How to Make Chicken Marsala Recipe The Original Way
How to Make CHICKEN MARSALA Recipe The Original Way is a medium Italian-American recipe that serves 2. 450 calories per serving. Recipe by Vincenzo's Plate on YouTube.
Prep: 10 min | Cook: 28 min | Total: 43 min
Cost: $16.60 total, $8.30 per serving
Ingredients
- 2 pieces Chicken Breast (skinless, boneless; about 300 g each)
- 200 g Brown Mushrooms (sliced)
- 240 ml Marsala Wine (dry Marsala; divided use)
- 120 ml Vegetable Stock (low‑sodium)
- 2 cloves Garlic (peeled and crushed)
- 1 sprig Fresh Rosemary (leaves stripped)
- 2 tbsp Fresh Parsley (chopped for garnish)
- 50 g Unsalted Butter (divided use; cut into cubes)
- 30 g All-Purpose Flour (for dredging chicken; about ¼ cup)
- 2 tbsp Extra Virgin Olive Oil (for pan‑searing)
- to taste Salt
- to taste Black Pepper
Instructions
Prepare aromatics and mushrooms
Chop the fresh parsley, crush the garlic cloves, strip the rosemary leaves, and slice the brown mushrooms.
Time: PT5M
Flatten the chicken
Place each chicken breast between two sheets of parchment paper and gently pound with a meat mallet until about 1 cm thick, being careful not to tear the meat.
Time: PT3M
Season and dredge
Season the plain flour with salt and pepper, then coat each flattened chicken breast on both sides, shaking off excess flour.
Time: PT2M
Heat pan and melt butter
Add the olive oil to a nonstick skillet over medium‑high heat, then add half of the butter and let it melt.
Time: PT1M
Temperature: medium‑high
Sear the chicken
Place the floured chicken breasts in the hot pan and cook 2 minutes per side until golden brown and crisp. Adjust seasoning with a pinch more salt and pepper if needed.
Time: PT4M
Temperature: medium‑high
Rest the chicken
Transfer the seared chicken to a plate lined with kitchen paper towels to drain excess oil.
Time: PT2M
Sauté garlic, mushrooms and rosemary
Add a splash more olive oil to the same skillet, then add the crushed garlic, sliced mushrooms and rosemary leaves. Cook, stirring occasionally, until mushrooms are browned and moisture has evaporated.
Time: PT4M
Temperature: medium‑high
Deglaze with Marsala (first half)
Pour in half a glass (≈120 ml) of dry Marsala wine, scraping the browned bits from the pan. Let the wine reduce for 5‑7 minutes until slightly thickened.
Time: PT6M
Temperature: medium
Add vegetable stock
Stir in half a glass (≈120 ml) of vegetable stock and simmer for about 5 minutes, allowing the sauce to meld.
Time: PT5M
Temperature: medium
Finish the sauce
Add the remaining half glass of Marsala, then whisk in two pinches of flour to thicken. Stir until the sauce becomes glossy and slightly reduced.
Time: PT3M
Temperature: medium
Enrich with butter
Stir in the remaining butter until melted, giving the sauce a silky finish.
Time: PT1M
Temperature: medium
Combine chicken and sauce
Return the rested chicken breasts to the skillet, spoon the sauce over them, and heat together for 2 minutes so the meat absorbs the flavors.
Time: PT2M
Temperature: medium
Garnish and serve
Sprinkle the chopped parsley over the chicken and sauce. Serve immediately with crusty bread for dipping.
Time: PT1M
Nutrition Facts
- Calories
- 450
- Protein
- 35 g
- Carbohydrates
- 10 g
- Fat
- 25 g
- Fiber
- 2 g
Dietary info: Contains dairy, Contains gluten, Contains alcohol, High protein
Allergens: Dairy, Gluten, Alcohol
Ingredient Substitutions
- Instead of Brown Mushrooms: Button mushrooms, cremini
- Instead of Marsala Wine: Dry sherry, Madeira
- Instead of Vegetable Stock: Chicken stock, water with bouillon
- Instead of Fresh Rosemary: Dried rosemary (½ tsp)
- Instead of Unsalted Butter: Margarine
- Instead of All-Purpose Flour: Gluten‑free flour blend
- Instead of Extra Virgin Olive Oil: Canola oil
Equipment Needed
- Nonstick Skillet
- Meat Mallet
- Parchment Paper
- Cutting Board
- Chef’s Knife
- Measuring Cup (glass)
- Wooden Spoon or Spatula
- Mixing Bowl
- Kitchen Paper Towels
Critical Steps — Do Not Skip
- Flatten the chicken evenly without tearing
- Do not over‑cook the chicken; 2 min per side is enough
- Reduce the Marsala wine properly to concentrate flavor
- Incorporate flour gradually to avoid lumps in the sauce
Chef Tips from the Video
- Use a dry, aromatic Marsala wine for the best flavor
- Add the butter at the very end for a glossy, restaurant‑style finish
- Serve with crusty Italian bread to mop up every drop of sauce
Troubleshooting
Sauce is too thin
Increase the reduction time or whisk in an additional pinch of flour mixed with a little cold water.
