Imen Dridi Giada De Laurentiis’ Marsala Chicken is made of pounded chicken breasts, seasoned flour, prosciutto, mushrooms, Marsala wine, chicken stock, and butter. It serves 4 and takes about 30 minutes to prepare, featuring a savory and rich flavor profile.
More Giada De Laurentiis Recipes:
- Giada De Laurentiis Corn Pudding
- Giada De Laurentiis Brussel Sprouts Agrodolce
- Giada De Laurentiis Macaroni And Cheese
💗 Why You’ll Love This Marsala Chicken Recipe:
- Rich and Flavorful: It boasts a rich and savory flavor profile that’s incredibly satisfying.
- Quick and Easy: It can be prepared in about 30 minutes, making it a convenient weeknight meal.
- Crispy Exterior: Coating the chicken in seasoned flour results in a crispy, golden crust.
- Prosciutto Twist: The addition of prosciutto adds a delightful smoky note to the dish.
- Sweet Marsala Wine: Marsala wine adds a touch of sweetness and complexity to the sauce.
❓ What Is Giada De Laurentiis Marsala Chicken Recipe?
Giada De Laurentiis’ Marsala Chicken recipe features pounded chicken breasts, seasoned with flour, then pan-fried until golden. Prosciutto and mushrooms are sautéed, and the dish is finished with sweet Marsala wine, chicken stock, and butter for a rich, savory sauce. Garnished with parsley.
🍗 Giada De Laurentiis Marsala Chicken Ingredients
- 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
- All-purpose flour, for dredging
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 4 ounces prosciutto, thinly sliced
- 8 ounces crimini or porcini mushrooms, stemmed and halved
- 1/2 cup sweet Marsala wine
- 1/2 cup chicken stock
- 2 tablespoon unsalted butter
- 1/4 cup chopped flat-leaf parsley
🍲 How To Make Giada De Laurentiis Marsala Chicken
- Place the chicken breasts next to each other on a cutting board and cover them with plastic wrap. Use a flat meat tool to pound them until they are about 1/4-inch thick.
- Sprinkle some flour and a good amount of salt and pepper on a shallow plate. Use a fork to spread the spices out evenly.
- A medium-high flame should be used to heat the oil in a big skillet. When the oil is nice and hot, coat both sides of the chicken cutlets with the seasoned flour.
- Shake off any extra flour. Put the cutlets in the pan and fry for 5 minutes on each side, turning once, until golden. If the pieces don’t fit all at once, do this in batches. Place the chicken in a single layer on a large plate to keep it warm.
- Turn down the heat to medium and add the prosciutto to the pan’s fat. Sauté for one minute to get some of the fat out. Now add the mushrooms and cook them until they are nicely browned and their water has disappeared, which should take about 5 minutes.
- Add salt and pepper to taste. Add the Marsala and bring it to a boil. Let it cook for a few seconds to get rid of the alcohol.
- After you add the chicken stock, let it cook for one minute to thin out the sauce a bit. Add the butter and stir it in.
- Then add the chicken back to the pan and let it cook slowly for one minute. Add salt and pepper to taste, and then top with chopped parsley before serving.
💭 Recipe Tips
- Hot Oil for Frying: Heat the oil in the skillet over medium-high heat until it’s nice and hot before adding the chicken cutlets. Hot oil helps in achieving a crispy, golden exterior.
- Frying in Batches: If all the chicken cutlets don’t fit in the pan at once, fry them in batches to avoid overcrowding the skillet. Overcrowding can lead to uneven cooking.
- Sautéing Prosciutto and Mushrooms: Sauté the prosciutto briefly to release some of its flavor and fat. Then, add the mushrooms and cook until they are nicely browned and any excess moisture has evaporated.
- Deglaze with Marsala Wine: When you add the Marsala wine, let it come to a boil and cook for a few seconds to allow the alcohol to evaporate and the flavors to meld.
- Thinning the Sauce: After adding the chicken stock, let it cook for a minute to slightly thin out the sauce. This helps create a nice consistency.
🍜 What To Serve With Marsala Chicken?
Serve Marsala Chicken with side dishes like creamy mashed potatoes, buttered egg noodles, or steamed vegetables such as asparagus or green beans a crisp green salad or crusty bread also complements the dish well.
🎚 How To Store Leftovers Marsala Chicken?
- Refrigeration: Place the leftover Marsala chicken in an airtight container and store it in the refrigerator for up to 3-4 days.
