Chicken marsala (Italian: ''Scaloppine di pollo al Marsala'') is an Italian-American dish of chicken

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Marsala wine Marsala is a fortified wine, dry or sweet, produced in the region surrounding the Italian city of Marsala in Sicily. Marsala first received ''Denominazione di Origine Controllata'' (DOC) status in 1969. The European Union grants Protected De ...

sauce. It is a variation of traditional Italian '' scaloppina'' dishes, of which there are many varieties throughout Italy. The dish dates to the 19th century, when it may have originated with English families who lived in western

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, where Marsala wine is produced. Slices of chicken breast are coated in flour, briefly sautéed, and then removed from the pan, which is then used to make a Marsala reduction sauce. The sauce is made by reducing the wine to nearly the consistency of a syrup while adding garlic. The sauce is then poured over the chicken, which has been kept in a warming oven, and served immediately.''The New Best Recipe'' (2004). America's Test Kitchen. As an alternative method, the chicken breasts may be braised in a mixture of Marsala wine and

butter Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condimen ...

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{{Chicken dishes, state=collapsed Italian-American chicken dishes Wine dishes

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