We’ve always been fans of Chicken Marsala’s irresistible blend of juicy chicken and savory mushrooms in a luscious wine sauce. This Kosher version keeps the classic Italian-American vibe while swapping in certified ingredients to meet dietary laws, making it perfect for family dinners or special occasions.
Originating from Sicily’s hearty traditions, we’ve adapted the recipe to ensure it’s simple yet flavorful. Whether you’re new to Kosher cooking or a pro, our take on this timeless dish promises a delicious twist that’ll have you coming back for more.
Ingredients
For our Kosher Chicken Marsala recipe, we gather fresh, high-quality ingredients that blend Italian-American flavors with Kosher standards. Below, we list them in the order they are used, with prep specifics noted for accuracy.
- 4 boneless, skinless chicken breasts (Kosher-certified, pounded to 1/2-inch thickness for even cooking)
- 1/2 cup all-purpose flour (for dredging the chicken to create a golden crust)
- 2 tablespoons olive oil (extra-virgin, Kosher, for searing the chicken)
- 2 tablespoons unsalted butter (Kosher, for adding richness to the pan)
- 1 medium onion (finely chopped, to build the base flavor)
- 3 garlic cloves (minced, for aromatic depth)
- 8 ounces cremini mushrooms (sliced, to provide earthy savoriness)
- 1 cup Kosher Marsala wine (dry variety, for the signature sauce)
- 1 cup chicken stock (Kosher, low-sodium, to balance the wine’s acidity)
- 1/2 cup heavy cream (optional, Kosher, for a velvety finish if desired)
- Salt and black pepper (to taste, freshly ground for enhanced seasoning)
- Fresh parsley (chopped, for garnishing and a burst of color)
Required Tools and Equipment
To prepare our Kosher Chicken Marsala seamlessly, we need the right tools and equipment that ensure precise cooking and enhance the dish’s rich, savory flavors. Having these items on hand allows us to focus on creating tender chicken enveloped in a velvety Marsala wine sauce without any hitches.
We recommend organizing your tools in the order of use for efficiency. Here’s a detailed list:
- Cutting Board and Sharp Knife: Start with a sturdy cutting board and a sharp chef’s knife to chop onions, garlic, and mushrooms. We find that a high-quality knife makes quick work of slicing, preserving the fresh aroma and texture of the ingredients.
- Measuring Cups and Spoons: Accurate measurements are key for our recipe’s balance, so use standard measuring cups and spoons to portion out flour, wine, and stock. This helps achieve the perfect consistency in the sauce.
- Large Skillet or Frying Pan: A 12-inch non-stick or stainless-steel skillet is essential for searing the chicken and simmering the mushrooms in the Marsala wine. We prefer one with high sides to contain the bubbling sauce and lock in those earthy, wine-infused flavors.
- Wooden Spoon or Silicone Spatula: Use this for stirring and deglazing the pan. Its heat-resistant material prevents scratching while we build layers of taste in the sauce.
- Mixing Bowls: Medium-sized bowls are handy for dredging the chicken in flour before cooking. We suggest at least two—one for dry ingredients and one for any wet prep—to keep our workspace organized.
- Whisk: A simple whisk comes in handy for blending the chicken stock and wine into a smooth sauce, ensuring no lumps and a glossy finish that coats the chicken beautifully.
For those new to Kosher Chicken Marsala, here’s a quick comparison of essential vs. optional tools in the table below:
| Tool Category | Essential Tools | Optional Tools | Why It Matters |
|---|---|---|---|
| Prep Tools | Cutting board, Sharp knife | Vegetable peeler | Ensures precise, safe prep work for fresh ingredients. |
| Cooking Tools | Large skillet, Wooden spoon | Cast-iron pan | Delivers even heat for searing and sauce reduction. |
| Measuring Tools | Cups and spoons | Digital scale | Guarantees accuracy, which is crucial for Kosher adaptations. |
By using these tools, we can craft a flavorful, authentic dish that highlights the best of Italian-American cuisine while adhering to Kosher standards.
Instructions
Now that we have gathered our fresh ingredients and essential tools, let’s create a mouthwatering Kosher Chicken Marsala that balances tender, juicy chicken with a savory mushroom wine sauce. We’ll break down the process into simple, precise steps for a seamless cooking experience.
