Chicken Marsala is a classic Italian dish that combines chicken cutlets cooked with Marsala wine sauce. The rich, nutty flavor of the Marsala wine sauce perfectly complements the juicy chicken. When making Chicken Marsala at home, using the right type of wine is key to getting the authentic taste and texture of this dish.
What is Marsala wine?
Marsala is a fortified wine that originates from the Italian city of Marsala in Sicily. It is made from indigenous Sicilian grapes including Catarratto, Inzolia, Grillo and Damaschino. Marsala wine has an amber color and rich, syrupy texture. The flavor profile ranges from nutty and caramelized to hints of vanilla, almond, dried fruit, coffee and chocolate depending on the type. There are several styles of Marsala wine:
- Fine (Fino) – Dry, delicate and light in color
- Superiore – Richer, moderately sweet
- Superiore Riserva – Aged longer, richest flavor
- Vergine/Soleras – Dry, intense and complex flavor
- Vergine Riserva/Soleras Riserva – Premium aged Marsala
- Ambra – Rich, full bodied and amber colored
- Oro – Sweet, golden color
- Rubino – Semisweet, ruby color
The aging time ranges from around 1 year for Fine Marsala to over 10 years for the Riserva styles. Vintage Marsala may also be produced in some years.
Why is Marsala wine used for Chicken Marsala?
There are a few key reasons why Marsala wine is ideal for making the traditional sauce for Chicken Marsala:
- Rich, nutty caramel flavor – Marsala has a unique umami, nutty quality that enhances the chicken.
- Thick, syrupy texture – When reduced, Marsala creates a nice thick and glossy sauce consistency.
- Balances salty and sweet – The touch of sweetness balances perfectly with the saltiness of the chicken and mushrooms.
- Italian authenticity – Marsala adds the signature Italian flavor to this classic dish.
The complex sweet and nutty notes of Marsala wine pair exceptionally well with the juicy, savory chicken cutlets. No other wine can quite mimic Marsala’s distinctive flavor profile that makes it synonymous with Chicken Marsala.
What type of Marsala works best for Chicken Marsala?
The most recommended styles of Marsala to use for Chicken Marsala are:
- Dry Marsala – Fino and Superiore Marsala. The dry style allows the richness of the chicken and mushrooms to shine while providing aromatic depth of flavor. Dry Marsala brings out the savory quality.
- Sweet Marsala – Ambra and Oro Marsala. The sweetness balances with the saltiness of the dish. Sweet Marsala provides a smooth, velvety quality to the sauce.
Here is a more detailed overview of the best Marsala varieties for Chicken Marsala sauce:
Fine (Fino) Marsala
Fino Marsala has a light amber color, delicate nutty flavor and dry, crisp finish. Its dryness allows the other ingredients to take center stage while adding an underlying layer of flavor. Fino Marsala gives the sauce brightness.
Superiore Marsala
With a rich amber color and smooth, moderately sweet taste, Superiore Marsala provides a balanced complexity. It has enough sweetness to complement the chicken without overpowering.
Ambra Marsala
Deep amber in color with a velvety texture, Ambra Marsala has an intense caramelized flavor. Its sweetness tames any harsh acidity and gives the sauce a luscious quality.
Oro Marsala
Oro Marsala has a golden hue and soft, sweet profile withhints of vanilla and almond. It provides a milder, rounder sweetness to balance the sauce.
For a more premium restaurant-quality Chicken Marsala, a Riserva or Vergine Marsala can also be used. Their complex fruity, spicy notes and lengthy aging lend a sophisticated flavor.
How much Marsala to use?
For a standard batch of Chicken Marsala serving 4-6 people, you’ll need:
- 1/4 cup (60ml) dry Marsala
- 1/4 cup (60ml) sweet Marsala
Combining both a dry and sweet Marsala allows you to get the best qualities of both styles. The dry Marsala provides a strong base flavor while the sweet Marsala gives it a smooth finish.
| Number of servings | Dry Marsala | Sweet Marsala |
|---|---|---|
| 4 servings | 1/4 cup (60ml) | 1/4 cup (60ml) |
| 6 servings | 1/3 cup (80ml) | 1/3 cup (80ml) |
| 8 servings | 1/2 cup (120ml) | 1/2 cup (120ml) |
This ratio of dry to sweet Marsala can be adjusted according to taste preference. Use a bit more dry Marsala for a savory sauce or more sweet Marsala for a smooth, velvety sauce.
