Chicken Marsala Recipe (VIDEO)
A restaurant-quality Chicken Marsala you can make right from the comfort of your own kitchen. You’ll love the juicy pan-fried chicken topped with a creamy and savory marsala wine sauce. You will only hope for leftovers after making this dish.
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We love copycat restaurant recipes. Some of our favorite copycat recipes include Chicken Madeira inspired by Cheesecake Factory and Creamy Shrimp Pasta from Olive Garden. They can be made at a fraction of the price, are often healthier, and are great crowd-pleasers. This Chicken Marsala inspired by a recipe from Olive Garden is no exception.
Chicken Marsala Recipe:
Marsala wine originated in western Sicily, Italy back in the 1700s. While chicken marsala itself might not be found in many restaurants in Italy, it is an Italian-inspired dish and can be found in many Italian restaurants here in the US.
This chicken marsala is great served up with some Mashed Potatoes or even angel hair pasta with a side of asparagus. It’s a nice enough meal to have for a date night in, a fancy family Valentine’s dinner, or when you have guests to impress. This recipe is accommodating and can easily be doubled or tripled for a crowd.
Can I Make Chicken Marsala Ahead of Time?
You sure can! The chicken will taste even better after absorbing the flavors for a day or two. You can make it up with the sauce on the chicken, cover and refrigerate until ready to serve. You can also reheat on the stovetop over low heat just until warmed through. Do not boil or the chicken will overcook and sauce may separate.
Chicken Marsala Ingredients:
This Italian-American dish is made with chicken breast, salt and pepper, flour for dredging, olive oil, butter, onion powder, garlic, and parsley. The marsala wine sauce is made up of dry marsala wine, chicken stock, and heavy whipping cream.
The Best Wine for Chicken Marsala:
Use dry marsala wine, NOT sweet marsala. Sweet Marsala is meant to be used for dessert recipes and won’t work well. If your grocery store doesn’t sell liquors, you can find marsala at your local liquor store.
Can I Substitute the Wine?
If you are not able to find Marsala wine, a Madeira wine would also work. If alcohol is a concern, most of the alcohol is cooked out in the pan so you just get the added flavor and the sauce ends up with an insignificant amount of alcohol. If you are looking to make it wine-free, you could just use more broth and boil that down, but the flavor profile wouldn’t be quite the same.
How to Make Even Chicken Cutlets:
Cut both of your chicken breasts in half lengthwise to make 4 even cutlets. Place between plastic wrap and pound to even 1/3″ thick cutlets. By pounding your chicken to even thicknesses ensures they will get cooked evenly. You can always save yourself some prep by using chicken tenders instead.
Cooks Tip: to test for doneness and prevent overcooking, use an instant-read thermometer and cook just until the chicken breast has reached a safe internal temperature of 165˚F.
How to Prevent a Creamy Sauce from Curdling:
When cooking with wine, the acidity and alcohol combined with cream may cause the sauce to clump or separate if you change the recipe or process. Follow these tips to help prevent that from happening to your sauce:
- Avoid light cream or “half & half” which doesn’t play well with wine and can curdle.
- Older cream can curdle easier, purchase within a few days of use.
- Stir the sauce while slowly adding the cream
- Keep the sauce at a simmer after adding the cream and avoid a rapid boil.
- Patience is important – don’t rush the process of thickening the sauce.
More Chicken Dinner Recipes:
If you loved this Chicken Marsala recipe, you should check out some of our other delicious chicken dinners:
- Chicken Fettuccini Alfredo – a feel-good comfort food, creamy but light
- Chicken Parmesan – a family favorite 30-minute meal
- Chicken Piccata – a sister to this chicken marsala recipe with a lemony sauce and served with capers
- Instant Pot Whole Chicken – the easiest way to make an at-home rotisserie chicken
- Spatchcock Chicken – a one-pan, mouthwatering chicken dinner
- Slow Cooker BBQ Chicken – an easy way to make chicken sandwiches
Watch How to Make Chicken Marsala:
I hope this Chicken Marsala recipe becomes a new favorite chicken dinner for you. If you enjoyed this video, please subscribe to our Youtube Channel and make sure to click the bell icon so you can be the first to know when we post a new video.
