Tender Pan-Seared Chicken Marsala with a Bright Citrus Finish,.
An Elegant Italian-American Staple with a Zesty, Fresh & Mild Glow
What makes this the best chicken marsala? The secret to a gourmet Chicken Marsala is the pounding of the poultry for even cooking and the incorporation of the "fond" combined with WesMarMi Verde. Unlike thin, watery sauces, our method uses a light flour dredge and a wine reduction to create a luxurious mahogany glaze. By whisking in our vinegar-free WesMarMi Verde, you add a Zesty and Fresh brightness (1/10 Heat) that cuts through the rich butter and earthy mushrooms, providing a clean citrus snap with zero heat.
Heat Level: WesMarMi Verde | Mild (1/10) - Zesty & Fresh
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 4
Nutrition Facts (per serving)
Calories: 380
Protein: 32g
Carbs: 12g
Fat: 16g
Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
1.5 lbs (680 g) chicken breasts, pounded to 1/2-inch thickness
1/2 cup (120 ml) all-purpose flour, seasoned with salt and pepper
2 tbsp (30 ml) olive oil
4 tbsp (60 ml) unsalted butter, divided
8 oz (225 g) cremini (baby bella) mushrooms, sliced
3/4 cup (180 ml) dry Marsala wine
1/2 cup (120 ml) chicken stock
1/2 cup (120 ml) heavy cream (optional, for extra richness)
2 tbsp (30 ml) fresh parsley, chopped
1 tbsp (15 ml) Eleven Eleven Sauce’s WesMarMi Verde Sauce
Ingredient Spotlight: Marsala Wine
Marsala is a fortified wine from Sicily that comes in both sweet and dry varieties. For this savory dish, dry Marsala is vital because it provides a complex, nutty depth and a hint of acidity that balances the richness of the butter and mushrooms. Sweet Marsala is generally reserved for desserts, so choosing the dry version is key to achieving that authentic, savory Italian-style profile.
Heat It Up with Eleven Eleven Sauce: To add a layer of brightness to this earthy classic, our WesMarMi Verde Sauce acts as a zesty, citrus hot sauce that perfectly cuts through the richness of the wine reduction. This all natural fruit-based hot sauce provides a fresh counterpoint to the deep umami of the mushrooms. Simply whisk the sauce into the skillet during the final reduction phase to create a more vibrant and flavorful hot sauce for weeknight meals.
The Zesty and Fresh Citrus Finish
Heat Level: 1/10
Vinegar Content: 0%
Flavor Profile: Zesty, Fresh
Base: Organic Lime and Lemon
Calories: 5
Total Fat: 0g
Sodium: 25mg
Total Carbohydrates: 1g
Dietary Fiber: 0g
Sugars: 0g
Protein: 0g
Directions: WesMarMi Verde is intended as a bright, zesty enhancer rather than a source of heat. Shake well before pouring. Use this sauce as you would a fresh squeeze of lime—it is perfect for brightening up seafood, fresh salads, or traditional Mexican dishes. Because it is vinegar-free and fresh-pressed, the flavors are light; apply it directly to the dish just before serving to maximize the aromatic citrus notes. Keep refrigerated after opening to ensure the lime and lemon juices stay crisp and fresh.
Directions:
Place the seasoned flour in a shallow dish. Dredge each chicken breast in the flour, shaking off the excess. Pro-Tip: Only flour the chicken immediately before putting it in the pan; if it sits too long, the flour will become gummy and won't produce that signature crispy, golden crust.
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken in batches, searing for about 3–4 minutes per side until golden brown and cooked through. Remove the chicken and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Add the sliced mushrooms and sauté for 5–7 minutes until they have released their moisture and turned deep brown.
Pour in the Marsala wine and chicken stock. Pro-Tip: Use a spatula to scrape the bottom of the pan to incorporate the "fond"—those caramelized bits of chicken and flour—which thickens the sauce naturally and adds immense flavor.