What if I don’t have Marsala wine on hand?
If you don’t have Marsala wine available, possible substitutes include:
- Sherry – Dry sherries like Fino or Oloroso have a similar nutty quality to dry Marsala. Sweet sherries can mimic the flavor of sweet Marsala.
- Madeira – The caramelized, orange peel notes have a comparable profile to Marsala.
- Port – For a rich sweetness similar to sweet Marsala, tawny port can work.
- Vermouth – A sweet vermouth brings out hints of vanilla and dried fruit.
- White wine + brandy – Combine a dry white wine like Sauvignon Blanc with a splash of brandy to replace dry Marsala.
However, to get the true, iconic Marsala flavor, it’s best to use an authentic Marsala wine. The unique aromas and depth of marsala are hard to replicate. Even a lower priced Marsala wine will be closer to the traditional taste than another wine or spirit.
How to cook Chicken Marsala with Marsala wine
Making Chicken Marsala is easy as long as you follow a few key steps when adding the Marsala wine:
- Pound chicken breast to an even thickness, then season with salt and pepper.
- Dredge chicken in flour, then egg wash, then breadcrumbs to coat.
- Fry chicken in batches until golden brown and crispy outside.
- Cook sliced mushrooms until tender and browned.
- Deglaze pan with dry Marsala, cooking 1-2 minutes to reduce down.
- Add sweet Marsala and chicken broth, simmer to reduce sauce slightly.
- Return chicken and mushrooms to pan and simmer just until chicken is cooked through.
- Swirl in butter to finish sauce.
- Garnish with parsley and serve over pasta or with garlic bread.
The key is to not let the Marsala wine boil or overcook, which can make the sauce bitter. Just lightly simmer to meld the flavors and reduce to a silky consistency.
Tips for the best Chicken Marsala
- Use high-quality chicken breast without ribs or skin for even cooking.
- Pound the chicken to 1/2 inch thickness so it cooks evenly.
- Flour, egg, and breadcrumb the chicken right before frying for a crispy coating.
- Blot excess oil from fried chicken to prevent greasy sauce.
- Cook mushrooms until browned and moisture is released.
- When adding Marsala, tilt pan to carefully ignite alcohol to burn off the raw taste.
- Simmer sauce gently to meld flavors and reduce to a clingy consistency.
- Finish sauce with a pat of butter for shine, body and richness.
- Garnish with chopped parsley for freshness and color contrast.
Common mistakes
Here are some common missteps when making Chicken Marsala and how to avoid them:
- Overcooked chicken – Pound chicken thin so it cooks fast and remains juicy. Don’t overcook.
- Undercooked mushrooms – Cook mushrooms until browned and softened to bring out their umami flavor.
- Burnt garlic – Cook garlic gently on low heat to prevent burning.
- Boiled marsala – Just simmer, don’t boil the Marsala wine which can make the sauce taste bitter.
- Watery sauce – Cook down the sauce to reduce and thicken to a nice clingy consistency.
- Flavorless sauce – Use good quality Marsala and season well with salt and pepper.
- No crispy coating – Dredge chicken thoroughly in seasoned flour, egg and breadcrumbs for a crispy exterior.
Pay close attention when adding the Marsala wine and reducing the sauce for restaurant quality results. Use high-quality ingredients and proper technique for the best Chicken Marsala.
Conclusion
When making the classic Italian Chicken Marsala, using an authentic, quality Marsala wine is imperative for achieving the quintessential flavor. The unique caramel, vanilla and nutty notes of Marsala are irreplaceable. A combination of a dry Marsala and sweet Marsala can balance the savory and smooth qualities. Look for Fino, Superiore, Ambra or Oro Marsala. Cook the wine gently to meld the flavors without boiling. Follow the proper technique for tender chicken and a rich, silky sauce. With the right Marsala wine, you can create authentic restaurant-worthy Chicken Marsala at home.