Overview
Chicken Marsala is an Italian-American classic featuring tender chicken breast with earthy mushrooms in a rich, slightly sweet Marsala wine sauce. The sauce is elegant yet simple, perfect for weeknight dinners or special occasions. Sous vide ensures perfectly tender chicken.
Core Time & Temperature
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Tender & Juicy | 150°–155°F | 1 h 30 min–2 h | 4 h |
Chicken breast cooks quickly - don't overcook.
Food Safety Notes
Chicken should reach at least 150°F / 66°C for food safety. Cooking at 150°–155°F for 1 h 30 min–2 h ensures complete pasteurization. Hold the bath long enough to achieve full pasteurization (see time table). Finish with a high-heat sear to prevent cross-contamination.
See our food safety guide.
Texture Profiles
- 150°–155°FTender & Juicy
- Incredibly tender, juicy chicken with rich Marsala wine sauce and earthy mushrooms. The chicken is perfectly cooked and the sauce is velvety and flavorful.
Prep & Bagging
- Pound chicken to even 1/2-inch thickness
- Season with salt and pepper
- Vacuum seal
- Submerge in water bath
Finishing & Searing
- Pat chicken completely dry
- Dredge in flour
- Sear in hot oil and butter until golden
- Sauté mushrooms until golden
- Make Marsala wine sauce
- Return chicken to sauce
- Serve over pasta or potatoes