Chicken Marsala
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Rivaling your favorite restaurant version, this Chicken Marsala recipe contains a “secret” ingredient that adds depth and richness to this classic Italian-American dish that will leave your taste buds singing!
This Chicken Marsala recipe was one of the very first posts I published on my blog in January 2013 and it remains one of my favorites recipes. Whether you’re making this for a casual family dinner, a special event or holiday, a romantic dinner for two, or for a dinner party, it’s the perfect dish for any occasion!
What is Chicken Marsala?
Chicken Marsala is a classic Italian-American dish that has become a staple in Italian restaurants around the world. It’s made by dredging chicken cutlets in flour, sautéing them until golden brown, and simmering them in a Marsala wine sauce with mushrooms, onions, garlic and herbs.
Chicken Marsala was developed by Italian immigrants to the United States who brought their culinary traditions with them and adapted their traditional recipes to incorporate local ingredients and cater to the American palate. In the case of Chicken Marsala, it features a traditional Italian wine from Marsala (the namesake of the dish) on the island of Sicily. We visited Sicily a few months ago and toured around the entire island including the far western coastal region in the province of Trapani where the city of Marsala is located. We winded our way up the coast to the salt pans of Trapani (where sea salt like France’s fleur de sel has been harvested since ancient times) and to the picturesque mountain village of Erice (a must visit!) just north of Marsala. Marsala is known for its stunning coastal scenery, its historic sites, and archaeological treasures. And of course it is internationally renowned for its wine.
Gandolfo Cannatella | Dreamstime
What is Marsala Wine?
Marsala wine is a fortified wine made from white grapes, primarily the indigenous grape varieties Grillo, Inzolia, and Catarratto. Its production dates back to the 18th century and involves a unique process where the grapes are fermented and then fortified with brandy or grape spirits. Marsala can be aged anywhere from a few months to several years and comes in different styles, each with its own distinct characteristics. Its addition to Chicken Marsala contributes depth and flavor to the sauce, infusing it with it characteristic elements of sweetness, richness, and nuttiness.
What Can I Substitute for Marsala Wine?
If you’re looking for a substitute for Marsala wine for your Chicken Marsala there are a few options you can choose from. Keep in mind that they will all result in a slightly different flavor profile but the end result will be nonetheless delicious. Here are a few alternatives:
- Madeira wine: Like Marsala, Madeira is also a fortified wine with a rich, caramelized flavor and so it works well as a substitute. Choose a dry or semi-dry Madeira.
- Dry sherry: Dry sherry, such as Fino or Amontillado, has a nutty and slightly sweet flavor profile which can also be used as a substitute.
- White wine with brandy: Finally, you can try mimicking the fortified Marsala wine by combining a dry white wine such as vermouth with a splash of brandy. The brandy will add some depth and richness.
Again, these alternatives will all contribute a different flavor profile to your Chicken Marsala, but any of them will yield delicious results.
What to Serve with Chicken Marsala
Chicken Marsala pairs with a number of side dishes. Here are a few popular options:
- Pasta: The most classic side to serve with Chicken Marsala, a bed of hot pasta will soak up the delicious Marsala sauce. Fettuccine, tagliatelle, linguine, and spaghetti are all great options.
- Mashed Potatoes: Creamy mashed potatoes complement practically any saucy protein, Chicken Marsala included, and help make for a hearty, comforting meal.
- Risotto: A creamy risotto like mushroom risotto, roasted tomato risotto, or Parmesan risotto is another great option.
- Sautéed Spinach: Lightly sautéed spinach with garlic and olive oil makes for a simple, nutritious and elegant side. The slight bitterness of the spinach complements sweetness of the Marsala sauce.
- Roasted Vegetables: A medley of roasted vegetables like carrots, zucchini, and bell peppers, with their slightly charred edges and caramelized flavors, pair beautifully with the chicken.
- Steamed Asparagus: Asparagus pairs nicely with virtually any protein. Add a little squirt of lemon juice to the asparagus for a fresh contrast to the rich flavors of the Chicken Marsala.
