Chicken with Marsala, Pollo alla Marsala, is one of those super-simple and quick recipes that’s indescribably delicious – a perfect family meal.
I never had any crazy cravings while pregnant with either of my children. I waited anxiously for the pickle/anchovy/ice cream combos to drag me out of bed in the middle of the night but no, nothing doing.
All I craved was comfort food – preferably something simple, creamy and savoury. And it doesn’t get any simpler – or more delicious – than Marsala Chicken, or Pollo alla Marsala if you are feeling fancy and Italian.
Though the recipe does contain a healthy dose of dry Marsala wine, the alcohol is cooked off while the sauce reduces leaving only deliciousness behind.
Skinless chicken breasts can be a bit bland, but not when cooked with wine, mushrooms, stock and a little cream. The secret is pounding them as flat as possible first and then coating them with a little seasoned flour.
The second secret is… there isn’t one! It really is a very simple and quick recipe – serve with roasted baby potatoes, mash, or rice for a delicious family meal.
Chicken with Marsala and mushroomsPrint Pin Rate
- 6 skinless chicken breasts
- 5 tbsp plain flour
- salt and freshly ground pepper
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 2 large banana shallots, peeled and very finely diced
- 1 large garlic clove peeled and very finely diced
- 200 g button chestnut mushrooms sliced in half (or experiment by adding wild mushrooms)
- 250 ml | 1 cup dry Marsala
- 125 ml | 1/2 cup chicken stock stock cube is fine
- 1/4 tsp dry mustard powder or 1/2 tsp yellow mustard
- 1-2 tbsp double cream or creme fraiche optional
- large handful flat-leaf parsley finely chopped, to serve
- grated Parmesan cheese to serve (optional)
- Place the chicken breasts between two large pieces of cling film and pound as flat as possible with a rolling pin.
- Put the flour on a shallow plate and season liberallly with salt and pepper.
- Dip the chicken breasts into the flour to lightly coat and set aside.
- Heat one tablespoon each of butter and olive oil in a frying pan. Fry the chicken over medium-high heat for 2-3 minutes on each side until golden. Transfer to a plate and set aside.
- Wipe the frying pan with some kitchen towel. Heat the remaining butter and oil and fry the shallots and garlic over low heat for five minutes, stirring so that they don't stick.
- Add the mushrooms and cool for 2-3 minutes.
- Add the wine and turn heat to high. Cook for 10 minutes or until the liquid is reduced by about half.
- Reduce the heat and stir in the stock and mustard powder. Add the chicken breasts and cook for 10 minutes.
- Stir in the cream or creme fraiche and check the seasoning.
- Serve sprinkled with parsley and grated Parmesan with roast potatoes, mash or rice.