Light and Easy Chicken with Marsala Sauce

Light and Easy Chicken with Marsala Sauce


614 people made this

About this recipe: This is a lighter version of one of my favourite dishes, chicken marsala. It's easy to make and perfect for a weeknight supper. Serve with rice or mashed potatoes.

D. Alexander

Serves: 4 

  • 4 tablespoons plain flour
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 4 boneless, skinless chicken breast fillets
  • 1 tablespoon olive oil
  • 15g butter
  • 75g mushrooms, sliced
  • 125ml marsala wine

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. In a medium bowl, stir together the flour, garlic salt, pepper and oregano. Dredge chicken in the mixture to lightly coat.
  2. Heat olive oil and butter in a large frying pan over medium heat. Fry the chicken in the frying pan for 2 minutes or until lightly browned on one side. Turn chicken over and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.
  3. Pour Marsala wine over the chicken. Cover frying pan, and reduce heat to low; simmer for 10 minutes or until chicken is no longer pink and juices run clear.

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