Chicken Marsala Recipe
Easy Chicken Marsala made from the comfort of your own kitchen. This recipe features pan-fried chicken topped with a creamy marsala wine sauce.
Ingredients
- 1 1/4 lbs chicken breast, (2 large), or chicken tenders
- 1/2 tsp salt , or to taste
- 1/4 tsp black pepper, or to taste
- 1/4 cup all-purpose flour, for dredging
- 2 Tbsp olive oil
- 1 Tbsp unsalted butter
- 8 oz brown button mushrooms, halved or thickly sliced if very large
- 1/2 tsp onion powder
- 2 garlic cloves, minced
- 3/4 cup dry marsala wine, (not sweet)
- 3/4 cup chicken stock, reduced-sodium
- 1/2 cup heavy whipping cream
- 2 Tbsp parsley, finely chopped
Instructions
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Cut chicken breasts in half lengthwise to make 4 even cutlets. Place between plastic wrap and pound until 1/3" thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp pepper, dredge in flour (shaking off the excess) and then set aside.
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Heat a large heavy-bottomed pan over medium heat. Add 2 Tbsp olive oil and 1 Tbsp butter. Once butter and oil are hot, add dredged chicken and saute until golden and cooked through; about 3-4 minutes per side (don't over-cook). Set chicken aside and tent with foil to keep warm.
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Add more oil to the pan if needed along with mushrooms and saute until excess liquid from mushrooms evaporates and mushrooms are golden brown (5 min). Stir in 1/2 tsp onion powder and 2 minced garlic cloves and saute another 30 seconds or until fragrant.
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Add 3/4 cup marsala wine, scraping the bottom of the pan. Increase the heat and cook until mostly reduced down (4-5 min) then add 3/4 cup chicken stock and while stirring add 1/2 cup heavy cream in a steady stream. Lower the heat to keep at a simmer and continue to simmer and reduce sauce another 4-5 minutes until slightly thickened. Season sauce with 1/4 tsp salt or season to taste.
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Return chicken to pan and sprinkle the tops with 2 Tbsp chopped parsley. Spoon the sauce over the chicken and keep on the heat until heated through and the sauce has thickened to your desired consistency (2 minutes). Keep in mind, the sauce will thicken more as it cools.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi! I ran across this recipe video on Pinterest while trying to find videos of people cooking with stainless steel. I’ve just ordered a new stainless pan, and am about to make the switch from non-stick cookware to stainless. I’ve tried in the past with sometimes disastrous results lol. I’ve done my homework this time, and feel more confident. I’d love to see you make a video with tips, tricks, and recipes specifically geared toward using stainless steel cookware. You obviously are a pro at it. There just aren’t that many good videos out there with that content. Thank you for your wonderful videos!
Thanks for your suggestion, Ashley. I hope you love every recipe that you’re going to try!
Made your Chicken Marsala tonight.. Followed the recipe exactly how it was. Absolutely delicious, we loved it and can not wait to eat the leftovers! Love following you Natasha!
I’m so glad to hear that Pauline! Thank you for sharing that awesome feedback!
I don’t have Marsala or Madeira wine, and it’s tough to get it. . . . Would it be terrible to use Marsala cooking wine?
If you are looking to make it wine-free, you could just use more broth and boil that down, but the flavor profile wouldn’t be quite the same. We don’t like to use coking wine, they don’t have the same effect.
The only expensive ingredient is the dry Marsala that I bought from the liquor store. I used Florio and it was about $15, but I used my wine pumper gizmo. I refrigerated it and have made this recipe 3 times and still have some wine left in the bottle. Believe me, it is worth it!
Thank you so much for sharing that with us, Elaine! I’m so glad you enjoyed this recipe.
I haven’t made this yet, but will for absolute certain. Your recipes never, EVER disappoint!
Just making an editorial note here…The cost to make this is “easy/medium” and the skill level has a dollar amount! Ummmm
Hi Julia, thank you so much for pointing that out! It is now fixed and I hope you love this chicken marsala!