Simmer the sauce for 5 minutes until reduced by half. If you prefer a creamier finish, stir in the heavy cream and the WesMarMi Verde sauce at this stage.
Return the chicken to the pan and simmer for another 2 minutes to allow the meat to soak up the sauce.
Garnish with fresh parsley and serve immediately over pasta or mashed potatoes.
Tips & Variations:
Ensuring a Thick Sauce: If your sauce appears too thin after reducing, it may be because the chicken wasn't floured enough. To fix this without making the sauce cloudy, whisk a teaspoon of flour with a tablespoon of cold butter (a beurre manié) and drop it into the simmering sauce. This will provide an instant, glossy thickening effect that feels professional and refined.
Regional Swap (Mediterranean): For a lighter, more coastal variation, swap the Marsala wine for a dry white wine like Pinot Grigio and add a tablespoon of brined capers and a squeeze of lemon juice. This moves the dish toward a "Piccata" style, which pairs beautifully with the bright citrus notes of the Verde sauce and keeps the meal feeling fresh and vibrant.
Mushroom Selection: While cremini mushrooms are the standard for their firm texture, you can add a mixture of shiitake or oyster mushrooms for a more gourmet, forest-inspired flavor. Different mushrooms absorb the wine differently, so a blend creates a more complex sauce with various levels of chew and earthy intensity.
Pounding the Chicken: To avoid a mess when flattening your chicken, place the breasts between two sheets of plastic wrap or inside a large freezer bag. Use the flat side of a meat tenderizer to pound from the center outward. This prevents the meat from tearing and ensures an even cook, which is the secret to a moist interior.
Alcohol-Free Alternative: If you prefer not to use wine, you can substitute the Marsala with 3/4 cup of chicken stock mixed with a tablespoon of balsamic vinegar and a teaspoon of prune juice. This combination mimics the acidity, sweetness, and dark color of the fortified wine without the alcohol content.
Other Users Suggest:
Replacing: Heavy cream.
New Measurement: 1/2 cup (120 ml) whole milk plus a squeeze of lemon.
Why: Lightens the dish while maintaining a silky texture that doesn't feel overly heavy for a weeknight dinner.
Replacing: Cremini mushrooms.
New Measurement: 8 oz (225 g) sliced aubergine (eggplant).
Why: Offers a similar meaty texture for those who aren't fans of mushrooms while absorbing the Marsala sauce beautifully.
Storage, Reheat & Freeze:
Storage: Store in an airtight container for up to 3 days in the refrigerator.
Reheat: Warm gently in a covered skillet over low heat with a splash of chicken broth to prevent the sauce from drying out.
Freeze: This dish can be frozen for up to 2 months; however, the sauce may slightly change texture if cream was used. Thaw overnight before reheating.
People Also Ask
What is the best type of Marsala wine to use for cooking? Marsala is a fortified Sicilian wine that comes in dry and sweet varieties. For savory Chicken Marsala, you should always use the "Dry" version. It provides the necessary nutty depth and subtle acidity needed to balance the umami of the mushrooms. Sweet Marsala is typically reserved for desserts and can make the sauce taste cloying when paired with chicken.
How do I make my Chicken Marsala sauce thicker? The thickness of the sauce naturally comes from the "fond"—the caramelized bits of flour and chicken left in the pan—which act as a thickener when the wine and stock are added. If your sauce is still too thin, you can whisk together a "beurre manié" (equal parts soft butter and flour) and drop it into the simmering sauce for an instant, glossy thickening effect.
Can I use hot sauce in a traditional wine reduction? Yes, but vinegar-based sauces will clash with the wine's natural acidity. WesMarMi Verde is 100% vinegar-free, using organic lime and lemon juice instead. This adds a "Zesty & Fresh" citrus lift that complements the oaky notes of the Marsala wine without the sharp metallic taste of vinegar, making it a perfect flavor-booster for Italian classics.
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