One of my wife’s all time favorite things for me to cook is Chicken Marsala. For some reason, though, I haven’t made the dish in years. I can’t exactly say why… Maybe too many years working at an Italian restaurant and I got sick of looking at Italian classics, let alone cook them. My wife says it’s because I’m a food snob and the dish isn’t “sexy enough” for me… lol. Who knows. Whatever the reason, it’s been a while and I decided to surprise her the other night with it. Of course it was delicious, and of course I made the mistake of saying “why don’t I make this more often?”. Yeah, that comment netted me an eye roll and snort from the wife.
Ingredients: 2 Chicken Breasts, split and boneless (4 individual breasts) 1/2c All Purpose Flour 1tsp Salt (for dredge) 1tsp Ground Black Pepper (for dredge) 2tbsp Olive Oil 2tbsp Unsalted Butter 2c Fresh Mushrooms, sliced (I prefer baby Portobello) 2 Cloves of Garlic, chopped 1 1/2c Marsala Wine 1c Chicken Stock 1/2tsp Salt (for sauté) 1/2tsp Ground Black Pepper (for sauté).
Combine the flour, salt and black pepper. Lightly coat the chicken breasts in the mixture, shake off any excess. Heat the olive oil in a large sauté pan on high heat. Place the chicken in the oil and cook until the bottom is lightly browned, 2-3 minutes. Turn the chicken, then add the mushrooms, garlic, salt and pepper, sauté together for 2-3 minutes. Add the Marsala wine and allow to reduce by half, then add the chicken stock. Reduce the heat to medium-low and cover, simmer for 10 minutes. About a minute before it’s done cooking add the unsalted butter and stir it into the sauce. This will give more depth of flavor to the sauce.
Plate the chicken, then top it with the mushrooms and sauce, viola, fini! That was easy huh!? Why go to an Italian restaurant and pay $15-20 when it’s so easy to do at home?.
As far as sides it’s your call. I opted to do a rice with parmesan, spinach and garlic cooked in a risotto style. If you want to make something similar, you can look at one of my other recipes with risotto, such as https://perfectpairingsathome com/2014/03/28/bacon-crusted-pork/. Go nuts!.
So let’s talk wine pairings. You don’t want to go too big with this dish. A big red like a Cabernet, Sangiovese or Zinfandel will simply overwhelm not only the chicken, but the subtle sweetness of the Marsala sauce. You’re better off going with a full bodied white like Chardonnay, Viognier, Chenin Blanc, etc. , or a light to medium bodied red like Gamay, Pinot Noir, Frappato or Grenache Gris. Here are a handful of recommendations for you….
Michel Guignier Morgon Vieilles Vignes, Beaujolais, France: Sadly, in the last 20 years Beaujolais has become associated with cheap and light wines. Drinkers buy cheap, mass-produced juice like Georges Duboeuf’s Beaujolais Nouveau because it’s on sale for $8. 99 and has a flashy label. It’s really sad because there are a lot of great Beaujolais producers making wines that are just as good as 1er Cru Burgundies! Michel Guignier is one of those producers. I think John Gilman of “View from the Cellar” said it best, so I’ll share his review of this wine. “The old vine bottling of Morgon from Michel Guignier hails from sixty-one year-old vines in the vineyards of La Roche Pilée and Les Grands Cras. The 2011 Vieilles Vignes has a deep, red fruity, and very pure nose with notes of sweet cranberries, woodsmoke, beautiful herb tones, a complex base of soil, a touch of orange peel, early gamebird notes, and a lightly smoky topnote. On the palate, the wine is deep, full-bodied, and beautifully defined. It has a fine core of fruit, great clarity, very good acids, and fairly moderate tannins for the vintage. The finish is bright and young, with stunning length and grip. This is a dynamite and absolutely classic bottle of Morgon in the making!” I couldn’t have said it better myself John! PP Score: 90 (Retail $17-21).
