Chicken Marsala, My Way

Chicken Marsala, My Way


42 people made this

About this recipe: Chicken breasts are coated in a light batter, then fried and served with a mushroom and Marsala sauce. Serve with rice, pasta or potatoes and steamed vegetables.

Merwin L. Chambers

Serves: 4 

  • 675g skinless boneless chicken breast fillets, pounded thin
  • 125g plain flour for coating
  • 2 eggs, beaten
  • 60g butter, divided
  • 1 tablespoon vegetable oil
  • 250ml chicken stock
  • 125ml dry Marsala wine
  • 175g mushrooms, sliced
  • 2 tablespoons dried oregano
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon Oxo liquid concentrated beef stock
  • 2 teaspoons fresh lemon juice
  • 4 tablespoons grated Parmigiano Reggiano (Parmesan) cheese for topping
  • salt and ground black pepper to taste

Prep:20min  ›  Cook:35min  ›  Ready in:55min 

  1. Cut chicken into serving size pieces. Dip in flour. Dip in egg.
  2. Melt 30g butter and 1 tablespoon oil in a wide frying pan. Fry chicken until light brown. Do not crowd pan. Add more oil if necessary to keep chicken from sticking. Place chicken on a serving plate and keep in a warm oven.
  3. Saute sliced mushrooms in oil and butter remaining in pan until released juices have evaporated and mushrooms begin to brown. Add chicken stock, Marsala wine, oregano, parsley and concentrated beef stock. Stir well. Cook over high heat until liquid is reduced by half.
  4. Remove pan from heat. Swirl in 30g butter and lemon juice. Season with salt and pepper. Pour sauce over chicken and sprinkle with cheese.

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