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A much-loved chicken recipe popularized by Italian-Americans, chicken marsala is tender chicken breasts bathing in a rich and glossy marsala wine sauce with golden mushrooms. A restaurant quality dish, worthy of white tablecloths, that can be put together in 25 minutes and enjoyed by the whole family.
If you don’t cook with wine but love a chicken and mushroom flavour combination, my chicken with garlic mushroom sauce will deliver! Just check the recipe notes to make the wine substitution.
Marsala wine is the standout ingredient in this recipe, if you don’t cook with alcohol, this one is probably not for you! Although wine is obviously alcoholic in its store-bought form, the alcohol evaporates during cooking so there is no bitter boozy taste.
Only the wine’s flavourings remain, and it is safe for children. This recipe has always gone down well with mine!
What is Chicken Marsala?
The dish consists of tender chicken breasts swimming in a slightly sweet and deliciously savoury Marsala sauce with a distinct earthy flavour of chestnut mushrooms.
The dish is a combination of French techniques and Italian ingredients, notably the Marsala wine, which comes from a Sicilian city of the same name. French residents of Sicily wanted a dish they recognised, and chicken marsala was created to meet this need.
That was a couple of centuries ago, though, and the dish is now mostly associated with Italian-American cooking. Brought over and popularised by the many immigrants from Sicily, it is now a mainstay found in countless restaurants.
Although a bit retro, it’s a dish worth rediscovering. We all love a tender piece of chicken, which is only improved by the hearty, rich Marsala sauce. It packs a flavourful punch that’s hard not to love.
Chicken in marsala wine
Just to be clear, we are talking Marsala wine, not masala spice! That’s a whole other blog! Marsala wine is a fortified wine from Sicily, its roasted nuttiness and toffee notes are what give this Italian chicken recipe its unique, unforgettable flavour profile.
Adhering to the traditional method, the best chicken marsala recipe will tenderise chicken breasts with a meat mallet for melt-in-the-mouth softness. It will then seal them by lightly frying inside a flour coating for ultimate succulence.
The sauce is made with sweet shallots, earthy mushrooms and of course, Marsala wine. The result is an oaky, burnt caramel-flavoured gravy in which to further simmer the chicken.
Flavour making tips
Marsala wine is both sweet and acidic, so the addition of mushrooms roots the dish in earthiness. I’ve used chestnut mushrooms in this recipe as they were available to me at the time.
However, be daring! Get wild with your mushrooms and choose something you wouldn’t usually, it will bolster the flavour impact.
You can stick with chestnut, like me, or packs of mixed mushrooms can be bought from big supermarkets. Or select one or two interesting looking ones; fruity chanterelles and woodsy porcini are my absolute favourites and contrast beautifully.
I’ve used delicate shallots in place of onions. I find they bring a welcome hint of garlic, you’ll notice that there isn’t any in this recipe as it clashes with the wine.
Marsala wine might be tricky to track down, but you can substitute with any other sweet and syrupy, fortified wine. You could use Madeira wine or an amber-coloured sherry, which will be neither too dry not too sweet.
Recipe Tips and Notes
- I cut the chicken breasts in half lengthways and then pound them with a meat mallet. The thinner cutlets cook quicker and more evenly resulting in a super tender bite.
- Traditionally, the chicken breasts are dredged in flour. The coating does 3 things; turns the chicken a pleasant golden colour when fried; seals in the meat’s juiciness; creates a smooth consistency to the sauce.
- That being said, feel free to skip that step if you’re pushed for time.
- For caramel-coloured, slightly crisp mushrooms, don’t overcrowd the pan. Too many mushrooms cooking at once will steam them and leave them soggy and flavourless.
- Experiment with mushrooms! Be adventurous and try a new variety or two, mixing it up will greatly enhance the complexity of this dish.
- If you can’t source Marsala, don’t panic! You can easily substitute with Madeira (another fortified wine), or even a sweetish sherry.