Valle dell’Acate Frappato Vittoria, Sicily, Italy – Valle dell’Acate is one of most storied estates in Sicily, having been established by the Jocono family in the 19th century. They have 110 hectares of land, half of which is devoted to vineyard, the other half is a world class blood orange orchard… Probably not surprising that a number of their wines have subtle orange notes! Their Frappato is simply stunning. James Suckling did a fair job describing the wine in his 90 point review, so I’ll pass the mic to him… “Really delicious with sliced strawberries and sour cherries on the nose and palate. Medium body, with fresh acidity and a clean finish. Tangy and delicately fruity.” Well said James, thought personally I feel 90 to be a little conservative. PP Score: 92 (Retail $17-20)
Point North Pinot Noir, Oregon – Point North is the newest addition to the Sean Minor lineup, one of my favorite guys in the biz. Sean was the operations manager at King Estates in Willamette Valley before he and his wife Nicole started Sean Minor Winery in Napa, and he’s always wanted to make a wine from his old stomping grounds. The wine is a blend of Pinot Noir sourced from top vineyards throughout the Willamette Valley and Umpqua appellations. In the glass you find a medium bodied wine with notes of dark cherry, tart raspberry, ripe strawberry and cola, balanced by moderate acidity, soft tannins and subtle nuances of oak. As with all wines that Sean produces, this wine is an extraordinary value for the price, drinking as well or better than bottles that are $10-15 more on the shelf. Luckily Sean makes a fair amount of the wine and it can be found in most major markets. If your local store doesn’t carry it, tell them to get it! PP Score: 91 (Retail $16-20)
LOLA Chardonnay, Sonoma Coast, California – It shouldn’t come as a shocker for anyone that I’m recommending this wine, I made my affinity for it apparent by featuring it in my first ever “A wine you should know…” article (https://perfectpairingsathome.com/2014/02/23/lola-chardonnay/). In the glass the wine shows a pale golden hue. On the nose there are notes of Gala apple, pineapple, and candied lemon, along with a very subtle oak presence. On the palate the first thing, and the last thing, to hit you is very pleasant acidity. It literally travels from the tip of your tongue, along the edges and to the back. Mid palate you’ll find beautifully balanced notes of tropical fruit and citrus zest, with the oak once again working as a supporting actor, and there is just the slightest undertone of minerality. Despite minimal oak aging (only 20% neutral French barrel, 80% stainless) and malolactic fermentation (only 20%) the wine still has good weight and depth. I find that it rides the middle ground between being Chablisian and typical Californian. Think Bourgogne Blanc from declassified Meursault or Puligny-Montrachet and you’ll be hitting pretty close to the mark. The finish is a little hot despite only being 13% alcohol, but not unpleasantly so. As I said in my article, this wine isn’t the easiest to find with only 1,400 cases produced and minimal distribution throughout the States, but it’s definitely worth the hunt. You can also order online through their website, http://www.lolawines.com. PP Score: 90 (Retail $19-25)
So there you have it, my easy and delicious Chicken Marsala recipe, and the wines that I recommend with it. As always, new content is coming soon. In the meantime crack open a bottle of something awesome, sit back, and relax. Life is short, enjoy it!
Chicken marsala is a classic Italian dish that combines chicken cutlets, mushrooms, and a sauce made with Marsala wine. With its rich, flavorful sauce, chicken marsala can be tricky to pair with wine. The right wine pairing should complement the dish without overpowering it. I tested several wines to find the best options to go with chicken marsala.
Overview of Chicken Marsala
Before we talk about wine pairings, let’s take a quick look at what chicken marsala is. Chicken cutlets are seared in a pan and then cooked slowly in a sauce made of Marsala wine, butter or cream, mushrooms, herbs, and spices. This dish comes from Sicily.
The sauce is the star of chicken marsala. The mix of ingredients gives it a smooth, silky feel and a sweet, smoky, earthy taste. The mushrooms add an umami meaty quality. The Marsala brings rich dried fruit and nutty flavors.
Overall, classic chicken marsala has a sweet yet savory flavor profile. The sauce is quite rich from the butter or cream. So the wine we choose needs to complement these characteristics.
Best Wine Pairings for Chicken Marsala
Pinot Noir
Pinot noir was one of my top picks to pair with chicken marsala. As a light-bodied red wine, pinot noir has gentle tannins that won’t overpower the dish. It has flavors of cherry, raspberry, and earth that complement the sweet and savory Marsala sauce. The earthiness of pinot noir also complements the mushroom flavors. Pinot noir’s high acidity cuts through the richness nicely.
