Best Chicken Marsala

In case you need to take your tastebuds even in addition, i would propose using any mushrooms aside from button mushrooms for a deeper, richer flavor.

Tender hen breasts swimming in a slightly candy and deliciously savoury sauce with a distinct earthy flavour of chestnut mushrooms are smooth to love because of a few elements. first of all, dredging hen in flour creates a layer of protection that seals within the moisture while including a velvety smooth texture to the sauce. Secondly, the mixture of sweet Marsala wine with a touch of acidity and earthy mushrooms make a contribution to the complexity of the flavor.


  • 4 chicken breasts
  • salt and pepper
  • 1/2 cup/ 60 g flour
  • 2 tbsp olive oil
  • 3 small shallots chopped
  • 1 cup/100g chestnut mushrooms sliced
  • 1 tbsp flour
  • 1/2 cup/125 ml marsala wine
  • 1 cup/250 ml chicken stock
  • flat leaf parsley


  1. cover the fowl breasts with a hang wrap and pound them with a meat mallet till they may be no thicker than half of inch. Sprinkle with salt and pepper on each sides and dredge in flour.
  2. Fry in olive oil until golden over medium-high warmth for approximately five minutes. Do now not over prepare dinner because the hen breasts may be pretty thin and could cook fast. do away with to a separate plate and set apart.
  3. To the same pan upload chopped shallots and cook dinner over low warmness for two-three mins, then upload sliced mushrooms, salt and pepper and saute for five minutes, then upload 1 tbsp of flour, stir and prepare dinner for a minute longer, then upload marsala wine and turn the warmth as much as medium, upload chicken stock and bring to a boil, then reduce the warmth to a mild simmer and return the fowl to the pan, allow it warmth thru inside the sauce, simmer for a couple of minutes to permit the sauce to thicken to a favored consistency.
  4. Serve sprinkled with chopped parsley and a side dish of your preference.

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