Chicken marsala
- Samuel Goldsmith
Save recipe
Serves 4
Easy
Prep: 20 mins
Cook: 30 mins - 40 mins
A star rating of 5 out of 5.2 ratingsRate
loading...
An American-Italian classic, this crispy chicken with a creamy marsala sauce makes for a comforting dinner – serve with rice, mashed potatoes or pasta
High-protein
Low sugar
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Best ever creamy mashed potatoes
A star rating of 3.3 out of 5.8 ratings
Garlic mashed potatoes
A star rating of 4.8 out of 5.5 ratings
Garlicky green beans
A star rating of 4.7 out of 5.6 ratings
Ingredients
Nutrition
Units:
MetricUS
-
4 boneless, skinless chicken breasts
-
3 tbsp flour
-
3 tbsp vegetable, sunflower or olive oil
-
25g butter
-
500g mushrooms
sliced
-
2 shallots
finely diced
-
2 large garlic cloves
-
200ml marsala wine
-
150ml chicken stock
-
150ml double cream
-
handful of chopped parsley
to serve
-
lemon wedges
to serve (optional)
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
- kcal670
- fat41g
- saturates18g
- carbs19g
- sugars7g
- fibre2g
- protein44g
- salt0.59g
Ad
Method
-
step 1
Put the chicken breasts between two sheets of baking parchment and bash with a rolling pin until around 1-1.5cm thick. Combine the flour with salt and freshly ground black pepper on a plate, then turn each chicken breast in the mixture to coat.
-
step 2
Heat 1 tbsp oil and the butter in a large frying pan over a medium-low to medium heat and brown the chicken all over, around 4-6 mins. Remove from the heat and set aside on a plate.
-
step 3
Add the mushrooms to the pan and cook for 8-10 mins until the liquid they release evaporates. Drizzle in another 1 tbsp oil and fry the mushrooms until golden. Remove from the pan and set aside on a plate.
-
step 4
Add the remaining oil and fry the shallots for 6-8 mins until softened but not golden. Stir in the garlic and cook for 2 mins before pouring in the marsala wine and turning the heat up to medium. Cook until the wine has reduced by half.
-
step 5
Pour in the chicken stock, then add the mushrooms and chicken back to the pan. Simmer for 10-15 mins, reducing the heat and covering if the sauce is reducing too much, until the chicken is cooked through and you have a fairly thick sauce.
-
step 6
Stir in the double cream to make a sauce, then scatter over the parsley. Serve with lemon wedges for squeezing over, if you like, alongside rice, mashed potatoes or pasta.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 5 out of 5.2 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...