An easy chicken marsala recipe loaded flavor, served with sautéed mushrooms and a delicious marsala wine sauce. A wonderfully delightful dish your whole family will enjoy.
A classic Italian dish that usually tops the list of my favorite homemade meals. You will be pleasantly surprised to see how quick it is to make this easy chicken marsala recipe. Lightly breaded chicken and mushrooms infused with a sweet Marsala wine sauce.
Yeah, it may look fancy, but it’s simple to make and tastes so good. That must be why Giada and Emeril rave about it so much on the Food Network. Jason is always asking that I keep this on the weekday dinner rotation. I can see why and you will too!
Watch how to make this recipe
When making breaded chicken, I always make sure that the thickness of the meat is about the same. So get your stress out and pound those chickens good! Flattening helps to give an even cook time, nice golden surface and prevent dry pieces.
No one likes when one part cooks faster than the other. Isn’t that the worst? I make sure not to skip this step when I make meals like chicken parmesan or chicken piccata. This chicken is super juicy and tender, and ready to be topped with the Marsala wine sauce, the best part!
How to make marsala sauce
The first step is to select the right kind of wine. Marsala wine can be purchased as either sweet or dry, chose the sweet! This provides a little more body and a residual sugar in your sauce that enhance the flavors. Sweet Marsala wine has a taste that is similar to a port wine, perfect for the sauce. I was able to find a very affordable bottle of Colombo Fine Sweet Marsala from my local market.
Make sure to cook off the alcohol in the wine, so you are only getting the flavor from the Marsala. You typically know that the alcohol has evaporated when you can’t smell it anymore, so don’t be shy, take a whiff of the pan every few minutes. However, don’t cook off all the wine until it disappears!
The concentrated flavors of the wine, chicken broth, mushrooms, garlic, and onions give a fragrant sauce that lures hungry eaters into the kitchen. The savory notes are perfectly balanced with the light sweetness of the Marsala wine.
I love adding sautéed mushrooms to my dishes because they naturally have their own umami and savory flavor that helps to build layers of flavor.
What is Marsala Wine?
A port-style wine invented in the late eighteenth century by John Woodhouse. Marsala wine is made from native Sicilian white grapes- Inzolia, Grillo, and Cataratto. The wine is fortified through a process called mutage, adding 20-25 percent pure grape spirit to the fermenting, overripe grape must. Marsala is labeled by Italian DOC wine laws based on how long the juice has been aged in a cask. You can find Fino (1 year), Superiore (2 years), Superiore Riserva (4 years), Vergine (5 years), and Vergine Stravecchio (10 years). Most often you can find the Fino type which can be used as a sweet wine for cooking. (The Wine, Beer, and Spirits Handbook)