- The original chicken marsala recipe doesn’t include cream and I haven’t in this one, but you totally can! 120ml/ ½ cup will double the indulgence of this luscious dish.
Serving suggestions
Any of your favourite carbs will accompany chicken marsala; pasta, rice or mashed potatoes, herb and garlic mashed potatoes, especially. I like this dish with crunchy green vegetables too; lemon butter green beans or roasted tenderstem broccoli with lemon garlic vinaigrette.
Or if you’re feeling fancy, honour your dinner guests with a decadent Italian multi-course meal:
Antipasto – bruschetta recipe trio
Primo – pasta e fagioli soup
Secondo – chicken marsala
Dolce – salted caramel affogato
Storage and leftovers
For the most succulent chicken and perfectly silken sauce, eat on the day. Any leftovers can be kept in the fridge for 2-3 days. Reheat on the hob with a little water to loosen the sauce.
The simplest way to reheat the any leftovers is in a microwave, but I prefer using the stovetop. Add it to a pan over medium-low heat, adding a splash of water or stock to keep the sauce loose.
Cover with a lid or foil so it doesn’t dry out and let it heat for approximately 15 minutes or until it is hot enough to enjoy.
More recipes with marsala wine
- Creamy Mushroom Marsala Sauce
- Filet Mignon with Mushroom Marsala Sauce
- Meatballs with Marsala Cream Sauce
- Turkey Marsala Pot Pie
- Strawberry Marsala Cobbler
Best Chicken Marsala
Ingredients
- 4 chicken breasts
- salt and pepper
- 1/2 cup/ 60 g flour
- 2 tbsp This is an affiliate link.olive oil
- 3 small shallots, chopped
- 1 cup/100g chestnut mushrooms, sliced
- 1 tbsp flour
- 1/2 cup/125 ml marsala wine
- 1 cup/250 ml chicken stock
- flat leaf parsley
Instructions
- Cover the chicken breasts with a cling wrap and pound them with a meat mallet until they are no thicker than 1/2 inch. Sprinkle with salt and pepper on both sides and dredge in flour.
- Fry in olive oil until golden over medium-high heat for approximately 5 minutes. Do not over cook as the chicken breasts will be quite thin and will cook fast. Remove to a separate plate and set aside.
- To the same pan add chopped shallots and cook over low heat for 2-3 minutes, then add sliced mushrooms, salt and pepper and saute for 5 minutes, then add 1 tbsp of flour, stir and cook for a minute longer, then add marsala wine and turn the heat up to medium, add chicken stock and bring to a boil, then reduce the heat to a gentle simmer and return the chicken to the pan, let it heat through in the sauce, simmer for a few minutes to allow the sauce to thicken to a desired consistency.
- Serve sprinkled with chopped parsley and a side dish of your choice.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love it very simple and so good.
Love this recipe! Used real marsala wine (sweet) as opposed to marsala cooking wine.
The real stuff is so much better !
This recipe is so easy ! I did make a tad more sauce using a little more wine & chicken broth . Also a small cornstarch slurry to really thicken to my liking … Bon Appetit!
I like Marsala, but not butter, so this recipe was perfect. very easy, and turned out great!
Excellent! I used a Marsala that was a little on the sweet side. Next time may go a little drier. I did end up putting a little garlic in it with the shallots simply because I had it leftover from some pesto I made for a pasta side. Really simple to make and I really like how the chicken comes out tender. Definitely need to ensure the chicken is thin enough.
I made this tonight! Delicious, I will double the mushrooms, shallots and sauce next time I make it!!
So glad you enjoyed it!
Hello.In step 2 is it 5 minutes total frying 2 1/2 min ea side?
Hello Jeff, yes it is 5 minutes total time, 2.5 minutes each side. You will put them back in the sauce to finish cooking.
1st time I made a Marsala sauce, my wife loves Marsala sauce and has tasted a lot of Marsala sauce at different restaurants, she was really impressed with the taste and flavor of your recipe, it was easy, spent more time prepping than I did cooking it, will make it again, thank you for sharing your recipe with me.
