Are you tired of preparing the same old chicken breast fillets for dinner? It’s time to take your taste buds on a trip to Italy with our Chicken in Marsala Wine Sauce recipe. This Italian-American dish features thinly sliced pan-fried chicken breasts topped with a savory and sweet marsala sauce. Trust me; this recipe will be a game-changer for your taste buds.
The dish is easy to prepare, and it offers richness and depth of flavors that blend deliciously. The sauce made from dry marsala wine and mushrooms gives the chicken a creamy texture that tantalizes the tongue. The combination of shallots, garlic, oregano, and bay leaves further enhances the sophistication of the dish, making it an excellent choice for an intimate dinner.
Our ingredients come together in this dish to offer healthy protein with natural ingredients bursting with flavor that is worth savoring in every bite. Speaking of bites, did I mention that we have a creamy mushroom sauce included that will make your mouth water?
Whether you’re entertaining guests or cooking family dinner, our Chicken in Marsala Wine Sauce Recipe is sure to impress everyone around the table. So grab some boneless chicken breast fillets and let’s get started!
Why You’ll Love This Recipe
Are you tired of the same old chicken recipes? Are you looking to spice up your meal routine? Look no further than this Chicken in Marsala Wine Sauce recipe! This dish features tender pan-fried chicken breast fillets in a flavorful and creamy Marsala sauce that is sure to please your taste buds.
What sets this dish apart is the use of Marsala wine, a sweet Italian fortified wine that brings a depth of flavor and richness to the sauce. Combined with shallots, dried oregano, and bay leaves, the Marsala wine creates a sophisticated sauce that beautifully complements the tender chicken.
Not only is this recipe easy to make, but it also features thinly sliced chicken breast cutlets that cook quickly and evenly in the pan. This allows for more time spent enjoying your meal with family and friends and less time spent slaving over a hot stove.
If you’re in need of a delicious and simple weeknight dinner or looking to impress your dinner guests with an Italian-American staple, this Chicken in Marsala Wine Sauce recipe is sure to delight. Trust me, once you give this recipe a try, you’ll be hooked!
Here are the ingredients that you will need for this delicious Chicken in Marsala Wine Sauce recipe:
For the Chicken:
- 4 boneless, skinless chicken breast fillets, thinly sliced
- 1/2 cup all-purpose flour
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
For the Marsala Sauce:
- 8 oz baby bella mushrooms, sliced
- 1 shallot, finely chopped
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup dry Marsala wine
- 1/2 cup heavy cream
- 2 tbsp olive oil
- 2 bay leaves
Note: Don’t forget to check your pantry for the basic ingredients such as salt and pepper before heading to the grocery store!
The Recipe How-To
Once you have all of your ingredients ready to go, it’s time to start cooking this delicious Chicken in Marsala Wine Sauce recipe. Follow these easy steps:
1. Prepare the chicken
Start by pounding the chicken breast fillets with a meat mallet until they are about ¼ inch thick. This will help them cook evenly and stay moist. Season both sides with kosher salt and freshly ground black pepper.
2. Coat the chicken
In a shallow dish, mix together flour and dried oregano. Coat each piece of chicken in the flour mixture, shaking off any excess.
3. Fry the chicken
Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken to the pan and fry for about 3-4 minutes per side or until golden brown and cooked through (165°F internal temperature). Transfer to a plate.
4. Make the sauce
Reduce the heat to medium and add more oil if needed. Add shallots and garlic to the pan and sauté for about a minute until fragrant. Add Marsala wine, chicken broth, bay leaves, and bring to a boil.
5. Let it simmer
Reduce heat to low and let it simmer for a few minutes so that the cooking liquid can thicken slightly.
6. Finish it up
Add heavy cream and stir until well combined. Then, stir in sliced mushrooms and continue to cook for another minute or two until sauce is heated through.
Finally, place your fried chicken back in the pan, stirring it around so that it gets coated in that delicious sauce. Top with fresh parsley if desired, then serve immediately with pasta or mashed potatoes on the side.
This dish features thinly sliced pan-fried chicken breasts smothered in a creamy Marsala sauce made with wine, mushrooms, and heavy cream. This Italian-American dish has a 5-star rating from 19 reviews on Colombo Marsala’s website, which sums up the tastiness of this recipe.
Substitutions and Variations
While this Chicken Marsala recipe is delicious as is, there are a few substitutions and variations you can make to change it up or accommodate dietary restrictions:
– Gluten-free: To make this recipe gluten-free, replace the all-purpose flour with a gluten-free all-purpose blend.
– Vegetarian: For a vegetarian version of this dish, replace the chicken breast fillets with sliced portobello mushrooms. You may need to adjust the cooking time slightly since mushrooms cook faster than chicken.
