Chicken Marsala is a popular chicken entrée with a wine and mushroom sauce. The dish name originates from the particular wine, Marsala, used to create the sauce. Marsala is produced in Sicily, Italy, and is one of the country’s most famous wines. Its flavor can range from sweet to dry, and it is used as a dessert wine or aperitif, as well as added to other ingredients for a variety of dishes.

Chicken Marsala is a traditional Italian dish that starts with boneless chicken breasts that are coated, usually with flour. The sauce for chicken Marsala is made of butter, olive oil, mushrooms, Marsala wine, and sherry. Salt, pepper and oregano season the dish. Some chicken Marsala recipes also include capers and lemon juice. The popularity of the dish dates back to the nineteenth century, when it most likely originated with English families who lived in the western Sicily region, where the Marsala wine is produced.

To prepare chicken Marsala, pound the chicken breast into thin pieces and coat with flour. Cook over medium heat in olive oil, turning occasionally. Season the dish with salt, pepper, and lemon juice. Once the chicken is cooked, pour half a bottle of Marsala wine over the chicken and stir gently as it thickens. Add parsley and capers, if desired, to season the chicken Marsala.

The sauce used in chicken Marsala is created by reducing the wine, along with onions or shallots, to a syrup-like consistency before adding seasonings and mushrooms. The sauce used for chicken Marsala is also used on pork or veal dishes and sometimes contains heavy cream. Other recipes exist for vegetables, such as carrots, with Marsala sauce.

Marsala wine is made from white grapes, including grillo, inzolia, and catarratto. It has a rich, smoky flavor and is amber in color. Sometimes it is served with strong cheeses, such as parmesan, gorgonzola, or Roquefort.

Marsala is a fortified wine because it contains ethyl alcohol, which was once needed to preserve it on ocean voyages. The mass production of Marsala wine began in the late 18th century. Current producers include Florio and Pellegrino.

Marsala wines are classified according to age. Fine is normally less than one year. Superiore has been aged a minimum of two years and Superiore Riserva at least four. Two other classes exist: Vergine e/o Soleras has aged five years or more and Vergine e/o Soleras Stravecchio is at least ten years in age.