5 Easy Chicken Marsala Barefoot Contessa Recipes
In this article we have collected for you the best recipes for Chicken Marsala Barefoot Contessa among them you will find exactly what will please you, you can choose by cooking time, calories or simply by appearance. This dish is perfect to please yourself and your friends, it does not take much time and effort, so it is in the top favorite dishes of many of my friends! Bon appetit!
Chicken marsala is an Italian-American dish of chicken escalopes in a Marsala wine sauce. It is a variation of traditional Italian scaloppina dishes, of which there are many varieties throughout Italy. The dish dates to the 19th century, when it may have originated with English families who lived in western Sicily, where Marsala wine is produced. Slices of chicken breast are coated in flour, briefly sautéed, and then removed from the pan, which is then used to make a Marsala reduction sauce. The sauce is made by reducing the wine to nearly the consistency of a syrup while adding garlic. The sauce is then poured over the chicken, which has been kept in a warming oven, and served immediately. As an alternative method, the chicken breasts may be braised in a mixture of Marsala wine and butter. Wiki
1.Chicken with Wild Mushrooms
Chicken with Wild Mushrooms
Ingredients
- Two 3 1/2- to 4-pound chickens cut in eighths
- Kosher salt and freshly ground black pepper
- All-purpose flour
- 1/2 cup good olive oil
- 8 whole garlic cloves
- 1 1/2 pounds assorted wild mushrooms such as porcini and
- cremini stems removed and (1 1/2-inch) diced
- 8 sprigs fresh thyme tied with kitchen string
- 1/4 cup dry sherry
- 1 tablespoon minced garlic 3 cloves
- 2 cups white wine such as Pinot Grigio
- 2 cups good chicken stock preferably homemade
- 3 tablespoons unsalted butter at room temperature
- 1 Preheat the oven to 325 degrees.
Instructions
- With paper towels, pat the chicken dry. Then, liberally season both sides of the chicken with salt and pepper. In a bowl, add 1/2 cup of flour. Dredge the chicken in the flour. Heat the oil in a big (12-inch) ovenproof pot like a Le Creuset. Put the
- three batches of chicken (don't overcrowd them!) and lightly brown over medium-high
- 3 to 5 minutes should be heated on each side. Place the chicken on a plate, then go on.
- until the chicken is well browned.
- Add the mushrooms, thyme, and whole garlic cloves to the pot and simmer over
- 5 minutes over medium heat while stirring occasionally. Sherry is added; boil for
- Scraping up the brown parts for a minute. Cook for 2 more minutes after adding the minced garlic.
- minutes. Add the wine, chicken stock, 1 teaspoon pepper, 1 tablespoon salt, and
- Then heat till simmering. Place the chicken in the dish (big pieces first), cover it, and
- 30 to 35 minutes in the center of the oven, or until the chicken is thoroughly cooked
Nutrition Facts
6 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 1,182 | |
| % Daily Value* | ||
| Total Fat 83 g | 128 % | |
| Saturated Fat 23 g | 115 % | |
| Trans Fat 1 g | ||
| Cholesterol 307 mg | 102 % | |
| Sodium 1,805 mg | 75 % | |
| Total Carbohydrate 15 g | 5 % | |
| Dietary Fiber 1 g | 6 % | |
| Total Sugars 1 g | ||
| Includes – Added Sugars | ||
| Protein 75 g | 151 % | |
| Vitamin D 1 Вµg | 6 % |
|---|---|
| Calcium 86 mg | 9 % |
| Iron 5 mg | 28 % |
| Potassium 917 mg | 20 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free
| Fat | 83 g | 128 % |
|---|---|---|
| Saturated | 23 g | 115 % |
| Trans | 1 g | – |
| Monounsaturated | 39 g | – |
| Polyunsaturated | 15 g | – |
| Carbs | 15 g | 5 % |
| Fiber | 1 g | 6 % |
| Total Sugars | 1 g | – |
| Added Sugars | – | – |
| Protein | 75 g | 151 % |
| Cholesterol | 307 mg | 102 % |
| Sodium | 1,805 mg | 75 % |
| Calcium | 86 mg | 9 % |
| Magnesium | 94 mg | 22 % |
| Potassium | 917 mg | 20 % |
| Iron | 5 mg | 28 % |
| Zinc | 5 mg | 49 % |
| Phosphorus | 618 mg | 88 % |
| Vitamin A | 218 Вµg | 24 % |
| Vitamin C | 14 mg | 16 % |
| Thiamin (B1) | 0 mg | 28 % |
| Riboflavin (B2) | 1 mg | 47 % |
| Niacin (B3) | 28 mg | 176 % |
| Vitamin B6 | 1 mg | 115 % |
| Folate (Equivalent) | 51 Вµg | 13 % |
| Folate (Food) | 32 Вµg | – |
| Vitamin B12 | 1 Вµg | 50 % |
| Vitamin D | 1 Вµg | 6 % |
| Vitamin E | 4 mg | 26 % |
| Vitamin K | 21 Вµg | 18 % |
Source: https://www.foodnetwork.com/recipes/ina-garten/chicken-with-wild-mushrooms-recipe-2102624
Also interesting about Chicken Marsala Recipe Barefoot Contessa
What wine pairs with chicken Marsala?