- Freezing: Wrap individual portions of leftover Marsala chicken in plastic wrap or foil, then place them in a freezer-safe container or bag freeze for up to 2-3 months.
🥵 How To Reheat Leftovers Marsala Chicken?
- Oven Method: Preheat your oven to 175°C (350°F) place marsala chicken in an oven-safe dish, cover with foil to prevent drying, and heat for about 20-25 minutes until hot.
- Skillet Method: Reheat in a skillet over medium heat leftovers marsala chicken add a splash of chicken stock or water, cover with a lid, and gently heat, flipping the chicken occasionally until it’s heated through for up 10 minutes.
FAQs
What type of wine is Marsala wine?
Marsala wine is a fortified wine from Sicily, Italy it comes in different varieties, including sweet, dry, and semi-dry, which can be used in cooking depending on the desired flavor.
Can I use bone-in chicken for Marsala Chicken?
While boneless, skinless chicken breasts are commonly used, you can use bone-in chicken if you prefer. Adjust cooking times accordingly to ensure thorough cooking.
Is it necessary to use prosciutto in Marsala Chicken?
Prosciutto adds a distinct flavor, but you can omit it or substitute it with bacon if desired.
How do I prevent the Marsala sauce from being too sweet?
Using a dry Marsala wine or adjusting the amount of sugar can help control the sweetness of the sauce to suit your taste.
Can I use different types of mushrooms in Marsala Chicken?
Yes, you can use various mushrooms like cremini, porcini, or button mushrooms. Different types will impart slightly different flavors.
Try More Giada De Laurentiis Recipes:
- Giada De Laurentiis Cherry Tomato Pasta
- Giada De Laurentiis Potato Salad
- Giada De Laurentiis Grilled Vegetables
Giada De Laurentiis Marsala Chicken Nutrition Facts
Amount Per Serving
- Calories: 537
- Fat: 32 g
- Saturated Fat: 16 g
- Carbohydrates: 12 g
- Sugar: 4 g
- Fiber: 1 g
- Protein: 43 g
- Sodium: 877 mg
- Cholesterol: 203 mg
Giada De Laurentiis Marsala Chicken
Description
Giada De Laurentiis’ Marsala Chicken is made of pounded chicken breasts, seasoned flour, prosciutto, mushrooms, Marsala wine, chicken stock, and butter. It serves 4 and takes about 30 minutes to prepare, featuring a savory and rich flavor profile.
Ingredients
Instructions
- Place the chicken breasts next to each other on a cutting board and cover them with plastic wrap. Use a flat meat tool to pound them until they are about 1/4-inch thick.
- Sprinkle some flour and a good amount of salt and pepper on a shallow plate. Use a fork to spread the spices out evenly.
- A medium-high flame should be used to heat the oil in a big skillet. When the oil is nice and hot, coat both sides of the chicken cutlets with the seasoned flour.
- Shake off any extra flour. Put the cutlets in the pan and fry for 5 minutes on each side, turning once, until golden. If the pieces don’t fit all at once, do this in batches. Place the chicken in a single layer on a large plate to keep it warm.
- Turn down the heat to medium and add the prosciutto to the pan’s fat. Sauté for one minute to get some of the fat out. Now add the mushrooms and cook them until they are nicely browned and their water has disappeared, which should take about 5 minutes.
- Add salt and pepper to taste. Add the Marsala and bring it to a boil. Let it cook for a few seconds to get rid of the alcohol.
- After you add the chicken stock, let it cook for one minute to thin out the sauce a bit. Add the butter and stir it in.
- Then add the chicken back to the pan and let it cook slowly for one minute. Add salt and pepper to taste, and then top with chopped parsley before serving.
Notes
- Hot Oil for Frying: Heat the oil in the skillet over medium-high heat until it’s nice and hot before adding the chicken cutlets. Hot oil helps in achieving a crispy, golden exterior.
- Frying in Batches: If all the chicken cutlets don’t fit in the pan at once, fry them in batches to avoid overcrowding the skillet. Overcrowding can lead to uneven cooking.
- Sautéing Prosciutto and Mushrooms: Sauté the prosciutto briefly to release some of its flavor and fat. Then, add the mushrooms and cook until they are nicely browned and any excess moisture has evaporated.
- Deglaze with Marsala Wine: When you add the Marsala wine, let it come to a boil and cook for a few seconds to allow the alcohol to evaporate and the flavors to meld.
- Thinning the Sauce: After adding the chicken stock, let it cook for a minute to slightly thin out the sauce. This helps create a nice consistency.
Giada De Laurentiis Marsala Chicken
