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Chicken Marsala: What Exactly Is It?
If you’re unfamiliar, chicken marsala is a classic Italian-American dish that features tender pan-fried chicken cutlets that are simmered with mushrooms and a rich wine sauce. Bold in flavor and extravagant in appearance, it’s a hugely sought-after restaurant dish. However, with this recipe, it couldn’t be easier to make right from your own home.
What Is The Best Wine for Chicken Marsala?
Not surprising given this recipe’s name, Marsala wine is best for chicken marsala recipes. It’s a fortified wine made in Sicily, Italy and has a rich, nutty, slightly caramel-like flavor. However, you’ll want to be sure to use dry Marsala wine. Save the sweet varieties for desserts.
If needed, you can also substitute Marsala wine with dry Madeira wine, dark Sherry, Port, Red Vermouth, or white grape juice with a splash of Brandy.
Key Ingredients for a Chicken Marsala Recipe
This chicken marsala recipe is on the healthier side and boasts tons of flavor. Here’s what you’ll need:
- Boneless skinless chicken fillets are pounded down to tender perfection.
- Flour, salt, garlic powder, and pepper combine to create a light coating for the most flavorful chicken.
- A good dose of butter is used to sauté the garlic, shallot, and mushrooms.
- Plenty of dry Marsala wine is combined and simmered with chicken stock to create a rich, indulgent marsala sauce
- High-quality extra virgin olive oil is used for a more nutritious pan-frying cooking method.
How to Make Marsala Sauce
The key to creating the most flavorful chicken marsala recipe is in nailing the marsala sauce. Without its hearty umami taste, your dish just won’t be the same. Here’s how to ensure it turns out perfectly every time.
- Coat your pan with plenty of butter to enhance the flavor of the garlic, mushrooms, and shallots creating a decadent taste without the need for heavy cream.
- Due to the fact that there are such few ingredients in this chicken marsala recipe, it’s crucial to use high-quality products. Therefore, we recommend using good low-sodium chicken stock to ensure the base of the sauce has tons of flavor without overwhelming the chicken with heaps of salt.
- Use a spatula to scrape the bottom of the pan and remove any stuck veggies. This prevents them from burning and creates the caramelized flavor we’re looking to achieve.
- Be sure to let it simmer and thicken before removing it from the heat.
If you want to turn your chicken marsala into a show-stopping meal, try serving chicken marsala:
- Over angel hair pasta, rice, or risotto to soak up all the sauce.
- Pair it with all your favorite sides like garlic herb roasted potatoes or crispy air fryer broccoli
- Try it with a delightful caprese salad.
- Our favorite thing to serve alongside pasta is this Rustic Rosemary Garlic Bread.
More to Cook and Eat
- Easy Healthy Chicken Piccata Recipe – this is a failproof recipe that is absolutely a keeper.
- 30-Minute Lemon Basil Chicken Linguine – light and refreshing, this is the BEST weeknight meal the whole family will adore.
- Chicken Florentine Pesto Pasta – healthy and delicious; dinner just doesn’t get better than this.
- One Pot Gnocchi with Spinach and Chicken – made in one pot, this recipe is so easy and extraordinarily delicious.
- Fettuccine Alfredo with Chicken and Broccoli – creamy and cheesy, this classic recipe is a longtime family favorite you’ll love.
Chicken Marsala Recipe
- 2 lbs boneless, skinless chicken tenderloin fillets
- 1 cup flour
- 1 TB salt
- 1 TB garlic powder
- 2 tsp pepper
- 8-10 TB butter
- 2 cups cremini, mini portabella mushrooms, thinly sliced
- 5 garlic cloves, minced
- 2 shallots, minced
- ¼ cup freshly grated Parmesan
- 1 ½ cup DRY Marsala wine
- 1 cup chicken stock
- Olive oil for pan frying
- Mix together flour, salt, garlic powder, and pepper. Set aside.
- Melt 2-3 TB butter in large skillet. Sauté garlic and shallots until soft. Add mushrooms and cook until soft. Remove from pan and set aside (can keep in oven under “warm” setting)
- Pour wine, chicken stock, and 2 TB butter into skillet and, boil until sauce is reduced by half. Time will vary, depending on the skillet. Once the sauce has finished reducing, add salt to tase. Set aside, and keep warm.
- Dry chicken fillets with paper towel. Put pieces on cutting board, cover with cling wrap, and lightly pound them to about 1/3 in. thickness. Dust each fillet with flour mixture, shaking off excess. Melt 2 TB butter and 2 TB oil in large skillet. Fry chicken fillets on medium heat for 2-3 minutes per side (or just until golden brown). Repeat, working in batches until all chicken is done. Remember not to overcrowd that pan, or the chicken ends up getting steamed rather than nicely browned.
- Place chicken into serving dish or plates, or over buttered pasta (such as angel hair). Spoon mushroom mixture over chicken. Pour Marsala sauce generously over entire dish. Sprinkle with freshly grated Parmesan, and serve warm.
Did you make this?
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