Chicken Marsala is a classic Italian-American dish featuring tender chicken breasts sautéed and simmered in a rich, savory sauce made with Marsala wine, mushrooms, and butter. Distinctive for its flavorful sauce, it's a popular choice in many of New Orleans’s Creole Italian restaurants. Sweet Daddy D’s Chicken Marsala recipe now makes it simple to prepare at home and impress even the most finicky guest.
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Here's What You Need
A complete list of ingredients with quantities can be found in the printable recipe card at the end of this article.
Ingredient Notes
- Chicken: I use boneless-skinless breasts for this recipe, but you can substitute chicken thighs or tenderloins. Refer to the mise en place section below for preparing the chicken, and the FAQ section for suggestions on other proteins that are great with this sauce.
- Mushrooms: Use fresh Baby Bella or White Mushrooms.
- Marsala Wine: I developed this recipe using dry Marsala wine. See the FAQ section for information on Sweet Marsala Wine and substitutes.
- Creole Seasoning: I developed this recipe using Le Bon Papa Creole Seasoning, an all-purpose Creole and Cajun seasoning that is Salt-free and MSG-free. If you use a seasoning that contains salt, adjust the amount of salt you add to the recipe.
- Other sources of Salt: In this recipe, the butter and Chicken Stock will contain salt, but salt-free options are available. Adjust the additional salt you add depending on these other ingredients.
- Fresh Herbs: This recipe was developed using fresh Thyme and Oregno (as well as some dry thymes). You can substitute dry herbs for fresh by using about half as much dry herbs as fresh.
Cookware
This recipe does not require any special equipment. The chicken and sauce can be cooked in a 12-inch nonstick or stainless steel saute pan. I also found this meat pounder helpful in preparing the chicken.
Tips for Making the Best Chicken Marsala
This recipe is simple to make, cooks quickly, and benefits from fresh ingredients and attention to detail.
- Use good quality, well-trimmed chicken breasts, pounded thin and uniform to cook evenly.
- Dusting the chicken in flour just before sauteeing aids in thickening the sauce.
- Use medium-high heat to sear the chicken until golden, sealing in the juices and increasing the depth of flavor.
- Don't overcrowd the pan. An overcrowded pan will not maintain its heat well and tends to steam the chicken instead of searing it.
- Don't overcook the chicken; a couple of minutes on each side will result in a tender chicken breast.
- Use a high-quality, either dry or sweet Marsala wine. The wine provides an important rich element to the flavor profile.
- Use good quality, fresh mushrooms, sauteed until tender, providing a umami element to the flavor profile.
- Taking the time to reduce the wine and stock thickens and concentrates the flavor and balances the sweet notes of the wine with the savory elements of the other ingredients.
- Finish the sauce with butter resulting in a smooth, glossy sauce.
Hints and Tips (FAQs)
There are several ways to prepare this dish in advance. One option is to cook the entire recipe up to the final step of adding butter, then store it (see Leftover Tips below). When you're ready to serve, reheat the dish in a skillet and finish by adding the butter. If the sauce has thickened too much, you can add a splash of stock.
Alternatively, you can prepare the sauce without the chicken and mushrooms. When it's time to serve, sear the chicken and sauté the mushrooms, then combine them with the sauce.
Another option is to sear the chicken while making the sauce and store them separately. When ready to serve, sauté the mushrooms (if you haven't already), then combine them with the sauce and chicken. This method also allows you to double or triple the sauce and store it in portion-sized containers for future meals.
This sauce is popular with sauteed veal cutlets or scallopini. It's also wonderful served with pork tenderloin, your favorite cut of beef steak, or served over sauteed fish.
Marsala Sauce and Piccata Sauce both originate in Italian cuisine. Piccata is a bright and tangy sauce made with butter, white wine, lemon juice, and capers. That's a contrast to Marsala's rich and sweet flavors provided by the Marsala wine and mushrooms. Both pair well with chicken and veal but provide distinct, unmistakable flavor profiles.
You can choose either Dry or Sweet Marsala. I prefer Dry Marsala in this recipe because I find it provides more depth of flavor and richness, with a subtle touch of sweetness. Sweet Marsala adds more sweetness but not as much depth of flavor.
