Chicken Marsala

Here's my super simple version of the classic dish, chicken Marsala. Trust me on this one when I say that this is very easy to make! I hope you will enjoy this as much as we did!

Chicken Marsala

Serves 4

2 large chicken breast, halved length-ways or 4 small chicken breasts (skinless).
1/2 Cup plain flour
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp oregano
1/2 tsp garlic powder
1/4 tsp dried chilli flakes
2 Cups mushrooms, sliced
1/2 Cup Marsala wine
1/2 Cup chicken stock
3 Tbsp butter

1. In a bowl, combine plain flour with salt, pepper, oregano, garlic, and chilli. Coat chicken in this mixture.

2. Heat a dash of oil in a fry pan over a medium heat. Place chicken in the hot pan and brown for 3 minutes each side. Set chicken aside and return fry pan to the heat.

3. Add the mushrooms to the pan and cook until brown, a couple of minutes. Add the Marsala, bring to the boil and simmer until the volume has reduced by about half.

4. Add the stock, bring back to the boil and cook for about 4 minutes, until the mixture thickens.

5. Return the chicken to the pan and cook until the chicken is cooked through (about another 5 minutes, but be sure to check).

6. Stir through the butter, simmer for a further minute, season the sauce to your tastes and serve.

I loved the mushroom and Marsala sauce so much that I adapted it to a steak sauce a few nights later, swapping chicken stock for beef.