Chicken Marsala
Chicken Marsala is definitely one of my favorite restaurant dishes, but sometimes, I like my homemade version even better. (And I’m pretty sure you will too!) Luckily, it’s easy to master this Italian-American classic at home! This glorious sauce has reduced marsala wine, mushrooms, garlic, shallots, butter, chicken broth, seasonings, and my favorite flavor enhancers. The chicken is smothered in the plentiful sauce that this recipe makes, and it pairs perfectly with pasta or potatoes!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Sauté mushrooms in butter and set aside. Season chicken with salt/pepper and sprinkle with flour. Sear in olive oil until golden on each side, then set aside.
Deglaze the skillet with dry marsala wine and reduce by half. Add butter, garlic, and shallots. Add flour and cook for 2 minutes. Add marsala sauce mixture (chicken broth, beef bouillon, heavy cream, Worcestershire sauce, onion powder, mustard powder, and thyme). Bring to a boil, reduce to a simmer, and cook for 7-10 minutes.
Stir in the mushrooms, then add the chicken back and spoon the sauce on top. Heat through for 3-4 minutes, then serve with buttered noodles or mashed potatoes, along with roasted green beans.
Marsala Wine Options
Best Marsala Wine: Dry Marsala is better to use over sweet marsala, as the dry variety still has a hint of sweetness to it. Sometimes I only have Cribari Marsala available to me, and though it’s sweet, it’s balanced enough to work in this dish. Marsala Wine Substitutes: Vermouth, Madeira, port, or dark sherry can be used as substitutes for marsala. 1 tablespoon of brandy or cognac can also be added to dry white wine (such as pinot grigio or chardonnay). Non-Alcoholic Substitute: 1/2 cup of white grape juice + 1/4 cup sherry vinegar + 2 tablespoons of vanilla extract.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze well! If reheating from frozen: Thaw leftover chicken overnight in the fridge (or defrost it in the microwave) and then bake it in a small, lightly greased, covered casserole dish at 350° for 20-25 minutes.
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12-inch cast iron skillet– Similar to what I used for this recipe. Large Measuring Cup with a Spout -This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes. Kitchen Tongs– makes it easy to handle the chicken when searing. My Favorite Chef Knife Meat Tenderizer Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Gravy Master -To give the sauce a darker color. (You can find this at the grocery store.)
