Chicken Marsala with Mushrooms Recipe (2024)

FAQs

What is traditionally served with chicken marsala? ›

However, when we tried both styles in recipes for chicken Marsala, mushroom stuffing, and zabaglione, tasters preferred the dry style in all instances. Though both were acceptable, tasters found that dry Marsala offered more depth of flavor, while sweet Marsala added sweetness and some flavor but wasn't as complex.

Flour plus fat (butter) = roux. A roux is used as a thickening agent in sauces. Sooo, with the butter from the pan and the butter the mushrooms have absorbed, plus the chicken cutlets coated in flour… This all means when the cutlets get added back to the sauce – that flour and butter combo is what thickens the sauce.

A delicious alternative to tomato sauce, pizza sauce, teriyaki sauce, and all other cooking sauces. IT'S ALL ABOUT QUALITY INGREDIENTS—Made with marsala wine, mushrooms, wine vinegar, onion, extra virgin olive oil, garlic, salt, and celery.

The best substitute for marsala wine is madeira, another kind of fortified wine with a similar flavour profile. Other alternatives include other fortified wines such as commandaria, sherry, vermouth, and port.

For a balanced meal, pair it with starchy sides like Creamy Garlic Mashed Potatoes or Italian pasta such as Fettuccine. Add color with vegetables like Steamed Asparagus or Roasted Brussels Sprouts, and don't forget bread like Garlic Knots or Cheesy Garlic Bread to mop up the sauce.

Chicken Marsala typically uses dry Marsala wine. Dry Marsala is a fortified wine that adds a rich, slightly sweet flavor to the dish without being overly sweet. It's important to use dry Marsala rather than sweet Marsala, as the latter can make the dish too sweet and overpower the other flavors.

The sauce is made with Marsala wine which is a dry and sweet wine which has a 15-20% alcohol content but don't worry, all of the alcohol will cook out of the sauce. The wine creates a nutty and rich caramelized sauce for the chicken.

For cooking savory dishes like this one, use a secco (dry), fine (aged one year) ambra or oro Marsala. This impressive dish leans on the wine's flavor profile, giving it a deep and nutty richness. Even better, it comes together quickly, which makes it just as suitable for busy weeknights as weekend entertaining.

Can you use regular Marsala wine for Chicken Marsala? ›

If added after fermentation, the wine will be dry. Should you use sweet or dry Marsala in your Chicken Marsala recipe? It doesn't make a huge difference, and either option will produce delicious results, but I would go for dry because the sweet Marsala has a bit too much sugar for such a savory dish.

Madeira (named after the Portuguese island where it is made) uses Sercial, Verdelho, Boal and Malvasia grapes. Marsala, the famed Italian fortified wine some consider one the world's best, is made in Sicily from Grillo, Inzolia (white), Catarratto and Nerello Mascalese (red) grapes.

The mushrooms should be browned (ideally in butter), and the rich Marsala wine sauce should strike just the right balance of savory, sweet, and tangy. The sauce should be thickened just enough to cling to the chicken and mushrooms. If it's too thin, it will slide off; too thick, and it becomes gummy and unappealing.

The flour from the chicken should help the sauce thicken. I like to serve restaurant-style chicken marsala over white rice or potatoes.

Marsala is made from a blend of wines - usually from three local grape varieties (Grillo, Cataratto and Inzolia). The blend is fortified with neutral grape brandy then sweetened, either with boiled down must (mosto cotto) or with grape juice whose fermentation has been stopped with spirit (mistela).

For cooking savory dishes like this one, use a secco (dry), fine (aged one year) ambra or oro Marsala.

Marsala is fortified with brandy or neutral grape spirit usually made with regional grapes. A cooked grape must called 'Mosto Cotto' gives Marsala its color and its caramel flavor. A sweetened fortified wine called 'Mistella' is often blended, made from Grillo grapes.