Creamy Crock Pot Chicken Marsala - Easy Chicken Marsala Recipe! (2024)

FAQs

What is creamy Marsala sauce made of? ›

Marsala Sauce:

4-5 cloves garlic, minced. 3/4 cup dry Marsala wine. 1 1/4 cup low-sodium chicken broth (or stock) 3/4 cup heavy cream (thickened cream, evaporated milk or half and half may also be used)**

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.

Use dry marsala rather than sweet marsala which is more commonly used in desserts. Sub with port wine, sherry, or madeira. For non alcoholic version, better to make Chicken with Creamy Mushroom Sauce! 4.

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.

Marsala is sweet dessert wine, it is not typically used for drinking like a Chianti or Montepulciano, but cooking and marinades. Masala is a spice blend using in Indian cooking. It contains all brown spices: cardamom, cinnamon, cloves, coriander, and cumin.

I recommend using either semi-secco (semi-sweet) or secco (dry) marsala for this recipe. I used Cantine Pellegrino Fine I.P. Marsala here. Don't use sweet!

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.

Sherry or Port are better substitutions for Marsala. Reed wine plus a little balsamic vinegar might be better than just red wine alone. Sort of. You'll want to add some sugar or honey or other sweetner though.

Combine a cup of white grape juice with balsamic vinegar to mimic the acidity and depth of Marsala. Mix fruit juices such as cherry or cranberry with a splash of sherry vinegar for a robust flavor.

Do people drink Marsala wine or just cook with it? ›

Marsala Varietals

The younger wines, like the ones you'll find at the bottom shelf of your liquor store, are best for cooking. Sadly, many people don't realize that Marsala makes a great drinking wine, usually as either an aperitif, or appetizer, or a dessert wine.

What's the difference between chicken Madeira and Chicken Marsala? The difference lies in the broth and the wine used. In this chicken madeira recipe, you use beef broth and Madeira wine. The marsala version of the dish is usually made with chicken stock and with Marsala wine.

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.

Use one tablespoon cornstarch mixed with one tablespoon cold water (aka a cornstarch slurry) for each cup of medium-thick sauce. Thoroughly mix the cornstarch and water together, then pour into your sauce. Cook and stir over medium heat until thickened and bubbly.

The best substitute for marsala wine is madeira, another kind of fortified wine with a similar flavour profile. Other alternatives include other fortified wines such as commandaria, sherry, vermouth, and port.

Marsala tends to have a nutty, brown sugar flavor with notes of dried fruit and can be lightly sweet (dry) to very sweet.

On the palate, a true Marsala will have flavors of dried apricot, honey, nuts, tobacco, brown sugar, vanilla, and tamarind.

Marsala Wine (Potassium Metabisulfite), Mushrooms, Water, Tomato Puree (Water, Tomato Paste), Butter, Modified Food Starch, Contains Less Than 2% Of: Salt, Garlic, Sugar, Spices, Soy Lecithin, Citric Acid.