Chicken marsala

8 Jun


With a mushroom hater in the family, chicken marsala had fallen out of my repetoire. I’m glad I gave it another try, because it’s a simple and delicious mid-week meal, and proved to be a big hit all round. (According to Lyra, “the mushrooms are easy to see and avoid.”)

I serve chicken marsala over tagliatelle or pappardelle noodles, but it would be nice with mashed potatoes as well.

Chicken marsala
(serves 4)

  • 4 boneless, skinless chicken breasts
  • salt and pepper
  • 1 Tb olive oil
  • 3 Tb butter
  • 500g mushrooms, sliced thinly
  • 1 medium onion, halved and sliced thinly
  • 1/2 cup Marsala
  • 1 cup chicken stock
  • chopped parsley, to garnish
  1. Arrange the chicken breasts on a chopping board, cover with clingfilm and bat with a rolling pin until flattened. Cut each breast into two pieces, and season with salt and pepper.
  2. Heat a large frying pan over a medium-high flame. Add the olive oil and one tablespoon of butter. When the butter foams, add the chicken pieces and brown on both sides. Transfer to a plate, cover and set aside.
  3. Lower the heat to medium. Add the onions to the frying pan and sauté for a few minutes before adding the mushrooms. Cook until most of the liquid from the mushrooms has evaporated.
  4. Add the Marsala and simmer until reduced by half, then stir in the chicken stock.
  5. Return the chicken to the pan. Simmer for fifteen minutes or until the chicken is cooked through. Arrange the chicken on a serving platter and cover to keep warm.
  6. Simmer the sauce until only half a cup remains, then stir in the remaining two tablespoons of butter. Season to taste, then pour the sauce over the chicken and garnish with chopped parsley.

4 Responses to “Chicken marsala”

  1. Margo June 8, 2016 at 3:11 pm #

    Your recipe sent me scurrying to Wikipedia as I’m hazy on what kind of wine Marsala is: “Marsala wine is frequently used in cooking, and is especially prevalent in dishes served in Italian restaurants in the United States.” Kind of like American Chinese food. But I agree, it sounds most worthy of a midweek meal

    • Andrea June 8, 2016 at 6:40 pm #

      Aside from chicken Marsala, I use it in tiramisu and the stuffed peaches. I’ve also been served it both before and after meals in Italy, kind of like sherry.

  2. recipeboxgal June 8, 2016 at 3:17 pm #

    There’s a mushroom hater in my family too. It sucks! I LOVE mushrooms and I love chicken marsala…but can rarely make it :/

    • Andrea June 8, 2016 at 6:42 pm #

      Frustrating, isn’t it! Daughter also said that this dish doesn’t taste mushroomy – another point in its favour.

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