What is Chicken Marsala?

Chicken Marsala is a classic Italian American dish that consists of tender pan-fried chicken breasts and a rich mushroom and Marsala wine sauce. The Chicken Marsala with its deep and complex flavors and its stunning presentation is a restaurant quality dish that is surprisingly easy to make at home. Whether you are having a fancy schmancy dinner or you just want to spruce up your Week Night dinner, this recipe is just the right command of simplicity and elegance. It’s that that combination of earthy mushrooms and sweet, caramelized Marsala wine that makes it so popular and it’s a dish that never fails to soothe and warm.

Ingredients for Chicken Marsala

2 boneless, skinless chicken breasts, sliced lengthwise in half

½ cup all-purpose flour (for shaking off excess)

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons olive oil

2 tablespoons unsalted butter

= 8 oz creminis or white mushrooms, sliced thinly

2 cloves garlic, minced

¾ cup dry Marsala wine

½ cup chicken broth

½ cup heavy cream (for creamy version if desired)

Chopped fresh parsley, for garnish

Substitutions & Alternatives

If you don’t have Marsala wine, use a mix of dry sherry and white wine instead, or even a little brandy for a similar taste. To make this dish gluten-free you can dredge the chicken in gluten-free flour. If you would rather use dark meat, boneless chicken thighs may be substituted for breasts. To make this without cream and butter, you can eliminate the cream and butter altogether or sub with dairy-free options. If you are not a mushroom fan, you can use finely chopped leeks or caramelized onions instead.

How to Make Chicken Marsala (Step-by-Step)

Season the chicken cutlets with salt and pepper first, then dredge each piece in flour, shaking off any excess. Heat olive oil in a large skillet over medium. Cook the chicken cutlets 4 to 5 minutes on each side, until golden and cooked through. Transfer to a plate and set aside. In the same pan, melt the butter and sauté sliced mushrooms until golden brown and softened. Add the garlic and stir, then cook for a further minute. Add the Marsala wine and chicken broth to the skillet, scraping any browned bits off the bottom of the pan. Allow the sauce to simmer for 8-10 minutes until the sauce is thickened a bit. If using, stir in the heavy cream and return the chicken to the skillet. Reduce heat and simmer for 3-5 more minutes or until sauce thickens and coats the chicken. Sprinkle with chopped p arsley and serve hot.

Flavorful Mix-ins

For more flavor, toss a handful of sun-dried tomatoes into the sauce, or add a splash of balsamic vinegar. Baby spinach or kale, stirred in at the end, contributes color and nutritional value. You could also throw in some pancetta or prosciutto for a more savory, smoky note. A dusting of Parmesan cheese just prior to serving adds dimension and a touch of nuttiness that plays well with the Marsala sauce.

Pro Tips for the Best Chicken Marsala

Beating the chicken to an even thickness not only helps even out the cooking process but also makes for a more tender bite. Don’t skip dusting the chicken with flour—it forms a shimmery crust and also thickens the sauce, if only a little. And please can you use dry Marsala wine for the best taste; sweet Marsala and the dish will taste very different. Allow the sauce to simmer until it reduces and the flavors concentrate, but not so long that it becomes too thick. Just make sure to slice the chicken against the grain (as you should do in all cases) for maximum tenderness.

Storage Instructions

How long does leftover Chicken Marsala last? Stored in an airtight container in the refrigerator, leftover Chicken Marsala will last up to 3 days. To reheat, heat slowly in a pot on the stove over low heat or in the microwave. If the sauce gets too thick, just add a little splash of chicken broth to thin it out. This can also be frozen for 2 months. Freeze the chicken and sauce in a freezable container: Thaw overnight on the counter and heat.

Chicken Marsala Variations

For a creamy Chicken Marsala, stir in heavy cream after the wine has been reduced by half. Create a mushroom-less edition with caramelized onions. To go low-carb, skip the flour dredging and serve the chicken over cauliflower mash or sautéed greens. If you’re looking for a little heat, add a pinch or two of red pepper flakes, or a dash or sneeze of hot sauce. For an herby twist, serve with fresh thyme or rosemary.

Frequently Asked Questions (FAQs)

What exactly is Marsala wine, and can I find some to purchase?

MARSALA is a fortified wine from Sicily, offered in dry or sweet. When cooking with Marsala, use dry for savory dishes such as Chicken Marsala. You’ll generally find it in the wine or cooking aisle at most grocery stores and liquor stores.

Is it possible for me to prepare Chicken Marsala without wine?

Yes, wine is traditional, but you can sub in more chicken broth with a splash of balsamic vinegar or grape juice for depth.

What goes with Chicken Marsala?

Makes a wonderful match for mashed potatoes, pasta, polenta or steamed vegetables. The saucy deliciousness is perfect to serve over rice or noodles to soak up every bite of.

Is Chicken Marsala gluten-free?

Not naturally, but it is straightforward to make it gluten-free by selecting a gluten-free flour for dredging and double checking that your broth and wine are gluten-free.

Chicken Marsala Recipe | Easy and Creamy Italian-American Dish

Fuel your morning with this hearty and high-protein breakfast burrito, packed with eggs, turkey sausage, black beans, and melty cheese, all wrapped in a warm tortilla. Perfect for meal prep or a grab-and-go breakfast!

Prep : 10 Total : 25 minutes

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Ingredients

  

• 2 large eggs
• 2 turkey sausage links crumbled
• 1/2 cup black beans drained and rinsed
• 1/4 cup shredded cheddar cheese
• 2 whole wheat tortillas
• Salt and pepper to taste
• Salsa optional

Instructions

 

• In a skillet over medium heat, cook the turkey sausage until browned. Remove and set aside.
• In a bowl, whisk eggs with salt and pepper.
• In the same skillet, scramble the eggs until just set.
• Add black beans and sausage back into the skillet and heat through.
• Warm tortillas slightly in the microwave or on a pan.
• Place the egg mixture in the center of each tortilla.
• Sprinkle with shredded cheese and top with salsa if desired.
• Roll up burrito-style, slice in half, and serve.

Notes

You can add chopped spinach or bell peppers for extra veggies.
These burritos freeze well—wrap in foil and store for up to 1 month.