Chicken Marsala Recipe

The Importance of Choosing the Right Marsala Wine

Marsala wine, originating from Sicily, is essential for achieving the characteristic flavor of chicken marsala. Your choice will significantly impact the final result of the dish.

Types by Sweetness

Marsala is classified into three levels of sweetness:

Secco (Dry): Contains less than 40 grams of residual sugar per liter, perfect for enhancing savory flavors.
Semi-secco: Between 41-100 grams of residual sugar per liter, ideal for balanced sauces.
Dolce (Sweet): More than 100 grams of residual sugar per liter, adds depth and caramelization.

Which One to Choose for Cooking?

For traditional chicken marsala, it is specifically recommended to use Dry Marsala (Secco) because:

It is ideal for savory dishes and meats, maintaining a lighter flavor.
It allows the flavors of the meat and mushrooms to shine through better.

Important Characteristics

Marsala wine offers a unique profile thanks to:

Its fortification process that increases alcohol content, improving natural preservation.
Its aging in oak or chestnut barrels, developing unique complex aromas.
Its characteristic notes of dried fruits, caramel, and spices, creating deep layers of flavor.

Different Types of Mushrooms You Can Use and How They Affect Flavor

Mushrooms are a fundamental ingredient that adds depth and unique flavor to this Italian dish. Here are the best options and their characteristics:

Button Mushrooms

They are the perfect starting point with their mild flavor and meaty texture, available year-round.
Provide a versatile base that absorbs wine and spice flavors well, maintaining their shape while cooking.
Perfect for those new to cooking this dish, economical and easy to find.

Shiitake

They have a distinctive umami flavor that adds depth, especially when sautéed.
Add an Asian touch to the preparation, with unique smoky notes.
Perfect for giving a more intense and earthy flavor to the dish, improving with cooking.

Portobello

They are mature mushrooms with more concentrated flavor, ideal for slicing.
Provide a firmer, meatier texture that withstands prolonged cooking.
Ideal for adding a more robust touch to the sauce, especially in creamy preparations.

Porcini

Add an earthy and robust flavor, highly appreciated in Italian cuisine.
Give a luxurious and sophisticated touch to the dish, especially for special occasions.
Excellent for creating a more complex sauce, with authentic Mediterranean flavors.

Preparation Tips

For best results:

Cut mushrooms in uniform sizes for even cooking, approximately 1/4 inch.
Clean them dry with a soft cloth or paper towel, never under running water.
Avoid submerging them in water as they absorb moisture and affect their texture, especially in sauces.
Sauté them over high heat to brown and release their umami flavor, preferably in an iron skillet.

How to Properly Cut the Chicken

To achieve a perfect chicken marsala, proper preparation of the cuts is essential. Here's the step-by-step process:

Initial Preparation

Ensure the chicken is at room temperature by removing it from the refrigerator 15-25 minutes before cutting.
Use a clean cutting board and a sharp knife.
Pat the chicken dry with paper towels for better grip and cleaner cuts.

Breast Cutting Technique

Place the chicken breast on the cutting board and keep it flat with your palm.
Remove the tendon if present.
Cut horizontally through the breast to create two uniform pieces, trying to do it in one motion for a smooth surface.

Pounding Process

Place the chicken pieces between two sheets of wax paper or plastic wrap.
Use a meat mallet or the bottom of a sturdy pan.
Gently pound with sideways motions until reaching a uniform thickness of approximately 1/4 inch.

Important Tips

Avoid applying too much pressure when pounding to prevent making holes in the meat.
Keep your fingers elevated and away from the knife while cutting.
Ensure all pieces have a uniform thickness for even cooking.

Techniques for Perfect Golden-Brown Chicken

After properly preparing the chicken cuts, it's essential to follow these techniques to achieve perfect browning and crispy skin:

Initial Preparation

Remove the chicken from the refrigerator 15-20 minutes before cooking to reach room temperature.
Thoroughly dry the chicken surface with paper towels to remove excess moisture.
Ensure the skin is as dry as possible, as moisture is the enemy of browning.

Proper Temperature and Pan

Use a heavy cast iron or stainless steel pan, avoid non-stick surfaces.
Heat the pan over medium-high heat until very hot.
Add high smoke point oil like canola or avocado.

