Best Chicken Marsala

By Ellie

4 Person

25 Minutes

341 Calories

Enjoying this delicious Chicken Marsala doesn’t require a restaurant trip, only 25 minutes of your time! Tender and juicy chicken breasts smothered in Marsala wine sauce, made even richer and more complex by chestnut mushrooms.

Ingredients

flat leaf parsley
1 cup/250 ml chicken stock
1/2 cup/125 ml marsala wine
1 tbsp flour
1 cup/100g chestnut mushrooms sliced
3 small shallots chopped
2 tbsp olive oil
1/2 cup/ 60 g flour
salt and pepper
4 chicken breasts

Method

01

Cover the chicken breasts with a cling wrap and pound them with a meat mallet until they are no thicker than 1/2 inch. Sprinkle with salt and pepper on both sides and dredge in flour.
02

Fry in olive oil until golden over medium-high heat for approximately 5 minutes. Do not over cook as the chicken breasts will be quite thin and will cook fast. Remove to a separate plate and set aside.
03

To the same pan add chopped shallots and cook over low heat for 2-3 minutes, then add sliced mushrooms, salt and pepper and saute for 5 minutes, then add 1 tbsp of flour, stir and cook for a minute longer, then add marsala wine and turn the heat up to medium, add chicken stock and bring to a boil, then reduce the heat to a gentle simmer and return the chicken to the pan, let it heat through in the sauce, simmer for a few minutes to allow the sauce to thicken to a desired consistency.
04

Serve sprinkled with chopped parsley and a side dish of your choice.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Marsala Recipes

Best Chicken Marsala

3.9

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Calorie 341 Kcal
Prep Time 10 Mins
Cook Time 15 Mins
Total Time 25 Mins

02 Ingredients

flat leaf parsley

1 cup/250 ml chicken stock

1/2 cup/125 ml marsala wine

1 tbsp flour

1 cup/100g chestnut mushrooms sliced

3 small shallots chopped

2 tbsp olive oil

1/2 cup/ 60 g flour

salt and pepper

4 chicken breasts

03 Method

Step 1

Cover the chicken breasts with a cling wrap and pound them with a meat mallet until they are no thicker than 1/2 inch. Sprinkle with salt and pepper on both sides and dredge in flour.

Step 2

Fry in olive oil until golden over medium-high heat for approximately 5 minutes. Do not over cook as the chicken breasts will be quite thin and will cook fast. Remove to a separate plate and set aside.

Step 3

To the same pan add chopped shallots and cook over low heat for 2-3 minutes, then add sliced mushrooms, salt and pepper and saute for 5 minutes, then add 1 tbsp of flour, stir and cook for a minute longer, then add marsala wine and turn the heat up to medium, add chicken stock and bring to a boil, then reduce the heat to a gentle simmer and return the chicken to the pan, let it heat through in the sauce, simmer for a few minutes to allow the sauce to thicken to a desired consistency.

Step 4

Serve sprinkled with chopped parsley and a side dish of your choice.

04 Author