Chicken Marsala

An Italian classic

Chicken Marsala, known in Italy as pollo al Marsala, is a traditional Italian dish that comes from the island of Sicily.

It is a very simple but incredibly tasty recipe made with tender chicken breast in a Marsala wine sauce with mushrooms. The name refers to the fortified wine from this region, Marsala, which gives the dish its distinctive flavor.

Chicken Marsala is a variation on the well known Italian scaloppine, where thin slices of meat are sautéed and served with a flavorful sauce. Do not confuse this dish with Caribbean roti chicken massala. The only similarity is that the names sound alike, but it is a completely different dish.

Preparing chicken Marsala

The base of pollo al Marsala is very straightforward. The chicken is lightly dredged in flour first. This helps create a nicely browned exterior and also helps thicken the sauce. The floured chicken is sautéed briefly in olive oil until golden brown.

In the same pan, the cremini mushrooms are cooked. Once they are tender and nicely browned, the pan is deglazed with the key ingredient of the sauce, Marsala wine. The wine is then reduced, with a little cornstarch to help it along, until it becomes a rich sauce. Sometimes heavy cream is added, but traditionally this is not done, so we leave it out.

Comparison with scaloppine and saltimbocca

Chicken Marsala shares many similarities with other Italian classics such as scaloppine and saltimbocca. Scaloppine literally refers to thinly sliced or pounded veal, chicken, or pork cutlets that are prepared in a similar way and paired with a sauce made from lemon, wine, or tomato.

Saltimbocca, on the other hand, is traditionally made with veal, prosciutto, and sage. It is also quickly sautéed and finished with wine. While pollo al Marsala may be less well known than these two dishes, we find it hard to choose a favorite. Want to decide for yourself? Try all three.

How to serve

Chicken Marsala can be served in different ways. It pairs beautifully with Italian roasted potatoes or crispy fries and a fresh little gem lettuce salad. Pasta such as tagliatelle or pappardelle also works very well with this dish. Always choose a wide ribbon pasta, since it holds the sauce nicely. For a lighter option, it can also be served with grilled vegetables or mashed potatoes. However you serve it, buon appetito!

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