Chicken Marsala
Always a crowd pleaser, Chicken Marsala is a classic dish that is actually quite easy to make and can be ready to eat in under 30 minutes.
Chicken Marsala is a simple, but delicious old Italian classic. Sometimes in my quest to find new recipes and dishes I forget about my old favorites. Quite a while had passed since I last had Chicken Marsala and sitting down to eat it again was like catching up with an old friend. It brought back so many great memories of staff/family meals at my Dad’s restaurant.
When looking for Marsala wine for this dish, you may be confronted with two designations, “Dry” and “Sweet”. If you have a choice use dry for Chicken Marsala, it adds a little more complexity to the sauce. Sweet is more suited for desserts, but if its is all that’s available go ahead and use it. Better than not making Chicken Marsala at all!
The Three Things That Matter
Pound the chicken thin and even. Slice each breast in half lengthwise first, then pound each piece to an even quarter inch. Thin cutlets cook fast (2 minutes a side) and stay tender. Uneven thickness means one end overcooks while the other is still raw.
Use imported dry Marsala. Domestic Marsala lacks the body and complexity of the real thing. Look for imported Italian Marsala, specifically dry (secco). As commenter Tony pointed out, the difference is significant. It is worth the extra few dollars. Sweet Marsala works in a pinch but the sauce will taste noticeably different.
Build the sauce in the same pan. After the chicken comes out, the pan is full of fond (those browned bits stuck to the bottom). The Marsala wine and broth deglaze the pan and pull all that flavor into the sauce. Do not wipe the pan clean. That fond is the foundation of everything.
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Chicken Marsala Recipe
- Total Time: 30 mins
- Yield: 2 1x
Ingredients
- 2 boneless, skinless chicken breasts
- flour, spread on a plate
- 1/4 cup olive oil
- 1/2 pound of mushrooms, sliced
- 1/2 cup Marsala wine
- 2 tablespoons of butter
- 1/2 cup chicken broth
- Salt and Pepper to taste
Instructions
- Slice each chicken breast in half length-wise. Place each half between two pieces of wax paper and pound thin with the flat side of a meat mallet.
- Heat olive oil in large saute pan over medium-high heat.
- When the oil is hot, dredge both sides of the chicken breats in flour, shake off excess flour and place in pan. Saute chicken, turning once, until lightly browned on both sides. Transfer the chicken to a warm plate.
- Drain all but a little bit of the oil and add mushrooms. Saute the mushrooms until they begin to release their juices.
- Add the Marsala wine, and scrape loose with a wooden spoon all browning residues on the bottom and sides of the pan.
- Add butter, chicken broth, salt and pepper. Cook until the liquid is reduced by half, approximately 5 minutes.
- Place the chicken breasts back in the pan and cook until heated through. Transfer the chicken breasts to warm serving plates, pour sauce over them and serve.
- Prep Time: 10 mins
- Cook Time: 20 mins
Substitutions
- Veal instead of chicken. This becomes the original dish: Veal Marsala. Use veal scallopine, pounded thin. Cook 90 seconds per side. Same sauce, same technique.
- No Marsala wine. You can use a dry sherry as the closest substitute. A dry white wine will work but it will not taste like Marsala. Do not use cooking wine from the grocery store.
- Chicken thighs. Boneless, skinless thighs pounded flat work well. Slightly richer flavor, add 1 to 2 minutes per side.
- Cremini or baby bella mushrooms. Either works in place of white button mushrooms and adds slightly deeper flavor. Slice them the same thickness.
FAQ
Imported Italian dry (secco) Marsala. Domestic brands lack the body and complexity. Look for Florio or Colombo. Dry adds savory depth to the sauce. Sweet Marsala works but is better suited for desserts.
Both are saute dishes with thin cutlets, but the sauces are completely different. Marsala uses Marsala wine and mushrooms for a rich, earthy sauce. Piccata uses lemon, capers, and butter for a bright, briny sauce. Different moods entirely.
Not really. The Marsala wine is the dish. Without it, you have chicken with mushroom gravy, which is fine but not Marsala. If you cannot use alcohol, a splash of balsamic vinegar mixed with chicken broth is the closest approximation, but it will taste different.
You can, but the chicken is best freshly cooked. If you must make it ahead, undercook the chicken slightly, store it in the sauce, and reheat gently in a covered skillet. The sauce reheats well. The chicken is more forgiving than you would expect.
A medium-bodied Italian red like Chianti or Nero d’Avola. Or stay in the white family with a full-bodied Sicilian white like Grillo. The earthy mushroom and Marsala flavors pair well with wines that have some body to them.
The original dish was Veal Marsala.
It is important to point out the imported dry Italian Marsala is superior to domestic. Domestic Marsala lacks flavor and body.
Tony, very good point that I should have mentioned. The imported Marsala is definitely what people should be looking for. Thanks!
Reall a classic
This looks delicious! I don’t have any marsala wine in my house right now, is it okay to use any dry white wine?
Barbara, Marsala wine has a very distinct flavor and while you certainly can make chicken with white and mushrooms this way and it will be delicious, it will not be the same as with Marsala wine.
What wine do you recommend with this dish?
Can this be made in advance and refrigerated without losing any of the taste and texture? If yes, what’s the best way to re-heat it?
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Hi,Always a treat to read your recipes.Chicken Marsala was my son’s favorite as an early teenager.It is a gem to make and has a subtle taste.My son favored asparagus with it.Thanks for the authenticity.
I came across your recipe when I got a visitor at short notice.
In the absence of Marsala, I improvised with Gewürztraminer and a good quality Vermouth. The chicken dish was Highly appreciated. Thank you so much.
I am looking forward to make the same again with Marsala wine!
Made this last night for dinner. Followed directions for 4 people. Served with sautéed spinach. Delicious!