Today I was thinking about what to make with the chicken tenders I purchased yesterday. I’ve had Chicken Marsala at various Italian restaurants across America, and it’s one of my favorites. I’m curious why I’ve never come across this dish on an Italian menu while dining out.
Salvatore Musso, a Sicilian wine broker, played a crucial role in introducing this delightful and flavorful meal to the United States in the late 1800s. The dish beautifully combines the richness of traditional Italian culinary practices with a touch of French influence that enhances its unique taste.
Marsala Cooking Wine can be bought HERE on Amazon
Chicken breast or tenders 
Optional Rotisserie Chicken 
Cube onions and slice mushrooms 
Fry mushrooms, onions and parsley in pan 
Chicken tenders frying in pan while preparing the pasta 
Chicken Marsala in pan 
Chicken Marsala
Step by Step Instruction:
Begin by preparing the chicken. If you’re using raw chicken breasts, slice them thinly so they cook quickly and evenly. For a fast weeknight version, rotisserie chicken works beautifully—simply slice the breast meat and set it aside for later. If using raw chicken, heat a little oil in a pan and sear the slices for about three minutes per side until lightly golden. Remove the chicken and keep it warm.
In the same pan, add the cubed onion, sliced mushrooms, and a bit of parsley. Sauté until the onions soften and the mushrooms release their moisture and begin to brown. Remove this mixture from the pan and set it aside with the chicken.
Now it’s time to build the sauce. Melt a tablespoon of butter in the same pan, then sprinkle in two tablespoons of flour. Stir vigorously over medium heat for about a minute to form a light roux—this will thicken the sauce later. Slowly pour in two cups of broth (or hot water with a bouillon cube), whisking constantly until the mixture is smooth and free of lumps. Increase the heat and let it bubble gently. Season with salt, pepper, and a squeeze of lemon juice if you like a brighter flavor.
Once the sauce is smooth and beginning to thicken, add the Marsala wine now, not at the end. Stir it in and let it simmer for a minute or two so the alcohol cooks off and the flavor concentrates into the sauce. This is what gives Chicken Marsala its signature depth.
Return the mushrooms, onions, and sliced chicken—raw or rotisserie—to the pan. Stir everything gently so the chicken is coated in the Marsala sauce. Let it heat through for about two minutes, just long enough for the flavors to meld without overcooking the chicken. Remove from the heat and serve immediately.
Where this Marsala dish originated:
Marsala is a city located in the province of Trapani, Sicily, and it is famous for its namesake wine. This wine is celebrated for its rich and robust flavor, with Sicilian locals often enjoying the sweet variety alongside desserts and pastries. Meanwhile, the dry version of Marsala pairs excellently with both meat and fish dishes.
Today, Chicken Marsala reflects a blend of influences, making it difficult to attribute its origins to just one source. Some food enthusiasts argue that the dish has significant French influences, partially due to Napoleon’s troops invading Italy.
In the United States, Chicken Marsala emerged as a creation of Italian immigrants who sought to replicate a traditional dish using the ingredients accessible in their new homeland. This is why the dish enjoys greater popularity in America compared to its presence in Italy.
Chicken Marsala
Ingredients
- 2 skinless chicken breast (for a fast dinner use Rotisserie chicken breast w/o skin)
- 1/2 onion
- 2 cups Mushroom slices (Baby Bella or champignons)
- 2 to 3 cups chicken broth (or hot water with bouillon cube)
- Juice of 1/2 lemon
- 2 tbsp flour
- 1 tbsp butter
- Dash of salt and pepper
- 1/2 cup Marsala cooking wine
- 1/2 pounds pasta of your choice
Marsala Cooking Wine can be bought HERE on Amazon
Instructions
- Slice the chicken breast (for a faster dinner I used Rotisserie chicken).
- If raw, fry chicken breast in some oil for about 3 min. on each side.
- Fry a half cubed onion, some parsley and sliced Mushrooms in pan. Remove.
- Make a Roux:
- In the same pan place 1 tbsp butter, let melt and then add 2 tbsp white flour, stir vigorously on medium hot for 1 min. Add 2 cups of broth or hot water with chicken bouillon cube.
- Heat on high and whisk until no clumps remain.
- Season with salt and pepper, maybe some lemon juice.
- Add the sliced Rotisserie chicken breast to the pan with the mushrooms and onions.
- Heat thoroughly for 2 min, then remove pan.
- Add 1/2 cup of Marsala (cooking) wine.
- Penne, Spaghetti or pasta of your choice.
Notes
Serve with Pasta of your choice. I prefer Penne, but is also served with Spaghetti in Italian restaurants
