Sign up to the GoodTo Newsletter. You can unsubscribe at any time. For more information about how to do this, and how we hold your data, please see our privacy policy
Thank you for signing up to . You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
This classic Italian dish of braised chicken and mushrooms is great for last minute entertaining. Marsala is a fortified wine similar to sherry and port and gives a lovely tipsy and sweet flavour to the sauce. Make sure you use a good quality stock for the sauce - if you don’t have any home-made stock then look out for cartons of fresh stock near the fresh poultry in the supermarket. Serve with steamed green beans and warmed ciabatta bread or buttered tagliatelle tossed with fresh chopped parsley.
Ingredients
- 4 chicken breast fillets
- 2tbsp flour
- Salt and freshly ground black pepper
- 25g butter
- 2tbsp olive oil
- 2 shallots, peeled and finely chopped
- 225g mushrooms, wiped and thinly sliced
- 300ml marsala
- 300ml chicken stock
- Steamed green beans, to serve
WEIGHT CONVERTER
Method
- Dust the chicken breast fillets with flour and season with salt and freshly ground black pepper. Heat half the butter and oil in a large deep frying pan and fry the chicken over a moderate heat for 10-12 mins until browned all over, turning occasionally. Remove with a slotted spoon and set aside.
- Add the rest of the oil and butter to the pan and fry the shallots for 5 mins until softened. Add the mushrooms and fry, stirring for a further 5-6 mins until golden.
- Pour in the marsala and bring to the boil, scraping any sediment from the base of the pan. Add the stock and return the chicken to the pan.
- Cover and simmer gently for 20-25 mins until the chicken is cooked through. Adjust the seasoning to taste and serve with steamed green beans.
Top Tip for making Marsala chicken
If you prefer a thicker sauce, remove the cooked chicken and mushrooms from the pan and boil the sauce for 5-10 mins until reduced by one-third.
-
Tandoori chicken
A great British favourite, this Indian tandoori chicken is very tasty and spicy and easy to cook. Serve it up with a yogurt dip and your favourite kind of naan bread.
By Octavia Lillywhite • Published
-
Gordon Ramsay's butter chicken
Gordon Ramsay's butter chicken recipe is so easy to make and tastes delicious. It includes a butter chicken sauce and spice rub for the chicken...
By Gordon Ramsay • Published
-
Taleggio stuffed chicken
Taleggio stuffed chicken is easy to prepare, look so impressive and tastes even better. With gooey, melted cheese oozing from the centre and crispy salty Parma ham on the outside, it's always a hit with guests.
By Octavia Lillywhite • Published
-
Black Forest gateau
Our Black Forest gateau has a rich, luxurious chocolate sponge sandwiched with freshly whipped cream and topped with sweet cherries...
By Jessica Dady • Published
-
Bolognese stuffed peppers
You only need four ingredients to make these Bolognese stuffed peppers: mince beef, peppers, cheese and a jar of your favourite Bolognese sauce.
By Octavia Lillywhite • Published
-
Budget Bolognese
If you're trying to save some pennies this year, try this budget Bolognese - a simple, classic recipe which keeps the cost low and the flavour high
By Anneliese Giggins • Published
-
The Queen’s dinner table rule means this everyday essential isn’t ‘allowed’ for her royal relatives
The Queen reportedly prefers a more 'formal' approach to mealtimes and prioritises traditional etiquette with her nearest and nearest...
By Emma Shacklock • Published
-
Mrs Hinch leaves the internet in shock with very bizarre dinner recipe
By Hayley Minn • Published
-
Kate Middleton and Prince William's romantic hotel dinner order will surprise you
By Emma Shacklock • Published