Sauce is grainy
Make sure the flour is fully whisked in and the pan is not too hot; strain if necessary.
Chicken is dry
Do not over‑cook; keep the chicken thickness uniform and finish cooking only briefly in the sauce.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Can freeze the sauce (without the chicken) for up to 1 month; reheat and add fresh chicken when serving.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Pre‑slice mushrooms and chop parsley up to 2 hours ahead
- The Marsala reduction can be made in advance and kept warm
- Reheat leftovers gently over low heat to prevent the sauce from separating
Frequently Asked Questions
What is the cultural significance and history of Chicken Marsala in Italian‑American cuisine?
Chicken Marsala originated in Sicily, where English expatriates first combined local ingredients with Marsala wine. Italian immigrants later brought the dish to America, where it became a beloved Italian‑American classic, often served in family meals and restaurant menus without cream.
What are the traditional regional variations of Chicken Marsala in Italy?
In Sicily, the dish is sometimes made with a splash of cream, while in northern Italy chefs may add shallots or a touch of brandy. The authentic Sicilian version, like Vincenzo’s, relies solely on Marsala reduction, mushrooms, and butter for richness.
How is authentic Chicken Marsala traditionally served in Italian‑American households?
It is typically served hot, spooned over the chicken with the thickened Marsala‑mushroom sauce, accompanied by crusty bread or a simple side of sautéed greens. Pasta is rarely paired, as the sauce is meant to be enjoyed with the bread’s texture.
During which celebrations or occasions is Chicken Marsala commonly prepared in Italian culture?
Chicken Marsala is a popular weeknight dinner and is also featured at family gatherings, holidays such as Easter, and casual celebrations where a quick yet elegant main course is desired.
What makes Chicken Marsala special or unique in Italian‑American cuisine?
Its signature flavor comes from the sweet‑savory Marsala wine reduction, which creates a deep, glossy sauce without the need for cream. The combination of tender chicken, earthy mushrooms, and aromatic rosemary gives it a distinct, comforting profile.
What are the most common mistakes to avoid when making Chicken Marsala?
Over‑flattening the chicken, over‑cooking it, skipping the wine reduction, and adding flour without whisking are frequent errors. Each can lead to dry meat, a watery sauce, or lumps in the final dish.
Why does this Chicken Marsala recipe use flour to thicken the sauce instead of cream?
Vincenzo’s authentic method relies on a Marsala reduction thickened with a small amount of flour, preserving the wine’s bright flavor. Cream would mask the delicate sweetness of the Marsala and change the traditional texture.
Can I make Chicken Marsala ahead of time and how should I store it?
Yes. Prepare the sauce up to step 10, let it cool, then refrigerate in an airtight container for up to 3 days. Reheat gently, add the butter, and finish by briefly warming the cooked chicken in the sauce before serving.
What texture and appearance should I look for when the Chicken Marsala sauce is done?
The sauce should be glossy, coat the back of a spoon, and have a slightly thick, velvety consistency. It will cling to the chicken and mushrooms without pooling excessively.
How do I know when the Chicken Marsala is finished cooking?
The chicken should be golden on the outside and reach an internal temperature of 74 °C (165 °F). The sauce will have reduced to a glossy sheen and will lightly coat the pan when tilted.
What does the YouTube channel Vincenzo's Plate specialize in?
The YouTube channel Vincenzo's Plate focuses on authentic Italian and Italian‑American home cooking, offering step‑by‑step tutorials that emphasize traditional techniques, regional flavors, and practical tips for everyday cooks.
How does the YouTube channel Vincenzo's Plate's approach to Italian cooking differ from other Italian cooking channels?
Vincenzo's Plate prioritizes authenticity by avoiding shortcuts like cream in classic dishes, uses clear visual cues, and often incorporates historical context. The channel also stresses using pantry staples and simple equipment, making traditional recipes accessible to home cooks worldwide.
Last updated: August 30, 2026