The best chicken marsala wine pairing is with lighter red wine types or a full-bodied white wine. Red wine examples include Malbec and Pinot Noir, and white wines include Riesling or Chardonnay. Chicken marsala is naturally savory and creamy, so your wine selection should be based on complementary flavors.
What is in Marsala wine?
Marsala wine is an Italian wine made from a mixture of green and red grapes grown In Sicily. 1 After an aging process, winemakers mix the wine with brandy, creating a fortified wine. Fortified wine is a wine that has added spirits to increase the alcohol content. Sherry and Madeira are also fortified wines.
2.Chicken Piccata
Chicken Piccata
Ingredients
- 2 split 1 whole boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 1 extra-large egg
- 1/2 tablespoon water
- 3/4 cup seasoned dry bread crumbs
- Good olive oil
- 3 tablespoons unsalted butter room temperature, divided
- 1/3 cup freshly squeezed lemon juice 2 lemons, lemon halves
- reserved
- 1/2 cup dry white wine
- Sliced lemon for serving
- Chopped fresh parsley leaves for serving
Instructions
- 1 Set the oven to 400 degrees Fahrenheit. Use parchment paper to line a sheet pan.
- Each chicken breast should be placed between two sheets of parchment paper or plastic wrap and pounded to a thickness of 1/4 inch. Add salt and pepper to either side.
- In a small dish, combine the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Beat the egg with 1/2 tablespoon water in a separate plate.
- On a third plate, spread out the bread crumbs. Each chicken breast should be dipped in flour first, shake off the excess, and then be dipped in a mixture of egg and bread crumbs.
- In a big saute pan, heat 1 tablespoon of olive oil on medium-low heat. Chicken breasts should be added and cooked for 2 minutes on each side, or until browned. While you prepare the sauce, put them on the sheet pan and bake them for 5 to 10 minutes.
- Use a dry paper towel to clean the saute pan before adding the sauce. Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the lemon juice, wine, and the reserved lemon halves, along with 1/2 teaspoon salt and 1/4 teaspoon pepper. Boil for 2 minutes at high heat to reduce by half. Add the final 2 tablespoons of butter and stir to incorporate after turning off the heat. Remove the lemon halves from the plates and place one chicken breast each plate. Add the sauce and garnish with a lemon slice and fresh parsley before serving.