Marsala Wine is a fortified wine, which means it has brandy (or other spirits) added during fermentation. In addition to increasing the alcohol content and shelf life, the wine's flavor is concentrated and intensified, adding rich complexity to the dish's flavor profile.
You can use other fortified wines: sherry, port, or vermouth. For a non-alcoholic option, combine ½ cup of chicken stock, 1 tablespoon of balsamic vinegar, and 1 teaspoon of sugar for each half cup of Marsala.
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Here's What You Do
First...you have a beer. Every recipe benefits when the cook is prepared. Chicken Marsala cooks very quickly, so preparation and mise en place are even more important here. Start with a beer to put you in the right frame of mind, then read the recipe all the way through while you enjoy it. Once you learn each ingredient and piece of equipment you'll need and what to do with them, you can perform your mise en place and most of the work is done.
Mise en Place
- Slice the mushrooms. (See the Lagniappe Tip below about slicing the mushrooms).
- Finely chop the shallots and garlic.
- Remove the thyme and oregano leaves from the stems and give them a rough chop.
- Measure the remaining ingredients.
- Season the AP Flour with kosher salt and black pepper.
- Trim loose flesh and fat, then slice the chicken breasts in half horizontally.
- Pound chicken breasts to ¼ inch thickness.
- Season both sides with kosher salt, ground black pepper, and a light dusting of Creole Seasoning.
- Let the seasoned breasts sit for 10 minutes.
Lagniappe Tip: Thinly sliced mushrooms cook quickly; thick slices take longer to cook, but hold up better than thin mushrooms. Depending on the size of the mushroom, you can chop them in quarters, in halves, or leave them whole. Try to keep the pieces the same size so they cook at the same rate.
Lagniappe Tip: To slice the breasts in half lengthwise, lay the breast skin side down on a cutting board. Hold with your flat hand while you carefully slice horizontally, starting at the thick end towards the thin end. Try to make both halves the same size, then pound the thicker ends until you have a uniform thickness, approximately ¼ of an inch.
Brown the Chicken
What happens in this step? Properly browned chicken provides a deep flavor and tender chicken.
- Place 2 tablespoons of olive oil and 1 tablespoon of butter in a saute pan over medium-high heat. When the butter is bubbly, dredge the seasoned chicken breasts in the seasoned flour, shake off the excess flour, and sauté the breasts for about 2 minutes on each side. Remove the chicken breasts from the pan and place them in a warming oven (170 degrees Fahrenheit)
- Once all the chicken has been seared, pour off any excess olive oil but leave the browned fond in the pan. Over medium heat, add 4 tablespoons of butter to the pan.
Lagniappe Tip: Dredge the breasts in flour just before cooking. This will help thicken the sauce while not allowing the flour to get gummy if left on the chicken for too long.
Build the Sauce
What happens in this step? Mushrooms and shallots are lightly browned and then mixed with Marsala wine and chicken stock. The liquid is reduced to concentrate and intensify the flavor of the sauce.
- When the butter is frothy, add the mushrooms. Add about ½ teaspoon kosher salt and saute until the liquid is released, then cooked off; about 7 minutes.
- Add the shallots, garlic, and dry herbs. Mix well and sauté for about 2 minutes, or until the garlic is aromatic.
- Sprinkle 2 tablespoons of AP Flour into the sauteed mushrooms and stir to combine. Cook for 2 to 3 minutes, stirring often.
- Next, add the Marsala wine. Lower the heat to a simmer, then reduce the wine by about 50%; this should take about 5 minutes.
- Increase the heat and add the chicken stock, fresh parsley, and fresh herbs (reserve some fresh parsley to garnish the finished dish).
- Mix well. When the stock begins to boil, reduce the heat to simmer for 5 to 7 minutes while the sauce reduces slightly.
Finish the Sauce
What happens in this step? The browned chicken is added back to the sauce which is finished with butter.
- Remove the pan from the heat and add 3 tablespoons of butter. Shake the pan back and forth while using a wooden spoon or whisk to incorporate the butter into the sauce. When the butter is melted, taste for seasoning and adjust as needed.
- Add browned chicken breasts with all the accumulated juice back to the pan. Coat each piece with the sauce. It is now ready to serve.