– Veal Marsala: If you prefer veal to chicken, use thin slices of veal instead of chicken in this recipe.
– Creamy Mushroom Sauce: For an extra creamy variation, omit the Marsala wine and use 2 cups of sliced mushrooms instead. Sauté the mushrooms in butter until tender, then pour in 1 cup of heavy cream and let simmer for a few minutes until the sauce thickens.
– Stuffed Chicken: If you want to take things up a notch, try stuffing the chicken breast fillets with a mixture of spinach, ricotta cheese, and sun-dried tomatoes before pan-frying them.
– Pasta: Another easy way to serve this dish is over pasta. Simply boil your favorite pasta (linguine or fettuccine works well) and toss it with the sauce before serving.
No matter which variation you choose, this dish will be sure to impress your family and friends.
Serving and Pairing
Chicken in Marsala Wine Sauce is a sophisticated and elegant dish that begs to be paired with the perfect wine. The Marsala wine sauce is the shining star of this dish, featuring robust flavors of mushrooms and wine that beautifully complement the tender chicken breast fillets. Here are some suggestions for serving and pairing this exquisite dish.
Firstly, when it comes to serving, creamy chicken marsala goes well with a variety of sides. If you want to stick to traditional sides, opt for creamy mashed potatoes or buttered noodles. You could also serve it with a side salad dressed in balsamic vinaigrette dressing to cut through the richness of the creamy sauce.
But if you want to try something new, replace your carbs with roasted vegetables like green beans or Brussels sprouts seasoned with garlic and onion powder, thyme, salt, pepper, and olive oil. It adds sophistication and earthy flavors to your dish.
As for pairing, it is best to pair this dish with a few different types of wines depending on your preference. If you love red wine, a dry Marsala can make an excellent pairing for this chicken marsala recipe. The dry Marsala flavor is intense but not overly sweet which will work perfectly against the rich creamy sauce and enhance the flavors of both dish and wine.
On the other hand, if you prefer white wine or bubbles, try pairing Chicken in Marsala Wine Sauce with Chardonnay or Champagne. Champagne or Nero D’Avola brings out a more refreshing note and soften’s the heaviness of creaminess in the recipe.
So there you have it! This Italian-American classic oozes elegance and will only shine brighter coupled with the right food pairing like light veggies or starchy carbs. Don’t forget to choose your perfect accompanying bottle from our recommendations above!
Make-Ahead, Storing and Reheating
This creamy Chicken in Marsala Wine Sauce recipe can be prepared ahead of time, stored, and reheated easily without compromising its taste and texture. This dish can last for up to three days in the refrigerator or up to three months in the freezer.
To make ahead, cook the chicken breasts and prepare the marsala sauce as instructed. Store them separately in airtight containers in the refrigerator for up to three days. When ready to serve, reheat the chicken in a skillet over medium heat for about five minutes until heated through. Warm the marsala sauce in a separate pot over low heat while stirring frequently until it reaches your desired consistency.
For storing leftovers, transfer them to an airtight container and store them in the refrigerator for up to three days or freeze them for up to three months in a freezer-safe container.
When reheating from cold, you can microwave each serving for a minute or two until warmed through, but it’s best to use low heat on a stove if you want to reheat the whole dish without sacrificing its quality. To prevent the creamy sauce from separating, reheat it on low heat while gradually adding milk or cream as needed and stir gently.
With these easy make-ahead, storing and reheating tips, you can enjoy this delicious Italian-American dish anytime you please without worrying about its freshness or quality.
Tips for Perfect Results
To get the perfect dish of Chicken in Marsala Wine Sauce, I want you to pay attention to some crucial tips.
Tip 1: Begin with high-quality ingredients. For a successful recipe, you must ensure that all your ingredients are fresh and top-notch quality. Use boneless chicken with skin removed, fresh mushrooms, shallots, and Marsala wine that adds a fantastic flavour to the sauce.
Tip 2: Pat the chicken dry before cooking. When you pat the chicken dry with paper towels, it helps remove moisture and aids in a crispy exterior of the chicken when pan-frying.
Tip 3: Slice the chicken thinly. Slicing the chicken breasts thinly will make them easier to cook evenly, and it also cuts down your cooking time. Plus, it makes for an aesthetically pleasing presentation on your plate!
Tip 4: Use a meat mallet to even out the thickness of the chicken. If you’re using chicken breasts and they’re uneven in shape, use a meat mallet to pound them into an even thickness. This step ensures that each piece cooks evenly and prevents any undercooked or overcooked pieces.
Tip 5: Prepare all ingredients ahead of time (mise en place). Cooking goes smoothly if everything is ready to go in advance. Before you begin cooking, chop shallots, slice mushrooms, measure flour and marsala wine so you can concentrate on cooking without any distractions.
