Chicken Marsala is a classic Italian dish that features chicken cutlets cooked with Marsala wine and mushrooms in a rich, delicious sauce. While the sauce is meant to be on the thinner side to soak into the chicken and pasta, sometimes it can turn out too thin and runny. The good news is that there are a few easy ways to thicken up an overly thin Chicken Marsala sauce so you end up with the perfect consistency.
Quick Answers
Here are some quick answers to common questions about thickening Chicken Marsala sauce:
What are some ways to thicken Chicken Marsala sauce?
You can thicken the sauce by reducing it, adding a slurry, using cornstarch or arrowroot, stirring in butter, or adding cream.
What ingredients thicken sauce naturally?
Ingredients like flour, cornstarch, arrowroot, tapioca starch, breadcrumbs, pureed vegetables, and cream cheese help thicken sauce naturally without altering the flavor.
How long does it take to reduce a sauce?
It typically takes 15-30 minutes to reduce a thin sauce to the proper consistency by simmering it uncovered. Reducing too quickly can make the sauce too thick.
Can I save an overly thin sauce?
Yes, an overly thin sauce can be rescued by reducing it, making a slurry, or stirring in a thickening agent like cornstarch. The key is to do it slowly to avoid any lumps.
How much cornstarch should I use?
For a thin sauce, 1-2 teaspoons of cornstarch whisked with an equal amount of cool water is usually enough to thicken 1-2 cups of liquid.
What Causes Chicken Marsala Sauce to be Too Thin?
There are a few common reasons why your Chicken Marsala sauce may turn out too thin:
- Too much wine or broth was added
- The sauce wasn’t reduced enough as it simmered
- Water was released from the mushrooms
- The sauce sat for too long and separated
Don’t worry if your sauce is too thin – it can easily be fixed using one of these simple techniques:
Method 1: Reduce the Sauce
One of the easiest ways to thicken a thin Chicken Marsala sauce is to simmer it for longer to let some of the excess liquid evaporate away. Here’s how to do it:
- Return the sauce to a saucepan and place it over medium heat. Let it come to a gentle simmer.
- Allow the sauce to simmer uncovered for 15-30 minutes, stirring occasionally. Keep an eye on it so it doesn’t get too thick.
- As the sauce reduces, it will gradually thicken up to the right consistency. Taste and adjust seasonings as needed.
Reducing the sauce condenses the flavor so you’ll end up with a richer tasting final result. Just be careful not to let the sauce simmer too long or it can become too thick and gloppy.
Method 2: Make a Slurry
Another option is to create a slurry to stir into the sauce and thicken it up. A slurry is made by mixing together equal parts cornstarch or flour and cool water until smooth.
Here’s how to use a slurry to thicken Chicken Marsala sauce:
- In a small bowl, whisk together 1-2 teaspoons cornstarch and 1-2 teaspoons cool water until dissolved.
- Bring the sauce to a simmer over medium heat. Gradually whisk in the slurry.
- Cook for 2-3 more minutes, stirring constantly, until thickened to your desired consistency.
The slurry will start thickening the sauce quickly once added. Make sure to cook the slurry for at least a couple minutes to remove any starchy flavor.
Tips for Making a Slurry
- Use cool or room temperature water so the cornstarch doesn’t seize up.
- Start with a small amount of slurry and add more if needed.
- Whisk the slurry vigorously to prevent lumps from forming.
- For a thicker sauce, make the slurry with equal parts cornstarch and water.
Method 3: Stir in Cornstarch
For an even easier method, you can simply whisk in some dry cornstarch to thicken up the sauce.
Here’s how to use cornstarch as a thickener:
- In a small bowl, whisk together 1-2 teaspoons cornstarch and 1-2 tablespoons water or broth until smooth.
- Bring the sauce to a simmer. Slowly whisk the cornstarch mixture into the sauce.
- Cook for 2-3 minutes, stirring frequently, until thickened as desired.
Cornstarch is very effective at thickening liquids quickly. Just make sure to fully dissolve it and cook the sauce for a bit to eliminate any starchy taste.
Tips When Using Cornstarch
- Always dissolve cornstarch fully before adding to a hot liquid.
- Start with a conservative amount like 1 tsp and add more if needed.
- Whisk vigorously to prevent clumping.
- Cooking the sauce for a few minutes will remove any raw cornstarch taste.
Method 4: Whisk in Arrowroot
Arrowroot is another option for thickening sauce. It works similarly to cornstarch but can result in a glossier, clearer final product.
Follow the same method as above, just substituting 1-2 teaspoons of arrowroot for the cornstarch. Whisk with cool water first, then whisk into the simmering sauce and cook for 2-3 minutes.
