Chicken Marsala Casserole Recipe (2024)

FAQs

Is it better to use sweet or dry Marsala for Chicken Marsala? ›

Should you use sweet or dry Marsala in your Chicken Marsala recipe? It doesn't make a huge difference, and either option will produce delicious results, but I would go for dry because the sweet Marsala has a bit too much sugar for such a savory dish.

Flour plus fat (butter) = roux. A roux is used as a thickening agent in sauces. Sooo, with the butter from the pan and the butter the mushrooms have absorbed, plus the chicken cutlets coated in flour… This all means when the cutlets get added back to the sauce – that flour and butter combo is what thickens the sauce.

For cooking savory dishes like this one, use a secco (dry), fine (aged one year) ambra or oro Marsala. This impressive dish leans on the wine's flavor profile, giving it a deep and nutty richness. Even better, it comes together quickly, which makes it just as suitable for busy weeknights as weekend entertaining.

You can use heavy cream or thickened cream in the sauce. For a lightened up sauce, use evaporated milk or half and half. If using half and half, be careful not to bring your sauce to a rapid boil or it may curdle. The Marsala sauce will not thicken immediately after adding in your cream.

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.

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.

Maybe you want to serve vegetables with your Chicken Marsala dinner. In this case try the Roasted Asparagus and Tomatoes, Baked Mushrooms in Parmesan Cream Sauce, or the Radish Salad!

For a balanced meal, pair it with starchy sides like Creamy Garlic Mashed Potatoes or Italian pasta such as Fettuccine. Add color with vegetables like Steamed Asparagus or Roasted Brussels Sprouts, and don't forget bread like Garlic Knots or Cheesy Garlic Bread to mop up the sauce.

Transfer your leftover chicken marsala to an airtight container and store in the fridge for up to 4 days. To freeze your leftovers, store in an airtight container for up to 4 months. Thaw either in the microwave or in a skillet over medium heat with a splash of chicken broth.

What is the difference between chicken madeira and chicken marsala? ›

What's the difference between chicken Madeira and Chicken Marsala? The difference lies in the broth and the wine used. In this chicken madeira recipe, you use beef broth and Madeira wine. The marsala version of the dish is usually made with chicken stock and with Marsala wine.

Deglaze the pan by pouring in the marsala, and cook for about 2 minutes. Increase heat to medium, stir in beef broth and port, and cook until sauce starts to reduce and thicken to your preference, 10 to 12 minutes.

The signature ingredient in Marsala Chicken is the Marsala Wine. When making Chicken Marsala, it is recommended to use dry Marsala wine, which adds a savory and subtly tangy flavor to the finished dish, complementing the richness of the creamy mushroom sauce.

The sweet and savory marsala sauce is a great match with the complex notes of red wines, while the chicken itself pairs well with white wines.

3.0Use it all the time for making chicken marsala. Also goes pretty well with homemade fudge brownies.

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.