Chicken marsala is a classic Italian-American dish that combines the richness of chicken and mushrooms with the sweet nuttiness of Marsala wine. With its savory, earthy flavors balanced by a touch of sweetness, chicken marsala requires an equally nuanced wine pairing to bring out the best in both the food and the wine. In this in-depth guide, we will explore the ideal wine options to serve with chicken marsala, from traditional pairings to creative alternatives.
Understanding Chicken Marsala’s Flavor Profile
To select a complementary wine it is essential to first analyze the key elements of chicken marsala’s taste and aroma
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Savory richness from the chicken, mushrooms, and creamy sauce creates an umami-forward profile.
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Subtle sweetness from the Marsala wine used in the sauce provides depth and complexity
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Earthiness from the mushrooms and aromatic herbs gives an almost woodsy undertone.
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Acidity and brightness from lemon juice and white wine maintains balance.
With this flavor profile in mind, we can determine that a wine with some sweetness, acidity, and enough body to match the savoriness of chicken marsala is ideal. Now let’s look at some perfect pairings.
Marsala Wine – The Traditional Choice
True to its name, Marsala wine is the time-honored choice for chicken marsala. Marsala grapes are grown in Sicily, producing wines with rich color, flavors of almond and marzipan, and a smooth, velvety texture.
Key characteristics:
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Dry styles (Secco) with crisp acidity complement the dish best.
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Fine and Superiore offer more complexity from aging.
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Notes of caramel and nuts echo the sauce’s subtle sweetness.
No other wine can match Marsala’s ability to blend so well with the sauce. It’s always a good idea to cook and serve with the same Marsala.
Complementary White Wines
If Marsala is unavailable, several white wine varieties can also pair beautifully:
Dry Riesling
Why it works: Riesling’s sharp acidity cuts through the fat, and the fruit flavors balance out the sweetness.
What to look for: Dry wines that have notes of citrus or stone fruit and little to no residual sugar German Kabinett or Spätlese offer great options.
Gewürztraminer
Why it works: The signature spice and lychee notes of Gewürztraminer add intrigue while retaining acidity.
What to look for: Dry or off-dry styles from cooler climates like Germany or the Pacific Northwest.
Sauvignon Blanc
Why it works: The herbal notes and sour acid make a great contrast to the richness of the sauce.
What to look for: Options with citrus over tropical fruits and no oaky flavors. New Zealand is a prime source.
Potential Red Wine Partners
Reds may seem counterintuitive with a white meat dish, but certain lighter reds can work beautifully:
Pinot Noir
Why it works: Earthy mushroom flavors are a natural complement, while the bright acid cuts through the richness.
What to look for: Cool climate, fruit-forward Pinot Noir with minimal tannins, like from Oregon.
Chianti
Why it works: The mild spice notes marry seamlessly with Italian seasoning while tart cherry flavors link with the sweetness.
What to look for: An easy drinking Classico Riserva style from the Tuscan region.
Choosing Your Chicken Marsala’s Perfect Wine Pair
With so many appropriate options, how do you choose? Use these tips:
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Consider the sauce: Richer, sweeter sauces call for more acidic whites or light reds. Tangier sauces can handle bolder whites or even sparkling wines.
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Know your audience: Offer a red and a white to satisfy varying preferences when entertaining.
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Try different pairings: Explore matches like Riesling, Gewürztraminer, even Rosé to find your new favorite.
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Focus on balance: No single flavor profile should dominate. The dish and the wine must harmonize.
Serving Tips for Optimal Enjoyment
Proper serving techniques elevate the wine and dining experience:
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Chill whites to around 45-50°F to refresh the palate. Light reds can be gently chilled to 55-60°F.
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Allow reds to breathe for at least 10-15 minutes before serving for enhanced aromas.
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Use suitable stemware to highlight the wine’s unique characteristics.
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Present the meal attractively with fresh garnishes and warm bread to create a multi-sensory experience.
Pairing Chicken Marsala and Wine Like an Expert
Finding that perfect bottle to complement a savory, satisfying chicken marsala is easier when you understand the fundamentals of food and wine pairing. Consider the lovely texture and earthy nuances of your dish, then select a wine with enough acidity, fruit, and richness to harmonize elegantly across the palate. Whether you choose a traditional Marsala or venture into creative alternatives, you are sure to end up with a chicken marsala pairing that makes both the wine and the meal shine.
What You’ll Need To Make Chicken Marsala
Marsala is a brandy-fortified wine from Sicily that is 100% worth adding to your pantry, if only to make this dish time and again. It will keep in a cool, dry spot for months.
I buy boneless skinless chicken breasts and pound them thin myself, as opposed to using the ultra-thin sliced cutlets sold at the supermarket, since pounding tenderizes the meat. This adds an extra step but you can save time by using pre-sliced mushrooms. (Or you can skip all this hassle by using chicken tenderloins, which are naturally tender. ).
How To Make Chicken Marsala
If your chicken breasts are big, like the ones in the picture above, you should cut them in half flat first. (If you pound them without first halving them, they’ll be ginormous and oddly shaped. ).
Once you’ve got four flat filets, pound them each to an even 1/4-inch thickness.
Place the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a ziplock bag.
Add the chicken to the bag; seal the bag tightly and shake to coat chicken evenly. Set aside.
Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won’t get that nice golden color on the chicken. ) Place the flour-dusted chicken in the pan, shaking off any excess first.
Cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes.
Add the shallots, garlic, and ¼ teaspoon of salt.
Cook for 1 to 2 minutes more.
Add the broth, wine, heavy cream, thyme, 1/4 teaspoon salt, and 1/8 teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium.
Allow the sauce to slowly boil, uncovered, for 10 to 15 minutes, or until it has reduced by half, thickened a bit, and turned a darker color. You want a thin cream sauce, so it won’t start to thicken until the very end of the cooking time.
Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes.
Sprinkle with parsley, if using, and serve.
Creamy Chicken Marsala Recipe – 30 Minute Dinner
FAQ
What is the best wine to make chicken marsala?
Best Brand Of Marsala Wine For Chicken MarsalaFlorio Sweet Marsala. 4. 6 out of 5 stars. 20 reviews. Carlo Martinez Marsala Sweet DOC. 4. 3 out of 5 stars. 26 reviews. Florio Dry Marsala. 4. 7 out of 5 stars. Colombo Marsala Sweet. 4. 1 out of 5 stars. Cribari Marsala. 4. 2 out of 5 stars. Colombo Marsala Dry. 4. 4 out of 5 stars.
What wine is good for chicken masala?
If the dish is very creamy, go for a creamy (malolactic) Chardonnay. If the dish is spicy, go for something off-dry: Riesling Spätlese, Pinot Gris, Gewürztraminer. If you go for red, go for something fruity: Pinot Noir, Gamay, Garnacha, GSM blends, Valpolicella.
What is a substitute for chicken marsala wine?
Instead of Marsala wine, you can use Madeira, Vermouth, or Dry Sherry (not cooking Sherry). For a non-alcoholic option, use the same amount of white grape juice.
What wine goes with chicken masala?
The best chicken marsala wine pairing is with lighter red wine types or a full-bodied white wine. Red wine examples include Malbec and Pinot Noir, and white wines include Riesling or Chardonnay. Chicken marsala is naturally savory and creamy, so your wine selection should be based on complementary flavors.