The Best Chicken Marsala Recipe

Here I’ll share with you the easiest and most delicious way to serve the classic Chicken Marsala!

I can’t believe it’s taken me this long to upload this recipe, given how much a love a sliced chicken breast recipe . Chicken Marsala is one of those fancy looking/sounding recipes which is so simple to make. You’re going to love it! Follow me…

Preparing Chicken Marsala

You know the drill by now – we’re slicing two chicken breasts right through the centre to create four even-sized breasts. Why? Because it’s an addiction at this point. But also because:

• Thickness: Slicing each breast through the centre will result in two similar-sized breasts, which will in turn cook more evenly.
• Timing: The sliced chicken will also cook through quicker.

Dredging through flour

Once you’ve sliced the chicken you’ll want to dredge it through seasoned flour. This is important to not only give the chicken a nice golden crust, but it’ll also help the chicken absorb the sauce and cling to it.

Cooking the chicken

We’re going to fry the chicken in a pan with oil and butter. The butter adds a nice rich flavour, whilst the oil helps prevent the butter from burning. You’ll want to fry the chicken until you build up a nice golden crust and it’s just about cooked through the centre.

Process shots: add chicken to chopping board (photo 1), slice (photo 2), add to seasoned flour (photo 3), coat (photo 4), add to butter and oil (photo 5), fry (photo 6).

Chicken Marsala Sauce

The key ingredient in the sauce is Marsala Wine.

What is Marsala Wine?

It’s a fortified wine from the region of Marsala in Sicily. It’s got a rich, slightly sweet and nutty flavour. It’s great for drinking, but even better for cooking. It adds such a gorgeous flavour to sauces!

Reducing the wine

You don’t want to add the wine and be done with it – it’ll be way too overpowering and you might end up drunk (if you’re as much of a lightweight as me). It’s essential to simmer and reduce the wine to burn off the alcohol and cook out the pungent boozy flavour.

Sauce consistency

The sauce should end up silky and quite thick. You don’t need a thickener, just keep simmering until the sauce naturally thickens. You’ll definitely want to use heavy (US) double (UK) cream for this recipe. Using something thinner like milk or half & half will leave the sauce way too thin.

Process shots: fry shallots and garlic in butter (photo 1), fry mushrooms (photo 2), simmer wine (photo 3), simmer cream and stock (photo 4), add chicken (photo 5), baste in sauce (photo 6).

Chicken Marsala FAQ

Where can I find Marsala Wine?

You’ll find it in some supermarkets, but more likely in wine shops and Italian grocers. Failing that you can always pick things like this up online. Just make sure it’s DRY marsala wine, not sweet (which is more commonly used in desserts).

Can I substitute the wine?

The marsala is of course an essential ingredient in chicken marsala. If you’re looking for something similar without wine I recommend going for my Creamy Garlic Mushroom Chicken.

What kind of Mushrooms to use?

I like using baby button mushrooms and slicing them on the thinner side. This way you can still baste the chicken in the sauce without huge mushrooms getting in the way. Plus the smaller size allows the mushrooms to cook quicker.

Serving Chicken Marsala

When it comes to serving the chicken, I recommend some fresh parsley for a final pop of flavour and colour.

Here I’ve served with Mashed Potato and Asparagus. Rice or even Roast Potatoes would work – anything to mop up that lovely sauce!

Alrighty, let’s tuck into the full recipe for this chicken marsala shall we?!

How to make the best Chicken Marsala (Full Recipe & Video)

5 from 1 vote

The Best Chicken Marsala Recipe

By: Chris Collins

Here I'll share with you the easiest and most delicious way to serve the classic Chicken Marsala!

