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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.

Ingredients

Scale

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

Find it online: https://victoriablair.com/chicken-marsala-sauce-recipe/