My mother’s recipe for Classic Chicken Marsala has been a staple at special occasions and family gatherings for years! The best thing is that is tastes even better when it is made a day early, it is the perfect make-ahead holiday meal!
My family is always switching up what we serve for Christmas dinner, but one of my favorites is this Classic Chicken Marsala.
The great thing about this recipe is that it tastes best when it is made a day or two ahead of time since the chicken gets even more tender as it sits in the marsala sauce.
Plus, by preparingChristmas dinner ahead of time, you can spend less time in the kitchen and even more time with your family on Christmas day. It’s a win-win.
This recipe is a very traditional recipe for Chicken Marsala based off of the recipe that my mother gave me (she’s Italian and she knows her stuff). I love how the flour breading on the chicken absorbs the marsala flavor. The mushrooms add extra richness and depth of flavor while the onions give just a hint of texture and sweetness.
This chicken can be servedwith rice pilaf, mashed potatoes, or pasta. I like to serve it on a bed of egg noodles with the sauce generously spooned over the top. I like to add so many mushrooms to the sauce that another vegetable is not necessary.
This is a sure-to-please recipe that feeds a crowd, and it only takes basic kitchen skills to prepare. It is a meal that my family has enjoyed on many holidays, and I think your family will love it too.
Want to see some more recipes fitting for a holiday dinner? Here are a few options:
Braciole is flank steak rolled up with cheese and herbs and cooked in tomato sauce. It’s one of the recipes that can feed a crowd without much extra effort.
I made Pork Tenderloin Stuffed with Butternut Squash, Goat Cheese and Sage for Christmas and it even impressed my mother in law.
Honey Maple Glazed Ham is an easy recipe that will easily feed a crowd, it’s great to serve at holiday parties or as a main dish at a holiday meal.
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Chicken Marsala (a Christmas Dinner you can make ahead of time)
My mother's recipe for Classic Chicken Marsala has been a staple at special occasions and family gatherings for years! The best thing is that is tastes even better when it is made a day early, it is the perfect make-ahead holiday meal!
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Ingredients
- 2poundsBoneless Skinless Chicken Breasts
- 1cupplus 1 tablespoon Flour
- Salt and Pepper
- 1large Onion
- 12ouncesof Sliced Mushrooms
- 1bottle Marsala Wine
- 3clovesGarlic
- 4-5tablespoonsOlive Oil
- 3Eggs
- 2tablespoonsLemon Juice
- 1 1/2teaspoonsTomato Paste
Instructions
Heat your oven to 300 degrees.
Dice the onion. Then heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the olive oil is hot, add the onions and sauté until it is soft and slightly golden. Next stir in the mushrooms and garlic, season with salt and pepper, and sauté for a minute. Then add in 1/2 cup Marsala Wine. Sauté until the wine has been absorbed, then pour into a bowl and set aside.
Slice the chicken breasts in half from top to bottom and use a kitchen mallet to pound out the chicken breasts until they are thin and have increased in size by about 50%.
Next prepare the flour and egg mixture to dredge the chicken. In a bowl, beat the eggs and lemon juice together. In a second bowl, season 1 cup of flour with salt and pepper. Heat enough olive oil to coat the bottom of a skillet over medium heat. Then coat the chicken in the seasoned flour, then the egg, and then in the flour again. Brown each side of the chicken in batches by placing it in the skillet, making sure you don't overcrowd the pan. Add more olive oil to the pan as necessary. Layer the browned chicken in a greased casserole dish, and continue cooking the chicken in batches.
Once all of the chicken has browned, pour all of the remaining wine in the same skillet you used to cook the chicken. Whisk in the tomato paste and 1 tablespoon flour. Scrape any browned bits of chicken off the bottom of the skillet and stir until the sauce boils. Add the onions and mushrooms and then let boil for another 3 minutes.
Pour the sauce over the chicken in the casserole dish, cover, and place in the oven to bake for 1 hour.
You can either serve the chicken marsala right away, or wait 1-2 days and reheat the chicken in an oven set to 250 degrees. Cover the chicken marsala when reheating.
FAQs
Ingredients
- Deselect All.
- 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
- All-purpose flour, for dredging.
- Kosher salt and freshly ground black pepper.
- 1/4 cup extra-virgin olive oil.
- 4 ounces prosciutto, thinly sliced.
- 8 ounces crimini or porcini mushrooms, stemmed and halved.
- 1/2 cup sweet Marsala wine.
