CHICKEN MARSALA
Juicy pan-fried chicken in a rich marsala wine sauce with mushrooms and a splash of cream. I'll also show you what to do if you want a no-alcohol version.
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- Slice the chicken breasts in half horizontally so you have four breast fillets
- Whisk the egg lightly in a shallow bowl.
- In a separate shallow bowl, mix together the flour, salt, pepper, paprika and garlic salt.
- Dip the chicken breasts in the egg, then dredge in the flour mixture.
- Heat the olive oil in a large frying pan (skillet) on a medium-to-high heat.
- Place the chicken in the pan and fry on both sides until golden.
- Take the chicken out of the pan and place on a plate whilst you make the sauce
- Add the butter to the pan and heat on a medium heat.
- Add the onion and cook for 3-4 minutes until it starts to soften.
- Add the garlic and mushrooms and cook for 5 minutes. Stirring occasionally until the mushrooms are lightly browned.
- Add the marsala wine. Bring to the boil and simmer for 5 minutes.
- Add the chicken back to the pan, pour in the chicken stock. Bring the boil and simmer for 5 minutes.
- Stir in the cream, then turn off the heat.
- Serve topped with a sprinkling of fresh parsley. Tastes great with mashed potato and green veg.
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