Dear Natasha,
I made your Paska Easter bread the other day and because it was so good I wanted to look at more of your recipes. I tried this chicken recipe today and my family was literally licking their plates clean! So tasty! You’re an amazing chef! I cannot wait to try another recipe tomorrow!
Love it! So great to read your wonderful feedback, I hope you will enjoy all the recipes that you will try.
Love watching your videos and interested in purchasing an Instant read thermometer. What is a good one to order, and what brand do you use? Need to do some shopping for ingredients before I can try some of the recipes.
Hi Arlene, we use this Instant Read Thermometer ALWAYS.
Natasha,
The wonderful thing about cooking is that we all have different tastes and can adjust recipes to suit our individual tastes.
I made the Chicken Marsala but substituted sweet Marsala wine for the dry and my family loved it.
The chicken was juicy, the mushrooms were tender and the sauce was delicious with a touch of sweetness.
I did not think it was very sweet but I imagine one could add half sweet and half dry wine but I recommend I highly.
My only comment (not complaint) is that the sauce was thicker than the video.
We will certainly make it again.
Rob
I’m so happy you enjoyed that, Rob. Thank you for sharing that with us!
It was delicious!!
Glad to hear that Teresa!
I made this recipe last night and loved how easy and quick it was with simple ingredients. My kids ate it without hesitation. I did feel like something was missing like an extra kick and realized I forgot to salt the sauce at the end. But also looking back at your pictures, I noticed you had an onion with all your ingredients but it wasnt listed in the ingredients or directions?
Hi Ana, that is correct, there is an onion in the photo. We had been testing it both ways and I forgot to photograph with the powdered onion. It works both ways but we felt the texture was nicer and smoother without compromising on flavor to use onion powder.
A local restaurant ( now closed) has a sweet chicken Marsala which my wife loved. Is there an ingredient we can add to make this dish sweeter?
Hi Robert, I’m wondering it a Sweet Marsala Wine will do the trick? I haven’t tested that but one of my readers reported using that before. If you experiment I would love to know how you like that.
In my opinion, sweet marsala ruins chicken marsala. I have had it both ways in restaurants and do not care for the sweet marsala dish. This recipe is as good as my favorite Italian restaurant cooks.
Thank you for sharing that with us, Elaine!
Hi Natasha..
My first try for Chicken Marsala with your recipe..it turned out so so good that everyone loved it in my family. Especially these times that kids can’t go to any restaurants. Thank you so much!
Navdeep.
You’re welcome! I’m so happy you and your family enjoyed this recipe Navdeep!
Natasha, this is the 4th receipt of yours I have done. LOVED it – you so know whats good
My family enjoyed the meal and asked already to cook it again.
Thank you x
Nin
Awww that’s the best, Nina! I’m so glad you’re enjoying our recipes. Thank you so much for sharing that with me! I’m all smiles
Oh my goodness, I am so happy I stumbled onto your site. I made this chicken marsala recipe last night and it was amazing. My husband was raving about it. I’ve made the chicken parm last week and that was amazing as well. You are definitely following your God given talents. Thank you for sharing them with the rest of us. Could you share your favorite deep dish frying pan that you use frequently?
I’m so glad you discovered our blog, Penny! this is the stainless steel pan I use here. We also have a lot of our favorites in our shop here.
Hey, can you use sweet Marsala wine if that is all you have? How would I counter the sweetness?
Hi, Alexis, you can definitely use that. I haven’t tested that myself to advise, however. Is it much sweeter than the original?
Hi Natasha, thank you for the quick response. I am currently making your chocolate chip banana bread and apple turnovers for the weekend. I am so excited. My meals for the next 2 weeks consist of 12 of your dinners. Can not wait. I have never had original, I used the sweet one for your tiramisu I made a couple weeks ago. Should I maybe use a little less of it?
Hi Alexis, I tried the sweet one in the past and it ruined the chicken marsala for me. It was too sweet.
That is amazing! This comment made my smile big. Thank you for sharing that with me, Alexis!
Is it possible to use Sherry instead of Marsala or Madiera??
