Chicken Marsala is a timeless dish that bursts with savory, meaty, and herb-infused flavors. A velvety mushroom wine sauce envelops crispy chicken breasts, creating an unparalleled Italian-inspired culinary experience. This delectable recipe utilizes basic pantry staples to produce an exceptional meal that is sure to impress. Discover how to prepare the ultimate Chicken Marsala by following these instructions.
This Chicken Marsala recipe is a true celebration of Italian flavors, bringing together the richness of pan-fried chicken, earthy mushrooms, and the delightful depth of Marsala wine. The velvety sauce adds a luxurious touch, making it a restaurant-worthy dish right in the comfort of your kitchen. The step-by-step instructions are clear, ensuring even those new to the kitchen can create this culinary masterpiece. Buon Appetito!
What Is Chicken Marsala?
Chicken Marsala is a delicious Italian dish made with thinly sliced pieces of pan-fried chicken breast and mushrooms, cooked in a reduced wine sauce. The name of the dish comes from the fortified Italian wine used in the recipe, which gives it a deep, nutty, and slightly sweet flavor that is sure to tantalize your taste buds.
Originating in the Sicilian region of Italy, Chicken Marsala is a classic Italian-American dish. The dish’s name is a reference to Marsala wine, a fortified wine from the region around the Sicilian town of Marsala. It was probably invented by Italian immigrants who settled in the US, particularly in the New York City area, in the 19th and early 20th centuries. The dish became popular in Italian-American cuisine and a staple in many Italian restaurants throughout the US.
Chicken Marsala Ingredients
- Chicken Breast: Provides a tender, juicy texture and serves as the main protein in the dish.
- Marsala Wine: Gives Chicken Marsala its signature flavor, this sweet, fortified wine adds depth and richness to the sauce.
- Shallots: These mildly flavored members of the onion family add a subtle sweetness and depth to the sauce.
- Garlic: Adds aromatic taste and enhances the overall flavor profile of the dish.
- Thyme and Rosemary: These aromatic herbs provide earthy and fragrant notes that complement the other tastes in the dish.
- Chicken Stock: Provides a flavorful base for the dish, adding moisture and savory depth to the sauce.
- Butter: Enhances the texture and flavor of the sauce by adding richness and creaminess.
- Oregano: Complements other herbs and spices in the dish by providing a distinct herbal flavor.
- Salt and Pepper: Essential for seasoning the chicken and sauce, balancing tastes, and enhancing the overall flavor of the dish.
How to Make Chicken Marsala
Learn how to make a restaurant-quality chicken dish at home in just 35 minutes with this top-rated recipe. Follow the step-by-step instructions below to create a delicious and easy meal.
- First, cut the shallots into small cubes.
- Then, trim the veins and any excess fat from the chicken.
- Heat a frying pan, add oil, and fry the chicken on one side until golden brown.
- Then, flip it to the other side and add the garlic and rosemary.
- Add the shallots and cook until golden brown.
- Then, remove the herbs and garlic, add the wine, and evaporate until reduced by half.
- Add broth and evaporate three more times (8-10 minutes).
- Then, add the cold, cubed butter to thicken the sauce.
- Place the chicken on a platter and pour the sauce over. Enjoy!
Chef Recipe Tips:
- You can add different vegetables and mushrooms to the dish.
- The perfect side dish for this chicken is rice and couscous.
- You can add pine nuts during the cooking process to make the sauce more interesting.
What to Serve With Chicken Marsala
This chicken recipe is perfect for a family dinner and goes well with many sides. You can serve it with:
- Pasta: For a classic Italian combination, serve Chicken Marsala over cooked pasta such as spaghetti, fettuccine, or linguine.
- Mashed Potatoes: Creamy mashed potatoes soak up the flavorful sauce and are a comforting and hearty accompaniment to Chicken Marsala.
- Rice: Served over white or pilaf rice, it absorbs the sauce and adds textural interest to the dish.
- Roasted Vegetables: Add color, flavor, and nutrients to your meal with roasted vegetables such as asparagus, broccoli, carrots, or green beans.
- Side Salad: A refreshing contrast to the richness of the Chicken Marsala is a crisp side salad with fresh greens, tomatoes, cucumbers, and a light vinaigrette dressing.
- Crusty Bread: To soak up any remaining sauce and add texture, serve slices of crusty or garlic bread on the side.
- Steamed vegetables: A light and healthy side that complements the flavors of Chicken Marsala is steamed vegetables such as broccoli, cauliflower, or zucchini.
Can You Freeze Chicken Marsala?
If you have some leftover Chicken Marsala that you want to enjoy later, simply pour it into a freezer pan and store it for up to two months in the freezer. When you’re ready to eat it, thaw it in the refrigerator and then reheat it in an oven that has been preheated to 350 degrees Fahrenheit for best results.
What Wines Go Well With Chicken Marsala?
You should use dry Marsala, NOT sweet Marsala. Sweet Marsala does not work well with chicken because it is meant for dessert recipes. You can find Marsala at your local liquor store if your grocery store doesn’t sell it. In fact, the first time I made Chicken Marsala with sweet wine, I took a long break from the dish, only to find out that I had used the wrong wine!
An excellent dish that is suitable not only for a classic healthy eating regimen but also for the keto diet. The high protein content (almost 30 grams per serving) and low carbohydrate content make this recipe a real find for everyone: both for those looking to support or build muscle mass and for those watching their figure and aiming to lose weight. The optimal time to enjoy Chicken Marsala is for lunch, but it also works well as a dinner option.
Cut the shallots into small cubes.
Trim the veins and any excess fat from the chicken.
Heat a frying pan, add oil, and fry the chicken on one side until golden brown.
Flip it to the other side and add the garlic and rosemary.
Add the shallots and cook until golden brown.
Remove the herbs and garlic, add the wine, and evaporate until reduced by half.
Add broth and evaporate three more times (8-10 minutes).
Add the cold, cubed butter to thicken the sauce.
Place the chicken on a platter and pour the sauce over.
For an extra layer of flavor, consider deglazing the skillet with a splash of chicken broth after sautéing the mushrooms. This not only intensifies the savory profile but also ensures you capture all those delicious caramelized bits from the bottom of the pan. It's a small yet impactful step that elevates the overall taste of your Chicken Marsala. Happy cooking!
