Mia Patel
Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce. Marsala is a fortified wine from the coastal town of Marsala in Sicily, Italy. It is made by adding a spirit (in this case, brandy) to wine, increasing the alcohol content and acting as a preservative. When making chicken Marsala, it is recommended to use dry Marsala wine, as sweet Marsala wine will make the dish taste sweet. One example of a good Marsala wine for chicken Marsala is the wine produced by the Martinez Winery, which is characterised by its full body, golden colour, and aromas of warm brown sugar, dates and apricot.
| Characteristics | Values |
|---|---|
| Type of Wine | Fortified wine |
| Alcohol Content | High |
| Taste | Sweet or dry |
| Origin | Marsala, Sicily, Italy |
| Best Used With | Chicken, pastries |
| Colour | Golden |
| Flavour | Full-bodied, fragrant, with hints of dates and apricot |
| Aroma | Warm brown sugar, floral |
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What You'll Learn
Use dry Marsala wine, not sweet
Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce. Marsala is a fortified wine from the coastal town of Marsala in Sicily, Italy. Fortified wines are wines that have been fortified with a distilled spirit to increase the alcohol content and help preserve them.
When making Chicken Marsala, it is important to use dry Marsala wine, not the sweet version. This is because the sweet version will make the dish taste too sweet. While some people may enjoy sweet chicken, the general consensus is that dry Marsala wine is the better option for this dish. Most stores carry both dry and sweet versions of Marsala wine, so it should not be too difficult to find the dry variety.
If you are unable to find dry Marsala wine, you can use any dry sherry as a close replacement. Dry sherry has a similar flavour profile to Marsala wine and will produce a tasty dish, although it will not be true Chicken Marsala. Another option is to use a combination of dry and sweet Marsala wines, such as a ratio of 3/4 sweet and 1/4 dry. This can help balance the sweetness of the dish.
It is also important to note that Marsala wine is not very expensive, and it will keep in a cool, dry spot for months. So, if you are looking to make Chicken Marsala, it is worth purchasing a bottle of dry Marsala wine to get the best flavour for this classic dish.
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Fortified wines, such as Port, Sherry, Vermouth, and Madeira
Fortified wines are a unique category of wines that have been "fortified" with additional distilled spirits, most commonly brandy, to increase their alcohol content. Fortified wines typically have an alcohol content of between 15% and 22% ABV, compared to the 9% to 14% ABV of regular wines. The process of fortification not only boosts the wine's strength but also acts as a preservative, allowing the wine to age longer.
Port wine, also known simply as port, is a fortified wine from the Douro Valley in Portugal. Port is typically rich and sweet, with a range of styles including tawny, ruby, white, and rose. The fortification process for port occurs halfway through fermentation, which prevents all the sugar from turning into alcohol, resulting in a sweeter wine.
Sherry is another popular fortified wine, produced in Jerez de la Frontera, Andalusia, Spain. Sherry is made in a variety of styles, ranging from dry, light versions such as finos to darker and sweeter olorosos. Cream sherry is always sweet. In contrast to port, sherry is typically fortified after fermentation, resulting in a drier and more complex flavour profile.
Vermouth is a fortified wine flavoured with aromatic herbs and spices, often referred to as "aromatised" in the trade. While the exact recipes are closely guarded trade secrets, some of the herbs and spices used may include cardamom, cinnamon, marjoram, chamomile, wormwood, and orange peel. Vermouth is available in both dry and sweet styles, with varying levels of bitterness and herbal complexity. It is widely known for its role in classic cocktails like the Martini and Negroni.
Madeira is a fortified wine that hails from the Madeira Islands, which belong to Portugal. Madeira can range from dry to sweet and is notable for its unique aging process known as estufagem. Like sherry, Madeira is typically fortified after fermentation, resulting in a drier taste with a more complex, nutty flavour.
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Chicken cutlets: pounded thin, halved, or naturally-shaped
Chicken Marsala is an Italian-American dish of golden, pan-fried chicken cutlets in a rich Marsala wine sauce. The chicken is cooked until golden and crispy, then set aside while the sauce is made in the same pan. The chicken is then added back into the sauce and warmed through.