Prep
Before we start cooking, we’ll prepare our ingredients to ensure everything is ready for the pan. Begin by placing 4 boneless, skinless chicken breasts (about 1.5 pounds total) on a cutting board and use a sharp knife to slice them into 1/2-inch thick cutlets for even cooking. Next, in a shallow mixing bowl, combine 1/2 cup of all-purpose flour with 1 teaspoon of Kosher salt and 1/2 teaspoon of black pepper, then dredge each chicken cutlet in the mixture, shaking off any excess for a light, even coating.
Finely chop 1 medium onion and mince 3 cloves of garlic to release their aromatic flavors. Slice 8 ounces of cremini mushrooms into 1/4-inch thick pieces, ensuring they are uniform for quick browning. Measure out 1/2 cup of Kosher Marsala wine, 1 cup of chicken stock, and if desired, 1/4 cup of heavy cream for a richer sauce. Finally, roughly chop a handful of fresh parsley for garnish, setting aside all prepped items to maintain their vibrant colors and textures.
Cook
With our ingredients prepped, we’ll move to the stovetop to build layers of flavor in this classic dish. Heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter in a large skillet over medium-high heat until the butter melts and begins to bubble, creating a golden base for searing.
Add the dredged chicken cutlets to the skillet and cook for 3-4 minutes per side until they turn a beautiful golden brown and reach an internal temperature of 165°F, locking in their juicy tenderness. Remove the chicken and set it aside on a plate. In the same skillet, add the chopped onion and garlic, sautéing for 2 minutes until fragrant and translucent, then stir in the sliced mushrooms and cook for another 4-5 minutes until they release their earthy juices and soften, filling the kitchen with an irresistible savory aroma.
Pour in the Marsala wine and chicken stock, scraping up any browned bits from the bottom of the skillet for added depth. Let the mixture simmer for 5 minutes to reduce slightly, then if using, stir in the heavy cream and cook for 2 more minutes until the sauce thickens to a velvety consistency that coats the back of a spoon.
Assemble and Serve
To finish, return the seared chicken cutlets to the skillet, nestling them into the rich sauce, and spoon some of the mushroom mixture over the top for even flavor distribution. Let everything simmer together for 2-3 minutes to allow the chicken to absorb the sauce’s robust, wine-infused essence.
Once plated, garnish each serving with the chopped fresh parsley for a pop of color and fresh herbal note. Serve immediately with your choice of sides like pasta or vegetables to complement the dish’s savory, succulent profile, ensuring a delightful meal that highlights the best of Italian-American flavors while adhering to Kosher standards.
Make-Ahead Instructions
To simplify your cooking routine while preserving the vibrant flavors of our Kosher Chicken Marsala, we suggest preparing components in advance. This approach allows the rich mushroom wine sauce to deepen in taste and makes assembly effortless for family dinners or special occasions.
Preparing the Components
Follow these steps to prep ahead, ensuring all elements align with Kosher standards by using separate utensils for meat and avoiding any cross-contamination:
- Chicken Cutlets: Start by pounding the boneless, skinless chicken breasts to an even thickness as outlined in our preparation instructions. Season with salt and black pepper, then dredge in all-purpose flour. Sear the chicken in olive oil until golden but not fully cooked—this takes about 2-3 minutes per side. Let it cool completely, then store in an airtight container in the refrigerator for up to 24 hours. This step keeps the chicken juicy and ready to finish cooking later.
- Mushroom Wine Sauce: Sauté the onion, garlic, and cremini mushrooms in unsalted butter and olive oil until softened and aromatic. Deglaze the pan with Kosher Marsala wine and chicken stock, then simmer to reduce. If using heavy cream, add it at this stage for creaminess. Cool the sauce fully before transferring to a sealed container. Refrigerate for up to 2 days, allowing the flavors to meld and intensify for a more savory result.
