Chicken Marsala Sauce Recipe

Introduction

Chicken Marsala sauce is a rich, flavorful addition to your favorite poultry dishes. Made with mushrooms, shallots, and Marsala wine, this sauce adds a touch of elegance and depth. It’s perfect for drizzling over pan-fried chicken, pasta, or vegetables.

Ingredients

• 4 tablespoons butter (divided)
• ½ pound cleaned and thinly sliced baby portabella mushrooms
• 1 shallot (minced)
• ½ teaspoon salt
• 1 tablespoon all-purpose flour
• ⅔ cup Marsala wine
• ⅓ cup chicken stock

Instructions

1. Step 1: Heat 3 tablespoons of butter over medium heat in a medium-sized skillet until it foams.
2. Step 2: Stir in the mushrooms, shallots, and salt. Simmer until the liquid evaporates and the mushrooms begin to brown, about 10 to 15 minutes.
3. Step 3: Stir in the flour, cooking and stirring for about 5 minutes to remove the raw flour taste.
4. Step 4: Add the Marsala wine and chicken stock; cook until the sauce is reduced by half, concentrating the flavors.
5. Step 5: Remove from heat and swirl in the remaining tablespoon of butter until melted. Drizzle the sauce over cooked chicken, pasta, or vegetables.

Tips & Variations

• For a creamier sauce, stir in a splash of heavy cream after removing from heat.
• Substitute cremini or button mushrooms if baby portabellas are unavailable.
• Use dry Marsala wine for a balanced sweetness; sweet Marsala may alter the flavor.
• Cook the sauce slowly to allow mushrooms to brown well, enhancing the overall taste.

Storage

Allow the sauce to cool to room temperature, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, thinning with a splash of Marsala wine or chicken stock if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Chicken Marsala sauce ahead of time?

Yes, the sauce can be made ahead, stored in the refrigerator for up to 4 days, and reheated before serving. This makes meal preparation easier and faster.

What can I use if I don’t have Marsala wine?

If Marsala wine is unavailable, dry sherry or a combination of white wine and a splash of brandy can be used as a substitute, though the flavor will vary slightly.

Chicken Marsala Sauce Recipe

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★★★★★

4.7 from 64 reviews

This classic Chicken Marsala sauce recipe features a rich, savory blend of marsala wine, mushrooms, and butter, creating a perfect complement to pan-fried chicken or vegetables. The sauce is made by sautéing mushrooms and shallots, then simmering with Marsala wine and chicken stock until beautifully reduced, resulting in a velvety, flavorful sauce that’s easy to prepare and ideal for an elegant yet simple meal.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: Serves 4 as a sauce for chicken 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Sauce Ingredients

• 4 tablespoons butter (divided)
• ½ pound cleaned and thinly sliced baby portabella mushrooms
• 1 shallot (minced)
• ½ teaspoon salt
• 1 tablespoon all-purpose flour
• ⅔ cup Marsala wine
• ⅓ cup chicken stock

Instructions

1. Heat Butter: Heat 3 tablespoons of butter over medium heat in a medium-sized skillet until it foams, preparing the base for sautéing.
2. Sauté Mushrooms and Shallots: Stir in the sliced mushrooms, minced shallot, and salt. Simmer for 10-15 minutes until the liquid evaporates and the mushrooms begin to brown, concentrating flavors.
3. Add Flour and Cook: Sprinkle the flour into the skillet, cooking and stirring continuously for about 5 minutes to form a roux and thicken the sauce later.
4. Deglaze and Reduce: Pour in the Marsala wine and chicken stock, cooking until the liquid reduces by half, developing a rich depth of flavor.
5. Finish Sauce: Remove the pan from heat and swirl in the remaining tablespoon of butter until fully melted, giving the sauce a smooth, glossy finish.
6. Serve: Drizzle the finished sauce over cooked pan-fried chicken, pasta, or vegetables for a delectable meal.
7. Make Ahead Tip: Cool the sauce to room temperature, then store in an airtight container for up to 4 days. Reheat gently over medium-low heat, adding a splash of wine or chicken stock to loosen the sauce if necessary.

Notes

• Use baby portabella mushrooms for a meaty texture and rich flavor.
• For best results, cook until mushrooms are well browned to enhance the sauce’s depth.
• Adjust salt to taste, especially if your chicken stock is salted.
• When reheating, add liquid gradually to achieve the desired consistency without thinning excessively.
• This sauce pairs wonderfully with pan-fried chicken breasts, pasta, or steamed vegetables.
• Marsala wine is essential for authentic flavor; substitute with dry sherry if unavailable but note a change in taste.

Keywords: Chicken Marsala sauce, mushroom Marsala sauce, Italian sauce recipe, Marsala wine sauce, pan sauce, buttery mushroom sauce