Chicken Marsala

A good way to cook chicken when you are looking for new ideas. I got the Marsala in M&S. Thumbs up from the family, and they don’t offer false praise.

  • 6 chicken breasts
  • Salt and black pepper
  • 600g plain flour, seasoned
  • 75g butter
  • 3 tbsp olive oil
  • 2 shallots, finely chopped
  • 3 clove garlic, finely chopped
  • 300g mushrooms, sliced
  • 250ml Marsala Wine
  • 250 0ml Chicken stock
  • Parsley, chopped

Put the chicken breast between clingfilm and beat with rolling pin to get about 5mm thick. Season with salt and pepper on both sides.

Dust the chicken in seasoned flour. Melt some butter and olive oil in a pan over a medium heat. Fry chicken, 3 mins on 3 each side until golden. Take chicken out and set aside, it will not be fully cooked but will be completed later.

Add some butter and olive oil to the pan. Add garlic and shallot and fry for 3 minutes. Then add the mushrooms and deglaze the pan as the mushrooms release water. Reduce over 5 mins over medium heat. Then add the wine and reduce by half.  Then add the chicken back with the chicken stock. Cook for 10 minutes. Add the chopped parsley.

Serve with mash potatoes and a green veg.

If there is no Marsala, an alternative is two parts white wine, one part cognac and a table spoon of brown sugar, heated in a pan to dissolve sugar.

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