Nutrition Facts
2 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 926 | |
| % Daily Value* | ||
| Total Fat 37 g | 57 % | |
| Saturated Fat 15 g | 75 % | |
| Trans Fat 1 g | ||
| Cholesterol 349 mg | 116 % | |
| Sodium 1,230 mg | 51 % | |
| Total Carbohydrate 62 g | 21 % | |
| Dietary Fiber 5 g | 19 % | |
| Total Sugars 5 g | ||
| Includes – Added Sugars | ||
| Protein 74 g | 149 % | |
| Vitamin D 1 Вµg | 6 % |
|---|---|
| Calcium 143 mg | 14 % |
| Iron 6 mg | 31 % |
| Potassium 1,218 mg | 26 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free
| Fat | 37 g | 57 % |
|---|---|---|
| Saturated | 15 g | 75 % |
| Trans | 1 g | – |
| Monounsaturated | 13 g | – |
| Polyunsaturated | 4 g | – |
| Carbs | 62 g | 21 % |
| Fiber | 5 g | 19 % |
| Total Sugars | 5 g | – |
| Added Sugars | – | – |
| Protein | 74 g | 149 % |
| Cholesterol | 349 mg | 116 % |
| Sodium | 1,230 mg | 51 % |
| Calcium | 143 mg | 14 % |
| Magnesium | 118 mg | 28 % |
| Potassium | 1,218 mg | 26 % |
| Iron | 6 mg | 31 % |
| Zinc | 3 mg | 29 % |
| Phosphorus | 764 mg | 109 % |
| Vitamin A | 211 Вµg | 23 % |
| Vitamin C | 34 mg | 38 % |
| Thiamin (B1) | 1 mg | 78 % |
| Riboflavin (B2) | 1 mg | 74 % |
| Niacin (B3) | 31 mg | 193 % |
| Vitamin B6 | 2 mg | 185 % |
| Folate (Equivalent) | 204 Вµg | 51 % |
| Folate (Food) | 66 Вµg | – |
| Vitamin B12 | 1 Вµg | 42 % |
| Vitamin D | 1 Вµg | 6 % |
| Vitamin E | 4 mg | 24 % |
| Vitamin K | 15 Вµg | 13 % |
Source: https://www.foodnetwork.com/recipes/ina-garten/chicken-piccata-recipe-1952866
Also interesting about Chicken Marsala Recipe Barefoot Contessa
Should you refrigerate Marsala wine after opening?
After opening a bottle of Marsala, placing it in the refrigerator will allow you to make the most of its remaining shelf life. How long does an opened bottle of Marsala wine stay good in the fridge? In most cases, a Marsala bottle that has been opened can be stored successfully in the refrigerator for between four and six months.
Does Marsala cooking wine have alcohol?
Marsala is made from a number of different white grape varietals, including Grillo, Inzolia, Catarratto, and Damaschino, among others. Marsala typically has an alcohol content of between 15 and 20 percent by volume. A variety of Marsala wines may be distinguished from one another based on their depth of color, degree of sweetness, and length of aging.
3. Best Ever Chicken Marsala
Best Ever Chicken Marsala
Ingredients
- 3 large chicken breasts or 6 thin cutlets
- 1 large egg
- 2 tbsp + 1/4 cup water
- 3/4 cup whole wheat pastry flour I use Bob's Red Mill
- 1 tsp smoked paprika
- 1 tsp italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tbsp olive oil or butter
- 2 cups mushrooms sliced
- 2 cups marsala wine
- 2 tbsp honey
Instructions
- In a bowl, combine the flour and the spices; set aside. Separately, whisk the egg with 2 tablespoons of water.
- Use chicken cutlets or slice up thicker chicken chunks. 3 chicken cutlets or slices should be placed on a long piece of saran wrap. Add a final layer of saran wrap on top to completely enclose them. On a chopping board, place the covered chicken, and pound or mallet it to make it soft.
- Pan should be heated to medium-high heat before adding 1.5 tbsp of butter or olive oil and stirring the pan to evenly coat it.
- Chicken is dipped in egg mixture and then coated with flour mixture. Cook the chicken in two batches, starting with just three pieces. Remove to a plate lined with paper towels after browning for two to three minutes on each side, or until golden brown.
- Repeat step 4 while adding more butter or olive oil to the pan.
- Add mushrooms and 1/4 cup water to the same pan after the chicken is finished cooking. Cook the mushrooms for 2 to 3 minutes, or until they start to soften.
- To mushrooms, add marsala wine, honey, and 1/2 tsp. salt. up to a boil.
- Reposition the chicken in the marsala wine mixture, being careful to evenly distribute the sauce across all pieces. Bring to a boil one more before simmering.
- Cook for about 30 minutes, uncovered, or until the sauce starts to thicken.