So glad you enjoyed it, Keith!
Hi. Can I use boneless skinless chicken thighs? How much? Do I still pound them out?
Thank you
Hi Laura, yes you can. You don’t need to change anything else from the recipe as written.
I make only your version! Been cooking my entire life, and your peeps may be interested that I serve it over puréed celery root, the sauce soaking into it, and it’s so darn delicious! An option other than mashed potatoes?
That’s a great option, Lynn! Thank you for your tip. 🙂
Delicious and very easy. I used sweet Vidalia onions instead of shallots and doubled the sauce/mushrooms.
Love the recipe – but my sauce was a little bitter & used sweet Marsala – how do I fix it?
Hi Patty, step 2 when you fry the chicken dredged in flour could leaves some burnt flour in the pan and it can contribute to a bitter taste. To avoid that make sure you shake off excess flour before adding it to the pan. Another reason could be the the wine itself. Some people are very sensitive to the taste of alcohol in the sauce, which could be a little bitter.
Excellent recipe! I don’t like heavy Marsala sauces with cream so this was the perfect chicken Marsala for me. Served it with wild rice & salad with light vinaigrette….so good!
Excellent recipe! I don’t like heavy Marsala sauces with cream so this was the perfect chicken Marsala for me. Served it with wild rice & salad with light vinaigrette….so good!
I did what I could. Should have listen! I use a sweet Marsala wine, way too sweet. But it was what I had. I should have been more selective I. My mushrooms. I used button mushrooms I would like something woodsy portobello maybe. So thank you! You have taught me that there is a big difference in the wine and also the mushroom’s. This as very easy to assemble. Thanks for my lesson
It was ok. Didn’t have onions so had to do without. Chicken was nice and tender but not too much Marsala flavor.
Hello. This looks like a quick and delicious dish and I am looking forward to trying it soon. After viewing the recipe and watching the video, I do have one quick question. If the chicken breasts are large and I cut each vertically and then again horizontally, as shown in the video, resulting in 8 pieces, will there be enough sauce to cover all of that chicken, or should I adjust the recipe to make more sauce?
Thanks.
Joe
Hi Joe, you can definitely double the sauce if your chicken breasts are very large.
I’m a little late to the party but I used this recipe tonight and it was WONDERFUL! I had yellow/orange peppers leftover from another meal that I needed to use and added them just for flavoring during the last stage of simmering. Served with garlic mashed potatoes. 😍 I was trying to save some for lunch tomorrow…not sure if there will be any leftover!
What a great outcome! Yellow and orange peppers always bring something special, don’t they! Glad you enjoyed it, Monique!
Made this many times and it’s always a hit! Perfect as is, and still great when making substitutions for whatever is on hand (I’ve tried this with white, red, even brandy!).
Wow, I am so excited to hear this, Jay! I agree this recipe works with a variety of alcohol. Dry sherry would be another good substitution.
This is very good, I substituted Marsala cooking wine instead of the regular wine and perfect.
I made this last night for my family and everyone loved it!
Thanks so much for your review, Kathleen!
This is a great recipe. Made this a few times. Makes plenty of sauce to serve over pasta. Pounding the chicken is a must. I wouldn’t skip this step. Tonite, I browned some sliced imported ham along with the mushroom which licked it up a notch but great without.
Love this recipe. Made a big batch tonight with an Aldi’s family pack of chicken tenders, white cap, portabella and chicken of the woods wild mushrooms. Came out fantastic. Thanks for this winner.
What a lovely review, William, thank you!
Sounds wonderful. Was looking everywhere for dry Marsala wine and I could only find sweet Marsala. Thank goodness your recipe calls for sweet Marsala. Looking forward to make it for my family. Thanks looks good.
My pleasure!