If you are not able to find Marsala wine, a Madeira wine would also work. If alcohol is a concern, most of the alcohol is cooked out in the pan so you just get the added flavor and the sauce ends up with an insignificant amount of alcohol. If you are looking to make it wine-free, you could just use more broth and boil that down, but the flavor profile wouldn’t be quite the same.
You’re an inspiration! What brand of knives do you use/recommend?
Thank you Rita! Here’s my Amazon page where you can find the kitchen tools that I use on a daily basis.
Made this for my wife and daughter last night, they raved over it. Thanks!
Glad they enjoyed this recipe! Thank you for the good feedback.
I made this on a Valentine’s Day with a side of mashed potatoes and asparagus. Let me tell you. My husband is not the type of guy that will praise a meal unless it’s out of this world amazing to him. And he couldn’t keep his mouth shut on telling me how much he loved it!!! This is a keeper and tastes better than the restaurant version. Thank you!
That was one awesome feedback! Thank you so much for sharing your experience with us and I love it that your husband enjoyed this recipe so much. It looks like you found his favorite!
Made this for dinner tonight. Everybody loved it and it turned out realy good. Flavorful moist chicken and yummy mushrooms. Love your receipes and videos.
Glad everyone enjoyed the dish! Thank you so much for your awesome review and I hope you enjoy all the other recipes as well.
I tried chicken thighs instead and the result was more than fantastic! I’m gonna check your page more often for the great recipes! Keep up the good work!
I’m so glad you enjoyed this recipe, Abbie! That’s so great!
This dish is amazing…
easy to make and the flavors are outstanding. Juicy tender chicken as well.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Can I double this? Having eight people for dinner and would love to serve this.
Hi Betty, you sure can. If you scroll down to the printable recipe slider you’ll notice we have the option to change the number of servings you’d like to make. I hope that helps.
OMG! Sooooo Goooood!!
Isn’t the flavor awesome! I’m glad you enjoyed this recipe, Linda.
I have made Chicken Marsala from various different recipes, this is by far the best delicious recipe and will be my new go to!!
So great to hear that Ann. Thank you so much for the great feedback.
That’s so great! It sounds like you have a new favorite!
I recently retired and have time to prepare meals I ordinarily wouldn’t have time for due to a demanding work schedule. Natashaskitchen has become my go to site for recipes, I have yet to find anything that wasn’t absolutely delicious on her site. I prepared Natasha’s Chicken Marsala last night for dinner. It was a hit with my entire family, our 9 year old picky grandson even had seconds. I thickened the sauce a bit by adding a tablespoon of flour mixed with the sauce. This dish is comparable to Marsala served at our local high end Italian restaurant. Definitely a winner!
Aww, that’s the best Tammie! Thank you for that wonderful review and feedback! I’m so glad you found our blog and have enjoyed our recipes.
It came out really good. my wife even mentioned that it was restaurant quality lol. Will make it again thanks for the recipe.
So nice to hear that John. Thank you for sharing that with us and for the fantastic review!
I wanted to love this recipe, and made it for a special dinner. The flavor was good, not great, but the big problem was that it was runny and never thickened up even following the directions carefully. I’ll make it again but adjust by cutting way back or eliminating the broth. That would bring out more wine flavor, which it needed.
Hi Hoppie, thank you for sharing that feedback. I am always happy to help troubleshoot. This isn’t supposed to be an overly thick sauce like an alfredo – the sauce is lighter but should not be watery. I would suggest simmering down the liquid for longer. It could take longer depending on the surface area of your pan and the heat you are cooking on. I hope that helps for next time.
I have eaten this in restaurants and the sauce was always somewhat thin.
Made the Chicken Marsala it was delicious. Followed the recipe exactly and was so quick and easy.
Will definitely be making this real soon.
Thanks,
Claude
I’m so glad you enjoyed that Claude! Thank you for that wonderful review!
This one looks good! Do I need to use powdered onion or can I substiute that for real onion. If so do u know what the measure would be(how much)
Hi Kathy, that is correct. We had been testing it both ways and it works both ways but we felt the texture was nicer and smoother without compromising on flavor to use onion powder.
I made this recipe twice this week and both times it turned out amazing. Very easy and quick to make. The whole family enjoyed it, even my two year old. I have added it to my notebook of quick, go-to recipes.
