Recipe of the week: Chicken marsala

No, I'm not talking about Brit favourite chicken tikka masala, this is the Italian-American dish Chicken Marsala, cooked with Sicilian fortified wine. It is gorgeously delicious and makes for a wonderful Sunday dinner.

p.s. This is week 2 of my new year goal of cooking a new recipe each week


  • 4 organic chicken breasts
  • plain flour
  • 2 slices organic back bacon
  • 225g packet of button mushrooms, (I cut mine in half)
  • 1/2 cup of marsala wine
  • 1/2 cup of chicken stock
  • 1/4 cup of chopped flat-leaf parsley 

  • Slice through the chicken breasts, making them thinner steaks. 
  • Pour some plain flour onto a plate and season well with salt and pepper. Mix with a fork to combine.
  • Heat oil in a frying pan and coat each chicken steak in the flour mixture before frying in pan. I managed to get 4 steaks at a time in my pan. Cook for around 6-7 minutes each side, till they are nicely browned and cooked inside. 
  • Set aside the chicken onto a plate in a warm oven while you cook the rest of the ingredients.
  • Slice up your bacon and fry in the same pan, add the mushrooms and cook till lovely and brown.
  • Now pour in your marsala wine and let it bubble for a minutes to cook away the alcohol. Now add your chicken stock.
  • Return the chicken to the frying pan and cook for a few more minutes, the sauce will reduce away and thicken.
  • Season with salt and pepper and garnish with your parsley.
  • I served mine with buttery rosemary and garlic roast potatoes and green beans. 


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