Browning Process

Place the chicken in the hot pan without moving it frequently.
Let it brown for 2-3 minutes on each side without pressing the meat.
For extra browning, combine oil and butter: first sear with oil, then add butter.

Additional Tips

Sprinkle a small amount of baking soda on the skin to enhance browning.
Use powdered milk on the surface to promote browning and caramelization.
Avoid constantly moving the chicken while browning to allow a golden crust to form.

Tips for Perfect Sauce Texture

The ideal Marsala sauce texture should be silky and thick enough to coat the chicken without being watery or too thick. Here are the essential tips:

Basic Reduction Technique

Let the wine and broth reduce until it coats the back of a spoon.
Maintain a gentle and steady simmer to achieve an even reduction.
Finish with a bit of cold butter to add shine and texture.

Thickening Options

Take advantage of the chicken's flour coating as a natural thickener.
If the sauce isn't thickening, mix a tablespoon of flour with broth and add it to the pan.
For a creamy version, add heavy cream at the end of cooking.

Common Troubleshooting

If the sauce separates, add a little water and stir gently.
For best results, use good quality chicken stock with natural gelatin.
If using commercial broth, sprinkle ½ teaspoon of flour over the sauce to help thicken it.

Professional Tips

Scrape the golden bits from the pan when deglazing, that's where the flavor is.
Maintain a gentle and steady simmer while reducing the sauce.
The final sauce should have a light brown color and silky texture.

Key Ingredients

The magic of chicken marsala lies in the quality and balance of its ingredients. Each element plays a fundamental role in creating this classic Italian dish.

Chicken breasts: 4 pieces (150g each) - For butterflying and pounding to 1/4 inch thickness.
Dry Marsala wine: 3/4 cup - Main base for the sauce that provides depth and characteristic flavor.
Fresh mushrooms: 8 oz - Add texture and umami flavor to the sauce.
Chicken broth: 1 cup - Gives body and depth to the sauce.
All-purpose flour: 1/2 cup - For coating the chicken and naturally thickening the sauce.
Butter: 4 tablespoons - Adds richness and shine to the sauce.
Olive oil: 2 tablespoons - For searing the chicken and sautéing mushrooms.
Garlic: 4 cloves - Enhances flavors and aromatics.
Shallot: 1 medium - Aromatic base for the sauce.
Fresh thyme: 2 sprigs - Adds herbal notes.
Salt: 1 teaspoon - Enhances all flavors.
Black pepper: 1/2 teaspoon - Adds warmth and mild heat.
Fresh parsley: 2 tablespoons - For garnish and freshness.

How to Make Chicken Marsala Step by Step

The success of a perfect chicken marsala lies in carefully following each step and respecting cooking times. This classic Italian recipe combines tender chicken with the depth of Marsala wine.

Step 1: Chicken Preparation

Butterfly the 4 chicken breasts and pound them to 1/4 inch thickness with a meat mallet, ensuring uniform thickness.
Thoroughly pat dry the breasts with paper towels to remove excess moisture and achieve better browning.
Season each breast evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper, ensuring complete coverage.

Step 2: Dredging

Place 1/2 cup all-purpose flour on a flat plate and spread evenly for better coating.
Dredge each breast in flour, shaking off excess to prevent burning during cooking.
Reserve about 2 tablespoons of remaining flour to thicken the sauce later.

Step 3: Aromatics Preparation

Finely chop the shallot and 4 garlic cloves into very small, uniform pieces.
Clean 8 oz of fresh mushrooms with a cloth and slice them uniformly to about 1/4 inch thickness.
Finely chop the fresh parsley and remove thyme leaves from stems, reserving for garnish.

Step 4: Browning the Chicken

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until very hot.
Brown the breasts 2-3 minutes per side until golden and crispy, without moving them constantly.
Remove chicken and reserve on a plate covered with foil to keep warm.

Step 5: Sauce Preparation

In the same skillet, melt 2 tablespoons butter until it begins to bubble gently.
Sauté shallot and garlic until translucent and fragrant, about 2 minutes.
Add mushrooms and thyme, cook until golden and they've released their juices.

