Easy Chicken Marsala
Easy, crowd-ready Chicken Marsala with Herbes de Provence. Tender chicken in Marsala-broth sauce. Make ahead, freeze, or serve over rice.
I made this one up to suit our tastes and to use that wonderful Spice House Herb de Provence every chance I get. It's the best you can find. It's nice to make this large a batch and then freeze it or serve a crowd. Note: keep your herbs in the freezer and just fill small containers for use in the kitchen to keep them fresh.
Submitted by: Helen from Escondido, CA
Yield: 8 -10
- Use chicken thighs for moist results; breasts work if cut medium and cooked briefly.
- Deglaze the pan with Marsala, simmer in broth, then thicken with a beurre manié.
- Make a large batch to freeze or serve a crowd; store dried herbs in the freezer for best flavor.
Spices
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Preparation Instructions:
Season chicken with salt, pepper and herbes de Provence.
Dredge the chicken in flour – saute in olive oil on med/hi until brown ---About 2 min. per side
Remove and set aside in plate – do in 2 batches in large pan.
Add some of the marsala to deglaze the pan, add mushroom and rest of wine.
Reduce about 2-3 minutes.
Add the chicken broth.
Put Chicken back in and mix in with the broth.
Add herbs.
Cover and simmer 20-25 minutes on Low.*
Remove chicken to a bowl.
Stir in the beurre manier with a whisk to thicken sauce.
Put chicken back in and simmer 5 minutes.
Add PARSLEY and adjust seasonings to taste.
Serve over long grain rice.
thespicehouse.com
More About This Recipe
*You can use chicken breasts if you prefer - just cut in medium sizes, and cook for only about 10 minutes in the sauce so it doesn't get rubbery. Another option is adding mushrooms, which you can saute in the chicken fon w/ a little more butter, before putting the broth back in. I prefer Jasmine rice cooked with a dash of butter, but any rice will do.
If you enjoyed this recipe, check out more Italian recipes here.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes. Cut breasts into medium pieces so they cook evenly. Add them to the sauce and simmer about 10 minutes so they stay tender. Avoid overcooking to prevent rubbery texture.
How do I thicken the sauce?
Whisk in a beurre manié made from 2 tablespoons softened butter mixed with 2 tablespoons flour after removing the chicken. Stir until smooth and simmer 3 to 5 minutes. For a gluten-free option, use a cornstarch slurry: mix 1 tablespoon cornstarch with 1 tablespoon cold water and whisk in.
Can I freeze Chicken Marsala?
Yes. Cool completely, portion into airtight containers or freezer bags, and freeze up to 3 months. Thaw in the refrigerator overnight and reheat gently on low so the chicken stays moist.
What can I use if I do not have Marsala wine?
Good substitutes are dry sherry, Madeira, or a mix of dry white wine with a splash of brandy. Use similar amounts and taste the sauce as it reduces to adjust sweetness or acidity.
How should I store the herbs to keep them fresh?
Keep dried herbs in the freezer to preserve aroma. Refill small kitchen jars from the freezer stash so only a small amount is exposed to heat and air. Store jars in a cool, dark place.
Can I add extra mushrooms or sauté them differently?
Yes. Saute mushrooms in a bit of butter in the same pan after browning the chicken for deeper flavor. Add them back to the sauce before simmering the chicken to meld flavors.
What should I serve with Chicken Marsala?
Serve over long grain rice or jasmine rice with a dash of butter. Mashed potatoes, polenta, or buttered pasta also pair well. Garnish with chopped fresh parsley for color and brightness.
Can I use chicken breasts instead of thighs?
Yes. Cut breasts into medium pieces so they cook evenly. Add them to the sauce and simmer about 10 minutes so they stay tender. Avoid overcooking to prevent rubbery texture.
How do I thicken the sauce?
Whisk in a beurre manié made from 2 tablespoons softened butter mixed with 2 tablespoons flour after removing the chicken. Stir until smooth and simmer 3 to 5 minutes. For a gluten-free option, use a cornstarch slurry: mix 1 tablespoon cornstarch with 1 tablespoon cold water and whisk in.
Can I freeze Chicken Marsala?
Yes. Cool completely, portion into airtight containers or freezer bags, and freeze up to 3 months. Thaw in the refrigerator overnight and reheat gently on low so the chicken stays moist.
What can I use if I do not have Marsala wine?
Good substitutes are dry sherry, Madeira, or a mix of dry white wine with a splash of brandy. Use similar amounts and taste the sauce as it reduces to adjust sweetness or acidity.
How should I store the herbs to keep them fresh?
Keep dried herbs in the freezer to preserve aroma. Refill small kitchen jars from the freezer stash so only a small amount is exposed to heat and air. Store jars in a cool, dark place.
Can I add extra mushrooms or sauté them differently?
Yes. Saute mushrooms in a bit of butter in the same pan after browning the chicken for deeper flavor. Add them back to the sauce before simmering the chicken to meld flavors.
What should I serve with Chicken Marsala?
Serve over long grain rice or jasmine rice with a dash of butter. Mashed potatoes, polenta, or buttered pasta also pair well. Garnish with chopped fresh parsley for color and brightness.
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