Marsala Chicken With Mushroom Sauce


10 Tips to keep in mind when cooking Marsala Chicken with Mushroom Sauce

  1. Use boneless, skinless chicken breasts for quick and easy preparation.
  2. Season the chicken generously with salt and pepper for enhanced flavor.
  3. Dredge the chicken in flour to create a crispy coating when searing.
  4. Don't overcrowd the skillet when cooking the chicken to ensure even browning.
  5. Use a combination of olive oil and butter for rich flavor in the sauce.
  6. Slice the mushrooms evenly for uniform cooking.
  7. Deglaze the skillet with Marsala wine to incorporate all the flavorful browned bits.
  8. Simmer the sauce until it thickens to your desired consistency.
  9. Garnish with fresh parsley for a pop of color and flavor.
  10. Serve the chicken hot with plenty of sauce for dipping bread or drizzling over pasta.

Serve it with suggestions

Pair Marsala Chicken with Mushroom Sauce with creamy mashed potatoes or buttered noodles for a satisfying meal. Add a side of steamed green beans or roasted asparagus for a balanced plate.


Q: Can I make Marsala Chicken with Mushroom Sauce ahead of time?
A: Yes, you can prepare the sauce in advance and store it in the refrigerator for up to 2 days. Simply reheat the sauce and cook the chicken when ready to serve.

Q: Can I substitute Marsala wine with another type of wine?
A: While Marsala wine adds a unique flavor to the dish, you can substitute it with dry sherry or Madeira wine if needed.

Q: Can I use bone-in chicken for this recipe?
A: Boneless, skinless chicken breasts are recommended for quicker cooking, but you can use bone-in chicken thighs if preferred. Adjust the cooking time accordingly.

Q: How do I store leftovers?
A: Store leftover Marsala Chicken with Mushroom Sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Q: Can I make this recipe dairy-free?
A: Yes, you can use dairy-free alternatives such as coconut cream or almond milk instead of heavy cream to make a dairy-free version of the sauce.

Q: What can I serve with Marsala Chicken besides mashed potatoes?
A: Marsala Chicken pairs well with a variety of sides such as rice pilaf, roasted vegetables, or a crisp green salad.

Q: Can I use dried mushrooms instead of fresh?
A: Yes, you can rehydrate dried mushrooms in warm water before adding them to the sauce. Use the soaking liquid to enhance the flavor of the sauce.

Q: Can I make this recipe without alcohol?
A: While Marsala wine adds depth of flavor to the sauce, you can omit it and increase the amount of chicken broth for a non-alcoholic version.

Q: Can I use frozen chicken breasts?
A: It's best to use thawed chicken breasts for even cooking. Thaw frozen chicken breasts in the refrigerator overnight before using them in this recipe.

Q: Can I double the recipe?
A: Yes, you can easily double the ingredients to make a larger batch of Marsala Chicken with Mushroom Sauce. Adjust the cooking times as needed and use a larger skillet or pot.

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