Best Chicken Marsala


  • 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 chicken breasts with a cling wrap and pound them with a meat mallet until they are no thicker than 1/2 inch. Sprinkle with salt and pepper on both sides and dredge in flour.
  2. Fry in olive oil until golden over medium-high heat for approximately 5 minutes. Do not over cook as the chicken breasts will be quite thin and will cook fast. Remove to a separate plate and set aside.
  3. To the same pan add chopped shallots and cook over low heat for 2-3 minutes, then add sliced mushrooms, salt and pepper and saute for 5 minutes, then add 1 tbsp of flour, stir and cook for a minute longer, then add marsala wine and turn the heat up to medium, add chicken stock and bring to a boil, then reduce the heat to a gentle simmer and return the chicken to the pan, let it heat through in the sauce, simmer for a few minutes to allow the sauce to thicken to a desired consistency.
  4. Serve sprinkled with chopped parsley and a side dish of your choice.

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Best Chicken Marsala
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