Chicken Marsala is one of the most popular Italian recipes in America, and is given its distinctive flavor from Marsala wine. When I first filmed this video years ago, one of the most common questions I got was from viewers who didn’t want to use alcohol in the dish and were looking for a substitute.
Unfortunately, the marsala wine is what gives this dish its signature taste, and I haven’t been able to find a suitable replacement.
This simple recipe calls for marsala wine, sherry wine and fresh mushrooms. When choosing fresh mushrooms for your chicken marsala, look for tightly closed caps that don’t show any gills.
Finally, when cooking with wine, don’t spend a lot of money on your cooking wines. But on the flip side, don’t buy something that you wouldn’t drink straight!
- 4 boneless skinless chicken breast halves pounded to about 1/4-inch thickness between two sheets of plastic wrap
- 1/2 cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon fresh cracked pepper
- 1 tablespoon dried oregano
- 8-12 mushrooms sliced
- 1/4 cup olive oil
- 1/2 stick butter
- 1/2 cup marsala wine
- 1/4 cup sherry wine
- First, pound the thawed chicken breast to about 1/4 inch thickness between two sheets of plastic wrap.
- Next, in a 13×9 casserole dish, mix together the flour, salt, pepper and oregano and mix well.
- Coat chicken breasts on both sides in flour mixture.
- Next, heat 1/4 cup olive oil and 1/2 stick butter in a large skillet over medium-high heat.
- When butter is melted, add the chicken and fry each side until browned, about 3 minutes on each side.
- To make the chicken marsala sauce, add sliced mushrooms to skillet and pour the wines over the top. Simmer 10-15 minutes, covered, until chicken is cooked through.
- Serve the chicken and sauce over cooked brown rice and top with grilled asparagus, if desired.