Chicken marsala with its rich sweet and savory sauce, is a beloved Italian-American classic for good reason. However, achieving the perfect consistency for the sauce can be tricky at times. The key to thickening chicken marsala sauce lies in reducing the liquid through simmering and/or introducing a thickening agent like flour, cornstarch or even a beurre manié.
In this comprehensive guide we will discuss the various methods and techniques to thicken your chicken marsala sauce troubleshoot common problems, and answer frequently asked questions. Let’s get cooking!
Understanding the Components of Chicken Marsala Sauce
To effectively thicken the sauce, it is important to first understand what goes into it. A typical chicken marsala sauce contains marsala wine, chicken broth, butter, mushrooms and sometimes heavy cream. The proportions and balance between these ingredients, along with the cooking time and temperature, impact the final thickness and texture.
Reducing the Liquid
The first step in thickening chicken marsala sauce is to lower the amount of liquid in it by simmering it without a lid on. This lets some of the water slowly evaporate, which naturally brings out the flavors and makes the sauce thicker. It works best to keep the heat between medium-low and low and aim for a slow, gentle simmer instead of a quick boil.
Not only does reducing the sauce make it thicker, but it also makes it taste better overall. But be careful not to reduce the sauce too much; that can make it too thick or give it a burnt taste.
Using Thickening Agents
When reduction alone doesn’t give you the thickness you want, a thickening agent based on starch can help. Here are some popular options:
Flour
An easily accessible and effective thickener, flour needs to be properly incorporated to avoid lumps. The best way is to first make a slurry by mixing equal parts flour and cold water until smooth. Slowly pour this slurry into the simmering marsala sauce while whisking constantly to prevent clumping.
Keep in mind that flour can impart a slightly starchy taste if not cooked long enough. For 1 cup of sauce, start with about 1 tbsp of flour slurry and add more if needed.
Cornstarch
Similar to flour, cornstarch can also thicken marsala sauce nicely. It produces a glossier finish compared to flour. Make a slurry just like you would with flour and drizzle it slowly into the simmering sauce, stirring constantly.
Cornstarch thickens at twice the rate of flour, so you can use less – about 1 tsp per cup of liquid. However, overcooking can cause the sauce to thin out again.
Butter-Flour Paste (Beurre Manié)
For a richer, more elegant sauce, try using a beurre manié. This is made by kneading together equal parts softened butter and flour to form a smooth paste. Small pieces are then whisked into the hot sauce to gradually thicken it without the risk of clumping.
Cream
Heavy cream or crème fraîche added at the end of cooking can also double as a thickening agent. It will enrich the sauce with a luxurious silky texture. Start with 2-3 tbsp per cup of sauce and add more if desired. Avoid boiling the cream or it may curdle.
Egg Yolks
For an extra decadent sauce, tempered egg yolks can be used to thicken and add an incredible richness. Whisk in a ladleful of the hot sauce into the yolks before slowly adding this mixture back to the pan. Cook gently over low heat, stirring constantly until thickened.
Troubleshooting Common Thickening Problems
Even when using the right techniques, some issues can pop up:
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Lumpy sauce – Strain through a fine mesh sieve to remove lumps. An immersion blender also works.
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Sauce too thin – Simmer longer to reduce further or add more slurry/thickener.
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If the sauce is too thick, slowly whisk in more wine or broth until you get the consistency you want.
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Sauce tastes bland – Extra reduction can cause flavor loss. Taste and adjust seasoning as needed.
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Sauce is oily – Skim off excess fat from the surface. Add a splash of broth to emulsify.
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Sauce scorches easily – Use lower heat and stir frequently. Don’t leave unattended.
Frequently Asked Questions
Q: Can I use all-purpose gluten-free flour?
A: Yes, gluten-free all-purpose flour blends will also work to thicken the sauce.
Q: Is arrowroot powder a good cornstarch substitute?
A: Arrowroot can be used instead of cornstarch in the same way. It provides similar thickening power.
Q: How much slurry should I add?
