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Chicken Marsala Recipe

7 Aug 2023
Chicken Marsala


For the chicken

  • 2 large chicken breasts
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup all purpose flour
  • 2 tbsp extra virgin olive oil
  • 30g unsalted butter

For the sauce

  • 2 eschalots peeled and cut
    into 1cm squares
  • 1 garlic, finely minced
  • 2 cups sliced white
  • 1 cup dry marsala wine
  • 1/2 cup chicken stock
  • 1/2 cup thickened cream
  • 1/4 tsp cooking salt
  • 1/8 tsp black pepper
  • 1 tbsp finely chopped
  • Parsley or other greens to


  1. Slice chicken breasts in half, cover with a freezer bag, and tenderise them with a meat mallet or rolling pin so they are flat.
  2. Season the chicken with salt and pepper and then lightly coat with flour.
  3. In a large pan over medium heat melt the butter and heat the oil.
  4. When the butter is foamy, cook the chicken for 4 minutes until golden and crispy. Turn the chicken and cook for a further 2 minutes or until the chicken is cooked through.
  5. Place the cooked chicken on a plate to cool down.
  6. Using the same pan, melt the remaining butter and oil. Sauté the eschalots and garlic for 1 minute. Cook the mushrooms for 4 to 5 minutes until they soften.
  7. Rapidly simmer the Marsala until it reduces by half then pour in the cream, salt, and pepper. Simmer for 3 to 5 minutes or until the sauce thickens to a cream consistency.
  8. Put the chicken back into the pan with the sauce and let it simmer for 1 minute to reheat.
  9. Serve on a plate and garnish.

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