CHICKEN MARSALA tops the list of my favorite homemade meals. Lightly breaded chicken breast and mushrooms infused with a sweet Marsala wine sauce. You’ll be pleasantly surprised to see how flavorful it tastes. The concentrated flavors of the wine, chicken broth, mushrooms, garlic, and onions give a fragrant sauce that lures hungry eaters into the kitchen. The savory notes are perfectly balanced with the slight sweetness of the Marsala wine.
To the uninitiated, it may seem like just another chicken dish. But anyone who has tried really good CHICKEN MARSALA knows it’s so much more than that. The combination of golden, pan-fried chicken, tender, savory mushrooms, and rich pan sauce is a true masterpiece — when it’s done right. The very best versions of chicken-Marsala manage to bring together a handful of simple ingredients into a mouthwatering dish that’s greater than the sum of its parts.
The chicken should be pounded thin and seared to deep golden perfection, yet the center should remain juicy. The mushrooms should be browned (ideally in butter), and the rich Marsala wine sauce should strike just the right balance of savory, sweet, and tangy. The sauce should be thickened just enough to cling to the chicken and mushrooms. If it’s too thin, it will slide off; too thick, and it becomes gummy and unappealing. To finish the dish, a fresh garnish of parsley never hurts.
Though many people save it for dining out, it’s actually an easy dish to make at home. In fact, with the right recipe and ingredients, it will likely turn out better than many restaurant versions. The question is: is there a truly great chicken Marsala recipe out there for home cooks? I tested four recipes to find out.
Chicken breast lightly breaded sautéed with mushrooms in Marsala wine and Creamy Marsala sauce. served with your choice of pasta
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