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.

    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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