Recreate Barefoot Contessa's Savory Chicken Marsala at Home

Chicken marsala is a rustic Italian dish of seared chicken breasts sauced with a Marsala wine mushroom pan sauce. This recipe was made famous by celebrity chef Ina Garten, also known as the Barefoot Contessa. Her version combines thepunch of Marsala wine with fresh herbs and cream for an elegant yet easy dinner party meal. Follow these simple steps to enjoy Barefoot Contessa style chicken marsala in your own kitchen.

Chicken Marsala History

Chicken marsala originated in Sicily, Italy likely in the 1800s. Italian cooks would combine regional ingredients like chicken, Marsala wine, and mushrooms to create a flavorful dish.

It gained popularity on Italian-American menus by the mid-1900s. Ina Garten's renowned version puts a refined spin on this classic preparation.

Ina Garten's Barefoot Contessa Recipe

Ina Garten published her take on chicken marsala in her debut The Barefoot Contessa Cookbook in 1999. Her recipe uses dry Marsala wine, fresh parsley and thyme, and cream to finish the sauce. This adds elegance while keeping home cook-friendly. It quickly became a reader favorite.

Chicken Marsala Ingredients

Authentic Barefoot Contessa chicken marsala has these primary ingredients:

• Boneless, skinless chicken breasts
• All-purpose flour, salt and pepper for dredging
• Olive oil and butter for pan-searing
• Sliced mushrooms
• Dry Marsala wine
• Chicken broth
• Fresh parsley and thyme
• Heavy cream

High-Quality Ingredients

Splurge on authentic dry Marsala wine and heavy cream for the tastiest sauce.

Step-by-Step Method

Follow these simple steps for foolproof Barefoot Contessa chicken marsala:

Pound and Dredge Chicken

1. Pound 4 boneless, skinless chicken breasts to a 1⁄2 inch thickness. Season flour with 1 tsp each salt and pepper. Dredge chicken in flour mixture.

Pan-Sear Chicken

2. Heat 2 tbsp olive oil and 2 tbsp butter in a skillet over medium-high heat. Cook chicken until golden brown, 2-3 minutes per side. Transfer to a plate.

Sauté Mushrooms

3. Add 8 oz sliced mushrooms to the skillet. Sauté until tender, about 5 minutes.

Deglaze Pan

4. Pour in 1⁄2 cup Marsala wine and 1⁄2 cup chicken broth. Cook 2 minutes, stirring to scrape up browned bits.

Simmer Sauce

5. Return chicken to the skillet. Simmer uncovered until chicken is cooked through, about 5 more minutes.

Finish Sauce

6. Remove chicken to serving plates. Add 1⁄4 cup heavy cream and 2 tbsp fresh parsley and thyme to sauce. Boil until thickened, about 2 minutes.

Spoon Sauce and Serve

7. Spoon sauce over chicken breasts. Garnish with parsley. Serve immediately.

Key Tips for Perfect Chicken Marsala

Follow these tips for the best homemade Barefoot Contessa chicken marsala:

• Pound chicken breasts evenly so they cook fast without drying out.
• Use a hearty Marsala wine for the most flavor.
• Don't overcook mushrooms - 5 minutes is perfect.
• Simmer the sauce just until thickened and chicken is cooked through.
• Use fresh, finely chopped parsley and thyme for brightness.

Complementary Side Dishes

Serve Barefoot Contessa chicken marsala with:

• Buttery mashed potatoes
• Pasta or creamy polenta
• Sauteed zucchini or roasted asparagus
• Sauteed spinach with garlic
• Warm breadsticks or focaccia

Pair with a vibrant green vegetable or starchy side to balance the rich sauce.

Storage and Leftover Tips

For best quality, freshly made Barefoot Contessa chicken marsala is ideal. But leftovers can be:

• Refrigerated for up to 4 days
• Frozen for up to 3 months
• Reheated gently in a skillet until warmed through

Avoid boiling or overcooking chicken when reheating. Add a splash of cream or broth to the sauce to thin if needed.

Variations

Customize your chicken marsala with a few simple tweaks:

• Use turkey, pork or veal cutlets instead of chicken
• Substitute portobello mushrooms for a meatier texture
• Add diced tomatoes for a touch of brightness
• Use lemon juice and capers for a piccata-style sauce
• Swap in sherry or Madeira wine for the Marsala

There are endless possibilities for putting your own spin on this Italian classic!

Conclusion

Ina Garten's famous Barefoot Contessa chicken marsala recipe delivers a sophisticated yet hassle-free dinner party dish. Boneless chicken breasts cooked until golden and tender are bathed in a quick sautéed Marsala wine mushroom sauce brightened with fresh herbs and cream. Serve over buttery mashed potatoes or pasta for an elegant meal that tastes like it came straight from a fine Italian restaurant. A touch of Ina's simple genius makes this chicken marsala a winner.

FAQs

What wine is used for chicken marsala?

Authentic Italian chicken marsala is made with Marsala wine, a fortified wine from Sicily. Sweet Marsala wine adds a lovely caramelized flavor.

What is the difference between regular and Italian chicken marsala?

Italian chicken marsala uses ingredients like Marsala wine, mushrooms, and parsley. American versions may substitute wine, use cream of mushroom soup, or add vegetables.

Can you use chicken thighs instead of breasts?

Yes, boneless chicken thighs can be used. Pound them to an even thickness so they cook in the same time as the Marsala sauce.

Is Ina Garten's recipe easy to make?

Yes, Barefoot Contessa's chicken marsala recipe requires just a few ingredients and easy techniques like pan-searing. It's perfect for weeknight dinners.

Can you prepare chicken marsala in advance?

The chicken can be cooked 1 day ahead. Reheat gently and sauce just before serving. The sauce can't be made too far ahead or it may separate.