This chicken with Marsala wine sauce recipe is my go-to dish for a midweek meal. It’s simple, hearty and delicious. Better yet, this fabulous dish can be whipped up in 30 minutes.
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This recipe uses the key ingredient of Marsala wine. If you don’t have this wine in your pantry, it’s time to buy a bottle so you always have it ready to go.
Not only is it a quick dinner, but this chicken Marsala is gluten-free, low-carb and keto friendly.
Marsala wine is Italian wine that is used as the key ingredient in this delicious sauce.
There are two kinds, including dry or sweet Marsala wine.
This delicious recipe call for the use of dry Marsala wine, while desserts are typically made using sweet Marsala.
Head straight to the wine aisle to pick up a bottle of Marsala wine, where you can usually find a decent bottle for under $10.
Stay away from the cooking wine. It doesn’t have that umami flavor you are looking for.
It’s wine! So it does contain alcohol, but it will cook out while simmering and result in a rich flavor to spoon over boneless chicken breasts, chicken tenderloins pork tenderloin, pork chops and veal.
The whole family can enjoy this rich marsala wine sauce over their favorite meat for dinner.
Made with sautéed onions and button mushrooms, a Marsala mushroom sauce is fancy enough to serve at your next dinner party.
Is this an easy marsala sauce recipe
Yes. It takes a few simple ingredients to make this chicken marsala recipe including dry Marsala wine, fresh garlic, your choice of meaty mushrooms like button or cremini mushrooms, chicken, scallions, flour and fresh herbs.
I prefer a marsala sauce that does not contain cream.
Using chicken stock for chicken Marsala or beef stock for veal marsala is all the liquid needed to make this rich Marsala sauce.
What does Marsala sauce taste like?
Marsala sauce is a rich Italian sauce that is packed with flavor.
Sautéing chicken and mushrooms will lend to the rich flavor and simmering the Marsala wine and chicken stock will reduce the sauce resulting in a savory and delicious richness.
If you are unable to find Marsala wine, the best alternative is a dry Madeira wine, also found in the wine aisle of the grocery store.
This dish is full of flavor from the mushrooms, scallions and garlic yet sophisticated at the same time.
Your guests will think you spent hours in the kitchen.
How do you thicken this Marsala Wine Sauce Recipe?
Pick up pre-cut chicken cutlets at your grocery or slice boneless, skinless chicken breasts in half horizontally for this recipe.
Dredge the cutlets in a thick coating of the flour mixture before pan cooking to help the sauce thicken.
Add a good amount of wine and allow this flavorful sauce to reduce for about 8 to 10 minutes on medium heat. Adding butter at the end of cooking adds a creaminess and big flavor to the finished dish.
It’s a great dish for a weeknight dinner or for any special occasion.
What to serve along side Chicken with a Marsala Wine Sauce
Chicken with Marsala Wine Sauce (Easy 30 Minute Recipe)
- 4 chicken breasts cutlets
- 2 tablespoons flour
- 8 ounces sliced mushrooms
- 1 bunch scallions, sliced thinly
- 1 teaspoon minced garlic
- 1 cup chicken broth
- 1/2 cup Marsala wine
- 2 tablespoons butter
- 2 tablespoons canola oil
- Salt and black pepper
- Fresh thyme leaves ( for garnish)
- Dredge both side of the chicken breast cutlets in flour, add salt and pepper and set aside.
- In a large skillet add the canola over medium heat and sauté the garlic, mushrooms and onions with a wooden spoon until soft, about 4 minutes.
- Next, add the chicken breast cutlets and sauté for about three minutes a side. Once the pan-fried chicken is golden brown on both sides add the chicken broth and the Marsala wine and simmer to thicken.
- Allow the chicken to cook for about three more minutes. Add the butter to finish the sauce scraping the bottom of the pan to get all the brown bits.
- Spoon the pan sauce and mushrooms over the chicken. Sprinkle with fresh thyme.
- Store any leftovers in an airtight container in the fridge.
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