Chicken Marsala

Chicken Marsala

Recipe by GeeDeeCourse: Main CourseCuisine: ItalianDifficulty: Easy


Prep time


Cooking time




Total time



Chicken breasts pounded down to thin escalopes, coated in flour and pan-fried in a marsala sauce


  • 4 skinless boneless chicken breasts

  • Salt and freshly ground black pepper

  • 40 g plain flour

  • 50 g butter

  • 2 tbsp olive oil

  • 2 shallots finely chopped

  • 1 clove garlic finely chopped

  • 160 g chestnut mushrooms sliced

  • 250 ml dry Marsala

  • 150 ml chicken stock

  • Small handful flat-leaf parsley chopped


  • Place the chicken breasts between sheets of clingfilm and bash out, using a meat mallet or rolling pin, until about 5mm thick.
  • Season with salt and pepper on both sides, then lightly coat in the flour, shaking off any excess.
  • Add half the butter with 1 tablespoon of olive oil in a frying pan over medium-high heat, once melted, add the floured chicken and cook for 2 to 3 minutes on each side until golden brown.
  • Remove from the pan and set aside on kitchen towel to rest.
  • Add the remaining butter and olive oil to the frying pan over medium heat
  • Add the shallots and garlic and sweat off until softened and translucent.
  • Add the mushrooms and allow to cook for 2 minutes, then add the Marsala and turn the heat up to high.
  • Let the liquid boil away to reduce by about half, stirring occasionally to prevent catching
  • Turn the heat back down, add the chicken stock and stir in well picking up any residue from the bottom of the pan.
  • Add the chicken and cook in the sauce for about 10 minutes, turning after 5 minutes
  • Place the chicken onto serving plates, spoon over the sauce and serve sprinkled with chopped parsley.