Not to be confused with Chicken marsala masala. Italian-American dish of chicken escalopes in a Marsala wine sauce.
Slices of chicken breast are coated in flour, briefly sautéed, and then removed from the pan, which is then used to make a Marsala reduction sauce. The sauce is made by reducing the wine to nearly the consistency of a syrup while adding garlic. The sauce is then poured over the chicken, which has been kept in a warming oven, and served immediately. As an alternative method, the chicken breasts may be braised in a mixture of Marsala wine and butter. Chicken Marsala in a deliciously creamy mushroom sauce rivals any restaurant! Cook a chef tasting chicken recipe right at home like a pro! One of the most sought after dishes served in restaurants is super fast and easy to make in your very own kitchen.
Flavourful Chicken Marsala with EXTRA sauce to serve with your chicken and sides, with an authentic Italian taste! Chicken Marsala in a thick and creamy mushroom sauce rivals any restaurant! One of the most sought after dishes served in restaurants is super fast and easy to make in your very own kitchen! A flavourful chicken dinner with plenty of sauce to serve over your sides and an authentic Italian taste!
Chicken Marsala A variation of the traditional Italian Scaloppine, this Americanized Marsala version is completely addictive. It’s no wonder it’s one of the most ordered chicken dishes in restaurants! Made with golden, crispy, pan-fried chicken, a mushroom-filled creamy Marsala wine sauce and a good kick of garlic, this Chicken Marsala recipe is next-level! For a faster prep-time, cut your chicken breasts in half horizontally to make four fillets. Quicker and easier than pounding them thin with a meat mallet and yields the same results. If you prefer pounding, I’ve included the option in the recipe notes. Whichever option you choose, thinner chicken pieces cook faster and evenly.
We use a combination of oil and butter to fry the chicken for the best golden browned results and delicious flavour. Cook the sauce in the same pan as the chicken. Don’t get rid of any chicken bits from the pan as they add tons of flavour into the sauce! Scrape them up while the mushrooms are releasing their liquid. However, I found during testing that cream was needed for our tastes to balance out the strong flavour coming from the wine.
You can use heavy cream or thickened cream in the sauce. For a lightened up sauce, use evaporated milk or half and half. If using half and half, be careful not to bring your sauce to a rapid boil or it may curdle. The Marsala sauce will not thicken immediately after adding in your cream. Once you add your chicken back into the pan, the flour from the chicken will thicken your sauce.
Best Marsala Wine To Use Marsala wine is a fortified wine from Sicily with a deep flavour and is used in this sauce to create a caramelized rich flavor. When making savory dishes like Chicken Marsala, dry Marsala is the best option. Keep your sweet Marsala for desserts! 4 cup of dry white wine mixed with 2-3 teaspoons of brandy. Creamy Chicken Marsala in a thick and creamy mushroom sauce rivals any restaurant! WATCH HOW WE MAKE THIS DELICIOUS DISH RIGHT HERE!