Skip to main content New this month
Get the Allrecipes magazine

Sweet Chicken Marsala

Rated as 4.29 out of 5 Stars

"This is a delightful dish combining the unique flavors of Italian Marsala wine with the white meat of the chicken breast. The dish has been sweetened to appeal to a broader range of those who appreciate the fun of cooking with fine wines."
Added to shopping list. Go to shopping list.

Ingredients

50 m servings 612 cals
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Melt 2 tablespoons butter in a large pot over medium heat. Stir mushrooms, onion, and garlic into the melted butter, increase heat to medium-high, and cook and stir the mixture until the mushrooms are golden brown, 3 to 5 minutes.
  2. Stir Marsala wine, chicken stock, brown sugar, lemon juice, molasses, and corn syrup into the mushroom mixture; bring to a boil and cook, stirring frequently, until the liquid reduces by about half, 10 to 15 minutes.
  3. Whisk cornstarch into cold water in a small bowl. Stream the cornstarch slurry into the Marsala sauce, stirring continually; cook and stir until the sauce thickens, another 10 to 15 minutes.
  4. Heat olive oil with 1 tablespoon butter in a large skillet over medium heat; cook chicken until golden brown until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  5. Arrange each chicken breast into the center of a plate. Drizzle Marsala sauce over each chicken breast; garnish with green onion to serve.

Nutrition Facts


Per Serving: 612 calories; 19.4 g fat; 49.6 g carbohydrates; 27.8 g protein; 95 mg cholesterol; 404 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 5
Most helpful
Most positive
Least positive
Newest

I made it exactly as called for and yummmmmmmmmy!

Didn't have any idea what to do with the chicken tonight so I searched on Allrecipes and decided to make this dish. I didn't have molasses, so sub with brown sugar. My husband and I loved it. Th...

When I first read it I knew it was gonna be too sweet. I cut down on brown sugar and omitted the corn syrup. Still super sweet. I used the juice of a whole lemon to tame it. Also why is there n...

I have made several versions of Chicken Marsala but this is the best by far! My hubby prefers a slightly sweeter version and this was perfect. I made it for dinner this evening with my 2 adult...

I didn't use the corn syrup and I am glad I didn't, the Marsala was real sweet with out it. I used one pan and started with cooking the chicken first. This is not a bad recipe but I won't be usi...