A: Start with 1-2 tbsp slurry per cup of sauce. Add more gradually if needed after simmering for a few minutes.
Q: Can I thicken the sauce after cooking the chicken?
A: Yes, remove the chicken from the pan and thicken the sauce separately, then add the chicken back to coat it.
Q: How long does it take to reduce the sauce?
A: Reduction time varies based on initial liquid amount and desired thickness. It usually takes 10-30 minutes.
Q: Will the sauce taste different if I thicken it?
A: Thickeners can slightly affect flavor. For example, flour has a starchy taste. Reduction concentrates flavors so season accordingly.
Q: My marsala wine is very sweet. What should I do?
A: Balance sweet wine by adding a splash of dry white wine or lemon juice.
Q: Can I freeze the sauce after thickening?
A: For best results, consume fresh. Frozen starch-thickened sauces may separate or become grainy.
Q: What if my sauce scorches while reducing?
A: If badly burnt, discard and start over. For slight burning, try adding a bit of sugar or cream to mask it.
Conclusion
Achieving the perfect silky and luxurious consistency for chicken marsala sauce may require some trial and error. Mastering reduction techniques, using the right thickening agents, and proactively troubleshooting any issues are key to success. With the insights from this guide, you’ll be able to create restaurant-quality chicken marsala with a rich, glossy sauce every time. Now grab your ingredients and happy cooking! Let us know how your sauce turns out.
How To Make Creamy Chicken Marsala
- Chicken: This dish calls for boneless, skinless chicken breast for a reason. Adding a lot of flavor to chicken breast is easy, and the lean cut helps the heavy sauce go down a notch. Cutting the chicken into butterfly shapes before pan-frying it also helps it cook quickly while still getting a golden brown crust.
- Pour flour over the breasts that have been butterfly-shaped. This helps them brown and makes the pan sauce thicker, so it’s a win-win!
- Mushrooms: Cremini or white button mushrooms are the most common types and will always make a tasty dish.
- Marsala: If you can find it, choose real Marsala wine over the wine that you might find at the store next to the oil and vinegar. To make a well-balanced sauce, look for a dry Marsala instead of a sweet one. If you can’t find Marsala, try port, vermouth, Madeira, dark sherry, or another dry aged wine.
- Heavy Cream: Traditional Marsala sauce is very smooth, but I wanted to try making it creamier. With heavy cream added, all the complex flavors of the original sauce are kept, but the sauce is boosted on a creamy base instead of buttery one, making it smoother and creamier.
First order of business: butterflying. You’ll want a sharp chef’s knife for this. Use paper towels to dry the chicken. Getting rid of the extra water will help us get a thin, even coat of flour when it’s time to dredge. Turn each breast rounded side down and pull away the tenderloin muscle; reserve for making chicken tenders. With the knife’s blade straight out from the work surface, cut each breast in half across the middle to make cutlets. Season the cutlets on both sides with the pepper, Italian seasoning, and 1 1/2 tsp. salt. Why go to the trouble of butterflying the breasts? Simple: tenderness and speed of cooking.
Next up: dredging. Put the flour in a shallow bowl or baking dish. It may look like a lot of flour, but most of it will be thrown away. Working with one cutlet at a time, dredge the chicken in the flour to coat on both sides. Shake off the excess and transfer the cutlets to a baking sheet.
And now: pan-frying. You’ll want a large (12″) skillet for this. Stainless steel or cast-iron are great, nonstick is not. You need some degree of sticking for the super-flavorful browned bits to form on the bottom of the skillet. Heat 1 Tbsp. oil in the skillet over medium-high, then swirl in 1 Tbsp. butter. Working in 2 batches and adding another 1 Tbsp. oil between batches, fry the cutlets, turning once, until golden brown, about 2 to 3 minutes per side. Transfer to a large plate. While the chicken is cooking, gather your Marsala sauce ingredient and have them nearby—things move fast at this point.