Overall, pinot noir’s fruity yet earthy flavors pair beautifully with chicken marsala. The two balance each other nicely. Pinot noir from Burgundy or Oregon works well.
Chardonnay
A buttery chardonnay is another excellent pairing option. Chardonnay is a full-bodied white wine with bold flavors that stand up to the Marsala sauce. It has complements like vanilla, baking spice, and toasted oak. The butteriness in oaked chardonnay mirrors the richness of the sauce.
To avoid too much richness, I’d suggest a chardonnay that hasn’t been oiled or has only been lightly oiled. The acidity of chardonnay balances out the sauce’s richness. In general, the toasted oak, butteriness, and acidity of chardonnay make it a great match. Go for a California chardonnay.
Dry Riesling
For a lighter white wine pairing, dry Riesling is a great option. Dry Riesling has mouthwatering acidity to cut through the sauce’s richness. It has fruity flavors like peach, apricot, and lemon that complement the sweet Marsala.
The minerality in dry Riesling contrasts nicely with the dish’s richness German Rieslings, like Kabinett or Spätlese, pair nicely Their hint of sweetness matches the Marsala’s sweetness.
Lambrusco
For an unexpected pairing, try Lambrusco. This bubbly red wine from Italy complements chicken marsala’s rich sweetness. The berry, violet, and black pepper flavors contrast the sauce’s richness. Lambrusco’s palate-cleansing bubbles also cut through the rich butter or cream.
Opt for a dry Lambrusco rather than a sweet one, which could be too cloying. overall, Lambrusco’s bubbles, fruit, and pepper are fun complements to chicken marsala’s indulgence.
Avoid Heavy Reds
I’d avoid heavy reds like Cabernet Sauvignon and Malbec with chicken marsala. Their bold tannins and oak notes would overpower the dish instead of complementing it. Lighter reds like Pinot Noir are better matches.
I’d also avoid light whites like Pinot Grigio that lack the acidity and flavor intensity to stand up to chicken marsala. The sauce needs a wine with some weight.
Serving Tips
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Let both the wine and chicken marsala sauce come to room temperature before serving. This allows their aromas and flavors to fully develop.
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Pour the wine just before plating the chicken to preserve its aromas.
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Serve with a starch like pasta, polenta, or risotto so the delicious sauce can soak up all of it. Garnish with fresh parsley.
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For an Italian-themed meal, serve with a Caesar salad and Italian bread.
Chicken marsala’s richness and sweet, earthy flavors call for wines that complement rather than compete with the dish. The best bets are Pinot Noir, Chardonnay, Riesling, and Lambrusco. Their fruity flavors, earthiness, acidity and light tannins effortlessly pair with chicken marsala. Following these wine pairing tips will ensure you have a well-matched meal that brings out the best in both components. So next time you make chicken marsala, grab one of these wines to make it a savory, flavorful pairing.
Published by Derek Martin
Husband, dad, home cook, wine snob. lover of bacon. I have spent my entire adult life surrounded by fine food and fine wines, starting with fifteen years working at, or running, some of New Jerseys top restaurants, and now the last two years working for one of the top fine wine distributors in the United States. I have absorbed a ton of information on food, wine, pairings and techniques during those seventeen years, and Id love to share what Ive learned with you! View more posts.
Creamy Chicken Marsala Recipe – 30 Minute Dinner
FAQ
What wines go well with chicken marsala?
A big red like a Cabernet, Sangiovese or Zinfandel will simply overwhelm not only the chicken, but the subtle sweetness of the Marsala sauce. You’re better off going with a full bodied white like Chardonnay, Viognier, Chenin Blanc, etc. , or a light to medium bodied red like Gamay, Pinot Noir, Frappato or Grenache Gris.
What wine goes best with 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 wines go with chicken marsala?
A red wine with less body, like a Valpolicella or Pinot Noir, goes well with this dish because it lets the chicken and mushrooms shine without getting in the way. If you’re looking for something more robust in its flavor profile, try a Chianti or Rose.
What kind of wine to pair with chicken marsala?
Stick to a lighter-bodied red like pinot noir, which has earthy fruit flavors. These will complement the umami of the mushrooms, and the fruitiness in the wine will highlight the sweetness of the marsala sauce. You can also use an age-old rule by pairing this dish with a wine from the same region.