Disclaimer: I do not claim that this recipe is authentic, or tastes identical to anything you get in a restaurant. This is simply the way I make it at my house and the way we like it at my house.

This version of Chicken Marsala is a great way to change up the monotony of chicken in my house. I cook a ton of chicken. Well, maybe not a ton since that would be 2,000 pounds. Chicken with rice, chicken on salad, chicken in soup, chicken parm, grilled chicken wings, baked chicken wings…..

On second thought, maybe I have cooked at least one ton of chicken in 30 years, that’s a little more than 1 pound a week. But I digress, I’m not the mathematician in the family (that would be Ron, math and science are his thing).

I like to cook this recipe because it is fairly simple and is something I can start and simmer until it’s time to eat. The slower the simmer, the longer it can sit. It’s easily served with angel hair mixed with a little olive oil and garlic, orzo and asparagus, or even wild rice.

My preferred Marsala wine is a sweet version. Marsala wine can be difficult to locate, and sometimes a liquor store employee might look at you like you have 3 heads. They may even have it hidden with their dessert wines. If you can;t find it, you can substitute some sherry wine or even some red wine, but I opt not to make Chicken Marsala if I cannot find it. Using red wine is going to make this more akin to Coq au Vin than Marsala.

Browned Chicken

When the recipe says to brown your chicken, this is about all the brown it needs to be. It does not have to be cooked completely, and actually better if it is not cooked through, as it will simmer in broth and Marsala wine.

The sauce will be very thin when you add the chicken to the pot. It will reduce and thicken as it simmers.

The color of the sauce will become darker, as will the coating on the chicken. This is exactly what you are trying to achieve. When your chicken gets to this point, turn the heat to the lowest setting available and prepare your side dishes.

Chicken Marsala

Sauteed chicken with mushrooms and a Sweet Marsala wine sauce.

Author: Beth Mueller
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 Servings
Category: Main Dish
Method: Simmering
Cuisine: Italian

Ingredients

1/2 cup All-Purpose Flour
1 teaspoon Granulated Garlic
1/4 teaspoon Black Pepper
1 teaspoon Dried Oregano
3 Chicken Breast, cut thin
2 tablespoons Olive Oil
8 ounces White Button Mushrooms, sliced thin
1/2 small Onion, diced fine, optional
1 small can Chicken Broth, undiluted
1 cup Sweet Marsala Wine, use something from a package store, not the kind you can buy in the condiment or spice section
2 tablespoons cold butter

Instructions

Mix flour, garlic, pepper and oregano in a bowl or on a plate. Dredge both sides of chicken pieces with flour. Set aside while you get the pan ready for frying.
Coat a large non-stick skillet with olive oil and heat over medium high heat.
Carefully place coated chicken in hot skillet and fry until light brown.
Turn the chicken over and fry the other side until light brown.
Move to a plate. You may need to fry in more than one batch.
One all the chicken is fried, place the mushrooms and chopped onions in the same pan and cook until slightly softened.
Add chicken broth and Marsala wine, bring to a boil.
Boil for a minute, reduce heat to a simmer, add chicken back into the pan.
Turn chicken to coat with liquid.
Simmer, turning chicken occasionally until chicken is done and liquid is reduced. 20 to 30 minutes.
Remove chicken, add cold butter to sauce in pan and mix in quickly. Turn off heat and pour over chicken.

Notes

Use Marsala wine from a liquor store if available, the cooking version from a grocery store just does not taste the same. Dry Marsala can be used, but I prefer the sweetness from the sweet Marsala. If it is too sweet for your tastes, you can add 1/2 teaspoon white wine vinegar or lemon juice to add acidity.

Dry Marsala can also be substituted.