- Enjoy! Serve warm with your favorite seasonal vegetables.
| Amount Per Serving | ||
|---|---|---|
| Calories | 383 | |
| % Daily Value* | ||
| Total Fat 16 g | 24 % | |
| Saturated Fat 4 g | 19 % | |
| Trans Fat 0 g | ||
| Cholesterol 101 mg | 34 % | |
| Sodium 88 mg | 4 % | |
| Total Carbohydrate 20 g | 7 % | |
| Dietary Fiber 2 g | 10 % | |
| Total Sugars 7 g | ||
| Includes 6 g Added Sugars | ||
| Protein 26 g | 52 % | |
| Vitamin D 1 Вµg | 4 % |
|---|---|
| Calcium 34 mg | 3 % |
| Iron 2 mg | 13 % |
| Potassium 480 mg | 10 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Sodium * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free
| Fat | 16 g | 24 % |
|---|---|---|
| Saturated | 4 g | 19 % |
| Trans | 0 g | – |
| Monounsaturated | 8 g | – |
| Polyunsaturated | 3 g | – |
| Carbs | 20 g | 7 % |
| Fiber | 2 g | 10 % |
| Total Sugars | 7 g | – |
| Added Sugars | 6 g | – |
| Protein | 26 g | 52 % |
| Cholesterol | 101 mg | 34 % |
| Sodium | 88 mg | 4 % |
| Calcium | 34 mg | 3 % |
| Magnesium | 58 mg | 14 % |
| Potassium | 480 mg | 10 % |
| Iron | 2 mg | 13 % |
| Zinc | 2 mg | 15 % |
| Phosphorus | 293 mg | 42 % |
| Vitamin A | 49 Вµg | 5 % |
| Vitamin C | 1 mg | 1 % |
| Thiamin (B1) | 0 mg | 12 % |
| Riboflavin (B2) | 0 mg | 21 % |
| Niacin (B3) | 13 mg | 79 % |
| Vitamin B6 | 1 mg | 54 % |
| Folate (Equivalent) | 18 Вµg | 5 % |
| Folate (Food) | 18 Вµg | – |
| Vitamin B12 | 0 Вµg | 19 % |
| Vitamin D | 1 Вµg | 4 % |
| Vitamin E | 1 mg | 8 % |
| Vitamin K | 6 Вµg | 5 % |
Source: https://www.thisseasonstable.com/chicken-marsala/
Also interesting about Chicken Marsala Recipe Barefoot Contessa
Can Marsala wine be frozen?
The short answer is that it is possible to freeze wine. Because it contains alcohol, it freezes at a lower temperature than water, but it will still freeze at the temperature that is typical for most household freezers, which is around 15 degrees Fahrenheit. It is completely safe to consume wine even after it has been frozen.
Can I use red wine instead of Marsala?
The taste profile of the food you are preparing should guide your decision over the substitution that is the most suited. Other fortified wines are likely to have a flavor profile that is more comparable to that of Marsala wine, and they frequently serve as the finest alternatives. There are a few alternative wines that can stand in for Marsala wine, including red wine, madeira wine, port wine, and red wine vinegar.
4.Chicken Marsala Recipe
Chicken Marsala Recipe
Ingredients
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried oregano
- 1 pound chicken breasts 2 breasts halved and pounded 1/2” thick
- 2 tablespoons butter
- 1 teaspoon minced garlic
- 8 ounces sliced white mushrooms
- 3 slices bacon cooked and chopped (Optional!)
- 1 cup Marsala wine or cooking wine
- ½ cup cooking sherry
- 1/2 cup heavy cream
- 1 tablespoon cornstarch
Instructions
- Combine the flour, oregano, salt, and pepper in a small basin. Mix well.
- Each chicken breast should be completely covered with flour.
- In a large skillet over medium heat, melt the butter.
- Add the chicken to the heated butter and cook it on both sides. (At this stage, it only has to be browned in the butter; it doesn't need to be entirely cooked.)
- Garlic, mushrooms, and bacon (if wanted) should all be added to the pan.
- Sherry and Marsala can be added.
- Reduce the heat so that the mixture is simmering and cover the skillet. Cook for ten minutes. During cooking, the bird was turned once.
- Combine the heavy cream and cornstarch in a small bowl and heat for the remaining two minutes. until smooth, whisk.