Because I am not a drinker I wasn’t sure about this recipe. I bought the Marsala and tried a sip first, nearly knocked me off my feet, whew! But I did make this tonight following all the steps and ingredients. I must say it is delicious. I had never has Chicken Marsala, even in a restaurant, if you haven’t either I would suggest you try this. It isn’t difficult and it really is tasty. I am 81 years old so whoever said you can’t teach an old dog new tricks were wrong.
What a lovely review, Shirley! I am so glad you discovered a new recipe that you loved it!! 🙂
First time making Chicken Marsala and I’m so glad I found this recipe. I was concerned as the only Marsala I could find was sweet (not dry) but it turned out great. The easy to follow instructions and recommendations were appreciated as it made the prep a breeze. I did add some garlic but that was my only addition to an amazing recipe. Thank you!
Thank you for such a lovely review, Judy. Sweet Marsala is actually the most common one and that’s the one the recipe calls for, so you were right to use it.
Really yummy, really simple! I had all but 3 ingredients already. I shopped at Sprouts and found the marsala wine in their actual wine section. I forgot fresh parsley and used white onions since that what i had. Served over angel hait pasta with a ceasar salad. Delish!
I am so glad to hear it, Chelsi! 🙂
I made this tonight for dinner and I served it over noodles! My husband love this dish! I used Gluten Free flour and it was so delicious!Yummy and especially it was so easy!!!😋
I am so glad this could easily be made into a gluten-free version, Frances. Thank you for sharing this with me!
Absolutely awesome on mashed potatoes. Not a pasta fan.
Hi this recipe looks amazing. I’m planning on making it but i would like extra sauce to serve it over pasta. I’m afraid to double the ingredients since I don’t want it to turn out watery. Do you think I can just increase the sauce ingredients by half? I might just have to simmer it longer. Your thoughts. Thank you.
You absolutely can, Rita! If you want the sauce to be thicker, I would also slightly increase the amount of flour by a adding a heaped tablespoon.
Just made it and it was absolutely delicious!
The sauce in your picture looks so much darker than the one I made. Another picture posted was also darker. Can you let me know the Marsala brand that you use?
Thanks so much.
Btw, I made it with Pasta With garlic and oil. Yummy together.
I am so glad you loved it, Rita. The colour of your sauce depends on the browning of the chicken stage and the colour of your mushrooms. You know those brown bits at the bottom of the pan when you brown the chicken, when you deglaze the pan with the Marsala wine, they get incorporated into the sauce and contribute to the flavour and the colour. Cremini or portobello mushrooms will also make the sauce look darker while white button mushrooms will result in a lighter coloured sauce. The Marsala wine I used was Pellegrino.
It’s not the wine. It’s the lack of or cream
I made this exactly as the recipes called for and it was AMAZING! My parents had dinner with me and we all loved it. I served it over linguine noodles. Perfection!
Love hearing this, Lynn!! 🙂
This came out perfect! Followed the instructions exactly, used wild mushrooms bought from the specialty grocer and they really added that depth of flavor! We loved it so much that there were no leftovers. 🙂
I adore wild mushrooms. There is just no comparison in taste to button mushrooms. They they add so much flavour and texture. So glad you enjoyed your meal, Jay!
Better than what I’ve had in restaurants, tender chicken in a velvety sauce. Served with angel hair. Made a cornstarch slurry to thicken the gravy. Thanks!
Excellent news! Thank you for your lovely review!
Delicious! I love your recipes. Thank you.
Delicious! Thanks
I have been craving a homemade Chicken Marsala for a while now. I came across your recipe and knew it would be perfect! Needless to say, it did not disappoint. I followed the recipe exactly except I added 2 cups of mushrooms instead of one because I love them. Can’t wait to make it again! Can’t thank you enough!!!
I am absolutely thrilled you enjoyed so much, Megan!Thank you for letting me know!
Delicious. Everyone loved it. Used sweet Marsala wine. Served it with linguini made with garlic, freshly grated Parmesan and white wine. Super easy and extremely delicious.
So glad to hear it, Linda! This chicken is amazing with linguine!