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 4

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Equipment

• Large Pan & Tongs
• Sharp Knife & Chopping Board
• Wooden Spoon
• Large Shallow Dish (for dredging chicken)
• Jug (for stock)

Ingredients 

1x2x3x

Chicken

• ▢ 2x 250g / 9oz Chicken Breasts, brought close to room temp
• ▢ 40g / 1/4 cup Plain Flour
• ▢ 1 tsp Salt
• ▢ 1/2 tsp EACH: Garlic Powder, Black Pepper
• ▢ 1 tbsp EACH: Olive Oil, Unsalted Butter

Marsala Sauce

• ▢ 3 tbsp / 45g Unsalted Butter (see notes)
• ▢ 2 Shallots, very finely diced
• ▢ 2 cloves of Garlic, very finely diced
• ▢ 200g / 7oz Baby Button Mushrooms, sliced
• ▢ 160ml / 2/3 cup Dry Marsala Wine (see notes)
• ▢ 160ml / 2/3 cup Chicken Stock
• ▢ 120ml / 1/2 cup Double/Heavy Cream, at room temp
• ▢ 1 tbsp Fresh Parsley, to serve (optional)

Cook ModePrevent your screen from going dark

Instructions 

• Horizontally slice each chicken breast right through the centre to create 4 even-sized breasts.
• In a large shallow dish combine the flour, salt, garlic powder and black pepper. Dredge each chicken breast through the flour, then shake off excess and place to one side.
• Add 1 tbsp oil and butter to a large pan over medium-high heat. Add the chicken and fry both sides for a few mins, or until golden on the outside and just about cooked through the centre. Remove them from the pan and place them to one side.
• Lower the heat slightly to medium, then melt in 2 tbsp butter (save the final tbsp for later). Add the shallots and fry for a couple of mins until they soften, but aren't quite yet turning golden. Add the garlic and fry for 30 seconds or so, then add in the mushrooms and fry until soft and golden.
• Raise the heat to high and pour in the marsala wine. Simmer for 3 mins to reduce it by a little over half. Lower the heat back down to medium and stir in the stock and cream.
• Simmer until the sauce begins to thicken, around 7-10 mins (it will thicken, just keep simmering and stirring away). Add the final tbsp of butter and swiftly stir until it melts and emulsifies with the sauce. Check for seasoning and adjust if needed.
• Add the chicken back in the pan and baste in the sauce to coat it and warm it through. Garnish with parsley then serve up and enjoy!

Video

Notes

a) What is Marsala Wine? - This is a fortified wine from the region of Marsala in Sicily. It's got a rich, slightly sweet and nutty flavour. 

b) When can I find Marsala Wine? - You'll find it in some supermarkets, but more likely in wine shops and Italian grocers. Failing that you can always pick things like this up online. Just make sure it's DRY marsala wine, not sweet (which is more commonly used in desserts).

c) What can I sub the wine with? - The marsala is of course an essential ingredient in chicken marsala. If you're looking for something similar without wine I recommend going for my Creamy Garlic Mushroom Chicken.

d) Reducing the wine/thickening the sauce - The more you reduce the wine, the less intense the flavour will be. I find a rapid 3 minute simmer, plus the extra simmering with the chicken/stock results in a good balance without the wine being too overpowering. The sauce will thicken, especially once the chicken is added back in because of the flour. Just make sure it's heavy/double cream you're using!

e) Butter - I always like using unsalted butter, just to get more control over the saltiness of the dish. If you only have salted butter, it's not a deal breaker, just don't chuck in a load of salt in the sauce before you've taste tested beforehand. I like to add a final tbsp of butter right at the end to create a silky, buttery finish. I like to keep the final tbsp of butter in the fridge until the last second. It helps thicken the sauce a little.

f) Serving - Here I've served with Mashed Potato and Asparagus. Rice or even Roast Potatoes would work - anything to mop up that lovely sauce!

g) Calories - Whole recipe divided by 4 with no sides and assuming half of the flour mix attaches to the chicken.

Your Private Notes:

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Nutrition

Calories: 445kcal | Carbohydrates: 9.96g | Protein: 31.03g | Fat: 28.19g | Saturated Fat: 15.113g | Polyunsaturated Fat: 1.809g | Monounsaturated Fat: 9.236g | Trans Fat: 0.467g | Cholesterol: 143mg | Sodium: 374mg | Potassium: 612mg | Fiber: 1.1g | Sugar: 3.04g | Vitamin A: 941IU | Vitamin C: 10.6mg | Calcium: 50mg | Iron: 2.06mg

Looking for more?

You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’

For another classic chicken recipe check out my Chicken Francese!

For more similar recipes check out these beauties:

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• Creamy Roasted Red Pepper Chicken
• Creamy Tomato Chicken
• Creamy Garlic Chicken
• Creamy Boursin Chicken