That’s so great! It sounds like you have a new favorite!
Chicken Marsala turned out amazing
I’m so glad you enjoyed that Natalie!
Thanks soooooo much for your simple recipes! Can I substitute beef for chicken
Hi Karen, I have not tested this with beef but I imagine that may work. If you experiment please let me know how you like that.
The chicken marshla looks delicious! I hope to try it!!
It is one of our favorites! I hope you love it!
I made the Chicken Marsala last night and it was fabulous! I have also done the Meat Loaf with the amazing glaze, the Salmon Patties with the Tartar Sauce. And I did the Molten Chocolate Lava Cakes for Valentine’s Day. Thank you so much for your easy recipes, I have never enjoyed cooking but I’m starting to now.
I’m so inspired by and smiling big reading this comment. Thank you Lois!
I made a WW version of Chicken Marsala years ago, pounded chicken medallions, dredged in flour with a little pepper, tbs butter, tbs olive oil, sauteed the chicken then removed and kept warm, added chicken broth, Marsala wine and mushrooms. Returned the chicken to the pan with the wine sauce. Since it was a lower calorie version I steamed fresh broccoli and a small salad
Thank you so much for sharing that with me.
Delicious! Rivals any meal I could get in a restaurant. Made this for my husband for Valentine’s Day dinner. Natasha’s recipes are always easy to follow with excellent results!
That’s just awesome!! Thank you for sharing your wonderful review Mattie!
Love, love, LOVE this recipe!! It was absolutely delicious and so easy to make! Even my 2 year old toddlers were asking for more!! 😊
Yay So happy to know that the kids love this too! Thanks for the amazing feedback.
Very tasty, chicken was very succulent. Lovely and also so simple to make. Will work well with pork escalopes too.
Tip – rather than using Marsala you can substitute it as Marsala is basically a wine/brandy combo; use 3/4 cup dry white wine and 4 tsp brandy instead of Marsala.
Thanks for your great feedback and suggestion John!
I made this for dinner tonight and was delicious and so easy. I served with spaghetti with a little parmesan on top,yummmm.
I’m so glad you enjoyed that Margaret! Thank you for that wonderful review!
Another winner in our household….!!!!
Yay! So glad you found another new favorite! That’s so great!
This was fantastic. Restaurant quality Chicken Marsala in a half hour. Hard to beat that.
I’m glad you loved this recipe. Thanks for your great review!
hi, in the picture for the chicken marsala you show and onion but i don’t see that in the recipe.
Hi Elaine, that is correct. We had been testing it both ways and I forgot to photograph with the powdered onion. It works both ways but we felt the texture was nicer and smoother without compromising on flavor to use onion powder.
It was delicious and easy to do! Loved it.
I’m so glad you enjoyed that Nancy!
This turned out amazing! The chicken was juicy and the sauce was incredibly flavorful.
So glad to hear that Lauren! Thank you for trying out this recipe and for giving great feedback.
My husband and I loved this recipe! The only thing I would like to change is how to make more sauce. If I double the wine, it still gets cooked down, but I assume I would double that anyway and the chicken stock and cream. Then add a thickener if needed?
I assume that would work Dawn. Let me know how it goes if do give it a try!
can you use cornstarch or another subsititute instead of heavy cream?
Hi Judith, that kind of substitution would need some modifications. Without testing it through, I won’t be able to advise.
Just made it tonight. Turned out great as with all of your recipes and easy!
Yay awesome and great job Mary! Thanks for giving this recipe a try.
Hello Natasha! I recently got married as of 4 months ago and one of the biggest things I have had to learn was to cook. One of my favorite things that I love about your recipes is that they are so much simpler than many other recipes and still achieve the same taste and results if not better. Some recipes look so intimidating and I love how your recipes are simple and totally do-able. Thank you for all your content and for going the extra mile by providing videos as well. I’m very visual so it really helps to see how the recipe is made. I never really enjoyed cooking but with your recipes I’m slowly falling in love. Thank you Natasha! And by the way, although I couldn’t use wine, I found a recipe that provided a substitute that still helped provide the acidity and flavor achieved by wine. Besides that, I followed by your recipe and it was absolutely delicious!!
