Juicy pan-fried chicken in a rich marsala wine sauce with mushrooms and a splash of cream. I like to lightly coat the chicken in a seasoned flour mixture that adds even more flavour to this impressive dish.
I’ll also show you what to do if you want a no-alcohol version.
Free printable recipe is on our site: https://www.kitchensanctuary.com/chicken-marsala/
If you don’t want to use wine in this dish (I know – it won’t exactly be a chicken ‘marsala’ with no marsala) you can try either of the following options. It won’t be exactly the same – since Marsala is a fortified wine, that has flavours of wine with a hint of brandy – but it will still taste great.
Replace the marsala wine with the same amount of chicken stock (in addition to the stock that’s already in there), plus 1 tbsp of lemon juice and 1/2 tsp Dijon mustard.
Replace the marsala wine with the same amount of non-alcoholic red or white wine or non-alcoholic red vermouth.
Ingredients for the chicken marsala:
2 large chicken breasts
1 large egg
3 tbsp plain – all-purpose flour – replace with gluten-free flour blend if needed
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried paprika
1/4 tsp garlic salt
3 tbsp olive oil
1 tablespoon unsalted butter
1 brown onion – peeled and sliced
3 cloves garlic peeled and minced
8 ounces (250g) mushrooms, sliced – – I like to use a mixture of chestnut and button mushrooms
3/4 cup (180ml) dry Marsala wine
1 1/4 cups (300ml) chicken stock
3 tbsp double/heavy cream
2 tablespoons fresh chopped parsley
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