Sophie Bennett
Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce. The key ingredient in Chicken Marsala sauce is Marsala, a fortified wine from the Marsala region of Italy. It has a sweet, nutty flavour that is more complex and richer than red wine. Marsala is a type of fortified wine, meaning it has a high alcohol content because more alcohol, probably brandy, has been added to it. When making Chicken Marsala, it is recommended to use dry Marsala rather than sweet Marsala, which is more commonly used in desserts. If you cannot find Marsala wine, you can substitute it with port wine, sherry, or Madeira. When it comes to wine pairings, Chicken Marsala sits right at the cusp between red and white pairings, so you have options. A bold white wine is generally preferred for this dish, but a light-bodied red or a sparkling wine will also work well.
| Characteristics | Values |
|---|---|
| Type of wine | Fortified wine |
| Alcohol content | High |
| Flavour | Sweet, nutty |
| Wine type for cooking | Dry Marsala |
| Wine type for pairing | Light red or bold white |
| Wine suggestions | Chenin blanc, Lambrusco, Riesling, Chablis, Pinot noir, Champagne, Cava |
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What You'll Learn
Chicken Marsala is made with Marsala wine
Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce. Chicken Marsala is a classic restaurant dish that is easy to make at home. The recipe makes a delicious sauce that goes well with pasta, polenta, rice, or Parmesan smashed potatoes.
Marsala is a fortified wine from Sicily, Italy that is often used in Chicken Marsala. It has a high alcohol content because more alcohol, typically brandy, is added to it. It has a sweet, nutty flavour that is richer and more complex than red wine. While dry Marsala is typically used for Chicken Marsala, sweet Marsala is more commonly used in desserts.
Although Marsala wine is the key ingredient in Chicken Marsala, other wines can be used as substitutes, including port wine, sherry, or Madeira. These wines can be used to make a non-alcoholic version of the dish, known as Chicken with Creamy Mushroom Sauce.
When pairing wine with Chicken Marsala, a bold white wine is often recommended to complement the dish's savoury and rich flavours. Examples of suitable white wines include Riesling, Chablis, and Chenin Blanc. However, a light-bodied red wine or a sparkling wine can also be a good choice.
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Marsala wine is a fortified wine from Sicily
Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce. The key ingredient in Chicken Marsala sauce is Marsala wine, a fortified wine from Sicily. Fortified wine is wine that has been mixed with a stronger spirit, such as brandy, as a preservative and source of flavour. This results in a high alcohol content.
Marsala wine is often hard to find in the wine aisle of a supermarket, and you may need to go to a specialty liquor or wine store to find it. It is worth the effort of seeking it out, as it is a versatile ingredient that adds depth of flavour, complexity, warmth, and a touch of sweetness to dishes.
When cooking Chicken Marsala, it is recommended to use dry Marsala wine rather than sweet Marsala wine, which is more commonly used in desserts. The wine is simmered rapidly to cook out most of the alcohol, leaving behind just the flavour.
If you are unable to find Marsala wine, you can substitute it with port wine, sherry, or Madeira wine.
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Dry Marsala wine is best for cooking
Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce. The key ingredient in Chicken Marsala sauce is Marsala, a fortified wine from the Marsala region of Italy. It has a sweet, nutty flavour that is more complex and richer than red wine.
When it comes to choosing the right wine for cooking Chicken Marsala, dry Marsala wine is the best option. While Marsala wine can be sweet or dry, the dry variety is more suitable for cooking this dish, as it adds depth of flavour, complexity, warmth, and a touch of sweetness to the sauce. Sweet Marsala wine, on the other hand, is typically used in desserts.
It is important to note that Marsala is a type of fortified wine, meaning it has a high alcohol content due to the addition of a stronger spirit, likely brandy. This preservation method also enhances the wine's flavour. However, the high alcohol content of Marsala wine means that Chicken Marsala may not be suitable for children, as the alcohol may not cook out completely.
Although dry Marsala wine is the traditional choice for Chicken Marsala, it can be substituted with other wines or cooking wines if necessary. Some possible alternatives include port wine, sherry, or Madeira wine. However, these substitutes may not provide the same depth of flavour and complexity that dry Marsala wine offers.
In summary, dry Marsala wine is the ideal choice for cooking Chicken Marsala. Its unique flavour profile, including sweetness, nutty notes, and warmth, perfectly complements the dish's savoury elements and creates a rich, indulgent sauce. While substitutes can be used, the distinct characteristics of dry Marsala wine make it the preferred option for this classic Italian-American dish.
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White wines with high acidity are good pairings
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 Sicily, Italy, that has a high alcohol content because more alcohol, probably brandy, is added to it.
Chicken Marsala sits right at the cusp between red and white wine pairings, so you have options. However, a bold white wine is generally preferred for this dish. White wines are better suited for the delicate flavours at play in the dish, including the chicken, which is a white meat. Heavy to medium-bodied white wines will work best against the rich sauce. A lighter-bodied white wine may get lost in these flavours and textures.
A wine with high acidity, like a riesling or Chablis, will pair beautifully with Chicken Marsala. The acidity will cleanse the palate and make each bite taste refreshing. Chenin blanc is another great choice thanks to its creamy mouthfeel. If you can find a chenin blanc mixed with sémillon, you're in for a treat. Alheit Vineyards' Cartology wine at 92% chenin blanc and 8% sémillon is an excellent choice. Alternatively, for a more wallet-friendly option, Catena's White Clay opts for a 60% sémillon and 40% chenin blanc split.
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Light-bodied reds can also be used
Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce. The key ingredient in Chicken Marsala is Marsala wine, a fortified wine from the Marsala region of Italy. It has a sweet, nutty flavour that is more complex and richer than red wine.
While a bold white wine is generally preferred for this dish, light-bodied reds can also be used. A lighter-bodied red wine will complement the umami of the mushrooms, and the fruitiness in the wine will highlight the sweetness of the Marsala sauce. A good choice would be an Italian Sangiovese, a light-bodied red with flavours of cherries, balsamic vinegar, roasted tomato, and herbs. Another option is Pinot Noir, which has earthy fruit flavours.
If you are looking for a sparkling wine, Lambrusco is a good choice. Although it comes in sweet options, for Chicken Marsala, it is recommended to go for a dry variety. Sparkling rosés will also work well, adding some red fruit and herbal notes to the pairing.
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Frequently asked questions
Chicken marsala is typically made with dry marsala wine, which is a fortified Italian wine from Sicily. It has a high alcohol content and a sweet, nutty flavour.
Marsala wine can be difficult to find in supermarkets, so you may need to go to a specialty liquor or wine store. Look for it in the Italian section or with the fortified wines/sherries/ports.
Yes, you can substitute marsala wine with port wine, sherry, or madeira. However, keep in mind that the flavour will be different, and these wines may be harder to find in supermarkets as well.