Time to turn those pan drippings into a sauce. Reduce the heat to medium and heat another 1 Tbsp. oil in the same skillet. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes; you can accelerate this by adding just a splash of water if you like. Add the shallot and remaining 1 Tbsp. oil and 1/2 tsp. salt. Cook, stirring often, until the shallot is translucent, about 2 minutes. Stir in the garlic and thyme and cook until fragrant, about 1 minute. Pour in the wine and cook, stirring occasionally and scraping up any browned bits from the bottom of pan, until thickened and reduced by half, 4 to 5 minutes. Now, pour in the broth and cream and bring to a simmer. Cook, stirring occasionally, until the sauce is thickened and velvety, about 15 minutes.
Finally, it’s time to bring it all together. Stir the remaining 2 Tbsp. butter into the sauce, then return the chicken to the skillet and cook, spooning the sauce over, just to heat through, 2 to 3 minutes. Top with parsley before serving.
Full list of ingredients and directions can be found in the recipe below.
- What kind of wine is Marsala? It comes from Sicily and is a fortified wine, which means it has a distilled spirit like brandy or cognac added to it to make it stronger. By adding fortification, Marsala gets a deep brown color and a rich, caramelized sweetness that goes well with the umami-rich mushrooms in this dish. That mix of sweet and savory tastes is a big part of what makes chicken Marsala so appealing.
- How to clean mushrooms: To clear up any confusion, yes it is possible to clean mushrooms by running water over them. Will they get wet? Sure. Will they waterlog? Nope.
Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days, then reheat when ready to serve. Tip: If your sauce is too thick, thin it with a splash of water.Advertisement – Continue Reading Below
- 1 1/2 lb. boneless, skinless chicken breasts (2 to 3)
- 1 tsp. freshly ground black pepper
- 1 tsp. Italian seasoning
- 2 tsp. kosher salt, divided
- 1/2 cup (60 g.) all-purpose flour
- 4 Tbsp. extra-virgin olive oil, divided
- 3 Tbsp. unsalted butter, divided
- 8 oz. cremini mushrooms, thinly sliced
- 1 shallot, finely chopped
- 3 cloves garlic, sliced
- 1 Tbsp. chopped fresh thyme
- 3/4 cup Marsala wine
- 1 1/4 cups low-sodium chicken broth
- 3/4 cup heavy cream
- 1 Tbsp. chopped fresh parsley
- Step 1 Pat chicken dry and remove tenderloin from breasts. Butterfly each breast and then cut each half into four to six thin pieces. Sprinkle pepper, Italian seasoning, and 1 1/2 teaspoons of salt on both sides of the chicken. salt. Step 2 Pour flour into a shallow dish. Coat both sides of each chicken piece with flour, then tap off any extra. Step 3: Heat 1 tablespoon of butter in a large skillet over medium-high heat. oil, then melt 1 Tbsp. butter. Put in half of the chicken and cook, stirring every now and then, for two to three minutes on each side, until golden brown. Transfer to a plate. Repeat with 1 Tbsp. oil and remaining chicken. 4. Melt 1 tablespoon of butter in the same skillet over medium heat. oil. Add the mushrooms and cook, stirring every now and then, for about 5 minutes, until they soften. Add shallot and remaining 1 Tbsp. oil and 1/2 tsp. salt and cook, stirring frequently, until translucent, about 2 minutes. Stir in the garlic and thyme, and cook for about one minute, until the smell is nice. Pour in the wine and cook, stirring often and scraping the pan’s bottom to get rid of any browned bits. Do this for 4 to 5 minutes, or until the wine is almost gone. Add broth and cream and bring to a simmer. Stir the sauce every so often for about 15 minutes, or until it starts to thicken. Step 5 Stir in remaining 2 Tbsp. butter until melted. Put the chicken back in the pan and pour the sauce over it. Let it cook for two to three minutes, or until it’s fully heated through. Top with parsley.
What To Serve With Creamy Chicken Marsala
Angel hair pasta is our go-to for serving this dish: The thin noodles soak up all of that yummy Marsala sauce. If you’re not feeling pasta, you can also go for any side that serves that same purpose. Try fluffy mashed potatoes, herby wild rice, or even toasted crusty bread.