What Can Be Substituted for Marsala Wine?

Don’t have the right wine on hand for this chicken Marsala recipe? Here are a few things you can substitute for Marsala wine. Madeira Wine: If you can’t find Marsala wine at the store for this easy chicken Marsala recipe, you can substitute the same amount of a dry Madeira wine. Madeira is another fortified wine often used in cooking to add flavor to sauces, soups, and desserts. Brandy and White Wine: If you have a home bar, you may already have brandy and white wine on hand. Together, they make a solid substitute for Marsala and will keep this Chicken Marsala recipe tasting great. Add 2 teaspoons of brandy to a ½-cup measuring cup, then fill the remaining space with dry white wine. Chicken Broth: If you want to make the Chicken Marsala sauce entirely without alcohol, simply use an equal amount of chicken broth instead.

Can I Use Chicken Thighs Instead of Breasts?

Whether the grocery store’s poultry section was lacking, or you just happen to have chicken thighs on hand at home, you might be wondering if you can make Chicken Marsala with thighs instead of breasts. The answer is yes! Chicken thighs are juicy and flavorful, making them a great option for this dish. We’d opt for boneless, skinless chicken thighs to ensure even cooking and sauce absorption. To use chicken thighs instead of chicken breasts for this Chicken Marsala recipe, you can skip flattening and go straight to coating them in your flour mixture. When it’s time to cook your chicken thighs, you’ll likely need to increase the cook time, as thighs generally take a bit longer to cook than chicken breasts. Be sure each thigh cooks all the way through and reaches an internal temperature of 165°F. You may also need to adjust the amount of Marsala wine you add to your Chicken Marsala sauce, since chicken thighs will release more juices during cooking and could change the consistency.

Chicken Marsala

Name: Chicken Marsala
Prep time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 4 boneless skinless chicken breasts (about 1 1/4 lb); 1/2 cup Gold Medal™ all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons olive or vegetable oil; 2 cloves garlic, finely chopped; 1 cup sliced fresh mushrooms (3 oz); 1/4 cup chopped fresh parsley or 1 tablespoon parsley flakes; 1/2 cup dry Marsala wine or Progresso™ chicken broth (from 32-oz carton); Hot cooked pasta, if desired

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Prep Time 35 min
Total 35 min
Servings 4
Ingredients 10

Ingredients

4 boneless skinless chicken breasts (about 1 1/4 lb)
1/2 cup Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive or vegetable oil
2 cloves garlic, finely chopped
1 cup sliced fresh mushrooms (3 oz)
1/4 cup chopped fresh parsley or 1 tablespoon parsley flakes
1/2 cup dry Marsala wine or Progresso™ chicken broth (from 32-oz carton)
Hot cooked pasta, if desired

Instructions

Step
1

Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness. In shallow dish, mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour.
Step
2

In 10-inch skillet, heat oil over medium-high heat. Cook garlic, mushrooms and parsley in oil 5 minutes, stirring frequently.
Step
3

Add chicken to skillet. Cook about 8 minutes, turning once, until brown. Add wine. Cook 8 to 10 minutes or until chicken is no longer pink in center (at least 165°F). Serve with pasta.

Chicken Marsala

Ingredients

Instructions

Nutrition Facts

Serving Size: 1 Serving

% Daily Value*:

Exchanges:

Carbohydrate Choice

Chicken Marsala

Ingredients

Instructions

Tips from the Betty Crocker Kitchens Show

Nutrition Show

Nutrition Facts

Serving Size: 1 Serving

% Daily Value*:

Exchanges:

Carbohydrate Choice