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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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/chicken-marsala-sauce-recipe/