Chicken

By Ellie

4 Person

40 Minutes

0 Calories

Chicken with Marsala, Pollo alla Marsala, is one of those super-simple and quick recipes that’s indescribably delicious – a perfect family meal.

Ingredients

grated Parmesan cheese to serve (optional)
large handful flat-leaf parsley finely chopped, to serve
1-2 tbsp double cream or creme fraiche optional
1/4 tsp dry mustard powder or 1/2 tsp yellow mustard
125 ml | 1/2 cup chicken stock stock cube is fine
250 ml | 1 cup dry Marsala
200 g button chestnut mushrooms sliced in half (or experiment by adding wild mushrooms)
1 large garlic clove peeled and very finely diced
2 large banana shallots, peeled and very finely diced
2 tbsp olive oil
2 tbsp unsalted butter
salt and freshly ground pepper
5 tbsp plain flour
6 skinless chicken breasts

Method

01

Place the chicken breasts between two large pieces of cling film and pound as flat as possible with a rolling pin.
02

Put the flour on a shallow plate and season liberallly with salt and pepper.
03

Dip the chicken breasts into the flour to lightly coat and set aside.
04

Heat one tablespoon each of butter and olive oil in a frying pan. Fry the chicken over medium-high heat for 2-3 minutes on each side until golden. Transfer to a plate and set aside.
05

Wipe the frying pan with some kitchen towel. Heat the remaining butter and oil and fry the shallots and garlic over low heat for five minutes, stirring so that they don't stick.
06

Add the mushrooms and cool for 2-3 minutes.
07

Add the wine and turn heat to high. Cook for 10 minutes or until the liquid is reduced by about half.
08

Reduce the heat and stir in the stock and mustard powder. Add the chicken breasts and cook for 10 minutes.
09

Stir in the cream or creme fraiche and check the seasoning.
10

Serve sprinkled with parsley and grated Parmesan with roast potatoes, mash or rice.

Related Tags

Chicken Recipes

Chicken Marsala Recipes

Chicken

5.0

( By Ellie )

Chicken with Marsala, Pollo alla Marsala, is one of those super-simple and quick recipes that’s indescribably delicious – a perfect family meal.

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

grated Parmesan cheese to serve (optional)

large handful flat-leaf parsley finely chopped, to serve

1-2 tbsp double cream or creme fraiche optional

1/4 tsp dry mustard powder or 1/2 tsp yellow mustard

125 ml | 1/2 cup chicken stock stock cube is fine

250 ml | 1 cup dry Marsala

200 g button chestnut mushrooms sliced in half (or experiment by adding wild mushrooms)

1 large garlic clove peeled and very finely diced

2 large banana shallots, peeled and very finely diced

2 tbsp olive oil

2 tbsp unsalted butter

salt and freshly ground pepper

5 tbsp plain flour

6 skinless chicken breasts

03 Method

Step 1

Place the chicken breasts between two large pieces of cling film and pound as flat as possible with a rolling pin.

Step 2

Put the flour on a shallow plate and season liberallly with salt and pepper.

Step 3

Dip the chicken breasts into the flour to lightly coat and set aside.

Step 4

Heat one tablespoon each of butter and olive oil in a frying pan. Fry the chicken over medium-high heat for 2-3 minutes on each side until golden. Transfer to a plate and set aside.

Step 5

Wipe the frying pan with some kitchen towel. Heat the remaining butter and oil and fry the shallots and garlic over low heat for five minutes, stirring so that they don't stick.

Step 6

Add the mushrooms and cool for 2-3 minutes.

Step 7

Add the wine and turn heat to high. Cook for 10 minutes or until the liquid is reduced by about half.

Step 8

Reduce the heat and stir in the stock and mustard powder. Add the chicken breasts and cook for 10 minutes.

Step 9

Stir in the cream or creme fraiche and check the seasoning.

Step 10

Serve sprinkled with parsley and grated Parmesan with roast potatoes, mash or rice.

04 Author