There is nothing better than the rich buttery flavours of chicken marsala for a special night in. It is a simple dish to bring together but one that will truly make the person you’re cooking it for very happy.
The first time I cooked this for my husband was on a day that he returned home from his very first over night work trip. He had been away for 3 days and returned on a very cold winter evening so boy was he happy to come home to this meal. He loved everything about the dish and we both agreed this was a keeper.
Let’s get cooking…
Toss the chicken in salt, pepper and flour. Heat some oil in the pan and fry chicken until golden but not fully cooked through. Remove the chicken from the pan and add in the butter.
Once the butter melts, add in the onions, allow to cook until translucent then add in the mushrooms. Cook until the mushrooms start to release it’s liquid then add in all the other liquids and bring to a boil.
Add the chicken back to the pan and simmer until the sauce is reduced by half, approximately 10 minutes.
Serve on a bed of creamy mashed potatoes.
Ingredients
2 chicken fillets, cut into large strips
Salt
Pepper
2 tblsp flour for dredging
4 tblsp olive oil
2 tblsp butter
1 punnet chestnut or mixed mushrooms
½ onion, diced
2/3 cup marsala wine
½ cup water
½ cup coconut milk
Directions
- Toss the chicken in salt, pepper and flour
- Heat some oil in the pan and fry chicken until golden
- Remove the chicken from the pan and add in the butter.
- Once the butter melts, add in the onions, allow to cook until translucent then add in the mushrooms.
- Cook until the mushrooms start to release it’s liquid then add in all the other liquids and bring to a boil.
- Add the chicken back to the pan and simmer until the sauce is reduced by half, approximately 10 minutes
- Serve on a bed of creamy mashed potatoes
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