Very delicious…fast and easy to make makes a great sauce that goes well with garlic mashed potatoes
I would love some of this chicken with garlic mashed potatoes right now! So pleased you enjoyed it, Tom!
Do you recommend dry or sweet marsala for this recipe? Thanks!
Hi Denise, this recipe was made with sweet Marsala but I also like it with dry. I think the more traditional version is made with the sweet Marsala though.
Thank you! Got the wine .. will be trying this soon!
I’ve made this several times. This is very tasty and easy to make. One sub I make is thighs instead of breasts because we like the more tender meat.
That’s a very good substitution, Jim I prefer dark meat myself!
I would like to make this soon and am wondering what pairs well with it. If pasta, any particular type? It sounds delicious! Thanks!
It pairs well with pasta or rice, Jacque. I am pretty sure you can choose your favourite type of pasta here, it won’t affect the taste.
Having it with asparagus tonight, cooked in butter and garlic. Sometimes just some spaghetti noodles are just right.
Sounds perfect, Laura!
I have made this recipe twice and my family and I absolutely love it. Once I did not have marsala wine 😬 so I used white wine but it still came out fantastic. Very good recipe. Thank you for sharing 🙏🏻
My pleasure, Teresa!
i read about the meat mallet you were gifted from your mum & remembered, i was gifted a meat mallet especially made for my babushka by her husband, who was a wonderful handmaker of metal impliments & his friend who was a good carpenter. the top of the metal hammer is grid shaped on 1 side & the other is verticle lines & the wood handle fits so perfectly in your hand. i even think some of my babushkas cooking skills come thru when i use it – well thats what i hope for anyway!
Such a special gift, Vera! I love mine!
This is a good recipe!!
How do I download your cookbook?
Love your easy and yummy recipes!!
No cookbook just yet, Judy but thank you for cooking from vikalinka.com!
My fiance has been requesting Chicken Marsala for a long time. I found a crock pot recipe that I was going to make, but then started looking at Pinterest and found this recipe. I made this instead of the crock pot recipe because I was afraid the crock pot would dry out the chicken. I’m so glad I made this recipe! Chicken was tender, gravy was good and family enjoyed it! And it was easy!! Will definitely make again and again.
I love everything about this chicken marsala! It’s such an easy meal that tastes like restaurant quality. I sometimes make it at home with only veggies and we go crazy for it.
What an amazing chicken marsala recipe! I love how quickly it comes together. This is one of the best recipes for busy weeknights. Great recipe Juia!
Gosh, chicken marsala is exactly what we love here. I love how juicy the chicken comes out. Boys love to dip their pasta into he marsala sauce. SO good!
Wow! This is wonderful! I cannot stop making it!!! I use dry Marsala wine and it works out just fine. So tasty! Perfect mid winter meal with mashed potatoes… mmm
Wow, so happy you love this recipe, Drew!
Great recipe that serves a secondary purpose of using up a bottle of Marsala that doesn’t seem to be a popular item these days. Didn’t pound chicken as my chicken filleting skills are good enough. Sautéed chicken in olive oil and some butter which resulted in a rich gravy-like sauce. Used regular white mushrooms which came out great. Don’t omit step adding flour to mushrooms since this is reason gravy turns out nice and silky. Slipped a little on Marsala but end result was not too sweet. An easy recipe worth making for me but true test will be what the “others” think.
I completely agree about Marsala! I’ve had an open bottle in my kitchen cupboard for over a year! Thanks for your review, Adriana!
I have made this dish several times. They turned out good but your recipe sounds like it is the one I have been looking for. Thank you, I will let you know. I am having spinal surgery Friday, won’t have time but I can’t wait.
Good luck with the surgery, Vicky!
Amazing and sooooo easy!
Unbelievably easy and delicious ! My husband said it was “restaurant quality”. I’m definitely going to make this again! Thank you
You are very welcome, Michelle. Thank you for such amazing feedback.
Made this tonight for dinner and it was a hit.
