Chicken marsala is an easy Italian recipe consisting of juicy pan-fried chicken, mushrooms and a rich, creamy sauce.
Serve it with steamed vegetables, a green salad or mashed potatoes for a delicious dinner. It goes extremely well with rice or pasta.
Opt for a dry marsala wine rather than a sweet one, but do note that the use of marsala wine makes this dish non-halal.
After frying the chicken, use the same pan to cook the sauce as it will add tonnes of flavour to the dish.
Ingredients
- 125g all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 425g boneless, skinless chicken thighs or breasts
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, sliced
- 225g brown mushrooms, sliced
- 180ml marsala wine
- 180ml chicken broth
- 120ml heavy whipping cream
- 2 tablespoons fresh parsley, chopped
Method
- Mix the flour, salt and black pepper in a shallow plate. Coat the chicken thighs with the mixture evenly.
- Heat a skillet with olive oil and 1 tablespoon butter on medium-high heat. Pan-fry the chicken thighs for five minutes on each side until golden brown. Dish out and set aside.
- Melt the rest of the butter in the skillet, and saute the mushrooms and garlic until aromatic.
- Add the marsala wine, chicken broth and heavy cream, plus salt to taste. Reduce the heat to medium-low and simmer for five to eight minutes.
- Return the chicken thighs into the skillet and simmer for another 10 minutes until the sauce thickens. Spoon the sauce over the chicken to keep it moist and flavourful.
- Dish out and garnish with chopped parsley. Serve hot with rice or pasta and your favourite sides.
This recipe can be found in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.