Chicken Marsala Recipe
Juicy pan-fried chicken in a rich marsala wine sauce with mushrooms and a splash of cream. So easy! Plus tips for a no-alcohol version.
Servings 4
Ingredients
- 2 large chicken breasts
- 1 large egg
- 3 tbsp plain - all-purpose flour
- ¼ tsp salt
- ½ tsp freshly ground black pepper
- ½ tsp dried paprika
- ¼ tsp garlic salt
- 3 tbsp olive oil
- 1 tablespoon unsalted butter
- 1 brown onion - peeled and sliced
- 3 cloves garlic peeled and minced
- 8 ounces (250g) mushrooms, sliced - I like to use a mixture of chestnut and button mushrooms
- ¾ cup (180ml) dry Marsala wine
- 1 ¼ cups (300ml) chicken stock
- 3 tbsp double/heavy cream
- 2 tablespoons fresh chopped parsley
Instructions
- Slice the chicken breasts in half horizontally so you have four breast fillets
- Whisk the egg lightly in a shallow bowl.
- In a separate shallow bowl, mix together the flour, salt, pepper, paprika and garlic salt.
- Dip the chicken breasts in the egg, then dredge in the flour mixture.
- Heat the olive oil in a large frying pan (skillet) on a medium-to-high heat.
- Place the chicken in the pan and fry on both sides until golden.
- Take the chicken out of the pan and place on a plate whilst you make the sauce
- Add the butter to the pan and heat on a medium heat.
- Add the onion and cook for 3-4 minutes until it starts to soften.
- Add the garlic and mushrooms and cook for 5 minutes. Stirring occasionally until the mushrooms are lightly browned.
- Add the marsala wine. Bring to the boil and simmer for 5 minutes.
- Add the chicken back to the pan, pour in the chicken stock. Bring the boil and simmer for 5 minutes.
- Stir in the cream, then turn off the heat.
- Serve topped with a sprinkling of fresh parsley. Tastes great with mashed potato and green veg.
Notes
Can I make ahead?
The coating on the chicken tastes best when the chicken is eaten right away, but you can make it ahead if you like and it will still taste great.
Make the dish, then cool, cover and refrigerate for up to a day. Reheat, covered in the oven at 160C/320F for 20-25 minutes or on the hob (the burner) until the chicken is piping hot throughout. You may need a splash or water/stock/cream to loosen as it will be a little thicker. Will it freeze? Yes, cook the dish then, cool, cover and freeze.
Defrost thoroughly in the refrigerator overnight, then take out of the refrigerator an hour before cooking to take the chill off the chicken breasts. Reheat as per the 'make ahead' instructions above. Ingredient swaps
Make the dish, then cool, cover and refrigerate for up to a day. Reheat, covered in the oven at 160C/320F for 20-25 minutes or on the hob (the burner) until the chicken is piping hot throughout. You may need a splash or water/stock/cream to loosen as it will be a little thicker. Will it freeze? Yes, cook the dish then, cool, cover and freeze.
Defrost thoroughly in the refrigerator overnight, then take out of the refrigerator an hour before cooking to take the chill off the chicken breasts. Reheat as per the 'make ahead' instructions above. Ingredient swaps
- If you don't have marsala wine, you can swap it out for maderia, red vermouth or white wine mixed with 2 tsp brandy.
- Don't like mushrooms? swap them out for sliced leeks, green beans or asparagus.
Nutritional Information
Calories: 428kcal | Carbohydrates: 17g | Protein: 29g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 136mg | Sodium: 954mg | Potassium: 715mg | Fiber: 1g | Sugar: 6g | Vitamin A: 638IU | Vitamin C: 8mg | Calcium: 40mg | Iron: 2mg
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