Hi Sulamita! Thank you so much for stopping by and sharing that thoughtful feedback with me! I’m smiling big reading this comment.
Thanks, the was delicious!
I’m happy you liked that, Aries!
This was the second night in a row I used your recipes. Last night I made the beef and broccoli and tonight I made the chicken Marsala for my parents. It was so good! And I made them try a taste the beef and broccoli leftovers from last night and they loved that too. Thank you!
You’re welcome, Jenny! Sounds like you found a new family favorite!
Salam Alikoum,
Natash I am crazy bout all your recipes, I need another option for the win. please
Thanks, Salam. If you are not able to find Marsala wine, a Madeira wine would also work. If alcohol is a concern, most of the alcohol is cooked out in the pan so you just get the added flavor and the sauce ends up with an insignificant amount of alcohol. If you are looking to make it wine-free, you could just use more broth and boil that down, but the flavor profile wouldn’t be quite the same.
How do you think this would work with boneless, skinless chicken thighs?
It should work with that too Teresa but the recipe works best with chicken breasts
Hi Salam. I couldn’t use wine either so I substituted the wine by adding chicken stock after the mushrooms, heavy cream, vinegar, and mustard powder or 1 tsp of Dijon (I used mustard powder). I got that off a different recipe but the rest was based off of this recipe. It turned out wonderful! The vinegar helped achieve a similar acidity level similarly to using wine. Hope this helps!
Credit to the wine substitute recipe
hi dear
Chicken Marsala Recipe is my favorite, i love it that’s so great recipes,
Great recipe!
I am on the keto diet but I ‘ll definitely try this.
I hope you love this recipe! Thank you for stopping by!
Can’t wait to try this recipe.
I hope you love it Judy!
Good
Hi Natasha. Loved this recipe. My hubby is lactose intolerant so I used 2 percent Lactaid milk in place of the heavy cream. Still turned out yummy! Love your recipes.
I’m so glad that worked! Our readers will find this comment helpful! Thank you!
Hi natsha Im a great fan of you all the recipes are good thank you for them so we can learn ihi i have a question im making chicken marsala but i cant find dry marsala in malta is it ok to do sweet because im going to do it tonight for dinner Thank you
Hi Julie, it may alter the flavor but I imagine it should work. If you experiment I would love to know how you like this recipe!
Can you use 2% milk Instead of heavy cream?
Hi Tara, I worry the result will not turn out quite right. Milk doesn’t thicken like cream does.
What brand is your deep stainless steel skillet?
Hi SIYU, this is the stainless steel pan I used.
Hi Natasha! In the past, I thought my Marsala was great but my husband was not a fame. But this time the marsala was a HIT. Thank you!!
That’s so great, Erin!! Thank you for that wonderful review!
Everything you cooked in are delicious And very easy to make.. Well done
You’re so nice! Thank you, Elena!
Thank you
I made this for supper tonight, and it was delicious. Easy to prepare, and my husband went crazy over it. I will definitely make this again. You are my favorite chef. I have made many of your recipes but I think this one is at the top of my favorites. Thank you so much for sharing your recipes.
Sounds like you found a new favorite, Vickie! Thank you for that amazing review!
OMG THIS IS AMAZING!
I just made this recipe and it’s so delicious! The sauce is a bomb!!!
Thank you
I’m so happy you liked this recipe, Nataliia!! Thank you for stopping by with that awesome review.
What if I can’t have wine should I use chicken stock?
Hi Donna, please see the section titled “Can I Substitute the Wine?”
Turned out great! The chicken cooks up perfectly and tasty so amazing!
Hi Beth, I am so happy to hear that! Thank you for sharing that with us.
Hi Natasha, I love watching your videos, you make cooking look so easy and fun. I have tried 5 of your recipes so far. They all turned absolutely delicious!! Keep up the great work.
Hi Nilusha, thank you for that thoughtful feedback. I’m smiling big reading this comment.
