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Chicken Marsala马沙拉蘑菇鸡
A 4-serving recipe with a 40-minute beginner workflow, exact seasoning and visible checkpoints.鸡肉与蘑菇配葡萄酒、高汤和黄油烹调，让酱汁收至能薄薄裹住鸡肉。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
Check with a thermometer用温度计确认用溫度計確認Comprueba con termómetro온도계로 확인
- Halve 1½ lb / 680 g boneless chicken breasts horizontally, then pound between plastic wrap to 1 cm thick. Mix ⅓ cup flour, ¾ tsp fine salt and ¼ tsp black pepper on a plate. Slice 8 oz / 225 g mushrooms. Measure 3 tbsp butter, 1 tbsp oil, ¾ cup dry Marsala or white wine and ½ cup chicken broth. Chop 2 tbsp parsley.1½磅（680克）去骨鸡胸横剖两半，夹保鲜膜拍到1厘米厚。盘中混合⅓杯面粉、¾小匙细盐、¼小匙黑胡椒。8盎司（225克）蘑菇切片。量3大匙黄油、1大匙油、¾杯干马沙拉酒或白葡萄酒、½杯鸡高汤。切2大匙欧芹碎。
Written for 4 servings · cooking more? Use batches按 4 人份写 · 加量请分批按 4 人份寫 · 加量請分批Para 4 porciones · si haces más, por tandas4인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
Ingredients食材
- Chicken鸡肉1.5 lb磅
- Mushrooms蘑菇8 oz盎司
- White wine白葡萄酒0.75 cup杯
- Broth高汤0.5 cup杯
- Butter黄油3 tbsp大勺
- Flour面粉0.333333 cup杯
- Parsley欧芹2 tbsp大勺
- Fine salt细盐0.75 tsp小勺
- Olive oil橄榄油1 tbsp大勺
- Black pepper黑胡椒0.25 tsp小勺
Method做法
Dredge the chicken in the seasoned flour and shake off the extra.
鸡肉裹上调味面粉，抖掉多余的粉。
Each piece has a thin, even coat.每块薄薄均匀裹粉。
Common mistake & quick fix容易错在哪，怎么补救
Wash hands 20 seconds after raw chicken.碰生鸡后洗手20秒。
Melt 1 tbsp butter with the oil in a 30-cm skillet, then brown the chicken, 3–4 minutes per side. Move it to a clean plate.
30厘米平底锅里放1大匙黄油和油化开，下鸡肉煎到上色，每面3–4分钟，盛到干净盘子里。
The thickest center reads 165°F (74°C) on a food thermometer; color alone is not proof.食品温度计测最厚中心达165°F (74°C)，不能只看颜色。
Common mistake & quick fix容易错在哪，怎么补救
If below the target, keep cooking in 2-minute increments and measure again; clean the thermometer before checking cooked food.温度未达标时，每次继续加热2分钟再测；测熟食前先清洁探针。
Add 1 tbsp butter and the mushrooms, stirring every minute.
再加1大匙黄油和蘑菇，每分钟翻动一次。
Pieces have a deep brown crust on at least 2 sides and release easily from the pan.至少两面有深褐色焦皮，且容易离锅。
Common mistake & quick fix容易错在哪，怎么补救
If pieces stick, wait 1 minute before turning. Cook in 2 batches so pieces do not touch.粘锅就再等1分钟再翻；分两批，块与块不相碰。
Pour in the wine and broth, scrape up the browned bits on the bottom, and simmer.
倒入酒和高汤，把锅底的焦渣刮起来，小火煮。
Liquid has reduced by about half and smells less sharp.液体收至约一半，酸冲味变淡。
Common mistake & quick fix容易错在哪，怎么补救
If it reduces too far, add 2 tbsp water. Keep a steady simmer, not a hard boil.收过头就加2大匙水；保持小滚，不要大滚。
Put the chicken back in, swirl in the last 1 tbsp butter, and scatter parsley on top.
鸡肉放回锅里，晃入最后1大匙黄油，撒上欧芹。
Sauce is glossy and coats the chicken.酱汁发亮，裹住鸡肉。
Common mistake & quick fix容易错在哪，怎么补救
Sauce too thin? Lift out the chicken and simmer the sauce 2 more minutes.汁太稀就先夹出鸡肉，再煮2分钟。
Know your ingredients认识食材
Ingredients explained食材讲解
Chicken鸡肉Thighs stay juicy and forgiving; breasts are leanest. Look for pink, firm meat with no sour smell.鸡腿肉嫩不易柴，鸡胸最低脂。选粉色、紧实、无异味的。
Mushrooms蘑菇Umami and B vitamins. Wipe, don't soak; give them space in the pan to brown.鲜味足，含B族维生素。擦净别泡水；锅里别挤，才能煎上色。
White wine白葡萄酒Dry white (Sauvignon Blanc, Pinot Grigio) deglazes pans; cook it down to remove the raw alcohol taste.干白（长相思、灰皮诺）用来洗锅收汁；煮到收浓，去掉生酒味。
- Broth高汤
Low-sodium broth lets you season to taste; homemade freezes well.低钠高汤便于自己调味；自制可冷冻。
Butter黄油Unsalted lets you control seasoning; European-style has more fat and flavor.无盐黄油便于控咸；欧式黄油脂肪高更香。
Flour面粉All-purpose flour is the US default; spoon into the cup and level, don't scoop, or you'll add too much.中筋面粉是美国默认面粉；用勺舀入量杯再刮平，别直接挖，否则会多。
Parsley欧芹Flat-leaf has more flavor than curly. Adds vitamin K and freshness.平叶比卷叶香。补维K、提清新。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
- Plastic wrap, rolling pin, 30-cm skillet, tongs, food thermometer保鲜膜、擀面杖、30厘米锅、夹子、食品温度计
Make it a balanced meal营养搭配建议
For serving ideas, see the suggested recipes below. These are separate dishes with additional ingredients and preparation time.鸡肉配蘑菇酱，可另搭适量主食和绿叶菜。搭配菜需要另外备料、制作，不计入本菜时间。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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