Hen Marsala is extremely straightforward to make.
Tender hen breasts are simmered in a creamy mushroom marsala wine sauce for a meal that’s straightforward sufficient for every single day, however elegant sufficient for company!
No have to exit to a flowery costly Italian restaurant when you may make hen Marsala at house that’s each bit pretty much as good!
Simple-Peasy Hen Marsala in 30 Minutes
- Skip Olive Backyard and satify your cravings at house!
- This Hen Marsala recipe is prepared in simply half-hour.
- Whereas it appears fancy, it’s very easy to make and it wants only a handful of components.
- For those who love Italian delicacies, it’s a must-try and it reheats nicely.
Components for Hen Marsala
Marsala – Marsala wine is the star of the present! It’s a fortified wine originating from Sicily. When buying, select dry Marsala – not candy marsala. This wine packs full-bodied taste and has some acidity that helps tenderize the hen. If Marsala is unavailable, different fortified wines like
Marsala is a fortified wine made in Sicily and it’s obtainable in most liquor shops. For this recipe, select a dry marsala wine, not a candy marsala. These wines have full-bodied flavors, in addition to acids that tenderize the hen as they scale back right into a savory sauce. See under for substitutions.
Hen Breasts – Smaller 5 oz hen breasts are good for this recipe. Be happy to substitute, use 8 pre-sliced hen filets or hen cutlets. Hen thighs are additionally a superb different.
Mushrooms – White or brown mushrooms make a hearty addition to the sauce, giving it a strong taste.
Substitutions for Marsala Wine
Marsala is the principle ingredient on this dish so swapping it out will change the flavour.
Strive a dry Madeira or dry sherry, or perhaps a dry white wine. As with every dish calling for wine, select a wine you’d drink as a substitute of a ‘cooking wine’.
For those who’d wish to skip the wine, I’d counsel a dish that doesn’t depend on it for a lot of the flavour. Strive creamy chicken and mushrooms.
Easy methods to Make Hen Marsala
- Pound hen with a meat mallet or rolling pin.
- Brown the hen in a big skillet (per the recipe under) and put aside.
- Prepare dinner the onion and mushrooms in butter till tender. Add the remaining sauce components and simmer till thickened.
- Return hen to the pan and prepare dinner by means of. Serve over pasta.
Cream is just not conventional in a marsala sauce, however it may be added should you’d like. Swap out ⅓ cup of hen broth for a similar quantity of heavy cream or half and half.
Hold leftover hen marsala in a lined container within the fridge for as much as 3 days. Reheat on the stovetop.
Hen marsala might be frozen for as much as 6 months. Thaw within the fridge in a single day, and reheat the hen and sauce on the stovetop earlier than combining them once more over freshly made pasta.
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Simple Hen Marsala Recipe
Simple Hen Marsala is extra scrumptious than any model from an Italian restaurant, and a lot cheaper too!
Cowl the hen breasts with plastic wrap and use a meat mallet to pound to ¼-inch thick. Season with salt and pepper and dredge in flour.
Preheat olive oil in a big pan over medium excessive warmth. Prepare dinner the hen in batches, 3-4 minutes per facet or till cooked by means of. Switch the hen to a plate.
In the identical pan, add 2 tablespoons butter, thyme, and shallot and prepare dinner till tender, about 3 minutes. Add the mushrooms and prepare dinner till juices are launched, about 5 minutes. Stir in 1½ tablespoons flour and prepare dinner for 1 minute extra.
Pour within the Marsala wine and inventory or broth and simmer till thick and bubbly, about 3 minutes.
Add hen again into the pan and simmer for 2-3 minutes or till heated by means of.
Garnish and serve over pasta.
Hen breasts: In the event that they’re very giant, they are often lower in half horizontally. Exchange hen breasts with 8 skinny hen cutlets.
Sauce: A creamier hen Marsala might be made by switching out one-third cup of hen broth for a similar quantity of heavy cream or half & half.
Leftovers: Hold leftover hen marsala refrigerated for as much as 3 days. Reheat on the stovetop.
Energy: 567 | Carbohydrates: 21g | Protein: 52g | Fats: 26g | Saturated Fats: 7g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 13g | Trans Fats: 0.3g | Ldl cholesterol: 161mg | Sodium: 479mg | Potassium: 1106mg | Fiber: 1g | Sugar: 4g | Vitamin A: 418IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 2mg
Diet data supplied is an estimate and can differ based mostly on cooking strategies and types of components used.
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Hen Marsala, a dish that includes thinly sliced hen filets (aka escalopes), is a style of Sicily. The hen on this marsala recipe is simmered in Marsala wine, which tenderizes them and creates a savory mushroom sauce that’s delicous drizzled over pasta or rice.