Step 6: Wine Incorporation

Add 3/4 cup dry Marsala wine to deglaze the pan, scraping up the golden bits.
Add 1 cup chicken broth and reduce over medium heat until slightly thickened.
Scrape the pan bottom with a wooden spatula to incorporate all concentrated flavors.

Step 7: Finishing

Return chicken to the pan and cook 5 more minutes until completely cooked through.
Add the remaining 2 tablespoons butter, swirling the pan in circles to incorporate and add shine.
Garnish with freshly chopped parsley just before serving to maintain color and freshness.

The chicken marsala is ready when the sauce coats the back of a spoon and the chicken is completely cooked. Serve immediately to enjoy all its flavors and aromas.

Perfect Side Dishes for Chicken Marsala

Chicken marsala pairs perfectly with a variety of side dishes that enhance its flavors. Here are the best options:

Pastas and Starches

Linguine or fettuccine pasta that perfectly absorbs the sauce, ideal for elegant dinners.
Mushroom risotto that complements the earthy flavors of the dish, perfect for special occasions.
Creamy mashed potatoes, ideal for combining with marsala sauce, add butter for extra creaminess.
Soft polenta that absorbs the sauce flavors, serve hot and freshly made.

Green Vegetables

Roasted asparagus with garlic and olive oil, finished with lemon zest.
Sautéed spinach with garlic and a touch of lemon, perfect for a light dinner.
Roasted broccoli or broccolini with smoky notes, finished with grated parmesan.
Green beans sautéed with almonds, crispy and full of flavor.

Salads

Arugula salad with lemon vinaigrette, perfect for balancing flavors.
Kale and quinoa salad with tahini dressing, nutritious and comforting.
Fresh caprese salad, with mozzarella and fresh basil.

Special Side Dishes

Potatoes au gratin with cheese and cream, baked until perfectly golden.
Hasselback potatoes with butter and herbs, crispy on the outside.
Roasted zucchini with cherry tomatoes, seasoned with herbs de Provence.

Tips for Storing and Reheating Leftovers

To maintain the quality and safety of leftover chicken marsala, follow these fundamental recommendations:

Proper Storage

Let the chicken reach room temperature before storing in airtight containers.
Store leftovers in the coldest part of the refrigerator, maximum 41°F (5°C).
Consume refrigerated leftovers within 4 days.
For longer storage, freeze for up to 6 months in airtight containers.

Reheating Techniques

In the Oven (Recommended Method)

Preheat the oven to 350°F (180°C).
Cover the chicken with aluminum foil to maintain moisture.
Heat for 20-25 minutes or until internal temperature reaches 165°F (75°C).

In the Pan

Use medium-high heat without adding extra oil.
Heat for 5-10 minutes covering the pan to retain moisture.
Turn occasionally for even heating.

In Microwave (Quick Method)

Place chicken in a microwave-safe dish with a little broth or water.
Cover with lid or plastic wrap with holes.
Heat in short 1-2 minute intervals.

Additional Tips

Avoid reheating leftovers more than once.
Verify the center is hot before consuming.
Discard any leftovers that have been refrigerated for more than 4 days.

Frequently Asked Questions (FAQs)

Q: Can I prepare chicken marsala in advance?

A: The sauce can be prepared up to 2 days in advance and stored in the refrigerator. When ready to serve, simply reheat the sauce and cook fresh chicken to maintain its juiciness and ideal texture.

Q: What type of Marsala wine should I use?

A: For traditional chicken marsala, it is specifically recommended to use dry Marsala (Secco), as it allows the flavors of the meat and mushrooms to shine through better. Sweet Marsala is more appropriate for desserts and sweet preparations.

Q: Can I substitute Marsala wine?

A: If you can't find Marsala wine, you can substitute it with dry sherry or Madeira wine, although the flavor will be slightly different. For a non-alcoholic version, you can use additional chicken broth with a touch of balsamic vinegar.

Q: What type of mushrooms are best?

A: Fresh baby bella or cremini mushrooms are ideal for their earthy flavor and firm texture. Common white mushrooms also work well but provide a milder flavor to the preparation.