Chicken Marsala Recipe {with Creamy Marsala Sauce} - Cooking Classy (2024)

FAQs

What is creamy Marsala sauce made of? ›

3/4 cup dry Marsala wine. 1 1/4 cup low-sodium chicken broth (or stock) 3/4 cup heavy cream (thickened cream, evaporated milk or half and half may also be used)** 2 tablespoons fresh chopped parsley.

Most tasters found sweet Marsala more palatable when sampled straight. However, when we tried both styles in recipes for chicken Marsala, mushroom stuffing, and zabaglione, tasters preferred the dry style in all instances.

Use dry marsala rather than sweet marsala which is more commonly used in desserts. Sub with port wine, sherry, or madeira. For non alcoholic version, better to make Chicken with Creamy Mushroom Sauce! 4.

Flour plus fat (butter) = roux. A roux is used as a thickening agent in sauces. Sooo, with the butter from the pan and the butter the mushrooms have absorbed, plus the chicken cutlets coated in flour… This all means when the cutlets get added back to the sauce – that flour and butter combo is what thickens the sauce.

Marsala is sweet dessert wine, it is not typically used for drinking like a Chianti or Montepulciano, but cooking and marinades. Masala is a spice blend using in Indian cooking. It contains all brown spices: cardamom, cinnamon, cloves, coriander, and cumin.

The sauce is made with Marsala wine which is a dry and sweet wine which has a 15-20% alcohol content but don't worry, all of the alcohol will cook out of the sauce. The wine creates a nutty and rich caramelized sauce for the chicken.

If added after fermentation, the wine will be dry. Should you use sweet or dry Marsala in your Chicken Marsala recipe? It doesn't make a huge difference, and either option will produce delicious results, but I would go for dry because the sweet Marsala has a bit too much sugar for such a savory dish.

Chicken Marsala is a traditional Italian dish that is made with chicken, white wine, and sweet marsala wine. Chicken Marsala is served with tomato sauce and creamy white sauce. The marsala wine used in this dish is a dry marsala.

Sherry or Port are better substitutions for Marsala. Reed wine plus a little balsamic vinegar might be better than just red wine alone. Sort of. You'll want to add some sugar or honey or other sweetner though.

Can I use balsamic vinegar instead of Marsala wine? ›

To make the perfect marsala wine substitute for chicken marsala, replace ½ cup of marsala wine with ½ cup chicken stock, 1 tablespoon of balsamic vinegar, and one teaspoon of sugar. Mix the chicken broth mixture into your recipe exactly the same way you would add the marsala.

[ mahr-sah-luh; Italian mahr-sah-lah ] show ipa. noun. a seaport in W Sicily. a sweet, dark, fortified wine made near Marsala, or a similar wine made elsewhere.

When the Marsala sauce has begun to boil, reduce the heat to medium and simmer it. The liquid should reduce by half and thicken. If the Chicken Marsala sauce is not thick enough, you can combine 1 teaspoon of cornstarch (or arrowroot starch for gluten-free version) with 1 teaspoon of the sauce in a small bowl.

Deglaze the pan by pouring in the marsala, and cook for about 2 minutes. Increase heat to medium, stir in beef broth and port, and cook until sauce starts to reduce and thicken to your preference, 10 to 12 minutes.

The most readily available sauce-thickener is flour. For a too-thin sauce, try adding a slurry (equal parts flour and water, whisked together) or beurre manie (equal parts softened butter and flour, kneaded together to form a paste)—both are ideal thickeners for rich and creamy sauces, such as steak sauce recipes.

Add olive oil to heavy hot saucepan. Add onions, garlic, mushrooms, saute until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with Marsala wine. Add beef stock and cook until thick and flavors are blended.

The best substitute for marsala wine is madeira, another kind of fortified wine with a similar flavour profile. Other alternatives include other fortified wines such as commandaria, sherry, vermouth, and port.

Marsala tends to have a nutty, brown sugar flavor with notes of dried fruit and can be lightly sweet (dry) to very sweet.