Very easy to make. The next time I make this dish, I think I would add another 1/2 cup of Marsala wine. BTW, I used dry Marsala wine. I also added 1tabkespion if h y cream. Overall, great recipe.
Thanks for sharing!
Thanks for your feedback, Janice. I am so pleased you enjoyed my recipe!
I want to make this a day ahead for about 35 people. Do you have any suggestions on how to make it ahead and reheat etc? It sounds like an amazing recipe!
Hi Shirley, I haven’t made this for so many people but good news is this type of a dish becomes even more flavourful the following day, however when you reheat something saucy you lose quite a bit of the sauce, so I would make sure I made extra.
have you ever made it ahead for a smaller group? I was wondering would you suggest cooking the chicken and then the sauce but instead of returning to the pan leave it separate to store and then combine the next day to heat in the oven? or add the chicken back in and store in the sauce overnight and reheat in the oven? what do you recommend?
I would suggest following the recipe instructions, otherwise it won’t be as flavourful, just double the sauce and yes, reheat in the oven until the chicken internal temperature registered at 160F.
I would appreciated your thoughts on freezing this recipe for a week away?
Thank you!
Hi Shirley, you can absolutely freeze this chicken marsala.
Hello- I am making this tonight. We do like more of a gravy sauce to pour over the pasta. Do you think I should double everything regarding the sauce (double the Marsala wine, chicken stock, and olive oil etc) Thank you! I can’t wait to try it.
Hi Felicity, yes I would recommend doubling everything but the olive oil.
Can you use chicken thighs for this recipe?
I am sure you could but you will need to modify the recipe. Are you thinking bone-in chicken thighs or boneless? The boneless ones would be easier to adapt the recipe for.
This was so easy and elegant, as good or better than any other recipe I have used. I served it with riced cauliflower for a low carb delishious dinner!
Thanks for your feedback, Mandy!! I am planning on trying it with cauliflower rice myself.
I made this last night and it was SO yummy. I used three medium shallots because I just love the flavor and 2 cups of stock instead of one because my husband wanted some “gravy” to put on his potatoes too. Even with the minor changes this recipe is superb!
Thanks for your feedback, Kristen! I am so thrilled you loved it!
I bought dry Marsala wine? Would that taste okay still since you used sweet Marsala wine?
I can’t answer that question I am afraid. I’ve never bought or tasted dry Marsala wine.
I made it with dry Marsala and it was outstanding!
Great! Thanks for letting us know, Gail!
I’ve used both sweet and dry – now preferring dry. But both work – it just depends on your personal preference.
I made this last night and it was delicious! I’m a very amateur cook and even I found this easy to make. I used baby bellas because I couldn’t find brown mushrooms and they tasted great with the sauce. I let it simmer longer until the sauce was the perfect thickness to put over mashed potatoes. SO YUMMY! Thanks!
That is such an encouraging comment, Kristan! Thanks for letting me know!
When you dredge it in the flower do you put it in egg first?
Hi Christine, I do not as the recipe indicates.
I made this tonite and the gravy was very light!! What did I do wrong??
Hi Jillian, could you give me a bit more details on your process and what you mean by “light”?
When you say you can make ahead. Do you put it in the oven on low heat or refrigerator?
I guess that depends how far ahead you are making it, Erika. The low oven can work for an hour or so, otherwise I would refrigerate it and reheat it later. Just bear in mind you will lose some of the sauce every time you reheat something, so I would just add a splash of stock before reheating it! Best Julia
This is by far the best recipe I’ve used. I didn’t have the shallots so I substituted red onions. And baby Portobello shrooms. I like Florio Fine Marsala Dry, and like I said, the best ever!
Thanks so much for your feedback, Mary! Definitely made my day! Best, Julia
Hi can you send the name of the Marsala wine you use or brand or post picture? Thank you
I used Cantine De Vita Marsala Dolce but it doesn’t matter which brand you use as long as it’s decent quality, Nathalie.
