Chicken Marsala Sauce Recipe

Introduction

Chicken Marsala sauce is a rich and flavorful Italian-inspired sauce made with mushrooms, shallots, Marsala wine, and butter. It pairs beautifully with pan-fried chicken, pasta, or vegetables, adding a savory touch to any meal.

Ingredients

• 4 tablespoons butter (divided)
• ½ pound cleaned and thinly sliced baby portabella mushrooms
• 1 shallot (minced)
• ½ teaspoon salt
• 1 tablespoon all-purpose flour
• ⅔ cup Marsala wine
• ⅓ cup chicken stock

Instructions

1. Step 1: Heat 3 tablespoons of butter over medium heat in a medium-sized skillet until it foams.
2. Step 2: Stir in the mushrooms, shallots, and salt. Simmer until the liquid evaporates and the mushrooms begin to brown, about 10 to 15 minutes.
3. Step 3: Stir in the flour, cooking and stirring for about 5 minutes.
4. Step 4: Add the Marsala wine and chicken stock, then cook until the sauce is reduced by half.
5. Step 5: Remove from heat and swirl in the remaining tablespoon of butter until melted.
6. Step 6: Drizzle the sauce over cooked chicken. Serve over pan-fried chicken, pasta, or vegetables.

Tips & Variations

• Use cremini or button mushrooms if baby portabellas aren’t available for a slightly different texture.
• For a gluten-free version, substitute the all-purpose flour with cornstarch or a gluten-free flour blend.
• To deepen the flavor, sauté the mushrooms and shallots until golden brown before adding the flour.

Storage

Cool the sauce to room temperature before storing it in an airtight container. It will keep in the refrigerator for up to 4 days. To reheat, warm over medium-low heat and thin with a splash of Marsala wine or chicken stock if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of wine?

Marsala wine gives the sauce its characteristic flavor, but a dry sherry or a sweet white wine can be substituted if Marsala is unavailable. Avoid wines that are too acidic or tannic.

Is it necessary to use butter in the sauce?

Butter adds richness and helps create a smooth texture. You can reduce the amount or substitute with olive oil for a lighter version, though the flavor and texture will differ slightly.

Chicken Marsala Sauce Recipe

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★★★★★

4.9 from 84 reviews

This rich and flavorful Chicken Marsala sauce recipe features sautéed baby portabella mushrooms and shallots simmered in Marsala wine and chicken stock, finished with butter for a silky texture. Perfect for drizzling over pan-fried chicken, pasta, or vegetables, this sauce adds an elegant Italian touch to your meal.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: About 1 cup sauce, enough for 4 servings 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Sauce Ingredients

• 4 tablespoons butter (divided)
• ½ pound cleaned and thinly sliced baby portabella mushrooms
• 1 shallot (minced)
• ½ teaspoon salt
• 1 tablespoon all-purpose flour
• ⅔ cup Marsala wine
• ⅓ cup chicken stock

Instructions

1. Heat Butter: Heat 3 tablespoons of butter over medium heat in a medium-sized skillet until it begins to foam, which ensures the butter is hot and ready for sautéing.
2. Sauté Vegetables: Add the sliced mushrooms, minced shallot, and salt to the skillet. Simmer the mixture, stirring occasionally, until the liquid evaporates and the mushrooms start to brown, about 10 to 15 minutes. This step develops rich, caramelized mushroom flavor.
3. Make Roux and Add Liquids: Stir in the flour and continue cooking while stirring for about 5 minutes to eliminate the raw flour taste and slightly thicken the sauce. Then, slowly add the Marsala wine and chicken stock, bringing the mixture to a simmer until the sauce reduces by half, concentrating the flavors.
4. Finish with Butter: Remove the skillet from heat and swirl in the remaining 1 tablespoon of butter until fully melted, which adds richness and gloss to the sauce.
5. Serve: Drizzle the finished Marsala sauce over cooked pan-fried chicken, pasta, or steamed vegetables to complete your dish with an authentic Italian flair.
6. Make Ahead Tip: Allow the sauce to cool to room temperature, then store it in an airtight container for up to 4 days. When ready to use, gently reheat over medium-low heat, thinning the sauce with a splash of Marsala wine or chicken stock if necessary for desired consistency.

Notes

• Use baby portabella mushrooms for a deep, earthy flavor and meaty texture.
• For best results, use dry Marsala wine to avoid overly sweet sauce.
• This sauce pairs beautifully with pan-fried chicken breasts or thighs, but also complements pasta and roasted vegetables.
• To thicken sauce further, simmer a bit longer until desired consistency is reached.
• Reduce salt if serving with salty sides or broth-based dishes to balance flavor.
• Reheat gently to avoid breaking the sauce’s emulsion.

Keywords: Chicken Marsala sauce, mushroom sauce, Marsala wine sauce, Italian sauce, pan sauce, sautéed mushrooms, shallot sauce, easy sauce recipe