Updated! When you want the best flavor in Chicken Marsala, “you have to have a really good quality wine”! I’ve been trying many Marsala wines, and one I really like is Cantine Intorcia. It is a dark DOC wine from Sicily. Aged for 1 year, it has a sweet, velvety taste. The taste of Cantine Intorcia is no comparison over those grocery store brands that taste like chemicals. Always use a cooking wine that you can drink, and NEVER use those $2.00 a bottle cooking wines that are loaded with everything but wine (salt, potassium sorbate [preservative], potassium metabisulfite [preservative])!
I still prefer this recipe to the new and improved Better Chicken Marsala by Cooks Illustrated. In the new recipe, you basically make the sauce separately in a pan and add after all the other ingredients are cooked. Although both recipes are delicious. It’s up to you which way you prefer to make. Just make sure to use a really good wine either way. The results in your Marsala is like day and night.
Thanks Cooks Illustrated for the “Best Chicken Marsala Recipe Ever”! I’ve added a little touch of my own, but otherwise this is the best Chicken Marsala I’ve had anywhere. This sauce has no added broth, its all Marsala wine, and very syrupy and rich in its end result. Very addicting! I order this often in restaurants, and none come close! If you love Marsala, you’ve got to try this recipe. I prefer mine with roasted potatoes instead of pasta, but any side you like will do.
I LOVE this recipe! Every time I make it I really enjoy it. Letting the wine reduce fully is very important. I use tomato paste in a tube for recipes such as these that only use a small amount. It is such a shame opening a can of tomato paste and end up throwing it out because I don’t end up using it. I added the onions as I just thought they would add to an already fantastic recipe. I have made this recipe for the buffet at my parties; holds well but use that day.
As a variation, you can add a little cream to the sauce. It adds a nice creamy texture to the sauce.