This Marsala Sauce is rich, creamy, flavorful, and so delicious served over chicken, mashed potatoes, or veggies!
This Marsala sauce is a favorite of mine! It’s thick, creamy, rich, flavorful, and super versatile! While chicken marsala is the classic, it’s also delicious served over mashed potatoes, pork, steak, or any number of veggies!
Today, we’re serving it with chicken…and it’s insanely delish.
What is marsala sauce?
Marsala sauce is a rich, creamy, and versatile mushroom sauce flavored with Marsala wine — a wine with a warm, sweet flavor often with notes of dried fruit.
Marsala wine is fortified with brandy which gives it a sweeter and stronger taste in comparison to other varieties of wine.
The flavor of Marsala wine contrasts deliciously with the heavy cream and broth that make up the sauce creating an herby, sweet, savory, earthy, creamy addition to a number of different main dishes—in this case, chicken!
- Unsalted Butter – used to cook the veggies.
- Yellow Onion and Baby Bella Mushrooms – both of these really soak up the flavor of the wine mixture while also creating a delicious, hearty texture.
- Salt and Pepper – enhances other flavors and adds a touch of spice.
- Garlic – gives that rounded, nutty taste.
- All-Purpose Flour – thickens the sauce.
- Marsala Wine – a warm, fruity wine fortified with brandy.
- Beef Broth and Heavy Cream – the base of our sauce. The broth adds flavor while the heavy cream adds richness.
- Pan Fried Chicken – optional, but highly recommended, for serving with the sauce!
How to make
This sauce is quick, easy, and is perfect served over pan-fried chicken!
- Melt butter, then cook onions with salt and pepper.
- Add in garlic and mushrooms and continue to cook.
- Sprinkle in flour then mix in wine, broth, and cream.
- Simmer until thickened.
- Optional, for serving: season and cook chicken breasts in a large sauté pan, then serve with mashed potatoes and marsala sauce!
What type of wine to use
To make a true marsala sauce, you need to use Marsala wine. You can find sweet varieties and dry varieties. Since this recipe is savory, I recommend using a dry Marsala wine. Sweet Marsala wine is usually used in desserts.
Where can you buy marsala wine?
Marsala wine is not hard to find. In fact, most major grocery stores should have it!
Since it’s frequently used in cooking, you’ll most likely find it in the condiment aisle with vinegars and other cooking wines. You can also look in your wine and beer aisle.
How to thicken
The Marsala sauce should be nice and thick thanks to the flour, and it should continue to thicken as it simmers. If it’s still not thickened to your liking, just add a touch more flour!
What to serve with marsala sauce
This Marsala sauce is so yummy served over pan-fried sliced chicken and mashed potatoes.
It’s also super versatile so it’s delicious with a number of different foods. Here are some ideas!
How to store
Leftover Marsala sauce will last in an airtight container in the fridge for 5-7 days or in the freezer for 4-6 months.
To reheat, thaw if frozen then warm in the microwave or on the stovetop. If the sauce has thickened too much, just add a touch of broth, cream, or wine to thin it out!
Equipment for this recipe
- 1/4 cup unsalted butter
- 1/2 yellow onion diced
- 1/2 teaspoon salt plus more to taste (I did 3/4 teaspoon)
- 1/4 teaspoon pepper
- 4 cloves garlic minced
- 1 (8 oz) package sliced baby bella mushrooms
- 1/4 cup all-purpose flour
- 1/2 cup marsala wine
- 1 cup beef broth
- 1/2 cup heavy cream
Chicken - Optional, for serving
- 2 (8 oz) boneless skinless chicken breasts
- 1/2 teaspoon salt plus more to taste if desired
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 2 tablespoons extra virgin olive oil
- Melt butter over medium heat in a large sauté pan.
- Add onions, season with salt and pepper, and cook, stirring regularly, for 5 minutes.
- Add in garlic and mushrooms, and cook for an additional 2-5 minutes, or until mushrooms are cooked to your liking.
- Sprinkle in flour, and cook, stirring constantly for 1 minute.
- Deglaze pan with wine, then stir in broth and cream.
- Bring to a simmer, then simmer for 2-5 minutes, stirring regularly, or until the sauce has thickened to your liking.
- Serve with chicken, pasta, mashed potatoes, etc and enjoy!
Chicken - Optional, for serving
- Season chicken breasts with salt, pepper, and paprika.
- Heat oil in a large straight edged sauté pan over medium-high heat.
- Once hot, add chicken and cook on one side for 4 minutes - don’t touch it.
- Flip the chicken, then cook for an additional 2 minutes.
- Cover the pan with a tight fitting lid and reduce the heat to low.
- Cook for 10-15 minutes or until the chicken has reached an internal temperature of 165 degrees F.
- Serve over mashed potatoes and drizzle with marsala sauce.
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*Note: Nutrition information is estimated and varies based on products used.