Serving Suggestions
Chicken Marsala should be served immediately. Plate one or two chicken pieces, then spoon additional sauce and mushrooms on top. Sprinkle chopped parsley or green onions on top as garnish.
Serve with pasta (like Spaghetti Bordelaise, Angel Hair Pasta, or Egg Noodles), Brabant Potatoes, Risotto, or Garlic Mashed Potatoes.
Other Chicken Dishes from Sweet Daddy D:
Leftover Tips
Chicken Marsala is excellent served as leftovers. Make sure to cool the Chicken Marsala down within two hours of cooking. Place the leftover Chicken Marsala in an air-tight container (if freezing, use a container suitable for the freezer).
Properly stored, Chicken Marsala will maintain its quality in the fridge for 2 to 3 days or in the freezer for up to 3 months.
To reheat: Defrost in the refrigerator overnight, if necessary. Reheat Chicken Marslasa in a skillet over medium heat until completely warmed through, which will take approximately 15 minutes. Alternately you can reheat it in an oven-safe baking dish in a 350-degree Fahrenheit oven for 20 to 30 minutes, or until warmed through. You can also reheat Chicken Marsala in the microwave, but be careful not to overcook the chicken. Heat only until warmed through.
Lagniappe Tip: The Sauce may become very thick while stored. Add more stock or water to the sauce while reheating.
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Yeah You Right!
Publisher's Note: I originally published this recipe in January 2018 without any supporting article. I am republishing this recipe with minor editing, and adding detailed instructions with photos, improved search functions, and some Hints and Tips (FAQ).
Recipe
Chicken Marsala
Here's What You Need
- 1 ½ pounds boneless skinless chicken breasts pounded to about ¼ inch thick
- Flour for dredging
- Salt and Pepper to taste
- 1 tablespoon Creole Seasoning
- 2 tablespoons olive oil
- 8 tablespoons Butter divided
- 2 tablespoons AP flour
- 12 ounces white or baby bella mushrooms sliced
- ½ cup Shallots chopped fine
- 1 Tablespoon garlic chopped fine
- ½ teaspoon dry thyme
- ¾ cup dry marsala wine
- 1 ½ cups chicken stock
- 1 teaspoon fresh oregano
- 1 teaspoon fresh thyme
Here's What You Do
- Slice and pound the chicken breasts to about ¼ inch thick. Season both sides with kosher salt, black pepper, and Creole seasoning. Set aside.
- Season the AP flour with kosher salt and black pepper. Set aside.
- In a skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat until shimmering. Dredge the chicken in seasoned AP flour, shake off the excess flour, then saute them until golden brown, about 2 minutes on each side. Do this in batches so you don't overcrowd the pan.
- Remove the chicken from the skillet and set it aside. Pour off any excess olive oil from the pan but leave the browned fond in the pan
- In the same skillet over medium-high heat, add 4 tablespoons butter to the pan.
- When the butter begins to bubble, add the mushrooms and about ½ teaspoon of kosher salt. Cook until the mushrooms release their moisture and it evaporates, then continue sautéing until the mushrooms turn slightly brown. This should take about 7 minutes.
- Add the garlic, shallots, and dry herbs. Continue to saute' until the garlic is aromatic, about 2 minutes.
- Add 2 tablespoons of flour, mix well, and cook for 2 to 3 minutes.
- Add the Marsala wine; bring it to a low simmer until it reduces by about 50%; this should take about 5 minutes.
- Increase the heat; add the chicken stock, fresh parsley, and fresh herbs. Mix well; when it starts to boil, reduce the heat to a simmer and continue for 5 to 7 minutes while it reduces slightly. Taste the sauce for salt or pepper.
- Add the browned chicken plus any accumulated juices back to the pan and spoon sauce over all the chicken pieces.
- Remove the skillet from the heat; add the remaining 3 tablespoons of butter to the pan and shake the pan to incorporate the butter into the sauce. Once the butter has melted, it's done.
Recipe Notes
Nutrition Estimate
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
read the "It's Me" page to find out more about me and this website…
Kathryn Leone
I made the Cajun smothered round steak and it was delicious eating it for 3 days. Success!
Sweet Daddy D
That's great, Kathryn. Thanks for giving my recipe a try, I'm so glad you liked it.
Sweet Daddy D
I know you will enjoy this recipe.