Name: Chicken Marsala
Ingredients: 4 Chicken breast fillets; ½ cup All-purpose flour (Plain flour); 1 tsp Salt; 1 tsp Garlic Powder; ½ tsp Freshly ground black pepper; 2 tbsp Olive Oil; 4 tbsp Butter; 1 tbsp Butter; 250 g Mushrooms; 4 Cloves of Garlic; ¾ cup Marsala wine; 1 ¼ cups Chicken stock; ¾ cup Double Cream; Freshly Chopped Parsley

AuthorPaul MerrickCategoryMains

Yields1 Serving

For the Chicken

4 Chicken breast fillets

½ cup All-purpose flour (Plain flour)

1 tsp Salt

1 tsp Garlic Powder

½ tsp Freshly ground black pepper

2 tbsp Olive Oil

4 tbsp Butter

For tha Sauce

1 tbsp Butter

250 g Mushrooms

4 Cloves of Garlic

¾ cup Marsala wine

1 ¼ cups Chicken stock

¾ cup Double Cream

Freshly Chopped Parsley

Mix the flour, salt, garlic powder and pepper in a shallow bowl. Coat chicken in the flour mixture.

Heat 1 tbsp oil and 2 tbsp butter in a 12-inch pan or skillet over medium-high heat until shimmering.

Fry 2 of the chicken breasts 2 at a time until golden-brown (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm.

In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter.

Add the mushrooms and fry for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.

Add the garlic and cook until fragrant, about 1 minute.

Pour in the Marsala and broth & simmer until reduced by half and starting to thicken, (about 10-15 minutes).

Pour in cream and return the chicken to sauce. Cook until the sauce thickens (about 3 mins).

Garnish with chopped parsley and serve immediately.

Ingredients