Chicken Marsala is a beloved dish that traces its roots to Sicily, where Marsala wine is from. This rich, nutty, slightly sweet treasure gives this dish its signature flavor. Over time, the recipe made its way to America, and it evolved into a staple of Italian-American cuisine. But this recipe keeps things classic, following the original, authentic way to prepare it—no shortcuts, and definitely no unnecessary additions.
Despite its luxurious taste and aroma, Chicken Marsala is surprisingly easy to make. It requires minimum prep time and only takes about 10 minutes to cook. So even on a busy weeknight, you can serve up a restaurant-quality meal.
💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/chicken-marsala-recipe/
#chicken #chickenmarsala #vincenzosplate
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INGREDIENTS
2 chicken breasts
200 g / 7oz brown mushrooms sliced
½ cup vegetable stock
1 Marsala wine bottle
2 garlic cloves minced
1 small bunch fresh rosemary
1 small bunch fresh parsley chopped
50 g/ 1.75oz butter
Plain flour for coating
Extra virgin olive oil EVOO
Salt & Pepper
METHOD:
1) Place a sheet of baking paper on your chopping board. Lay the chicken breasts on top, cut them in half, and cover with another sheet of baking paper. Use a mallet to gently flatten the chicken until even.
2) In a bowl, combine plain flour with a pinch of salt and pepper and mix. Lightly coat each chicken piece in the seasoned flour, shaking off any excess.
3) Heat a large pan over medium-high heat. Add a generous amount of EVOO and half the butter. Once the butter melts, add the chicken pieces.
4 Season with a little salt and pepper, then cook for 2 minutes on each side, or until golden brown. Turn off the heat and transfer the chicken to a plate lined with paper towels to rest.
5) Clean the pan by removing any leftover burnt bits, but leave the sauce which has been created. Add more EVOO, turn the heat up to medium, and add the crushed garlic. Sauté until lightly golden, then add the sliced mushrooms to the pan and stir to combine. Remove the rosemary leaves from their sprigs and add them to the pan. Stir again.
6) Pour in ½ cup Marsala wine and season with a pinch of salt and pepper. Cook for 5–7 min, stirring occasionally, until the alcohol evaporates or the liquid reduces slightly, then add half a glass of vegetable stock, cover with a lid and let it simmer for another 5 minutes, stirring occasionally.
7) After 5 minutes, remove the lid. Sprinkle a small pinch of flour into the sauce, and stir to thicken. Add the remaining butter and return the chicken to the pan. Pour a little more Marsala over the chicken, turning each piece to coat it fully in the sauce. Once the chicken is evenly covered and the sauce is glossy, turn off the heat and serve immediately.
HOW TO SERVE
Finish your dish with a sprinkle of freshly chopped parsley for a pop of colour. Serve it with warm fresh bread to mop up the sauce, or slice the chicken and layer it on bread for delicious bite-sized goodness.
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Chicken Marsala Recipe
0:30 Welcome to Vincenzo’s Plate
0:36 Ingredients of Chicken Marsala
1:26 Preparing the Chicken
2:26 How to Pan-Fry the Chicken
4:08 How to Cook the Marsala Sauce
7:22 Combining the Chicken with the Sauce
8:46 How to Serve Chicken Marsala
9:54 Time to Eat Chicken Marsala, E ora si Mangia
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
29 Comments
Wait, so marsala is just red wine and stock?
I love the orginal Marsala!! Thank you Vincento. The chicken is much juicer than our version with cream. Marasala wine is a must. ✨️❤️✨️🇮🇪
Love all your recipes!
But but can I at least have pasta on the side?? Or something else? I know “pasta as a side dish” is questionable hehe😅
And only half a glass of vino? I’m a half a bottle guy myself haha. Don’t mind me I’m just kinda trolling slightly.
Chicken looks fabulous sir.
I am making this tonight. I bought Sicilian marsala wine and can't wait to eat.
I forgot that this dish originated in Sicily and mistakenly thought this was an italian american dish. I think this is one of those dishes that made it's way to NY pretty well unchanged. Yes some people make it with cream but many places in NY make it correctly. Where we do deviate from tradition, is it being served with Spaghetti underneath it which i dont like either Vincenzo. Great video!
This looks absolutely delicious Vincenzo. Now we are waiting for your chicken saltimboca and chicken milanese. Up until now you only did pork milanese and veal saltimboca.
would it be traditional to serve this with polenta?
A favorite of mine from back when I first became interested in the Italian style of cooking and Italian recipes. I was not aware of its "provenance" until I watched this video though (I am not Italian but my stomach thinks it is!…). I tend to use the brown "cremini" mushrooms simply because I like their color (I gather that they are simply a brown version of the usual white ones). I keep two bottles of Marsala in the pantry in case I choose to cook this dish. A great way to use up the "dryer" chicken breast meat! The legs and thighs have their appointments with other dishes. I didn't know that some cooks actually added cream to this dish as none of the recipes I have tried suggest this! I agree that would spoil the dish!
Why wouldt u use chicken stock that its a chicken dish
Wonderful i have been watching your shows for a while now and the other day a show i have never seen before popped up it was two greedy Italians such a great show
Isn't Chicken Masala is an Indian curry recipe?
Ciao Vincenzo, mi fa piacere ritrovarti. Le notifiche non arrivano sempre.
Un ottimo piatto che dimostra come la cucina italiana, con le sue tradizioni cullinarie delle nostre regioni, è la migliore.
Grazie di questa ricetta, e buona settimana.🙂ciao. Pino
I never seen chicken Marsala with cream cheese
I need this! I am going to make this for me and my wife!
I appreciate that there is no egg used in the coating for the chicken. 🤩 Every time Ive tried this dish all I can taste is egg!
This looks amazeballs Vincenzo!
Vincenzo I see you improved your cutting skills 😄
Sorry but this is totally the wrong way to make it
I thought it was the Indian food 😅 I'm happy I still clicked the video to check it out.
Sorry Vincenzino you can´t cook mushrooms without peas! Rob Dorchester from York 🙂
American here — that was a pretty decent chicken marsala, Vincenzo, love to see it! It's one of the Italian American staples I've been requesting for a while. I make chicken marsala often. (Try it with some scallions next time, you'll love it!) I've never heard of anyone putting cream in it, that sounds dreadful, lol. As far as what to serve it with, bread works great, sure, but allow me to suggest risotto alla Milanese. It's a perfect combo!
Thank you, this is actually the first time I’ve heard of chicken Marsala served without pasta, and I think it would be wonderful!! One of my next cooking experiences 😊
I do love a good one-pot recipe like this
You could use Marsala or Port but using Cream Sherry elevates the dish to another level or dimension.
I have GOT to get hold of this wine somehow…!!!
Beautiful dish my friend but only one criticism. Never put raw flour in that way to hot liquid, it will lump and never emulsify properly. Mix with the room temp chicken stock and wisk.
There are not a lot of wine based sauces that I enjoy. Something about them doesn't sit right with me. However, this sauce does okay. It is simple and easy and not too overwhelming when mixed with the broth and the roux is a medium brown. Wonderful job Vincenzo. Thank you for sharing
What brand Marsala wine did you use in the video? It has a barrel on the label.
Never heard this dish before. So I was really concerned when I heard you say that Chicken 'MASALA' was created in Sicily. I was like how a traditional Indian dish was created in Sicily. I had to read the description to realize this video is about an entirely different and unrelated dish. Confusion and concern resolved.