Yay Kosher

  • Home
  • About Us
  • Recipe Index
    • Passover Recipes
    • Shavuot Recipes
    • Healthy Eating
    • Kosher Breakfast Recipes
    • Side Dishes
    • Kosher Dinner Recipes
    • Barbeque
    • Kosher Soup Recipes
    • Spice Blend
    • Kosher Dessert Recipes
    • Treif Hack
    • Bread Recipes
  • Cooking Tips
  • Subscribe
  • Contact Us
menu icon
go to homepage
  • Home
  • Recipes
  • Passover Recipes
  • About Us
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Passover Recipes
  • About Us
×
  • crispy chocolate puffed quinoa bites feature
    Chocolate Puffed Quinoa Crisps (Kosher for Passover)
  • classic jewish beef brisket feature photo
    Classic Jewish Beef Brisket (Kosher for Passover)
  • angel food cake feature photo
    The Best Passover Sponge Cake With Strawberries (6 Ingredients)
  • eggplant and red pepper dip
    Easy Roasted Red Pepper Matbucha Dip with Eggplant
  • passover apple crisp feature
    Easy Sweet Apple Cinnamon Kugel without Noodles
  • mcdonald's tangy bbq sauce feature photo
    McDonald's Tangy Barbecue Sauce (Copycat)
  • gluten free chocolate fudge brownie feature
    The Best Passover Brownies (No Flour)
  • hamentashen feature
    Easy Hamantaschen Dough Recipe
  • slow cooker london broil with onion soup mix and beer feature photo
    Easy Slow Cooker London Broil with Onion Soup Mix and Beer
  • israeli salad feature
    Easy Israeli Salad with Cucumber and Tomato
  • matzo meal pancakes on a plate topped with strawberries and blueberries
    The Best Matzo Meal Pancakes (Bubbeleh)
  • chocolate mousse cake feature
    Chocolate Mousse Cake With Strawberries (Kosher for Passover)
Home » Recipes » Passover Recipes

Quick and Easy Passover Chicken Marsala

March 1, 2022 by Caryn 6 Comments

Jump to Recipe Print Recipe

This kosher for Passover recipe for Quick and Easy Chicken Marsala is simply amazing. Easy to put together and ready to eat in under 45 minutes. Treat your family and friends to a Passover main dish that is kosher, gluten free, dairy, free, and nut free.

quick and easy passover chicken marsala feature
Passover chicken Marsala
Jump to:
  • Passover Chicken Marsala uses potato starch as a substitute for flour
  • Quick and Easy Passover Chicken Marsala step by step
  • Recipe FAQ
  • Storage
  • More Passover recipes like this one
  • 📖 Recipe
  • Subscribe
  • Recipe Categories
  • 💬 Comments

Passover is a time to enjoy good company and our favorite foods. No Passover should go by without at least one meal showcasing amazing recipes like Gluten Free Pancakes or Matzo Toffee. Just like those recipes, this one is a classic throughout the year and is just as quick and easy to prepare on Passover. Great for a seder or any of the holiday or Yom Tov meals.

Passover Chicken Marsala uses potato starch as a substitute for flour

Quick Passover chicken Marsala gets its name from the Marsala wine that is used in the sauce. The signature flavor of this dish comes from that wine sauce. During the rest of the year the Marsala wine sauce is made using flour but since that contains chometz, during Passover we need a substitute. Before you grab the matzo flour (which not everybody holds by) there is a better substitute, potato starch. This dish only requires a small amount to coat the chicken and then again to thicken the marsala sauce.

Quick and Easy Passover Chicken Marsala step by step

Step 1 - Slice the chicken breast.

Each breast should be sliced in half down the long side. This will give you long and thin pieces. This is actually a hack to get the thin chicken breast slices so that you do not need to bother using a meat tenderizer.

slice the chicken

Step 2 - Season and brown the chicken

Sprinkle the tenderized chicken breast cutlets with salt and pepper and then coat with a light dusting of potato starch. We are not looking for a thick batter, just enough to brown in the pan. We like to use a cast iron skillet for this, consult your Rabbi for instructions on how to kasher the pan.

salt pepper and potato starch

Brown in the pan over medium heat for about 2 minutes on each side. This is approximate as you want to remove the chicken breast cutlets from the heat as soon as they are fully cooked.

