Chicken Marsala



  • 4 chicken breasts
  • 1tbsp plain flour
  • 2 tbsp butter
  • 350ml chicken stock
  • 2 large shallots (or a small onion), finely chopped
  • 200g mushrooms
  • 2 garlic cloves, crushed
  • 100ml Marsala wine


  1. Butterfly the chicken breasts. (Cut horizontally almost right through and open flat). Dust the chicken with the flour, seasoned with salt and pepper.
  2. Fry the chicken in 1 tbsp of butter for 2 minutes each side until golden brown, then put aside. Fry in batches if necessary.
  3. Deglaze the pan with a little stock, scraping the tasty brown stuff from the bottom. Fry the shallots in a 1 tbsp of butter for 2 minutes, then add the mushrooms, garlic and Marsala. Scrape the good stuff from the bottom of the pan again, and add the rest of the stock.
  4. Bring to a simmer, add the chicken and cook for 15 minutes, until the chicken is cooked through and the sauce has reduced.