She’s tried ordering out and its never the same and it really only comes down to one reason.
The marsala that most people use does not impart that extra special flavor that makes my Chicken Marsala legendary.
Let’s start by gathering the ingredients together for my Classic Chicken Marsala (aka mise en place). The ingredient list is short and sweet. Chicken, mushrooms, marsala wine, butter, cream, chicken stock (missing from picture) sea salt and black pepper.
Throw in a little flour to dust the chicken breasts and a few tablespoons of your favorite olive oil and you’ve got a restaurant style dish done in less than 30 minutes for your next Date Night.
What Marsala Should I use for Chicken Marsala?
Getting back to the reason my chicken marsala is better than most is the marsala wine I use.
In the mise en place, I have a bottle of Cribari Marsala. My first choice will always be Pelligrino Marsala but it’s hard to find and more than double the price of Cribari.
That being said when I have both on hand, I start with Cribari and finish with Pelligrino. Now I’m not saying you need to buy two brands, it’s just something that I do to make the dish extra special for Lisa.
When I can’t find Pelligrino I use Cribari and the dish comes still comes out better than most Italian restaurants.
There is one other tip on buying marsala wine and that is if there’s a choice between dry and sweet, always buy the sweet.
This will contradict what most chefs will tell you, so you’re going to have to trust me on this one. Believe me, it will make a big difference in the flavor of the dish and it will not make the sauce sweet, it’s just how they differentiate between the two varieties.
Dry Marsala, in theory, should be more flavorful. But either I haven’t found a good dry marsala or it just doesn’t work as well as advertised in my dishes.
If you enjoy restaurant style dishes made with poultry, you’re going to love these!
Classic Chicken Marsala Recipe
Ingredients
- 10 oz Boneless Skinless Chicken Breast or Chicken Tenders
- 10 oz Baby Bello Mushrooms or regular mushrooms
- extra virgin olive oil
- seasoned flour to dust chicken
- 1 Tablespoon Butter
- Pinch of Black Pepper
- Pinch of Granulated Onion
- 1 Cup Chicken Stock
- 1 Cup Marsala
- 1 tbsp Heavy Cream optional
Instructions
- Prepare your chicken by triming away any fat and skin. . If you are using tenders you can just use them as they are.
- dredge the chicken in flour seasoned with salt and pepper, and add it to a hot sauté pan with enough olive oil to saute the chicken.
- Sauté the chicken for 2-3 minutes on one side then turn it over, at this time add your mushrooms to the pan.
- Continue to sauté the chicken, turning it as needed and letting the mushrooms cook.
- After the mushrooms look cooked and the chicken is well seared on all sides, add in 3/4 of a cup of your Marsala ( reserve 2 ounces to finish the dish).
- Allow the Marsala to cooked down, while the alcohol burns off
- Add in the chicken stock, reduce the heat, and allow to simmer on low as the sauce reduces.
- At this time add in the granulated onion and black pepper to taste.
- When the sauce has reduced about half of its original liquid, roll 1 tablespoon of butter in flour, getting a good layer of flour embedded into the butter. Now add it to the sauce, this will help thicken your sauce. (this method is called a beurre manie). Mix this well into the sauce and then add in the remaining Marsala wine and the cream if you'd like to give the sauce a little more richness.
- After the sauce has thickened and you are happy with the seasoning you can serve the Chicken Marsala to your guests. I love serving mine with mashed potatoes, roasted potatoes, rice or egg noodles.
KayKay
Delicious and the sauce was wonderful! I made this recipe last night served with pasta and stuffed zucchini boats. I found it difficult to brown the mushrooms while the chicken was taking up most of the space in the pan. It was difficult to stir the sauce without disturbing the chicken and damaging the flour coating. Could you remove the chicken and continue cooking in the oven while finishing off the sauce? It took me a good 15-20 min to reduce the Marsala and the stock which caused the chicken to be slightly overcooked.
Chef Dennis Littley
yes you can remove the chicken and finish it in the oven. You can also partially cook the chicken and remove it while you cook the sauce and just return it to the pan to finish.
Kathleen
Thanks, you were so helpful .I am Italian but we never had this dish and I wanted to try it out.
arabel
gracias!!!!!
Chef Dennis Littley
you’re welcome!
Henry Higgins
Love this recipe… going to try it tonight. A SUGGESTION : Please try to make your recipes fit on one page , if possible… easier for we old folks !
Donna Welsh-Johnson
“Cream” is mentioned at the top of the recipe and I believe I see a picture of cream in a small glass bowl…but no where is it mentioned in the recipe. So, my question is, how much, when is it added, or should it be omitted from the recipe completely? thanks so much for clarifying!
Chef Dennis Littley
Thanks for noticing that ommission Donna. You would add it at the end of the dish with the marsala. It’s more of an optional add that isn’t a deal breaker but will make the sauce a little richer.
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Thanks for sharing another awesome recipe as always! Been a long time reader and I found all your recipes
wonderful. Tried a few of them as well but not as deliciously looking like yours. Keep up the great work!
Bethel C Esmillarin
Chicke marsala is something that is new to me. I am fond of chicken and mushroom so Imma pin it!
aileen adalid
This looks so delicious! I would love to give this a try soon. Thanks for sharing. 🙂
ricci
This recipe sounds delicious! I love Chicken Marsala but haven’t made it in forever!!
Heather
This looks really really good. So good that I think my kiddos will actually want to eat this!
Alexandra Pilo-Torrijos
I tried to make this dish but I couldn’t figure out what I was missing. Thanks for the recipe
Fatima Torres
Just showed this recipe to my husband – he loves Chicken Marsala. Looking forward to making this over the weeken.
Beth
This looks so good! I’m going to see if I can get my husband to make it for me one night. Thanks for the tips about which wine to buy, since I would have no idea!
Nichole Arnold
Looks like a simple enough recipe I could whip up a few batches. Will be perfect for a pot luck dinner!
Catalina
A must try recipe! Easy and delicious! The perfect weeknight dish!
sara lafountain
This chicken marsala was easy to make and scrumptious! I served it with brown rice and roasted broccoli and cauliflower. Delicious!
Ruth I
I am sure I would be loving this dish. It looks so delicious! Yes, perfect for date nights!
Lynndee
I don’t think I’ve ever tried preparing chicken marsala before. I will have to put this on the menu next week. We love chicken over here and that looks delish!
Terri Steffes
We love Chicken Marsala. One of our local restaurants makes it like you, and has shared their recipe and will allow us to purchase a bottle of the wine from them.
Pam Wattenbarger
I usually get chicken marsala at restaurants and always enjoy it. I had never thought of preparing it at home. I can’t wait to try the recipe.
Amber Myers
We love chicken marsala! I’ve never actually tried to make it before. I should one night and surprise my husband. He’ll be so happy.
Tasheena
I had Chicken Marsala for the first time over ten years ago… I would love to try making it at home.
Sarah Bailey
There is nothing like a good chicken marsala is there? I have to admit I can’t remember the last time I made one so I’m going to have to try and cook up your recipe ASAP.
Karen
This Chicken Marsala looks amazing! I love mushrooms, and I look forward to sharing this dish with my significant other!
Alli Smith
I love to make Chicken Marsala at home. It’s one of my husband’s favorite meals. I’ve never been sure which Marsala wine was the best to use in my recipe so I appreciate your expert opinion on which brand to use. Next time, I’m trying your recipe. It looks amazing.