Storage Guidelines
Proper storage is key to maintaining the dish’s texture and taste. We recommend the following based on common practices for similar recipes:
| Component | Storage Method | Duration | Notes |
|---|---|---|---|
| Seared Chicken | Refrigerator (40°F or below) | Up to 24 hours | Wrap tightly to prevent drying; do not freeze, as it may affect texture. |
| Sauce | Refrigerator (40°F or below) | Up to 48 hours | Stir before use; flavors enhance over time, but reheat gently to avoid separation. |
| Full Dish | Freezer (0°F or below) | Up to 1 month | Cool completely before freezing in portions; thaw overnight in the refrigerator. |
Reheating and Assembly
When you’re ready to serve, reheat everything to restore the dish’s enticing aroma and tender consistency:
- Reheat the Chicken: In a large skillet over medium heat, warm the seared chicken in a bit of olive oil for 3-4 minutes per side until fully cooked through and reaches an internal temperature of 165°F. This ensures it remains succulent and flavorful.
- Combine with Sauce: Add the refrigerated sauce to the skillet, simmering gently for 5 minutes to blend the elements. The sauce should thicken slightly, coating the chicken with its rich, earthy notes from the mushrooms and Marsala wine.
- Final Touches: Garnish with fresh parsley just before serving to maintain its bright, herbaceous appeal. If you’ve made the full dish ahead, thaw and reheat covered in the oven at 350°F for 15-20 minutes, stirring occasionally to preserve moisture.
By following these steps, we guarantee your Kosher Chicken Marsala stays delicious and effortless, perfect for any occasion.
Conclusion
We’ve shared a simple yet flavorful take on Kosher Chicken Marsala that’s perfect for your kitchen adventures. It’s more than just a meal—it’s a way to enjoy Italian-American classics while staying true to your traditions.
We’re confident you’ll savor every bite and make it a regular in your recipe rotation.
Frequently Asked Questions
What is Kosher Chicken Marsala?
Kosher Chicken Marsala is a flavorful Italian-American dish featuring juicy chicken in a rich wine sauce with mushrooms, adapted to meet Kosher standards. It draws from Sicilian traditions, making it simple for family dinners or special occasions. This version uses ingredients like Kosher Marsala wine and avoids non-Kosher elements, offering a delicious twist that’s accessible for all cooks.
What ingredients are needed for Kosher Chicken Marsala?
The key ingredients include boneless, skinless chicken breasts, all-purpose flour, olive oil, unsalted butter, onion, garlic, cremini mushrooms, Kosher Marsala wine, chicken stock, optional heavy cream, salt, black pepper, and fresh parsley. Use fresh, high-quality items to ensure the best flavor and adherence to Kosher guidelines. They’re listed in order of use for easy preparation.
What tools are required to make this recipe?
Essential tools include a cutting board, sharp knife, measuring cups and spoons, large skillet, wooden spoon or silicone spatula, mixing bowls, and a whisk. These help enhance flavors and simplify the process. Optional tools like a meat mallet can make prep easier, but the basics are sufficient for authentic results while maintaining Kosher standards.
How do I prepare Kosher Chicken Marsala?
Start by pounding and searing chicken cutlets in a skillet. Sauté onions, garlic, and mushrooms, then add Marsala wine and chicken stock to create the sauce. Simmer until thickened, return chicken to the pan, and cook through. Garnish with fresh parsley and serve. The whole process takes about 30-40 minutes and yields a flavorful, family-friendly meal.
Can I make Kosher Chicken Marsala ahead of time?
Yes, prepare components like seared chicken cutlets and the mushroom wine sauce in advance. Store them separately in the refrigerator for up to 2 days. When ready, reheat the sauce, add chicken, and simmer briefly to combine flavors. This method keeps the dish fresh and makes it perfect for gatherings without last-minute hassle.
How should I store and reheat leftovers?
Store seared chicken and sauce separately in airtight containers in the fridge for up to 3 days, or freeze for up to 2 months. For the full dish, refrigerate for 2-3 days. Reheat gently on the stovetop over low heat with a splash of stock to maintain moisture, ensuring it stays delicious and true to its Italian-American roots.
What are some tips for the best Kosher Chicken Marsala?
Use fresh ingredients and high-quality Kosher Marsala wine for optimal flavor. Pound chicken evenly for quick, juicy results. Don’t rush the sauce—simmer to develop richness. Pair with sides like pasta or vegetables to complement the dish while keeping it Kosher. For variations, add herbs or skip cream for a lighter version. Always taste and adjust seasoning.