I recommend using either semi-secco (semi-sweet) or secco (dry) marsala for this recipe. I used Cantine Pellegrino Fine I.P. Marsala here. Don't use sweet!
Is it better to use dry or sweet Marsala for chicken Marsala? ›
Most tasters found sweet Marsala more palatable when sampled straight. However, when we tried both styles in recipes for chicken Marsala, mushroom stuffing, and zabaglione, tasters preferred the dry style in all instances.
What kind of Marsala wine is best for cooking chicken Marsala? ›
Use dry marsala rather than sweet marsala which is more commonly used in desserts. Sub with port wine, sherry, or madeira. For non alcoholic version, better to make Chicken with Creamy Mushroom Sauce! 4.
What is a Marsala sauce made of? ›
Add olive oil to heavy hot saucepan. Add onions, garlic, mushrooms, saute until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with Marsala wine. Add beef stock and cook until thick and flavors are blended.
What can I use if I don t have Marsala wine for chicken Marsala? ›
The best substitute for marsala wine is madeira, another kind of fortified wine with a similar flavour profile. Other alternatives include other fortified wines such as commandaria, sherry, vermouth, and port.
Can I use balsamic vinegar instead of Marsala wine? ›
Combine a cup of white grape juice with balsamic vinegar to mimic the acidity and depth of Marsala. Mix fruit juices such as cherry or cranberry with a splash of sherry vinegar for a robust flavor.
Is Chicken Marsala made with red or white wine? ›
Chicken Marsala is a traditional Italian dish that is made with chicken, white wine, and sweet marsala wine. Chicken Marsala is served with tomato sauce and creamy white sauce. The marsala wine used in this dish is a dry marsala.
What can you use as a substitute for Marsala? ›
Madeira, Vermouth, or Dry Sherry (not cooking Sherry) are good substitutes: A Non-alcoholic option: Use equal amounts of white grape juice in place of Marsala wine.
Can I use red wine instead of Marsala for chicken Marsala? ›
Sherry or Port are better substitutions for Marsala. Reed wine plus a little balsamic vinegar might be better than just red wine alone. Sort of. You'll want to add some sugar or honey or other sweetner though.
Marsala Varietals
The younger wines, like the ones you'll find at the bottom shelf of your liquor store, are best for cooking. Sadly, many people don't realize that Marsala makes a great drinking wine, usually as either an aperitif, or appetizer, or a dessert wine.
Does the alcohol cook off in chicken marsala? ›
Contrary to popular belief, alcohol does not completely cook out of a dish. In fact, according to the USDA, in a dish that's cooked this long it would only burn off about 40%.
What is traditionally served with chicken marsala? ›
- Rice. Rice is a classic, gluten-free side dish that pairs perfectly with chicken Marsala. ...
- Risotto. For a classic Italian side dish, consider risotto, a creamier alternative to plain rice. ...
- Egg Noodles. ...
- Angel Hair Pasta. ...
- Zucchini Noodles. ...
- Polenta. ...
- Mashed Potatoes. ...
- Boursin Hasselback Potatoes.
We recommend both the Pinot Noir or our Pinot Grigio - Choose your Pinot! - Pan sauce should be done... now time to season! Serve immediately and enjoy!
What's the difference between chicken piccata and chicken marsala? ›
While both chicken piccata and chicken Marsala are cooked in the same way, there are a few key differences between the two dishes. Chicken piccata isn't creamy. It's cooked with white wine, chicken broth, capers, and lemon juice. It's tangy and bright instead of rich and creamy.
What is traditionally served with chicken Marsala? ›
- Rice. Rice is a classic, gluten-free side dish that pairs perfectly with chicken Marsala. ...
- Risotto. For a classic Italian side dish, consider risotto, a creamier alternative to plain rice. ...
- Egg Noodles. ...
- Angel Hair Pasta. ...
- Zucchini Noodles. ...
- Polenta. ...
- Mashed Potatoes. ...
- Boursin Hasselback Potatoes.
Marsala is made from a blend of wines - usually from three local grape varieties (Grillo, Cataratto and Inzolia). The blend is fortified with neutral grape brandy then sweetened, either with boiled down must (mosto cotto) or with grape juice whose fermentation has been stopped with spirit (mistela).
Is chicken Marsala made with red or white wine? ›
Chicken Marsala is a traditional Italian dish that is made with chicken, white wine, and sweet marsala wine. Chicken Marsala is served with tomato sauce and creamy white sauce. The marsala wine used in this dish is a dry marsala.
