Can I make Chicken Marsala without wine?

While Marsala wine provides the signature flavor, you can substitute with 2/3 cup chicken broth mixed with 1 tablespoon balsamic vinegar and 1 teaspoon brown sugar. The flavor will be different but still delicious.

Why is my Marsala sauce too thin?

This typically happens if the cornstarch wasn't fully incorporated into the cold liquid before adding it to the pan. Make sure to whisk the cornstarch and chicken stock thoroughly until smooth. If your sauce is still thin, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir this slurry into the simmering sauce.

What's the difference between Chicken Marsala and Chicken Piccata?

While both are Italian-American classics featuring thin chicken cutlets, Chicken Marsala has a brown sauce made with Marsala wine and mushrooms, while Chicken Piccata features a bright lemon-caper sauce without mushrooms.

Is there a substitute for button mushrooms?

Absolutely! Cremini (baby portobello) mushrooms actually offer more flavor. Wild mushroom varieties like shiitake or oyster mushrooms can add unique textures and tastes. Just avoid larger portobello caps as they can release too much moisture.

Chicken Marsala Recipe

Name: Chicken Marsala Recipe
Prep time: 15 min
Cook time: 38 min
Total time: 53 min
Cuisine: Italian
Ingredients: 8 ounces button mushrooms, stems trimmed and sliced; 1 medium shallot, diced; 1 tablespoon olive oil; 1 tablespoon butter; 2 teaspoons garlic, minced; 4 boneless skinless chicken breasts; 1/3 cup flour; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons olive oil, divided; 2 tablespoons unsalted butter, divided; 1 cup chicken stock; 3 teaspoons cornstarch; 2/3 cup dry Marsala wine; 1 tablespoon parsley, chopped; Salt and pepper, to taste; 12 ounces egg noodles, cooked (optional)

Description

This Chicken Marsala recipe features tender and juicy chicken breasts in a rich and flavorful marsala wine sauce with mushrooms. It’s a classic Italian-inspired dish that’s perfect for family dinners or entertaining guests. Serve it over noodles for a complete and satisfying meal.

Ingredients

Units Scale

Mushrooms

- 8 ounces button mushrooms, stems trimmed and sliced
- 1 medium shallot, diced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 teaspoons garlic, minced

Chicken

4 boneless skinless chicken breasts
1/3 cup flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
2 tablespoons unsalted butter, divided
1 cup chicken stock
3 teaspoons cornstarch
2/3 cup dry Marsala wine
1 tablespoon parsley, chopped
Salt and pepper, to taste
12 ounces egg noodles, cooked (optional)

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Instructions

Prepare the Mushrooms: In a large skillet over medium heat, add olive oil and butter and heat until sizzling. Add the sliced mushrooms, shallot, salt, and pepper. Cook for 6 to 8 minutes until mushrooms are browned. Add garlic and cook for one more minute. Transfer mushrooms to a plate and set aside. Wipe the pan clean with a damp paper towel.
Prepare the Chicken: Pat the chicken dry with paper towels. Use a sharp knife to cut each chicken breast in half horizontally to create two breast halves. Place each breast flat between 2 sheets of plastic wrap and gently pound until it reaches an even thickness of about 1/4 inch. Be careful not to tear the chicken.
Dredge the Chicken: On a flat plate, combine flour, salt, and pepper. Dredge the chicken in the flour mixture, ensuring all sides are well coated.
Cook the Chicken: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in the skillet over medium heat until sizzling. Working in batches, add 4 chicken halves, ensuring you do not overcrowd the pan. Saute each piece for about 6 minutes on each side until the internal temperature of the chicken reaches 165°F. Transfer to a plate and tent to keep warm. Repeat with remaining chicken, adding the reserved oil and butter.
Prepare the Marsala Sauce: In a medium bowl, combine the cornstarch and chicken stock. Whisk until well mixed, then add the marsala wine and combine. Pour the mixture into the skillet and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Add the mushrooms back into the pan.
Finish the Dish: Let the sauce and mushrooms cook over medium heat, occasionally turning, until the sauce thickens, about 5 minutes. Nestle the cooked chicken back into the pan with the sauce and mushrooms. Top with freshly chopped parsley. Serve hot over cooked egg noodles if desired.

Notes

If you don’t have marsala wine, you can substitute it with sherry wine or a combination of grape juice and a splash of brandy for a non-alcoholic alternative.
Pounding the chicken ensures even cooking and prevents overcooking in spots.
Cook the chicken in batches to avoid overcrowding the skillet, which can lead to uneven cooking.
This dish pairs wonderfully with pasta, mashed potatoes, or a side of roasted vegetables.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 3g
Sodium: 310mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 35g
Cholesterol: 95mg