like this, add the chicken. Let the chicken cook until golden underneath, then flip it and continue to cook on the other side. Once the chicken has just cooked through, place onto a cooling rack, tent with foil, and let rest while you fry the second batch. Add a touch more oil if the pan seems too dry. Once the second batch has cooked, transfer it to the cooling rack to let rest while you make the sauce.
Related Drill-downs |
Step 3: Making the Sauce
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To make the sauce, first make sure the sucs have not burned. Add a touch more oil if needed, followed by the shallots. Let the shallots cook until soft and translucent. Next, deglaze with the Marsala. Scrape the bottom to incorporate the sucs and let reduce the wine reduce until almost all of the liquid has evaporated. Next add the dark chicken stock (1). Bring it to a simmer and let it reduce by about half. Add any juices from the resting chicken and let reduce until you reach a sauce-like consistency. To finish the sauce, swirl in the cold butter and taste for seasoning. Depending on the type of stock you have used, you may need to add a bit of salt and pepper.
Related Drill-downs |
Step 4: Serving the Dish
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To finish the dish, roughly chop the parsley and cut the lemon in half. To serve the chicken, place it back into the pan turning it to coat it in the sauce. If the sauce looks a bit too thick, add a touch of water or stock to thin it out. Once the chicken has heated through and is nicely coated in the sauce add some chopped parsley and a squeeze of fresh lemon. Plate individually or serve family style with the sauce drizzled over top. |
Notes
(1) Dark Chicken Stock Video Recipe:
nac.rouxbe.com/recipes/800/preview
(2) Go to the Rouxbe Cooking School and take a course on Making Stocks:
nac.rouxbe.com/school/sections/3/objectives
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Comments
This was a great dish. I didn't have the dark stock so substituted with the light. Really delicious.
Moist, tender chicken with a beautiful sauce. Simple but exceptional. I also used a light stock and turned out great.
I tried this recipe last week and loved it. Thanks for another great recipe.
I'm not what you'd call a serious chef-just a working Mom who wanted to make something special for my husbands birthday.
I've never cooked with cooking wine or anything fancy like that.
I came across your website by mistake and have been so excited about it!
I made this Chicken Marsala with some roasted potatoes, fresh asparagus and your apple cobbler. It was all so amazing!
This chicken was so absolutely wonderful! The flavors although very subtle were amazing!
The apple cobbler with the creme added was an amazing addition. I loved the flavor it added to the recipe.
Thank you for your information on this site! I've learned SO much!!
This dish turned out very well. Despite the fact I had to make the main flavour ingredient! I combined a deep red wine with a splash of vodka and then added a bit of brown sugar... I think I got it right as the recipe really was a hit. Thanks!
Hello! I live in Mexico and I can't find shallots anywhere. What can I use to substitute this ingredient without changing the flavor so much? Thanks!!
You could use finely minced white onions instead...this should do the trick!
I made this last night and it turned out great. I'm going to try the marsala sauce on some other meats. Thanks.
We just made this and it was absolutely delicious. Had to replace the Marsala with Port and the dark with light stock and it still turned out really great! :) Served with oven potatoes (+ garlic, +thyme) it was the best dinner in a while. :)
I tried making this for 'one' - not a good idea. I think you need to make the full recipe to see any of the benefits from browning the meat. One little chicken breast does not cut it, and makes for a bland, runny sauce. I'll need to try again some other time when I can test on a larger group of people.
Leslie, keep trying. Couple of notes.
1) if you are cooking for one, this should still work fine. Most professional cooks cook in restaurants for one. Just need to ensure that you are using a small pan (like an 8" pan at the most). Your pan should fit the food always.
2) Re runny... if you used homemade stock, you just need to reduce this a bit longer over the heat and it will thicken up. If you haven't already, watch the lesson on pan sauces in the cooking school:
nac.rouxbe.com/school/sections/179/objectives
Look forward to attempt number 2 :-)
I just went to the supermarket to buy Marsala. I came up with quite a few choices. Dry or Sweet? $4 vs. $11? Italian vs. Californian?
Does the extra $7 really make a difference?
And, when poaching fruit, Marsala is also mentioned as an ingredient. Same stuff or do I have to buy another bottle?
They can both be used for cooking. It is more about personal preference. Often dry is used in cooking but some people prefer the added sweetness of the sweet marsala.
As for which brand to buy...I am not the expert here...sorry. I have heard that Flori is a good brand. Really when it gets cooked down it will be delicious so don't be too worried.
My rule for "how much to spend" is that the wine/spirit/or whatever I am using just has to be good enough that I would be okay to drink it on it's own. Because the better it tastes naked, the better it will taste in whatever it is you are making.
As for poaching fruit, I would probably go with the sweet marsala, but again this depends on what you are making.
Good luck, hope this helps!
The more I learn from Rouxbe the more confident a cook I become, and this recipe was no different. It turned out great and was really quick to cook making it a great recipe for a work night. Thanks Rouxbe!