Easy Chicken Marsala Recipe (2024)

FAQs

What can you use instead of 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.

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.

Marsala wine is a fortified wine from Sicily with a deep flavour and is used in this sauce to create a caramelized rich flavor. When making savory dishes like Chicken Marsala, dry Marsala is the best option.

The creamy sauce is made with sweet marsala wine and wow, the flavor is incredible. (Don't worry because alcohol does burn off during the cooking process and is safe for the kids to eat). All you have to add to it is some heavy cream, garlic, mustard, and voila!

To make the perfect marsala wine substitute for chicken marsala, replace ½ cup of marsala wine with ½ cup chicken stock, 1 tablespoon of balsamic vinegar, and one teaspoon of sugar. Mix the chicken broth mixture into your recipe exactly the same way you would add the marsala.

Marsala Substitutes for every quarter cup needed: Substitute the following: ¼ cup of dry white wine.

For savory dishes that require a long cooking time, chicken stock makes a good substitute for Marsala wine. Use the same amount of chicken stock as Marsala wine in your recipe. Like the cooking wine, chicken stock is high in sodium, but low in calories, carbs, and sugar.

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.

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.

Does marsala wine need to be refrigerated after opening? ›

Marsala is a partially oxidized fortified wine, and as such does not require refrigeration after opening. The wine was originally fortified with distilled spirits to better preserve the wine. I would recommend refrigerating the dry style Marsala, as further oxidation would be more noticeable than in the sweeter style.

She recommends avoiding heavy Cabernet Sauvignons and other full-bodied reds as a direct swap as these risk overpowering the final dish. If you're seeking a non-alcoholic alternative, Ziata suggests playing with herbs, citrus, and fruit juices to a homemade Marsala-like stock.

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.

One popular wine pairing for Chicken Marsala is Pinot Grigio. This dry white wine from Northern Italy has a light body and bright acidity that helps to cut through the rich sauce of the dish.

Marsala tends to have a nutty, brown sugar flavor with notes of dried fruit and can be lightly sweet (dry) to very sweet.

Marsala is sweet dessert wine, it is not typically used for drinking like a Chianti or Montepulciano, but cooking and marinades. Masala is a spice blend using in Indian cooking. It contains all brown spices: cardamom, cinnamon, cloves, coriander, and cumin.

Marsala Wine (Potassium Metabisulfite), Mushrooms, Water, Tomato Puree (Water, Tomato Paste), Butter, Modified Food Starch, Contains Less Than 2% Of: Salt, Garlic, Sugar, Spices, Soy Lecithin, Citric Acid.

The sauce is made with Marsala wine which is a dry and sweet wine which has a 15-20% alcohol content but don't worry, all of the alcohol will cook out of the sauce. The wine creates a nutty and rich caramelized sauce for the chicken.