- Stir after adding the cream to the skillet. During the final minute or two of cooking, it will begin to gradually thicken.
- When the juices flow clear, the chicken is finished. (The middle should test at 165° Fahrenheit.)
- Serve with your preferred type of rice or pasta.
Notes
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 557 | |
| % Daily Value* | ||
| Total Fat 36 g | 56 % | |
| Saturated Fat 16 g | 82 % | |
| Trans Fat 0 g | ||
| Cholesterol 143 mg | 48 % | |
| Sodium 526 mg | 22 % | |
| Total Carbohydrate 14 g | 5 % | |
| Dietary Fiber 1 g | 4 % | |
| Total Sugars 3 g | ||
| Includes – Added Sugars | ||
| Protein 30 g | 60 % | |
| Vitamin D 1 Вµg | 6 % |
|---|---|
| Calcium 47 mg | 5 % |
| Iron 2 mg | 11 % |
| Potassium 582 mg | 12 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: sugar Conscious * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free
| Fat | 36 g | 56 % |
|---|---|---|
| Saturated | 16 g | 82 % |
| Trans | 0 g | – |
| Monounsaturated | 13 g | – |
| Polyunsaturated | 4 g | – |
| Carbs | 14 g | 5 % |
| Fiber | 1 g | 4 % |
| Total Sugars | 3 g | – |
| Added Sugars | – | – |
| Protein | 30 g | 60 % |
| Cholesterol | 143 mg | 48 % |
| Sodium | 526 mg | 22 % |
| Calcium | 47 mg | 5 % |
| Magnesium | 48 mg | 12 % |
| Potassium | 582 mg | 12 % |
| Iron | 2 mg | 11 % |
| Zinc | 2 mg | 15 % |
| Phosphorus | 321 mg | 46 % |
| Vitamin A | 201 Вµg | 22 % |
| Vitamin C | 2 mg | 2 % |
| Thiamin (B1) | 0 mg | 21 % |
| Riboflavin (B2) | 0 mg | 33 % |
| Niacin (B3) | 15 mg | 92 % |
| Vitamin B6 | 1 mg | 59 % |
| Folate (Equivalent) | 39 Вµg | 10 % |
| Folate (Food) | 19 Вµg | – |
| Vitamin B12 | 1 Вµg | 24 % |
| Vitamin D | 1 Вµg | 6 % |
| Vitamin E | 1 mg | 6 % |
| Vitamin K | 2 Вµg | 2 % |
Source: https://www.tastesoflizzyt.com/chicken-marsala-recipe/
Also interesting about Chicken Marsala Recipe Barefoot Contessa
What can I use in tiramisu instead of Marsala?
Is there any wine that I can use instead of the Marsala? Even while Marsala wine is often used in tiramisu, it is quite possible to prepare an equally wonderful dessert without using any alcohol. If you do not mind consuming alcohol, you can replace the wine with black rum, brandy, or a liqueur with a coffee taste instead of using wine.
What is Marsala sauce taste like?
This marsala sauce is brimming with savory, meaty mushrooms and is seasoned with aromatic garlic, pungent shallots, fresh parsley, and earthy thyme. It is impossibly silky, wonderfully smooth, and unabashedly rich. This traditional Italian sauce is opulent and creamy, and it has a taste that is both somewhat sweet and slightly salty.
5.The Best Chicken Marsala
The Best Chicken Marsala
Ingredients
- 8 boneless skinless chicken breasts
- 1 tablespoon salt
- 1 teaspoon fresh ground black pepper
- Pinch of red pepper flakes to taste
- ⅓ cup flour
- 1 large sweet onion thinly sliced
- 3 tablespoons olive oil
- 3 tablespoon butter
- 12 ounces baby portabella or crimini mushrooms sliced
- 4 garlic cloves chopped
- 1 cup dry Marsala wine
- 1 cup chicken stock
- 3 tablespoons heavy cream
- 1 teaspoon oregano dried or fresh
Instructions
- Each chicken breast should have the tender removed (if still on).
- Each chicken breast should be placed between two sheets of wax paper. Use a strong mallet to pound the thick end to make the cutlets as even in thickness as possible, about 12 inch. This makes it easier to evenly cook the entire breast.