I need your opinion. I’ve made your Chicken Madeira multiple times (amazing) because I love cheesecake factory version. Anyway, its ridiculously hard to find the wine here in NC. I’ve paid like $20 for a bottle so it isn’t in the budget ever. I have looked up substitutions and marsala is suggested. seeing this yummy recipe made me want to know if you think it’d be comparable or a good substitute in you madeira recipe. Thanks again for all your recipes. Both my kids are now obsessed with your videos and pretending to be “Natasha” for fake videos. And my little one that I have commented bf on says “comma lama” instead of “come to mama” which shes heard you say bf. We do a taste test on everything we eat now. Lol
Aww that’s the best, Meg!! Thank you so much for sharing that with me!
Would marsala working your Madeira recipe
Hi Meg, several of our readers have reported trying that. I recommend looking through the comments on the Madeira recipe.
Hi Natasha, i would love to cook this. Is Boronia Marsala will be okay to use? Google doesn’t help me to know if it’s sweet or not.
Thanks
Hi Reina, I haven’t tried that specific brand to advise.
Hi, Natasha,
This recipe looks so delish!
I wonder how to cook it for a crowd? Any suggestions? Would appreciate it…
Hi Natalia, I bet that could work. I recommend using the recipe slider for the number of servings you plan on making & then doubling or tripling that based on how much you need. I hope that helps.
Totally my husband’s favorite dish. I had to make it tonight. It came out so good! Tender and full of flavor and it was so easy to make. Thanks for always being you!
Hello my friend! I really am so happy to hear that you loved it.
Really delicious dish! I made this for my family and they gobbled it up.
Awww that is music to my ears! Thank you for sharing your wonderful review.
Made it for dinner. It was so good! Thank you to the recipe!
I’m so glad to hear that you loved the Chicken Marsala!
Natasha, I Love Your Recipes! Do You Have A Recipe For Chicken Cacciatore? I Will Definitely Try The Chicken Marsala!❤️
Hi Terri, I don’t yet but that is a great suggestion. I will add it to my list.
Great! I’ll Be Watching and Waiting anxiously.
My husband loves chicken Marsala and I made your recipe tonight. It was so nice and easy. Delish and very tender. This is a keeper. Thank you. Looking forward to seeing more yummy recipes.
Hi Pat, I’m so happy you and your husband loved the recipe. Thank you for sharing that with me!
This was perfect! I am so glad I made it for dinner. It was so creamy and flavorful, I can’t wait to make it again!
Hi Eden, I am so happy to hear you loved this homemade chicken marsala! Thank you for sharing your great review!
Is it possible to use whipping cream instead of heavy?
Hi Sara, heavy whipping cream will be creamier but whipping cream should still work. I hope you enjoy this recipe.
Does this make enough sauce to serve over a bed of linguine?
Hi Leo, it would be a little light on the sauce if you were planning to serve it for 4 people. You would definitely want to butter the noodles, but it would taste great over linguine.
Can I substitute the wine for something that doesn’t have alcohol in it. I realize the alcohol cooks out, however I would rather not use alcohol at all.
Hi Missy, If you are not able to find Marsala wine, a Madeira wine would also work. If alcohol is a concern, most of the alcohol is cooked out in the pan so you just get the added flavor and the sauce ends up with an insignificant amount of alcohol. If you are looking to make it wine-free, you could just use more broth and boil that down, but the flavor profile wouldn’t be quite the same.
What pan are you using? Is it nonstick? Didn’t see a link to it.
Thanks.
Hi Jessica, we used a stainless steel pan for this recipe. You can find some of our favorite tools in our Shop here.
This pan is not in the shop. What brand is it? It looks like chicken doesn’t stick to the pan even though it’s stainless steel not nonstick pan.
Hi Jessica, it is the Zilling brand pan with lid.
Hi,
In the Marsala recipe photo of the items to be used you show a real onion but the recipe calls for powdered onion. ???? I would prefer diced onion anytime over powdered onion. Did you purposely change to powdered onion after the photo was taken?
Hi Alvin, that is correct. We had been testing it both ways and I forgot to photograph with the powdered onion. It works both ways but we felt the texture was nicer and smoother without compromising on flavor to use onion powder.
Thanks, either way, it is a great recipe.