Can you make this dish ahead of time.
Yes you can Tina.
Do you have a suggestion if one does not do wine? Also, I had to google chestnut mushrooms to find out what they were. And in my Seattle area grocery store the are called ‘brown mushrooms.’
Thanks.
My suggestion is perhaps to use another recipe since the taste in this one heavily relies on the Marsala wine. Here is another lovely Italian recipe you might like.https://vikalinka.com/2017/09/12/one-pot-italian-rosemary-chicken-and-white-beans/ or https://vikalinka.com/2015/02/20/better-chicken-and-chickpea-paprikash/. I hope this helps! Best Julia.
did you use sweet or dry
Hi Linda, in the text above…”The combination of sweet Marsala wine with a touch of acidity and earthy mushrooms contribute to the complexity of the flavour.”
Trying it tomorrow I got the marsala wine but had to get the chestnut mushrooms slices in the jar is that ok everything on the recipe I have
It should be fine although fresh mushrooms are always my first choice as they much more flavourful, Geeman.
Can you use like a cooking Wine that says Marsala?
I am not a fan of cooking wines, Kaitlin. I find them of very low quality, which will affect the taste of your sauce. I just buy regular wines and use them in cooking, this way you get to drink the leftovers too. 🙂
I made this tonight and paired it with some buttery lemon fettuccini. It was amazing.
So great, Mia! Sounds yum!
I made this for girls night and they could not stop complimenting how great it was. I wouldn’t change a thing the recipe was easy to follow and simple. Thank you!
Aw music to my ears, Margeaux! It’s not always easy to impress at a girls night! Well done you!
Delicious and flavorful! My family loved it. I will definitely make this again.
So great to hear!! 🙂
Delicious! I added rosmary like one of the comments suggest. Becuase…I just love rosemary. I could not find the chestnut mushrooms so used portabello. It was still good! Thanks for sharing.
Sounds amazing, Tammy.You are very welcome!Chestnut mushrooms are very similar to portobello mushrooms in flavour, so it’s a fair substitute.
Delicious and so easy! Thank you for a great recipe.
So happy you loved it, Jen! You are very welcome!
I struggle with what kind of masala wine to buy… some say use sweet and some say to use dry? Which is your preference?
Hi Michelle, for this recipe I used sweet Marsala and that is why the chicken is not swimming in sauce. I wouldn’t want it to be too sweet, it’s not the Italian way. 😉
What if I don’t have marsala wine. Can I substitute a different red wine ? What is your favorite side dish with this?
Hi Kim, you can substitute it but it won’t be chicken marsala. It will still taste good but it will be a different recipe. Marsala is not actually a red wine as such. It’s a fortified sweet wine that is more similar to sherry than red wines. My favourite side for Chicken Marsala is potatoes. Italians don’t eat pasta with Chicken Marsala, it’s a second course to them while pasta is first. I hope this helps! Best, Julia
What is a chestnut mushroom?
Chestnut mushrooms are similar to cremini mushrooms, Christal. They are from the same family as white button mushrooms but have a more complex flavour and better texture in my opinion.
I haven’t made this…yet.I will probably add the Rosemary and double the recipient for the sauce so as there is plenty for the pasta I will serve with it
Made it and made some changes. It was great.
Happy to hear it, Kathy! It’s a staple in our house. 🙂
Made this for my husband’s birthday party and everyone loved it! Elegant, delicious and very easy to make!
Aw that is so lovely to hear, Barb! I love having easy recipes for dinner parties, so you too can enjoy it instead of running around the whole time. Happy birthday to your husband! 🙂
Wow, I made this tonight and it was AMAZING!!!
Oh I am so happy to hear that, Tamara!
Never heard of chestnut mushrooms!
Hi Terri, you are welcome to use any mushrooms you like.
Agree! Simple to make…and quick!
Awesome, Patricia!
To make it the BEST chicken Marsala you really need to add rosemary to it.
Sounds like a great idea, Mare.