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Hen Marsala – Golden crispy cutlets, wealthy creamy Marsala wine sauce. Comforting but luxurious. Midweek-fast but restaurant-worthy. Economical. Simple. The proper meal!
Hen Marsala
Hen Marsala is an Italian-American basic, a kind of dishes born from mixing Italian recipes with American tastes. A dish that’s now so beloved that it’s a staple in eating places throughout the States and effectively past.
One chew is all it takes to be hooked for all times, simply as I used to be!
It’s basically a variation of conventional Italian scaloppine dishes. A skinny hen cutlet is coated in flour then pan fried till crispy and golden, then smothered in a wealthy sauce that’s flavoured with Marsala which is a fortified Italian wine.
Marsala is a kind of secret weapon components. A splash of that, and it’s such as you added inventory, honey, vinegar and Worcestershire sauce with a contact woody nuttiness into the sauce. The flavour that goes so effectively with hen, particularly with a bit little bit of cream to complete it off.
That sauce! It’s completely beautiful. Thanks Mr Marsala!
This one’s for the grown-ups 🙂
And in case you’re fearful, no, the sauce doesn’t style “alcoholic” in any respect. The Marsala wine is simmered quickly to cook dinner out a lot of the alcohol, forsaking simply the flavour.
Having mentioned that although, this dish makes use of greater than the standard small splash of wine I exploit in different recipes so it’s not one I’d suggest for the children. I’d suggest the Hen in Creamy Mushroom Sauce as a substitute – everybody can take pleasure in that!
Substances in hen marsala
As famous above, the important thing ingredient in Hen Marsala Sauce is marsala which is a fortified wine (like port) from the Marsala area of Italy. It’s acquired a candy, nutty flavour that’s extra advanced and richer than purple wine.
Use a dry marsala moderately than candy marsala which is extra generally utilized in desserts.
It’s a typical merchandise at liquor shops and whereas premium marsala is costly, there’s no have to go loopy right here. The marsala pictured under value round $20 however you possibly can decide up bottles for lower than $10. It’s going to final “ceaselessly” and can be utilized rather than port in dishes like Gradual Cooked Pork Braised Lamb Shanks.
Substitutes – Port wine, sherry, or madeira. For non alcoholic model of this recipe, use Hen with Creamy Mushroom Sauce!
All the things else you want
And right here’s the opposite components you want.
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Hen breast – 2 massive ones which we break up in 2 horizontally to create 4 steaks in complete. Substitute with 4 boneless hen thighs.
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Cream – So as to add a bit luxuriousness to the sauce. To scale back energy a bit, you possibly can substitute with evaporated milk as cream shouldn’t be the first ingredient on this sauce. The sauce won’t have the identical creamy mouthful however it can nonetheless have the identical lovely marsala flavour.
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Hen inventory/broth – So as to add savouriness into the sauce. With out it, it’s simply missing a little bit of flavour.
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Eschalot / French onion (known as shallots within the US) – I like utilizing eschalots on this dish as a result of they’re sweeter and in addition finer so that they type of meld into the completed sauce higher, moderately than having chunky lumps of onion. Nonetheless, you possibly can substitute with 1/2 small onion OR 1/4 cup of the white a part of inexperienced onions (break up in half lengthwise then slice into 1cm / 1/3″ squares).
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Mushrooms – White mushrooms or Swiss brown/cremini. Whichever you favor!
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Butter and oil – For cooking the hen and making the sauce. We wish the butter for flavour, but it surely burns if we solely use butter so it’s greatest to make use of oil as effectively.
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Flour – So as to add a beautiful golden crust on the hen that the sauce can cling to!
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Garlic – As a result of…garlic!
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Parsley – Simply an non-obligatory garnish!
The right way to make Hen Marsala
Hen Marsala is made by cooking the hen first till golden and crispy. Then it’s put aside on a plate whereas the sauce is made in the identical pan (we would like all these tasty hen drippings within the sauce!) , then added again into the sauce on the finish simply to heat by once more.
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Pound hen Reduce every breast in half to kind 2 skinny steaks (so you’ve 4 in complete). Cowl with a freezer bag or Go-Between and pound to 1 cm / 0.4″ thickness utilizing a meat mallet or rolling pin. Go-between is like cling wrap but it surely’s thicker and doesn’t persist with itself. Offered alongside cling wrap on the grocery retailer, it’s helpful for preserving stacked meals within the freezer from sticking to one another, and defending meat from being broken when pounding.
Why we pound the meat – To make the hen even thickness so it cooks by evenly in addition to tenderising it.
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Season and dirt – Sprinkle the hen with salt and pepper. Then sprinkle with flour and flippantly rub it throughout the floor along with your fingers.
Shake off extra flour earlier than cooking, else you’ll find yourself with a lot of extra flour within the pan which can burn.
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Sear hen – Soften the butter and warmth the oil in a big non-stick pan over medium excessive warmth. When the butter is foamy, cook dinner the hen for 4 minutes till golden and crispy. Flip the hen then cook dinner the opposite facet for two minutes or till the hen is cooked by.
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Take away the hen onto a plate and put aside whereas we make the sauce in the identical pan. It’s going to settle down however that’s okay as a result of we reheat the hen within the sauce simply earlier than serving.
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Make sauce – Utilizing the identical pan, as a result of we would like all of the tasty flavour left by searing the hen, soften the remaining butter and oil. Sauté the eschalots and garlic for simply 1 minute – this offers them a head begin in addition to flavouring the butter/oil. Then cook dinner the mushrooms till they soften – this takes round 4 to five minutes.
