Chicken Marsala

Chicken Marsala may have originated with British residents of Sicily in the 19th century. Certainly its popularity extends beyond Italian shores.

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Serves 2

Preparation 10 minutes

Cooking 35 minutes


2 medium organic free-range chicken breast fillets, pounded

seasoned Italian ‘00’ flour

15g unsalted butter

1 tbsp olive oil

90ml dry Marsala

2 tbsp chicken stock

15g unsalted butter, softened

sea salt and freshly ground black pepper


Coat the chicken in flour and shake off the excess. Heat the butter and oil together in a frying pan until the butter is foaming. Add the chicken and cook for 3 minutes on each side.

Stir in the Marsala and bring to the boil. Cover and simmer for 25-30 minutes, or until the chicken is cooked through, turning the meat occasionally.

Remove the chicken and set aside to keep warm. Add the stock to the Marsala and bring it to the boil. Boil for 2 minutes. Whisk in the softened butter and season to taste with black pepper. To serve, spoon the sauce over the chicken.