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.

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.

As noted above, the key ingredient in Chicken Marsala Sauce is marsala which is a fortified wine (like port) from the Marsala region of Italy. It's got a sweet, nutty flavour that's more complex and richer than red wine. Use a dry marsala rather than sweet marsala which is more commonly used in desserts.

Light-Bodied Red Wines

Its light and elegant nature makes it a perfect match for the rich and savory flavors of the Chicken Marsala.

If you're preparing a sweeter dish, she suggests reaching for sherry, Moscato, or Port as an easy swap. You could even try a potent dry red tossed in with a bit of sugar and an orange peel as a comparable substitute.

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.

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.

What's the difference between Marsala and Madeira? ›

Madeira (named after the Portuguese island where it is made) uses Sercial, Verdelho, Boal and Malvasia grapes. Marsala, the famed Italian fortified wine some consider one the world's best, is made in Sicily from Grillo, Inzolia (white), Catarratto and Nerello Mascalese (red) grapes.

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.

White Grape and Sherry Vinegar. If you are looking for a non-alcoholic substitute for Marsala wine, white grape juice is your best choice. However, it is best to mix in some sherry vinegar and vanilla extract to get that tasty Marsala flavor.

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.

To substitute any marsala wine alternative in marsala sauce, it's a simple one-to-one ratio; if the recipe calls for one cup of marsala wine, you would alternatively use one cup of sherry, port, or pinot noir. That said, there are a few tricks and guidelines to consider for each alternative.

What do you use as a substitute for marsala in a recipe? Marsala does have a distinct flavor, but you could use Sherry or Brandy instead. If you want a different flavor profile, you could use red or white wine depending on what the food is. Hearty beef would be red, chicken and pork would be white.

What can I use instead of marsala wine? 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.

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