Chicken Marsala is a classic Italian dish that consists of chicken cutlets cooked with mushrooms and marsala wine sauce. The marsala wine is a key ingredient that gives the sauce its distinctive rich, nutty, slightly sweet flavor. However, not all types of marsala wine work equally well in this dish. When selecting a marsala to use for Chicken Marsala, you’ll want to consider the style, sweetness level, and quality of the wine.
Dry Marsala Wine
Dry marsala wine is the best type to use for cooking Chicken Marsala. Dry marsala has a paler color and delicate nutty flavor that allows the other ingredients to shine. It provides a subtle background flavor that beautifully complements the chicken and mushrooms without overpowering them. Dry styles include Fine, Superiore, Superiore Riserva, and Vergine marsala.
Fine dry marsala provides a crisp, elegant flavor. Superiore is aged longer and has a more intense nutty taste. Superiore Riserva is the longest aged, with a rich, concentrated flavor. Vergine is the highest quality, with a complex caramelized nuttiness. Any of these dry styles will work well, though Fine is the most commonly used for Chicken Marsala recipes.
Why Dry Marsala is Best
Here are some of the key reasons why dry marsala is ideal for cooking Chicken Marsala:
- It has a delicate flavor that won’t overwhelm the other ingredients.
- The nutty, earthy notes complement mushrooms beautifully.
- It adds complexity without making the sauce too sweet.
- Dry marsala has a relatively light body that creates a silky sauce.
- It allows the fresh flavors of the chicken, herbs, and spices to shine.
- The flavor balances well with lemon juice and butter in the sauce.
Sweet Marsala Wine
Sweet marsala wine has more sugar added during production, creating a syrupy wine with a rich caramel flavor. Common sweet styles include Ambra, Dolce, and Oro.
Ambra is amber colored, with a medium sweetness. Dolce is a deep brown color and intensely sweet. Oro is golden, with a mild sweetness. While sweet marsala can work in some recipes, it is generally not the best choice for Chicken Marsala. The pronounced sugary flavors tend to clash with the savory mushrooms and overpower the other ingredients. Sweet marsala is better suited for dessert recipes.
Drawbacks of Using Sweet Marsala
Here are some potential issues with using a sweet marsala for Chicken Marsala:
- The sweetness clashes with savory flavors
- It can make the sauce cloyingly thick and syrupy
- The caramelized sugar flavors may overpower the chicken and mushrooms
- It can be difficult to balance the sweetness
- The sauce may have an artificial taste from added sugars
- Sweet wines cook down into a very concentrated flavor
Cooking Marsala Wine
Cooking marsala is designed specifically for cooking. It has added salt and preservatives, allowing it to better withstand heating without boiling down too quickly. This makes it convenient to use straight from the bottle without reducing the sauce as much. However, cooking marsala lacks the complexity and richness of premium drinking marsala.
Pros of Cooking Marsala
- Affordable price point
- Easy to use straight from the bottle
- Reduced need to cook down the sauce
- Added salt provides seasoning
Cons of Cooking Marsala
- Flatter, less nuanced flavor
- Mass produced quality
- Preservatives can create an artificial taste
- Less authentic Italian flavor
While cheaper and convenient, cooking marsala lacks the depth of flavor and authenticity that make Chicken Marsala so special. For best results, use a good quality dry drinking marsala. The flavor payoff is well worth the small added effort.
How to Choose a Good Marsala for Cooking
Here are some tips for selecting a dry marsala wine that will work beautifully in Chicken Marsala:
- Look for a dry style – Fine, Superiore, Riserva, or Vergine. Avoid sweet Ambra, Dolce, or Oro marsala.
- Check the alcohol percentage – It should be at least 17% to avoid a weak flavor when cooked.
- Read reviews – Choose a well-rated, quality producer known for good marsala.
- Consider the price – Expect to pay $15-30 for a good cooking marsala.
- Look for an Italian import – Authentic marsala comes from Sicily.
- Check the production date if possible – Fresher wine has better flavor.
- Recognize trusted brands – Such as Florio, Pellegrino, Marco de Bartoli, Caruso, Donnafugata.
Some specific bottles that are excellent choices for Chicken Marsala include:
- Florio Fine Dry Marsala
- Marco De Bartoli Vecchio Samperi Ventennale Marsala
- Pellegrino Dry Marsala Superiore
- Rallo Bianco Dry Marsala Superiore
- Caruso Dry Marsala Superiore
How Much Marsala Wine for Chicken Marsala?
Most Chicken Marsala recipes call for between 1/4 to 1/2 cup of dry marsala wine per 3-4 servings. Here are some general marsala wine guidelines for Chicken Marsala:
- For 2 chicken breasts (3-4 servings), use 1/4 to 1/3 cup marsala
- For 4 chicken breasts (6-8 servings), use 1/2 to 2/3 cup marsala
- For thicker sauce, use more marsala; for lighter sauce, use less
- Add marsala at the end of cooking to avoid evaporating too much alcohol
- Splash in a little extra marsala at the table for extra flavor
Keep in mind that the marsala will cook down significantly to make the sauce. The amount of marsala wine you need depends on factors like the size of your chicken and desired sauce consistency. Taste as you go and add more marsala as needed to achieve the complex flavor you want.