Benefits of Arrowroot
- Thickens at a lower temperature than cornstarch
- Creates a glossy, translucent sauce
- Neutral in taste
- Won’t make the sauce cloudy
Method 5: Finish with Butter
For a velvety, rich sauce, try mounting it with butter at the end. The butter will gently thicken up the sauce while adding flavor.
Here’s how to finish Chicken Marsala sauce with butter:
- Reduce the thin sauce to thicken it slightly.
- Remove from heat and whisk in 1-2 tablespoons cold, unsalted butter until emulsified.
- The butter will melt from the residual heat and enrich the sauce with a smooth silky texture.
This works best with reduced sauce as the butter can then act as the finishing touch. Be careful not overheat the butter or the sauce may break.
Tips for Mounting with Butter
- Use high quality, cold butter for the best results.
- Reduce the sauce slightly first so it’s not too thin.
- Whisk vigorously to fully emulsify the butter.
- Swirl in additional pats of butter to taste.
Method 6: Stir in Cream
For an extra decadent sauce, you can stir in a splash of heavy cream at the end. The cream will gently thicken up the sauce while making it rich and silky.
Follow these steps to finish with cream:
- Simmer the thin sauce to reduce it slightly.
- Remove pan from heat and stir in 2-3 tablespoons heavy cream.
- Return to low heat just until warmed through.
- The cream will delicately thicken and enrich the sauce.
Be careful not to overheat or boil the sauce once the cream is added, as it can cause the cream to curdle or separate. Warm it gently instead.
Tips for Using Cream
- Use heavy cream or half-and-half for the best consistency.
- Start with a small amount of cream and add more to taste.
- Add at the end when sauce is off heat.
- Warm gently after adding to prevent curdling.
Thickening Tips and Tricks
Here are some additional pointers for thickening up an overly thin Chicken Marsala sauce:
- For a smooth, lump-free sauce, always whisk in thickeners gradually and cook thoroughly.
- You can combine methods, like making a slurry with cornstarch for extra thickening power.
- When reducing the sauce, scrape up any browned bits (fond) from the pan for added flavor.
- If the sauce is breaking from over-reducing, remove from heat and whisk in a pat of butter.
- For a thicker result, you can purée some of the mushrooms into the sauce.
- Stirring in breadcrumbs or broken-up pasta at the end will also help absorb excess liquid.
The sauce may continue thickening after you remove it from the heat, so adjust any thickeners slowly and carefully. It’s always better to under-thicken at first.
Serving Suggestions
Once you’ve adjusted the sauce to the perfect velvety consistency, here are some tasty ways to serve Chicken Marsala:
- Spoon it over sautéed chicken cutlets or pounded chicken breasts.
- Toss it with hot cooked pasta like fettuccine or linguine.
- Serve it alongside rice, mashed potatoes, or polenta to soak up the sauce.
- Garnish with extra sliced mushrooms, chopped parsley, or shredded parmesan.
- Enjoy it with sautéed greens like kale, spinach, or broccoli rabe.
Having a good sauce is key to any Chicken Marsala dish. Now that you know how to rescue an overly thin sauce and adjust it perfectly, you can enjoy this Italian favorite any night of the week with ease.
Common Q&A
Here are answers to some frequently asked questions about thickening Chicken Marsala sauce:
Can I use all-purpose flour to thicken the sauce?
Yes, you can use all-purpose flour to thicken the sauce instead of cornstarch. Simply whisk together equal parts flour and water to make a slurry. For a very thin sauce, you can also sprinkle a small amount of flour (about 1-2 tsp) into the simmering liquid while whisking.
What if my sauce becomes too thick?
If your sauce ends up thicker than intended, you can thin it by whisking in additional wine, broth, water, or cream to reach the desired consistency. Do this gradually and taste as you go.
Do I need to cook the sauce after adding a thickener?
It’s important to cook any sauce for a few minutes after adding a starch-based thickener like cornstarch. This allows the raw taste to cook out and prevents a gloopy texture. Bring to a simmer and cook for 2-3 minutes while stirring.
Can I use milk instead of cream?
Milk can work but it won’t thicken the sauce as effectively as heavy cream. For the best results, opt for full-fat dairy like heavy cream, half-and-half, or even full-fat Greek yogurt.
How can I rescue a broken sauce?
If your sauce breaks and curdles from overheating, you can usually rescue it by whisking vigorously while drizzling in a splash of milk or cream. This should help emulsify the sauce again, allowing it to come back together.
Conclusion
A too-thin Marsala sauce can be easily remedied with a variety of simple techniques. Reducing the sauce, making a slurry, or stirring in starch thickeners are all reliable ways to achieve a nicely coated consistency. Finishing it off with a pat of butter or splash of cream adds bonus richness and body. With the proper adjustments, you’ll end up with a luxurious restaurant-quality sauce to blanket over your chicken.