Best Chicken Marsala PT25M https://img3.recipesrun.com/201907/2019/1106/7f/3/573179/300x200x50.jpg 4 servings 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

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.

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Best Chicken Marsala

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.
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
Ellie Ellie
1078 Recipes
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