Chicken cutlets can be prepared in several ways for Chicken Marsala:
- Pounded thin: Chicken breasts can be pounded thin to an even thickness of about 1/4 inch. This method tenderises the meat and ensures even cooking.
- Halved: If using large chicken breasts, it is recommended to first cut them in half horizontally to create four flat fillets, and then pound them thin. This is because pounding large breasts without halving them can result in oddly-shaped cutlets.
- Naturally-shaped: Chicken tenderloins are naturally tender and can be used without pounding. Alternatively, for Chicken Marsala recipes that call for cutlets, you can turn a chicken breast into three even cutlets by cutting the breast in a way that naturally produces the most even pieces.
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Mushrooms: cremini, or any variety
Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce. The primary ingredients you’ll need to make Chicken Marsala are thinly sliced chicken cutlets, fresh mushrooms, shallots, garlic, dry Marsala wine, chicken stock, and parsley.
Any variety of mushrooms can be used in Chicken Marsala. Cremini mushrooms, also known as baby bella or brown mushrooms, are a common variety used in cooking. They have a slightly earthy flavor and a soft texture that works well in Chicken Marsala. White button mushrooms are also a good option, as they are mild in flavor and widely available. For a more exotic option, shiitake mushrooms can add a savory, umami flavor to the dish. If you want to add some extra texture and flavor, consider using a mix of mushroom varieties.
To prepare the mushrooms, simply slice them thinly and add them to the pan. Cook, stirring frequently, until the mushrooms begin to brown, about 3 to 4 minutes. Then, add the shallots, garlic, and seasonings, and continue cooking for another 1 to 2 minutes before adding the remaining ingredients.
When making Chicken Marsala, it's important to use a good quality Marsala wine that has a rich, smoky flavor. The sauce should be reduced slowly to develop a thick, creamy consistency, and the chicken should be tender and juicy, so be careful not to overcook it. With these tips, you can create a delicious and impressive dish that's perfect for any occasion.
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Chicken stock and cornstarch mixture
Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce. The chicken is usually coated in flour and seasoned with salt and pepper before being fried in butter. The sauce is made by adding Marsala wine, broth, heavy cream, thyme, salt, and pepper to the pan and scraping up any browned bits.
To make a chicken stock and cornstarch mixture for Chicken Marsala, you can follow these steps:
First, take some chicken stock or water and place it in a bowl or pan. Add cornstarch to the liquid and whisk or stir it until the cornstarch is completely dissolved and you have a smooth mixture. You can adjust the thickness of the mixture by adding more or less cornstarch, but it should be thick enough to coat the back of a spoon.
Next, add Marsala wine to the chicken stock and cornstarch mixture. The amount of wine you add will depend on your taste preferences and the desired strength of the Marsala flavor. Stir the wine into the mixture until it is well combined. You can also add other ingredients to this mixture, such as garlic powder, salt, and black pepper, to enhance the flavor.
This chicken stock and cornstarch mixture will be used to thicken the Marsala wine sauce in the Chicken Marsala dish. After you have cooked the chicken and mushrooms, you can pour this mixture into the pan, scraping up any browned bits from the bottom. Bring the mixture to a boil and simmer until the sauce thickens and the chicken is cooked through. You can then serve the Chicken Marsala with your choice of sides, such as pasta, rice, or vegetables.
The chicken stock and cornstarch mixture is an essential step in creating a delicious and flavorful Marsala wine sauce for Chicken Marsala. It adds depth of flavor, thickens the sauce, and ensures that the dish has a beautiful glossy finish. By following these steps and adjusting the ingredients to your taste, you can create a mouthwatering Chicken Marsala that your family and friends will love.
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Frequently asked questions
Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce.
Marsala is a fortified wine from the coastal town of Marsala in Sicily, Italy. It is fortified with brandy.
It is recommended to use dry Marsala wine for cooking Chicken Marsala.
Depending on where you live, you may be able to find Marsala wine in your local grocery store or wine store.
While it is possible to use a different type of wine, it will not be Chicken Marsala.
