What ingredients do I need to make authentic Chicken Marsala?

To make authentic Chicken Marsala, you will need boneless, skinless chicken breasts, all-purpose flour for dredging, olive oil or butter for frying, sliced mushrooms, Marsala wine, garlic, chicken broth, salt, and pepper. Fresh parsley is often added for garnish. The Marsala wine gives the dish its distinctive sweet and savory flavor, while the mushrooms add texture and earthiness. Using quality Marsala wine and fresh ingredients is essential to achieve the traditional taste.

How can I make Chicken Marsala sauce thicker and more flavorful?

To thicken Chicken Marsala sauce, start by sautéing mushrooms until their moisture evaporates, which concentrates flavor. After adding Marsala wine and chicken broth, simmer the sauce uncovered to reduce it and intensify taste. If needed, mix a small amount of flour or cornstarch with cold water into a slurry and stir it into the sauce, cooking until it thickens. Adding a pat of butter at the end can also enrich the sauce’s texture and flavor balance.

Can I use chicken thighs instead of breasts for Chicken Marsala?

Yes, chicken thighs can be used in Chicken Marsala and offer a juicier, more flavorful alternative to breasts. Boneless, skinless thighs work best and should be pounded to an even thickness for uniform cooking. Thighs may require slightly longer cooking time to become tender. Keep in mind that using thighs can alter the dish’s texture but generally enhances richness and moisture.

Is Chicken Marsala gluten-free, and how can I make it suitable for gluten-free diets?

Traditional Chicken Marsala is not gluten-free because it uses all-purpose flour for dredging. To make it gluten-free, substitute the flour with cornstarch, rice flour, or a gluten-free flour blend. These alternatives will help create a crispy coating and thicken the sauce without gluten. Always check that the Marsala wine and broth you use are also gluten-free by reading the product labels.

How long does it take to cook Chicken Marsala from start to finish?

Cooking Chicken Marsala typically takes about 30 to 40 minutes. Preparing the chicken by pounding and dredging takes around 10 minutes. Sautéing the chicken and mushrooms requires another 10 to 15 minutes. Simmering the sauce to reduce and thicken usually takes 10 to 15 minutes more. This timeline includes preparation and cooking, making it a great option for a weeknight dinner.

Chicken Marsala Recipe with Mushroom and Wine Sauce

Name: Chicken Marsala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: – 1½ pounds boneless skinless chicken breasts, pounded to 1/4-inch thickness or chicken tenderloins; – 3 tablespoons all-purpose flour; – 3/4 teaspoon salt; – 1/4 teaspoon freshly ground black pepper; – 1 tablespoon olive oil; – 3 tablespoons unsalted butter, divided; – 1 8-ounce package pre-sliced mushrooms; – 3 tablespoons finely chopped shallots (from 1 medium shallot); – 2 cloves minced garlic; – 2/3 cup chicken broth; – 2/3 cup dry Marsala wine; – 2/3 cup heavy cream; – 2 teaspoons chopped fresh thyme; – 2 tablespoons chopped fresh Italian parsley (optional, for garnish)

Description

🍗 This Chicken Marsala Recipe showcases tender chicken breasts cooked in a rich mushroom and Marsala wine sauce for a flavorful dinner.
🍄 The creamy sauce combined with fresh herbs adds depth and elegance to a classic Italian dish that’s easy to prepare.

Ingredients

– 1½ pounds boneless skinless chicken breasts, pounded to 1/4-inch thickness or chicken tenderloins

– 3 tablespoons all-purpose flour

– 3/4 teaspoon salt

– 1/4 teaspoon freshly ground black pepper

– 1 tablespoon olive oil

– 3 tablespoons unsalted butter, divided

– 1 8-ounce package pre-sliced mushrooms

– 3 tablespoons finely chopped shallots (from 1 medium shallot)

– 2 cloves minced garlic

– 2/3 cup chicken broth

– 2/3 cup dry Marsala wine

– 2/3 cup heavy cream

– 2 teaspoons chopped fresh thyme

– 2 tablespoons chopped fresh Italian parsley (optional, for garnish)

Instructions

1-First, coat the chicken in a mix of 3 tablespoons all-purpose flour, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil and 2 tablespoons unsalted butter in a pan over medium-high heat, then sauté the coated chicken until it’s golden brown on both sides. Once done, remove the chicken and set it aside to keep it warm.

2-Next, in the same pan, melt the remaining 1 tablespoon unsalted butter and cook the 8-ounce package of pre-sliced mushrooms until they brown nicely. Add 3 tablespoons finely chopped shallots and 2 cloves minced garlic, stirring them in with a bit more salt. Then, pour in 2/3 cup chicken broth, 2/3 cup dry Marsala wine, 2/3 cup heavy cream, and 2 teaspoons chopped fresh thyme, along with a dash of salt and pepper.

3-Bring the sauce to a boil and let it reduce until it thickens, which takes a few minutes. Return the chicken to the pan and simmer everything together until the chicken is warmed through and the sauce coats it perfectly. For a final touch, sprinkle on 2 tablespoons chopped fresh Italian parsley if you like, and serve hot. Remember, using a stainless steel pan helps with even browning, and pounding the chicken evenly ensures it cooks just right.

Notes

🔨 Pound the chicken evenly to ensure consistent cooking.
🍳 Use a stainless steel pan for better browning and flavor development.
⏳ Allow the sauce to fully reduce and thicken before serving for best taste and texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Sautéing and simmering
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 537
Sugar: 4 g
Sodium: 877 mg
Fat: 32 g
Saturated Fat: 16 g
Carbohydrates: 12 g
Fiber: 1 g
Protein: 43 g
Cholesterol: 203 mg

Keywords: chicken marsala, mushroom sauce, Italian chicken, Marsala wine sauce