Alton Brown Chicken Marsala Recipe
Hi there, I’m Ava and I’m excited to share with you my favorite chicken marsala recipe by the one and only Alton Brown. I’ve been cooking this dish for years and it’s always a hit with my family and friends. Not only is it delicious, but it’s also easy to make. Let me guide you through the recipe step-by-step.
Curiosities and Interesting Facts
- Chicken Marsala originated in Sicily, Italy.
- The dish was named after the Marsala wine that is used in the sauce.
- Alton Brown’s recipe uses both chicken stock and Marsala wine for a rich and flavorful sauce.
- Chicken Marsala is a popular dish in Italian-American cuisine.
- The dish pairs well with pasta, rice, or mashed potatoes.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 4 tablespoons unsalted butter
- 4 tablespoons olive oil
- 1/2 cup chopped onion
- 8 ounces sliced mushrooms
- 1/2 cup Marsala wine
- 1/2 cup chicken stock
- 1/4 cup chopped fresh parsley leaves
Instructions
1. Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
2. In a shallow bowl, combine the flour, salt, pepper, and oregano. Dredge the chicken breasts in the flour mixture, shaking off any excess.
3. In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for 3 to 4 minutes on each side, until golden brown and cooked through. Transfer the chicken to a plate and cover with foil to keep warm.
4. In the same skillet, melt the remaining 2 tablespoons of butter with the remaining 2 tablespoons of olive oil over medium-high heat. Add the onion and mushrooms and cook for 5 to 7 minutes, until the vegetables are tender and the liquid has evaporated.
5. Pour in the Marsala wine and chicken stock and bring to a simmer, scraping the bottom of the pan to release any browned bits. Cook for 5 to 7 minutes, until the sauce has thickened slightly.
6. Return the chicken to the skillet and spoon the sauce over the top. Simmer for 2 to 3 minutes, until the chicken is heated through and the sauce is thick and bubbly.
7. Sprinkle with chopped parsley and serve.
My Experience
I’ve made this recipe countless times and it never fails to impress. The chicken comes out perfectly tender and the sauce is full of flavor. I like to serve it over linguine or fettuccine pasta, but it’s also delicious with mashed potatoes or rice. It’s a great dish to make for a dinner party or a romantic date night in.
Expert Opinion
Alton Brown’s Chicken Marsala recipe is a classic example of Italian-American comfort food. The chicken is tender and juicy, and the sauce is rich and flavorful. It’s a great recipe for both beginners and experienced cooks. – Giada De Laurentiis, celebrity chef.
FAQs
What is Marsala wine?
Marsala wine is a fortified wine that originates from Sicily, Italy. It is often used in cooking to add flavor to dishes such as chicken marsala.
Can I use a different type of wine?
You can use a different type of wine, but it may change the flavor of the dish. Marsala wine has a distinct sweet and nutty flavor that pairs well with the other ingredients in this recipe.
Can I make this recipe ahead of time?
Yes, you can make the chicken marsala ahead of time and reheat it when you’re ready to serve. Store the chicken and sauce separately in airtight containers in the refrigerator for up to 2 days.
What can I serve with chicken marsala?
Chicken marsala pairs well with pasta, rice, or mashed potatoes. You can also serve it with a side salad or roasted vegetables.
Can I use chicken thighs instead of chicken breasts?
Yes, you can use chicken thighs instead of chicken breasts. Keep in mind that the cooking time may vary depending on the thickness of the chicken thighs.