Substitutes for Dry Marsala Wine
If you don’t have dry marsala on hand, reasonable substitutes include:
- Dry Sherry – Use a fino or amontillado sherry. Adds nutty, toasted flavor.
- Madeira – Similar to sherry. Sweeter styles work best.
- White Port – Fruity flavor pairs well with chicken.
- Sweet Vermouth – Imparts herbal, vanilla notes.
- Apple Cider – Provides subtle fruitiness.
For best flavor accuracy, use a dry wine with nutty, earthy qualities similar to marsala. Avoid very sweet wines. While substitutes can work, dry marsala remains the traditional choice for authentic Chicken Marsala flavor.
Serving Suggestions for Chicken Marsala
Chicken Marsala is wonderfully versatile and pairs well with a variety of side dishes. Here are some serving suggestions:
- Buttery mashed potatoes or polenta to complement the sauce
- Pasta such as fettuccine or linguine
- Risotto or orzo
- Sauteed vegetables like green beans, asparagus, or spinach
- Sauteed mushrooms or roasted mushrooms
- A fresh garden salad
- Crusty garlic bread
For a complete meal, serve Chicken Marsala with a vegetable side and pasta, risotto, or mashed potatoes. A crisp green salad or roasted vegetables also make excellent pairings. Garlic bread is a must for soaking up the delicious marsala sauce.
Tips for Cooking Perfect Chicken Marsala
Here are some helpful tips for making tender, juicy Chicken Marsala with an ultra flavorful marsala wine sauce:
- Pound the chicken breast thin so it cooks quickly and stays tender.
- Dry the chicken well before cooking for best browning.
- Flour or bread the chicken lightly for a crispy crust.
- Use a combination of butter and olive oil for pan frying.
- Cook sliced mushrooms until lightly browned and tender.
- Deglaze the pan with marsala to pick up all the browned bits.
- Add marsala at the end to retain the wine flavor.
- Simmer the sauce to reduce slightly and thicken.
- Finish the sauce with a pat of butter and parsley.
- Serve the chicken with sauce spooned generously over the top.
Proper pan frying technique and using flavorful ingredients like quality dry marsala wine and mushrooms are key to getting Restaurant-quality results at home.
Full Recipe for Chicken Marsala
This classic recipe produces tender chicken in an incredible marsala wine and mushroom sauce:
Ingredients
- 2-4 chicken breasts pounded thin
- 1/2 cup flour
- Salt and pepper
- 1/4 cup olive oil
- 3 tablespoons butter
- 8 ounces mushrooms, sliced
- 3/4 cup dry marsala wine
- 2 cloves garlic, minced
- 2 tablespoons parsley, chopped
- Lemon wedges for serving
Instructions
- Pound the chicken breasts between plastic wrap to about 1/4-inch thickness.
- Season the chicken with salt and pepper and dredge lightly in flour.
- Heat the oil and 2 tablespoons of butter in a large skillet over medium-high heat.
- Cook the chicken for 2-3 minutes per side until golden brown and cooked through. Transfer to a plate.
- Add the remaining butter and mushrooms to the skillet. Cook for 5 minutes until tender.
- Pour in the marsala and simmer for 2 minutes to reduce slightly.
- Add the garlic and cook 1 minute more.
- Return the chicken and any juices to the skillet. Spoon sauce over chicken.
- Garnish with parsley. Serve with lemon wedges.
Make-Ahead and Freezing Tips
Chicken Marsala freezes very well, making it easy to prep ahead for quick weeknight meals. Here are some tips:
- Fully cook the chicken and sauce, let cool, and freeze in airtight containers up to 3 months.
- For the best texture, freeze the sauce separately from the chicken.
- Thaw in the refrigerator overnight before reheating gently on the stove or in the oven.
- For a quicker meal, pound the chicken, bread it, portion it, and freeze raw up to 1 month. Cook from frozen.
- The marsala sauce also freezes well for up to 3 months. Thaw before reheating and pouring over cooked chicken.
With some simple planning, you can enjoy restaurant-quality Chicken Marsala anytime without spending hours cooking. This impressive yet easy recipe deserves a permanent spot in your recipe rotation.
| Marsala Wine Type | Best Uses | Flavor Profile |
|---|---|---|
| Dry Marsala | Cooking savory dishes like Chicken Marsala | Delicate, nutty, earthy |
| Sweet Marsala | Desserts, aperitifs, sipping | Very sweet, caramelized |
| Cooking Marsala | Economical cooking | Flat, salty |
The Best Marsala Wine for Cooking Chicken Marsala
When making classic Chicken Marsala, a good quality dry marsala wine is the clear choice. Dry styles like Fine, Superiore, Riserva, or Vergine have an elegant nutty flavor that beautifully balances the dish without overpowering it. Sweet marsala and cooking marsala lack the nuanced flavor and authenticity you want. For the very best results, choose an Italian dry marsala aged at least four years. With a refined dry marsala playing a supporting role, you’ll be able to fully appreciate the fresh flavors of chicken, garlic, mushrooms, and herbs in this iconic Italian favorite.