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Cut back marsala – Subsequent, quickly simmer the marsala for a couple of minutes till it reduces by half. This not solely cooks out a lot of the alcohol flavour but additionally reduces and concentrates the flavour.
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Creamy and thickened – Pour within the cream, salt and pepper. Then simmer for 3 to five minutes or till the sauce thickens to a cream consistency. Initially the sauce might be fairly pale however it can darken because it reduces.
Don’t let it scale back and thicken an excessive amount of as we’re simmering it for an additional 1 minute to re-warm the hen and the sauce thickens a stunning quantity because it cools when serving.
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Re-warm hen – Put the hen into the sauce and let it simmer for 1 minute, simply to reheat. Don’t overlook to pour in any juices pooled on the plate – by no means waste free flavour!
What to serve with Hen Marsala
A sauce this good requires some type of starchy car for sauce soaking / mopping. Mashed potato (pictured), creamy polenta, pasta (lengthy, quick, small), even rice. I can completely see myself serving this with garlic butter kale rice!
For a blow-out Italian meal, add a Mega Italian Salad and Garlic Bread on the facet. In case you’ve made the salad earlier than, you’ll perceive the identify! – Nagi x
Watch tips on how to make it
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Hen Marsala
Prep: 10 minutes
Prepare dinner: 15 minutes
Mains
Italian, Italian-American
Servings4
Faucet or hover to scale
Directions
Hen escalopes:
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Pound – Reduce every breast in half to kind 2 skinny steaks. Cowl with a freezer bag or Go-Between (Word 5) and pound to 1 cm / 0.4″ thickness utilizing a meat mallet or rolling pin. This tenderises and ensures even cooking of the hen.
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Mud – Sprinkle the floor with half the salt, pepper then flour. Evenly rub flour throughout floor, flip and repeat with remaining salt, pepper and flour. Shake extra flour off each bit simply earlier than cooking.
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Prepare dinner – Put half the butter and oil in a big non-stick pan over medium excessive warmth. As soon as the butter is melted and foamy, place hen in, then cook dinner for 3 to 4 minutes till it is gorgeously golden and crispy. Flip and cook dinner the opposite facet for two minutes. Take away onto a plate.
Creamy marsala sauce:
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Sauté aromatics – In the identical pan, add remaining butter and oil. As soon as butter is melted, add eschalots and garlic. Prepare dinner for 1 minute.
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Prepare dinner mushrooms – Add mushrooms. Prepare dinner for 3 minutes, stirring recurrently.
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Cut back marsala – Add marsala, flip up warmth to excessive and boil for 3 minutes or till lowered by half.
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Thicken sauce – Add hen inventory, cream, salt and pepper. Stir, then decrease warmth so it is simmering (not boiling quickly) and simmer for 3 to five minutes till the sauce thickens to a cream consistency (not too thick, will thicken extra).
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Rewarm hen – Nestle hen into sauce and go away for 30 seconds to reheat.
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Serve! Take off the range. Sprinkle with parsley, serve over starchy car of alternative (I selected mash. Rice, small pasta, polenta or bread for plate mopping additionally work effectively!).
Recipe Notes:
2. Eschalots work greatest right here as a result of they’re sweeter and in addition finer so that they type of meld into the completed sauce higher. nevertheless, you should use 1/2 small onion OR 1/4 cup of the white a part of inexperienced onions (break up in half lengthwise then slice into 1cm / 1/3″ squares.
3. Marsala is an Italian fortified wine (like port), you may get a 750ml/25oz bottles for $10 or much less (although they run up a lot increased for premium!). It’s the important thing flavouring within the sauce – depth of flavour, complexity, heat and contact of sweetness. Use dry marsala moderately than candy marsala which is extra generally utilized in desserts.
Sub with port wine, sherry, or madeira. For non alcoholic model, higher to make Hen with Creamy Mushroom Sauce!
4. To scale back energy, use evaporated milk as a substitute of cream, an identical quantity. The mouthfeel will clearly be rather less luxurious however you’ll nonetheless get the attractive marsala flavour!
5. Pounding – Go-between is like cling wrap however thicker and doesn’t persist with itself. Helpful for freezing issues in layers and in addition defending meat with pounding. Freezer bag serves similar function. Use the scary (tough) not clean facet of the meat mallet. Don’t have one? Use a rolling pin or something related (can! hammer!)
Leftovers will preserve for 3 to 4 days within the fridge. It’s going to freeze advantageous however I’m probably not a fan of freezing cooked breast items.
Vitamin per serving, assuming 4 servings.
Vitamin Data:
Energy: 524cal (26%)Carbohydrates: 16g (5%)Protein: 36g (72%)Fats: 28g (43%)Saturated Fats: 13g (81%)Polyunsaturated Fats: 2gMonounsaturated Fats: 11gTrans Fats: 0.3gLdl cholesterol: 146mg (49%)Sodium: 638mg (28%)Potassium: 877mg (25%)Fiber: 1g (4%)Sugar: 8g (9%)Vitamin A: 756IU (15%)Vitamin C: 6mg (7%)Calcium: 46mg (5%)Iron: 2mg (11%)
Lifetime of Dozer
I spent this morning in a images studio with a crew of pros capturing recipes for {a magazine}. Dozer got here. A lot meals, so many individuals to harass. He was in his factor! (And his conversion fee was extraordinarily excessive).
Pictured under with Rob Palmer (photographer) and Emma Knowles (stylist). I like working with these two!
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