Chicken Marsala

  • Created By
    Ken Alger
  • Shared On
  • Posted In
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
A word from the cook
adapted over a few years from various recipes and trial and error attempts.

4 Filets Chicken Breasts (skinless/boneless)
1 Tbsp Butter
2 Tbsp Olive Oil
1/4 tsp Salt
1/2 tsp Pepper
1/2 cup Corn Starch (1 tbsp removed for thickening sauce later)
1 cup Marsala Wine
2 cubes Chicken Stock
1 1/2cups Water (divided into 1 cup / 1/2 cup)
4 cups Mushrooms (sliced)

  • Season chicken filets with salt and pepper (both sides)
  • Dredge chicken in corn starch (shake away excess starch)
  • Melt Butter in a large skillet and add olive oil
  • Cook chicken for about 5 minutes per side (should be golden but not browned).   Remove from skillet and keep warm (oven @ 175).
  • Saute the mushrooms in a separate skillet until cooked t0 a golden brown but still firm texture.
  • Add the Marsala to the skillet to deglaze the pan.  Once deglazed, add the chicken stock cubes and 1/2 the water to the pan.  Bring to a boil – boil for 2 minutes.
  • Return the chicken to the skillet and reduce heat to low and simmer for 10 minutes in total (5 minutes per side).
  • Remove the chicken again and keep warm.
  • Add the sauted mushrooms to the sauce.
  • Add 1 tbsp of corn starch to the remaining water and stir to blend thoroughly.    Add this to the sauce to thicken by bringing the sauce back to a boil.
  • Serve the chicken over basmati rice with the sauce spooned over the chicken and rice.

1 Note

  1. A favourite that has become a request of many you have enjoyed it once.