Tag Archives: Dry Marsala Wine

Chicken Marsala, My Way

I’m doing another re-post from March 12, 2017 this time.

I made this recipe last night for Sunday Supper (I like to have Pasta on Sundays 😉 ) and I realized something about this recipe… the ‘sauce’ part it it is so dang delicious, I am going to say that we need MORE!  So please see some adjustments to this recipe if you’ve already printed this one out and tried it at home.


Chicken Marsala is one of my favorite dishes not only to make but to eat as well.  I’ve tried several different recipes and have mashed together my own version.


Auntie Doni’s Chicken Marsala

serves 2 very hungry people


2 boneless-skinless Chicken Thighs (or Breasts), diced into bite sized pieces

1/4 C. Flour

1/2 tsp. Salt

1 tsp. Pepper

2 Tbsp. Olive Oil

10 oz. Crimini Mushrooms (Baby Bellas), diced

1/2 of small White Onion, diced fine

1 Garlic Clove, mined

3/4 C. Dry Marsala Wine

1 1/4 C. Chicken Broth

2 Tbsp. Butter, cold

In a large pan, heat the oil; sauté the Mushrooms until nicely brown, remove to a bowl.  Add more oil, if needed and sweat the White Onions until translucent; add the Garlic and sauté until fragrant, transfer to the bowl with the Mushrooms and set aside.

Toss the Chicken in the flour, salt and pepper, shake off any excess.  Add more oil to the pan if needed and brown the Chicken, about 3-5 minutes per side; transfer to a plate and set that aside as well.  Add the Wine to the pan and scrape up the nice brown bits in the pan and bring to a bubble.  Pour in the broth, add back in the Mushrooms, Onions and Garlic, stir well and simmer for a few minutes; add back in the Chicken, stir to combine it all and continue simmering until the sauce starts to thicken, about 5 minutes.  Add that cold Butter and swirl the pan around to melt and incorporate it into the sauce.   The sauce will thicken further, but don’t let it reduce too far.

Serve over Pasta, Rice, Polenta or even mashed Potatoes.  Garnish with some chopped Parsley and grated Cheese.



One of DH’s Favorite Dishes

My American-Italian husband loves this dish.

chicken marsala

Now that we are no longer banning all of the really tasty foods (such as pasta, potatoes, bread) from our home, I decided to make it for him. I feel like I haven’t cooked anything GOOD is ages. While I as in the supermarket down the road a piece, all the folk that work there kept asking me if we had been on vacation in Hawaii again. I didn’t want to say that I like the green grocer farther down the trail, and pretty much that’s all we’ve eaten.

Chicken Marsala dalla mia Cucina

4 boneless-skinless Chicken thighs (or breasts)

¼ C Flour

½ tsp Salt

1 tsp Pepper

10 oz sliced Crimini Mushroom

½ small Onion, diced fine

1 Garlic clove, minced

¾ C dry Marsala Wine

1 ¼ C Chicken broth

2 Tbsp Butter

2 Tbsp Olive Oil

In a large pan heat EVOO, sauté mushrooms until brown, remove to a bowl. Add more oil if needed along with a little butter for flavor and sweat onions until just translucent; add garlic & sauté until fragrant, transfer to the bowl with the mushrooms. Toss the chicken in flour, combined with the salt & pepper.  Shake off any excess flour and add more oil to the pan; brown the chicken for about 3 minutes per side; transfer to another plate. Add wine and scarp up all brown bits stuck to the bottom of the pan, then pour in broth; add back onions and mushrooms to the pan and bring to a bubble. Swirl in 2 Tbsp of butter and reduce for a few minutes; add back in the chicken and simmer for about 5 minutes until sauce thickens further. Serve over pasta or polenta, also nice with roasted potatoes. (I made Rosemary Potatoes, very delicious with the Marsala sauce)

I also made Peas (frozen) with Prosciutto. Very simple, brown a handful of chopped Prosciutto in some Olive Oil; add your peas, about 1/2 to 3/4 cup per person, along with a good splash (maybe a ¼ cup) of chicken broth. Cover and heat the peas through, serve.

This hit all the notes for me.