Marsala is one of my all-time favorite sauces and is so easy to make! This is a restaurant-quality meal you can throw together in no time at all on a busy weeknight. Braised chicken marsala is fabulous served with some whole-wheat noodles and a green veggie side such as zucchini or asparagus. This is a perfect example of how tasty, real food does not have to be complicated. :)
Braised Chicken Marsala
Ingredients
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 pounds chicken thighs, boneless, skinless
- 1/2 cup whole-wheat flour
- 5 tablespoons butter, divided
- 12 ounces baby bella mushrooms, stems removed and sliced in half
- 1 cup marsala wine
Instructions
-
Mix together the Italian seasoning, salt and pepper in a small bowl and sprinkle on top of the chicken until evenly coated. It helps to push on it with your fingers to make sure it really sticks. Sprinkle the flour on top of the seasonings, turn the chicken over, and coat all sides.
-
In a large sauté pan over medium-high heat melt 4 tablespoons of the butter. Add the chicken and mushrooms to the pan and sear the chicken until golden brown on both sides, 4 to 5 minutes per side. Remove chicken and mushrooms from pan and set aside.
-
Turn the heat up to high, pour the Marsala wine into the sauté pan, and boil until reduced by half, about 3 to 4 minutes. Turn the heat down to low, put the chicken and mushrooms back in the pan, cover with a tight-fitting lid and simmer until chicken is cooked all the way through, about 8 to 10 minutes.
-
Remove the lid from the pan, add the remaining tablespoon of butter, turn the heat up to medium, and cook for just a minute or two to thicken the sauce. Remove from heat and serve warm over whole-grain noodles with a green veggie or salad on the side.
Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!
How to Freeze Sandwiches for School Lunches
Other Posts You Might Like
Ana
September 26, 2017 at 12:32 pmI will try definitely this recipe! I have your book! love your website so easy!!!
Teresa
September 26, 2017 at 12:44 pmHi! What type of Marsala wine do you use, sweet or dry? Or is there a specific brand you like best?
Thanks!
Anny
September 26, 2017 at 5:17 pmI would like to know the brand marsala wine that you use too. I look at marsala wine at a store and most contain. Preservatives.
Matt
September 27, 2017 at 2:55 amAll wine contains preservatives
Karla
September 29, 2017 at 10:07 pmFor cooking, you use a dry Marsala. If you were making a dessert, such as Tiramisu, you would use a sweet Marsala. I didn’t know either, so I looked on the internet, and then not trusting the internet, asked a chef!
Amy Taylor (comment moderator)
October 6, 2017 at 11:04 amHello. Dry and no particular brand.
Andrea
September 26, 2017 at 12:47 pmI have a recipe that is very similar. It’s definitely a family favorite!! I use rice flour instead of regular flour, to make it gluten free. I think the better the wine, the better the recipe. What brand Marsala did you use, if I can ask that? :)
Thank you!
Jasmine
September 26, 2017 at 1:12 pmLooks delicious!
Diana
September 26, 2017 at 1:29 pmCould you make this ahead and freeze? How could change this into a crockpot meal?
Amy Taylor (comment moderator)
October 6, 2017 at 11:47 amHi there. We’ve not frozen this meal nor tried it as a crock pot meal but this might help: http://www.thekitchn.com/5-tips-for-converting-recipes-to-the-slow-cooker-189343.
Nichole
September 26, 2017 at 3:11 pmWhat can you replace for Masala wine? Chicken broth???
Amy Taylor (comment moderator)
October 6, 2017 at 11:51 amHi. Apple cider vinegar is a good sub for cooking wines but the chicken will lack the unique marsala flavor.
Richard
September 26, 2017 at 4:42 pmLast time I checked there were several types of Marcela wine. Some were dry like vermouth.
Recipe makes no mention which wine is best to use.
Martha
September 26, 2017 at 8:44 pmWould it work with breasts? Don’t really care for dark meat.
Amy Taylor (comment moderator)
October 23, 2017 at 10:11 amHello. You can use white meat.
PJ`
September 27, 2017 at 12:17 pmWould someone please make a recommendation for the wine. Does it have to be real expensive or can it be the cheapest, or what? TY
Amy Taylor (comment moderator)
October 6, 2017 at 12:27 pmIt should be a dry marsala but does not need to cost much.
Rachel Frost
September 27, 2017 at 12:33 pmMy seven year old helped me make this. It was very easy. We ate it over fettuccine noodles. He said it was the best thing he has ever eaten! He even devoured the mushrooms, which he normally will not touch. We will definitely make this again.
Ed Wiseman
September 30, 2017 at 11:15 amI made this for dinner last night and the taste was fantastic. I used a dry dessert Masala wine and served it with rice. I made this recipe for 6 servings and the time it took to brush clean the mushrooms was a lot longer than anticipated. To speed this recipe up I’d strongly suggest preparing the mushrooms before hand. I will definitely make this again. Thanks for the wonderful recipe.
Melany R
October 1, 2017 at 1:50 pmLoved it! Misread the amount of flour as tsps off my phone and it still came out really well.
Had to dice the mushrooms to make the not obvious for one of my picky eaters. He will eat items, knowingly, just prefers to not see the mushrooms.
Served it with roasted veggies and roasted potatoes since I was out of pasta. Big hit.
Kate
January 1, 2018 at 2:04 pmIs this a good meal to double and then freeze leftovers?
Amy Taylor (comment moderator)
January 10, 2018 at 9:57 amHi there. Sure. I’ve tripled this and frozen. :)
Rachel
January 6, 2018 at 7:52 pmThis is one of the few meals that everyone in my family loves! My husband is a red meat/grease/cheese lover. He normally doesn’t prefer chicken. He has asked me to make this several times. My seven year old calls this five star recipe chicken and he LOVES IT! He has never liked mushrooms until I made this. He said the mushrooms were the best part. I usually serve it over fettuccine noodles. I just wish there was a bit more sauce so I could put it on the noodles.