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What is chicken marsala? Chicken marsala is a delicious Italian-American meal containing pan-fried chicken and mushrooms in a Marsala wine sauce. Marsala is a fortified wine from Siciliy that's most commonly used in cooking rich sauces.
Serve chicken marsala over pasta, rice pilaf, polenta, or even mashed potatoes. Egg noodles or linguini are also good choices. A variety of sides would complement the dish well, like rosemary roasted potatoes, ratatouille, roasted asparagus, broccoli, carrots, or Brussels sprouts.
The best chicken marsala can be made ahead of time, frozen, and then reheated. You can also assemble ahead by combining the chicken, mushrooms, and other ingredients for the sauce in a pan and left to marinate overnight, then baked in a 350-degree oven for 35-40 minutes.
Try making it in a crockpot: sear the chicken breasts, saute the shallots and garlic, and layer all ingredients in the crockpot, and cook on low for 3 ½ hours.
Chicken Marsala Ingredients
- Chicken Filets/Cutlets
- All-Purpose Flour
- Olive Oil
- Unsalted Butter
- Brown Mushrooms
- Chopped Shallots
- Minced Garlic
- Chicken Broth, Low Sodium
- Dry Marsala Wine
- Heavy Cream
- Fresh Thyme
- Fresh Parsley
If you can’t find thin chicken filets or cutlets (or don’t want to pay the extra price for them), then you can half chicken breasts and pound to the desired thinness yourself. Chicken tenderloins will also work well in this recipe.
This easy chicken marsala recipe uses brown mushrooms. Thinly sliced button, cremini, or shitake mushrooms will also pair well with this recipe. You could even try using a combination of them!
Easily substitute the heavy cream for Greek yogurt if desired. If you want to make this chicken marsala without the wine, consider using white grape juice or even a bit of sherry vinegar. There are lots of different options for wine substitution, both alcoholic and non alcoholic.
How to Make Chicken Marsala
FIRST STEP: In a large sealable food storage bag shake together flour, salt, and pepper. Place chicken filets, one at a time, into bag and shake well to fully coat.
SECOND STEP: Heat olive oil and butter over medium-high heat in a 13 inch frying pan.
THIRD STEP: Cook the chicken until it reaches an internal temperature of 165 degrees F. Remove chicken from pan and set aside for now.
FOURTH STEP: In the same pan with leftover butter and oil, add in sliced mushrooms, shallots, and garlic. Cook over medium high heat until mushrooms are browned and soft, about 2 to 3 minutes.
FIFTH STEP: Pour in chicken broth and wine. Cook over low-medium heat until the liquid appears to be cooked down to half the volume, 12 to 15 minutes.
SIXTH STEP: Stir in heavy cream and thyme. Add chicken back in and simmer over low heat 7 to 10 minutes until sauce thickens.
SEVENTH STEP: Sprinkle fresh parsley over top before serving.
Unopened Marsala, when stored properly, will last up to 6 years. Once opened, you should store it upright in the fridge with a wine stopper for up to 6 months. It's best when used about 30 days after opening, but it won't go bad. Opened wine will slowly start to loose it's flavor but will usually take a while to actually go bad.
If you don't have Marsala wine on hand, Port wine, sherry, or Madeira all have similar flavors. For a non-alcoholic substitute, use white grape juice, vanilla extract, or sherry vinegar.
For a better browning, use a stainless steel pan instead of a nonstick pan.
Storing this Recipe
IN THE FRIDGE: Store leftovers in the fridge in a sealed food storage container for 2-3 days.
IN THE FREEZER: Freeze for up to 3 months.
- 6 thin chicken filets/cutlets or two large chicken breasts cut lengthwise in half
- ⅓ cup all-purpose flour
- 1 tsp salt
- ½ tsp pepper
- 2 tbsp olive oil
- ¼ cup unsalted butter
- 2 cups brown mushrooms sliced
- ¼ cup shallots finely chopped
- 3 tsp garlic minced
- 1 cup chicken broth low sodium
- ¾ cup dry marsala wine
- ½ cup heavy cream 33%
- 1 tbsp fresh thyme chopped
- 1 tbsp fresh parsley chopped chopped
- In a large sealable food storage bag shake together flour, salt, and pepper. Place chicken filets, one at a time, into bag and shake well to fully coat.
- Heat olive oil and butter over medium-high heat in a 13 inch frying pan.
- Cook chicken until internal temperature of 165 degrees F is reached. Remove chicken from pan and set aside for now.
- In the same pan with leftover butter and oil, add in sliced mushrooms, shallots, and garlic. Cook over medium high heat until mushrooms are browned and soft, about 2 to 3 minutes.
- Pour in chicken broth and wine. Cook over low-medium heat until the liquid appears to be cooked down to half the volume, 12 to 15 minutes.
- Stir in heavy cream and thyme. Add chicken back in and simmer over low heat 7 to 10 minutes until sauce thickens.
- Sprinkle fresh parsley over top before serving.
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