browned chicken breast

Step 3 - Cook the mushrooms and onions

Saute the onions and mushrooms over a medium flame until they are tender. This should take between 6-10 minutes.

mushrooms and onions

Step 4 - Deglaze the pan

Remove the mushrooms and onions from the pan. What is left is the grizzly looking dried bits all over the bottom of the pan. This is flavor! To get that flavor from the pan into your dish pour the Marsala wine into the pan and bring it to a light boil for about 1 minute. While it is boiling, I like to scrape the bottom of the pan to get all of those bits stuck to the bottom of the pan into the sauce because they add so much flavor to the dish. (Do not scrape the bottom of the pan if you are using a non-stick coated pan).

deglaze the pan

Step 5 - Finish making the Passover Marsala sauce

While the wine is still boiling add the mushrooms and onions back into the pan. Then, pour in the chicken stock and potato starch mixture and let it reduce. Finally, add in the non-dairy butter and fresh thyme. Place the chicken back into the pan with the sauce and let it simmer for 2-3 minutes to really get those flavors flowing.

quick and easy passover chicken marsala pin

Recipe FAQ

Is Marsala wine kosher for Passover?

A lot of kosher wines are also kosher for Passover. The kosher Marsala wine that we used is also kosher for Passover but you should always make sure that you are using an approved wine for Passover.

How do I deglaze a pan?

Deglazing simply refers to the process of pouring wine into a hot pan to loosen all of the flavors caked onto the bottom of the pan. You do not want to do this if your recipe has burnt as these are not good flavors. But, in most dishes that call for deglazing if you have properly cooked the ingredients, they have not burnt but have dried out. When the ingredients dry out, they concentrate and intensify in flavor. Very tasty for most dishes! Do not leave these nuggets of flavor in the bottom of the pan.quick and easy passover chicken marsala on a plate

What kind of mushrooms should I use?

We used crimini mushrooms for this recipe but mushrooms are one of those foods that are kosher for Passover. Feel free to check out our cooking tips on different kinds of mushrooms to use for this dish.

Why do I need to tenderize the chicken first?

This recipe uses a hack to speed up the process but the slicing will have the same effect. Tenderizing the meat makes the proteins in the meat break apart and make it softer. Additionally, it will make the chicken breast cutlets thinner which makes them have more surface area. The flavor has nowhere to hide!

Storage

This is one of those recipes that you can make well in advance and freeze for later. Here is how to store Passover Chicken Marsala:

  • Cool to room temperature.
  • Pour the chicken and sauce into a resealable plastic bag and push out the extra air. Seal.
  • Freeze for up to 6 months.

More Passover recipes like this one

  • Easy Sweet Potato Soup
  • Gluten Free Flourless Chocolate Cake
  • Passover Stuffed Chicken Breast (Not GF)
  • Gluten Free Passover Cheesecake
  • Gluten Free Passover Chocolate Chip Cookies
  • Gluten Free Spinach Kugel
  • Rum and Brown Sugar Glazed Carrots
  • Gluten Free Passover Pancakes Without Matzo Meal
  • Dairy Free Pumpkin Muffins With Chocolate Chips (Not GF)
  • Easy Gluten Free Passover Brownies
  • Easy Passover Quinoa Salad With Cranberries
  • Chocolate Chip Banana Muffins (Not GF)

📖 Recipe

quick and easy passover chicken marsala feature

Quick Passover Chicken Marsala

Serve your favorite chicken dish on Passover!
5 from 9 votes
Print Pin Rate
Course: Dinner
Cuisine: American, Italian, Passover
Keyword: Easy, Kosher for Passover, Quick, Wine Sauce
Prep Time: 5 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 40 minutes minutes
Servings: 6
Calories: 432kcal

Equipment

  • cast iron skillet if it is preseasoned it must be kashered

Ingredients

  • 6 chicken breast boneless, skinless, halved
  • 1 teaspoon salt divided
  • ½ teaspoon black pepper
  • ¼ cup potato starch to coat the chicken
  • 3 tablespoon olive oil divided
  • ½ onion finely chopped
  • 8 oz sliced mushroom
  • ⅔ cup marsala wine
  • 1 cup chicken stock
  • 2 teaspoon potato starch to thicken the sauce
  • 1 tablespoon non-dairy butter
  • 1 teaspoon thyme fresh
US Customary - Metric
Get Recipe Ingredients
Prevent your screen from going dark

