Chicken Marsala Recipe that’s easy!
Including Marsala wine substitutes and how to make chicken marsala without cream.
So, you're in the mood for some culinary adventure, but not the kind that requires hours of slaving away in the kitchen. Fear not, because today I’m sharing my a Chicken Marsala dish that’s easy and delish!! Oh, and did I mention we'll be exploring LOTS of variations:
Marsala wine substitutes
Chicken Marsala without Cream
Chicken Marsala without Mushrooms
I First Made this Chicken Marsala Dish Using the Recipe called "Chicken Marsala by Giada"
OK, let's start from the beginning. I stumbled upon this Chicken Marsala recipe by the culinary goddess herself, Giada. It promised to be easy, and, surprisingly, it lived up to the hype. Giada's recipe was easy and tasty and it was love at first bite. The flavors were on point, and the kitchen didn't end up looking like a war zone. So far, so good.
Now, the secret to the Chicken Marsala dish by Giada is in the simplicity – chicken, mushrooms, Marsala wine, and a good bit of mascarpone for that creamy goodness. What’s Marscapone? Good question. Mascarpone cheese is a soft, slightly sweet and a tad bit tart, spreadable cheese often described as an Italian sweet cream cheese. Mascarpone is probably most well-known as the key ingredient in Italian desserts like tiramisu and cannoli.
If you think Mascarpone is just like cream cheese, you’ll be surprised and probably delighted to learn Mascarpone is richer and sweeter. Mascarpone has a more velvety texture, lending it to easier spreading and opening up possibilities as both a cream cheese substitute and the star of its unique set of dishes.
Chicken Marsala Recipe without Cream
No cream or you don’t want to use cream? No problem! Make this chicken marsala recipe without cream but substituting coconut milk to replacing the cream with chicken stock.
I didn’t have mascarpone on hand and made up my own version without it and liked it even better!
Life happens, and sometimes mascarpone isn't just laying around your fridge. Not to mention, it can be pricy. So long story short, I was out! Did I panic? Absolutely not. I rolled up my sleeves and decided to wing it. Surprisingly, my rebellious version sans mascarpone turned out to be a game-changer. The sauce was lighter, letting the Marsala wine and mushrooms take center stage, which it is what the original dish was all about anyway! Who needs mascarpone when you can have a saucy revolution?
So, here's the scoop – this Chicken Marsala dish doesn't need to follow a strict script. So even though Chicken Marsala by Giada was awesome, we need to feel free to improvise, skip ingredients, or throw in a surprise twist. After all, cooking is an art, not a science experiment. Giada may have set the stage, but it's your kitchen – be the director. And after my little Mascarpone-less adventure, I’ll never make Chicken Marsala with it again. SO there;)
One Day I Didn't Have Any Marsala Left, So I Used Marsala Wine Substitutes and It Was Amazing.
Now, another day, I was craving this chicken marsala only to find an empty Marsala bottle staring back at me. Panic? Nah. Improvise again? Absolutely! Enter the world of Marsala wine substitutes.
First, about the Marsala
Do you use dry or sweet marsala for chicken marsala? Most people say it really doesn’t matter, and I agree. I can’t tell the difference so use whatever you have on hand.
FAQ: Dry or Sweet Marsala for Chicken Marsala
It’s the key flavouring in the sauce – depth of flavour, complexity, warmth and touch of sweetness. Use dry marsala rather than sweet marsala which is more commonly used in desserts.
Marsala wine substitutes and a Nonalcoholic option:
Dry Sherry: one-to-one substitute
Madiera wine: one-to-one substitute
Grape Juice and Brandy: For every ¼ cup of Marsala wine you need in your recipe, substitute the following: ¼ cup of grape juice mixed with 1 teaspoon of brandy
White Wine and Brandy: ix these two ingredients together and add them to your recipe: ¼ cup of dry white wine and 1 teaspoon of brandy
Nonalcoholic option, White Grape Juice: For every 1/2 cup of Marsala wine, use 1/4 cup of white grape juice mixed with 2 tablespoons of sherry vinegar and 1 tablespoon of vanilla extract.
All that said, it might be worth getting a bottle of Marsala to keep on hand. Because this wine is fortified, it has a higher alcohol content than non-fortified wines. This translates to a longer shelf life, making it ideal for storage and cooking.
Chicken Marsala Recipe No Mushrooms
For a delightful chicken marsala recipe without mushrooms, you can simply omit the mushrooms and focus on the tender chicken breasts cooked in a rich marsala wine sauce, enhanced with a touch of cream for extra richness.
Or try this version that substitutes mushrooms with sun-dried tomatoes. This chicken marsala recipe with no mushrooms features tender chicken breasts simmered in a rich marsala wine sauce, where the sun-dried tomatoes add a unique and flavorful twist. Perfect for those who prefer a chicken marsala recipe with no mushrooms, this dish maintains its classic taste while offering a fresh alternative. Serve it alongside your favorite sides for a memorable meal.
What to Serve with Chicken Marsala
Now, what should be served with this delectable dish? Let's talk sides. Creamy mashed potatoes, buttery polenta, or a simple bed of pasta – take your pick. The world is your Chicken Marsala oyster. But me personally, I go with a good crusty bread and a green salad. Perfection!
Feel free to leave a comment sharing your own Chicken Marsala adventures, favorite variations, or any hilarious kitchen mishaps. And let me know if you give this recipe a try.
scroll down for the PRINTABLE Marsala recipe.
Easy Chicken Marsala (no Marsala wine option)
Ingredients
Instructions
- Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a shallow bowl. Coat while pressing chicken in the flour. Set aside.
- Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Place the floured chicken in the pan and cook, turning after one side is lightly browned and barely cooked through.
- Transfer the chicken to a plate and set aside.
- Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown. Add the onions, garlic, and ¼ teaspoon of salt; cook for 1 to 2 minutes more.
- Add the broth, Marsala, heavy cream, parsley or thyme, ¼ teaspoon salt, and ⅛ teaspoon of pepper; scrape any brown bits from the pan into the liquid.
- Bring the liquid to a low bubble, uncovered, until the sauce is reduced and just slightly thickened, About 10 minutes. If you want your sauce thicker, keep simmering until desired thickness. (see note)
- Add the chicken back to the pan and any juices accumulated on the plate. Reduce the heat to low and cook until the chicken is warmed through. Sprinkle with additional thyme or parsley if using. Taste, add more salt if needed, and serve.
Notes
-This recipe makes a lot of sauce because, quite frankly, I like a lot of sauce, especially if I'm serving the chicken over mashed potatoes, pasta, or rice. But if you'd like to start off with a thicker sauce, simply reduce the cream, stock in the Marsala to half a cup each.
-It might be worth getting a bottle of Marsala to keep on hand. Because this wine is fortified is has a longer shelf life, making it ideal for storage and cooking. After opening, Marsala wine will usually maintain its best quality for about 4 months or longer.
Marsala Substitutes for every quarter cup needed:
Substitute the following:
- ¼ cup of dry white wine
- 1 teaspoon of brandy
Substitute the following:
- ¼ cup of grape juice
- 1 teaspoon of brandy
Madeira, Vermouth, or Dry Sherry (not cooking Sherry) are good substitutes:
A Non-alcoholic option: Use equal amounts of white grape juice in place of Marsala wine.