- Add salt and pepper to each chicken tender and cutlet.
- Apply flour liberally on both sides, shaking off extra.
- In a big skillet or saute pan, heat 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat.
- Add the flour-coated chicken cutlets and tenders, and cook for 3–4 minutes on one side, or until light golden brown. For an additional 3–4 minutes, flip and cook the other side. Avoid packing the pan. If necessary, cook the chicken in batches. Keep warm by placing the cooked chicken aside on a plate.
- Over medium-high heat, add 1 tablespoon each of butter and olive oil to the same skillet. Add the mushrooms, red pepper flakes, salt, and pepper to taste. Cook mushrooms until they start to turn a light brown and caramelize. Save the mushrooms for later.
- The hot pan over medium heat should now have the final tablespoons of butter and olive oil added. For about 5 to 7 minutes, or until the onions begin to caramelize, add the onions, garlic, and fresh oregano. Reintroduce the mushrooms to the pan. If necessary, taste the food for flavor and add additional salt and pepper.
- Add the Marsala and chicken broth after the heat has been turned off, scraping out any browned bits. Re-heat the pan to medium-high, then bring to a boil. Simmer the sauce for 10 to 12 minutes, or until it thickens and reduces.
- Put the cooked chicken back in the pan and let the sauce simmer for an additional five to ten minutes over medium-high heat.
- Finally, boil the cream thoroughly.
Nutrition Facts
8 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 513 | |
| % Daily Value* | ||
| Total Fat 19 g | 29 % | |
| Saturated Fat 6 g | 32 % | |
| Trans Fat 0 g | ||
| Cholesterol 219 mg | 73 % | |
| Sodium 1,044 mg | 44 % | |
| Total Carbohydrate 13 g | 4 % | |
| Dietary Fiber 1 g | 4 % | |
| Total Sugars 4 g | ||
| Includes – Added Sugars | ||
| Protein 64 g | 129 % | |
| Vitamin D 0 Вµg | 1 % |
|---|---|
| Calcium 47 mg | 5 % |
| Iron 2 mg | 9 % |
| Potassium 1,245 mg | 26 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: high Protein * low Carb * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free
| Fat | 19 g | 29 % |
|---|---|---|
| Saturated | 6 g | 32 % |
| Trans | 0 g | – |
| Monounsaturated | 7 g | – |
| Polyunsaturated | 2 g | – |
| Carbs | 13 g | 4 % |
| Fiber | 1 g | 4 % |
| Total Sugars | 4 g | – |
| Added Sugars | – | – |
| Protein | 64 g | 129 % |
| Cholesterol | 219 mg | 73 % |
| Sodium | 1,044 mg | 44 % |
| Calcium | 47 mg | 5 % |
| Magnesium | 92 mg | 22 % |
| Potassium | 1,245 mg | 26 % |
| Iron | 2 mg | 9 % |
| Zinc | 3 mg | 23 % |
| Phosphorus | 672 mg | 96 % |
| Vitamin A | 79 Вµg | 9 % |
| Vitamin C | 3 mg | 3 % |
| Thiamin (B1) | 0 mg | 28 % |
| Riboflavin (B2) | 1 mg | 57 % |
| Niacin (B3) | 28 mg | 178 % |
| Vitamin B6 | 2 mg | 183 % |
| Folate (Equivalent) | 39 Вµg | 10 % |
| Folate (Food) | 51 Вµg | – |
| Vitamin B12 | 1 Вµg | 26 % |
| Vitamin D | 0 Вµg | 1 % |
| Vitamin E | 2 mg | 17 % |
| Vitamin K | 6 Вµg | 5 % |
Source: https://www.homemadeitaliancooking.com/best-chicken-marsala/
Also interesting about Chicken Marsala Recipe Barefoot Contessa
How long does it take Marsala wine to reduce?
When drizzled over chicken or meat, this sauce has an excellent flavor and is fantastic. DIRECTIONS: In a medium saucepan, combine all of the ingredients and let them simmer for at least 25 minutes.
Do I need to refrigerate cooking wine?
Cooking wines typically have additional preservatives added to them, allowing them to maintain their quality for a longer period of time; nonetheless, it is recommended that you store the wine in the refrigerator.