Instructions

  • Slice each chicken breast in half long ways so each piece becomes two thinner pieces.
  • Put potato starch into a small bowl.
  • Season chicken breasts with salt and pepper and dredge in potato starch.
  • Heat skillet to medium high and coat with a tablespoon of olive oil.
  • In batches, cook the chicken breast pieces for 2 minutes on each side or until cooked through and nicely browned on the outside. Add more oil to the pan as needed with each batch until all chicken is cooked.
  • While chicken is cooking finely chop onions and wash mushrooms.
  • Once all chicken is cooked, set aside.
  • Keeping the heat at medium-high, put another tablespoon of oil in the now empty skillet and add onions and mushrooms and cook until soft but not brown, around 6-10 minutes. Reduce heat if needed.
  • Remove the onions and mushrooms from the pan.
  • Deglaze the pan with the Marsala.
  • Add the onions and mushrooms back into the pan and bring to a boil. Stirring occasionally, cook until most of the liquid is evaporated, about 2-5 minutes.
  • While that is happening you can prepare chicken stock whisked together with 2 teaspoon of potato starch. Once most of the wine has evaporated from the step above, add the chicken stock mixture and cook another 2 minutes until sauce begins to thicken up.
  • Reduce heat to medium- low, add tablespoon of non-dairy butter and fresh thyme. Stir to mix.
  • Add chicken back in, coat with mushroom sauce, and cook for 2-3 minutes to reheat chicken.
  • Serve immediately.

Notes

If sauce becomes too thick as it cools,  it can be thinned out with water or more chicken stock when reheating. 

Nutrition

Calories: 432kcal | Carbohydrates: 13g | Protein: 51g | Fat: 15g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 731mg | Potassium: 1115mg | Fiber: 1g | Sugar: 4g | Vitamin A: 86IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg

Subscribe

* indicates required

Recipe Categories

Kosher Dinner Recipes, Passover Recipes, The Best Passover Main Dish Recipes

More Passover Recipes

  • almond flour banana muffins feature
    The Best Banana Muffins With Almond Flour (Kosher for Passover)
  • GG's Matzo Farfel Kugel (Savory Passover Stuffing)
  • gluten free passover cheesecake feature
    The Best Crustless Passover Cheesecake (Gluten Free)
  • sweet matzo kugel feature-1
    Passover Sweet "Noodle" Kugel (Non-Dairy)

Comments

    5 from 9 votes (5 ratings without comment)

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Elaine says

    March 04, 2021 at 8:09 am

    5 stars
    Is this a sweet or dry Marsala?

    Reply
    • Ben says

      March 04, 2021 at 8:38 pm

      5 stars
      We used a sweet Marsala for this recipe but you can use either.

      Reply
  2. Inna says

    March 26, 2021 at 4:22 am

    5 stars
    Really yummy recipe and my only regret is not making more of it 😆 I substituted a regular dry wine I had on hand but added a little honey to even out the sauce so it wouldn’t be too bitter as the dry wine was making it. Came out great!

    Reply
    • Ben says

      March 26, 2021 at 1:38 pm

      5 stars
      Nice substitution. Thanks for the positive feedback.

      Reply
      • Barbara Bayer says

        April 03, 2024 at 1:58 am

        How do you suggest reheating g if making a day ahead and planning to serve for Seder?

        Reply
        • Ben says

          April 03, 2024 at 12:23 pm

          We usually leave an oven on at 250ºF over the first days in order to reheat recipes like this. Make sure that the dish you are using is covered and 30 minutes in the oven should do the trick.

          Reply

Popular

  • matzo crack feature
    Easy Matzo Crack Toffee Recipe (5 Ingredients)

  • passover chocolate chip cookies feature
    Easy Passover Chocolate Chip Cookies Recipe

  • creamy cheese ramen noodles feature photo
    Creamy Cheese Ramen Noodles - Quick and Easy Comfort Food

  • spaghetti bolognese feature
    Dairy Free Spaghetti Alla Bolognese

Footer

↑ back to top

About

  • About Us
  • Privacy Policy
  • Terms & Conditions

Subscribe

  • Sign Up for emails and updates

Contact

  • Contact

Copyright © 2025 YayKosher

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.

Terms and Conditions - Copyright - Disclosure Policy - Privacy Policy