- Salad: A fresh leafy green salad with a light vinaigrette dressing can provides a refreshing contrast to the rich and savory chicken dish. Add some cucumbers to your mixed greens for a refreshing crunch and some cherry tomatoes for a splash of color. You can also add a few shavings of Parmesan cheese to tie it in to your Italian-themed meal.
Chicken Marsala Recipe
This dish comes together in less than 45 minutes and is easy to make. I’m adding what has over the years become one of my favorite “secret ingredients” for contributing an incredible depth of flavor – ground dried porcini mushrooms! To grind them either pound them in a ziplock bag with a mallet or use a coffee/spice grinder.
- Season each chicken breast with salt and pepper. Place the flour in a flat bowl and dredge the chicken in it, shaking off the excess flour.
- Heat the oil in a heavy skillet over medium-high heat. Fry the chicken cutlets on both sides until lightly browned, about 4-5 minutes. Place chicken breasts on a plate and tent with aluminum foil to keep warm.
- In the same pan, melt the butter over medium heat. Add the mushrooms and cook, stirring occasionally, until the juice released from the mushrooms evaporates and the mushrooms just begin to brown, 4-6 minutes. Add the shallot, garlic, and thyme and cook for 2 minutes. Add the porcini mushrooms and stir to combine. Add the marsala and broth and bring to a boil, scraping any bits from the bottom of the pan. Reduce the heat and continue to simmer for 2 minutes until the liquid is slightly reduced. Add the chicken to the pan and gently coat the chicken with the sauce. Reduce the heat to low and simmer for 3-4 minutes, or until the chicken is heated through and the sauce is slightly thickened. Add salt and pepper to taste. Sprinkle with parsley.
- Serve immediately over hot pasta or your choice of sides (see serving suggestions above).
Enjoy!
For more delicious chicken recipes from around the world be sure to try our:
- Chicken Piccata
- Smothered Chicken
- Chicken Tikka Masala
- Hasselback Chicken
- Chicken Paprikash
- Chicken Stroganoff
- Jerk Chicken
- Tandoori Chicken
- Pollo a la Brasa
- General Tso’s Chicken
- Coq Au Vin
- Doro Wat
- Chicken Machboos
Chicken Marsala
Ingredients
- 4 large skinless boneless chicken breasts , cut in half lengthwise to make cutlets, then lightly pounded to 1/4 inch thick (2 cutlets per serving)
- Salt and freshly ground pepper
- 1/3 cup all-purpose flour
- 2 tablespoons neutral-flavored oil
- 3 tablespoons unsalted butter
- 3/4 pound fresh cremini or white button mushrooms , brushed clean and sliced
- 3 tablespoons finely chopped shallot
- 2 cloves garlic , minced
- 1 teaspoon fresh thyme leaves
- 1 1/2 tablespoons ground dried porcini mushrooms
- 3/4 cup dry Marsala wine
- 3/4 cup quality chicken broth
- 2 tablespoons chopped fresh parsley
Instructions
- Season each chicken breast with salt and pepper. Place the flour in a flat bowl and dredge the chicken in it, shaking off the excess flour.Heat the oil in a heavy skillet over medium-high heat. Fry the chicken cutlets on both sides until lightly browned, about 4-5 minutes. Place chicken breasts on a plate and tent with aluminum foil to keep warm.
- In the same pan, melt the butter over medium heat. Add the mushrooms and cook, stirring occasionally, until the juice released from the mushrooms evaporates and the mushrooms just begin to brown, 4-6 minutes. Add the shallot, garlic, and thyme and cook for 2 minutes. Add the porcini mushrooms and stir to combine. Add the marsala and broth and bring to a boil, scraping any bits from the bottom of the pan. Reduce the heat and continue to simmer for 2 minutes until the liquid is slightly reduced. Add the chicken to the pan and gently coat the chicken with the sauce. Reduce the heat to low and simmer for 3-4 minutes, or until the chicken is heated through and the sauce is slightly thickened. Add salt and pepper to taste. Sprinkle with parsley.
- Serve immediately with your choice of sides (e.g., hot pasta). See blog post for other serving suggestions.
Nutrition
Originally published on The Daring Gourmet January 8, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