Tip 6: Use a non-stick skillet as it requires less oil than other types of skillets that stick.
Tip 7: Cook until golden brown. Pan-fry chicken breasts until they have turned golden-brown on both sides as this gives them a crunchy exterior while keeping them moist inside.
Tip 8: Let the sauce thicken naturally by simmering for five minutes- It’s important to let the sauce simmer for a while so that its flavors can meld together thoroughly. After adding the Marsala, chicken broth, and cream, simmer the sauce for at least five minutes so that it thickens up nicely.
By keeping these tips in mind, you can make this classic and elegant Italian American dish at home with perfection.
As with any recipe, there may be some questions that come up while making chicken in Marsala wine sauce. In this FAQ section, I’ll do my best to address some of the most common questions and concerns that might arise. So before you get started, be sure to take a look at these helpful tips and tricks!
What is Chicken Marsala sauce made of?
I had the pleasure of experiencing a mouth-watering chicken dish that was drenched in a rich and decadent sauce. The sauce was created by simmering marsala wine, mushrooms, garlic, shallots, and other savory ingredients that culminated into a velvety and bold flavor. The dish was accented with delectable seasonings and my personal favorite flavor enhancers. It was a truly heavenly experience and would pair exceptionally well with either pasta or potatoes.
Do you use sweet or dry Marsala for Marsala sauce?
When compared, tasters discovered that dry Marsala had a more intricate flavor profile, while sweet Marsala provided a bit of sweetness and some taste, but not as diverse. As a result, if a recipe does not specify a type, I recommend using dry Marsala for both sweet and savory dishes.
What Marsala wine is best for Chicken Marsala?
As a sommelier, I have come across a few Marsala wines that are worth sharing with wine enthusiasts. The Florio Sweet Marsala has been reviewed by 19 people and has a rating of 4.6 out of 5 stars, while the Florio Dry Marsala received a 4.7 rating from 35 individuals. The Colombo Marsala Sweet and Cribari Marsala both have positive ratings, with 4.1 and 4.3 stars respectively, based on the reviews of 22 and 41 people. Lastly, the Colombo Marsala Dry received a 4.3 rating from 19 reviews. These wines each have their unique characteristics and pairs well with specific dishes, making them worth a taste.
What wine to use for Marsala sauce?
For those seeking a viable substitute for Marsala wine, Madeira wine serves as an excellent option. Its fortified nature and flavor profile bear similarity to the Italian cooking wine, making it a suitable one-to-one replacement.
In conclusion, this chicken in Marsala wine sauce recipe is a perfect dish that will delight your taste buds and elevate your mealtime. Its creamy texture pairs perfectly with the dry and aromatic flavors of Marsala wine, making it a go-to option if you’re looking for something special while being easy to make. The recipe’s versatility allows for various substitutions and variations to satisfy any dietary preference or craving.
You’ll love how simple it is to make, using basic ingredients that you probably already have in your kitchen. The end result is a restaurant-quality dish with flavors that your entire family will adore. Plus, it only takes less than an hour to make and only requires one pan – less time cleaning up means more time enjoying the meal!
This dish can be paired with pasta, rice, or crusty bread, making it a versatile main course option. And since it reheats well, you can even enjoy leftovers the following day.
In summary, this chicken in Marsala wine sauce recipe is perfect for impressing family and guests or treating yourself to an indulgent dinner with complex flavors that are unparalleled by other recipes. So go ahead and try it out – we guarantee you won’t be disappointed!
Chicken in Marsala Wine Sauce Recipe
- 6 chicken breast fillets
- 2 tablespoons flour
- salt & freshly ground black pepper
- 2 tablespoons olive oil
- 5 shallots, sliced
- 1 1/4 cups chicken stock
- 7/8 cup marsala
- 1 tablespoon red wine vinegar
- 1 pinch dried oregano
- 2 bay leaves
- Slice the chicken breasts in half lengthways. Mix together flour, salt and freshly ground pepper.
- Coat the chicken pieces in the seasoned flour.
- In a casserole dish heat the olive oil. Fry the chicken until browned on all sides, around 10 minutes.
- Add the shallots and fry for 5 minutes. Add chicken stock, Marsala wine, vinegar, oregano and bay leaves.
- Season with salt and freshly ground pepper. Bring to the boil. Reduce the heat so that the sauce is simmering. Cover and cook for 15 minutes or until the chicken is cooked through.
- Using a slotted spoon, transfer the chicken to a warm serving plate. Increase the heat under the casserole dish and cook the sauce briskly until reduced and thickened.
- Serve the chicken with the Marsala sauce and steamed veggies of your choice.