Chicken Marsala Meatballs Recipe (2024)

FAQs

How do you thicken Chicken Marsala sauce? ›

Flour plus fat (butter) = roux. A roux is used as a thickening agent in sauces. Sooo, with the butter from the pan and the butter the mushrooms have absorbed, plus the chicken cutlets coated in flour… This all means when the cutlets get added back to the sauce – that flour and butter combo is what thickens the sauce.

Possible substitutes would be a dry Madeira wine or a darker sherry such as Oloroso. If you don't have these then you could also use port or red vermouth.

Chicken Parmesan / Chicken Marsala

Place in 350° preheated oven, covered, for approximately 30-35 minutes. 2. Remove lid for last 5 minutes of heating.

Deglaze the pan by pouring in the marsala, and cook for about 2 minutes. Increase heat to medium, stir in beef broth and port, and cook until sauce starts to reduce and thicken to your preference, 10 to 12 minutes.

To make the perfect marsala wine substitute for chicken marsala, replace ½ cup of marsala wine with ½ cup chicken stock, 1 tablespoon of balsamic vinegar, and one teaspoon of sugar. Mix the chicken broth mixture into your recipe exactly the same way you would add the marsala.

For cooking savory dishes like this one, use a secco (dry), fine (aged one year) ambra or oro Marsala. This impressive dish leans on the wine's flavor profile, giving it a deep and nutty richness. Even better, it comes together quickly, which makes it just as suitable for busy weeknights as weekend entertaining.

However, when we tried both styles in recipes for chicken Marsala, mushroom stuffing, and zabaglione, tasters preferred the dry style in all instances. Though both were acceptable, tasters found that dry Marsala offered more depth of flavor, while sweet Marsala added sweetness and some flavor but wasn't as complex.

For a balanced meal, pair it with starchy sides like Creamy Garlic Mashed Potatoes or Italian pasta such as Fettuccine. Add color with vegetables like Steamed Asparagus or Roasted Brussels Sprouts, and don't forget bread like Garlic Knots or Cheesy Garlic Bread to mop up the sauce.

Should you use sweet or dry Marsala in your Chicken Marsala recipe? It doesn't make a huge difference, and either option will produce delicious results, but I would go for dry because the sweet Marsala has a bit too much sugar for such a savory dish.

Do you use red or white wine for Chicken Marsala? ›

Chicken Marsala is a traditional Italian dish that is made with chicken, white wine, and sweet marsala wine. Chicken Marsala is served with tomato sauce and creamy white sauce. The marsala wine used in this dish is a dry marsala.

The sauce is made with Marsala wine which is a dry and sweet wine which has a 15-20% alcohol content but don't worry, all of the alcohol will cook out of the sauce. The wine creates a nutty and rich caramelized sauce for the chicken.

Transfer your leftover chicken marsala to an airtight container and store in the fridge for up to 4 days. To freeze your leftovers, store in an airtight container for up to 4 months. Thaw either in the microwave or in a skillet over medium heat with a splash of chicken broth.

Contrary to popular belief, alcohol does not completely cook out of a dish. In fact, according to the USDA, in a dish that's cooked this long it would only burn off about 40%.

If the Chicken Marsala sauce is not thick enough, you can combine 1 teaspoon of cornstarch (or arrowroot starch for gluten-free version) with 1 teaspoon of the sauce in a small bowl. Stir well to form a slurry and return back to the pan, stirring well.

Use Flour and Water

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency.

The flour from the chicken should help the sauce thicken. I like to serve restaurant-style chicken marsala over white rice or potatoes.

Flour-Based Thickeners

A general ratio to work with is 2 tablespoons flour for every cup of liquid. Start by adding a little bit, then cook, stirring, for a few minutes to allow the sauce time to thicken and cook off the raw flour taste; if the results are minimal, add more.