Today I'm going to be cooking up a creamy chicken marsala,
a simple but impressive dinner ready in 30 minutes.
[Soft music playing]
Hi I'm Nicky, welcome back to our kitchen where we show you how to make delicious
family-friendly recipes. Chicken marsala is juicy pan-fried chicken in a marsala
wine-based sauce with mushrooms and a splash of cream
it's so good. We're going to start by preparing the
chicken, I've got two chicken breasts here and
we're going to carefully slice them in half horizontally
so we've got four chicken fillets.
Now whisk an egg lightly in a shallow bowl.
In a separate bowl mix together three tablespoons of plain
all-purpose flour, a quarter of a teaspoon each of salt and garlic salt
and half a teaspoon each of pepper and paprika.
Now we're going to coat the chicken, so take the chicken breast and dip it in
the egg mixture cover it on both sides then we're going
to dredge it in the flour again on both sides and place it on a plate.
Heat three tablespoons of olive oil in a large frying pan
over a medium to high heat.
Place the chicken in the pan and fry on both sides until golden.
Once that chicken's browned on both sides we're going to place on a plate
whilst we make the sauce.
Add one tablespoon of unsalted butter to the pan and heat on a medium heat until
bubbling, now add in a sliced onion and cook for three to four minutes
until it starts to soften.
Add in three cloves of minced garlic and 250 grams or eight ounces of mushrooms
that have been sliced and cooked for five minutes stirring
occasionally until the mushrooms are lightly browned.
And now we're going to add the key ingredient to a chicken marsala which is
the marsala wine, if you can't get a hold of marsala you
can replace it with madeira or red vermouth i'll also include some
instructions below on what to do if you want a non-alcoholic version,
obviously it won't be quite the same without the marsala wine but it'll still
be really tasty. Pour in 180 ml or three quarters of a
cup of the marsala wine bring to the boil and
simmer for five minutes.
Add the chicken back to the pan.
Pour in 300 mil or one and a quarter cups of good quality chicken stock,
bring to the boil and simmer for five minutes.
Stir in three tablespoons of double or heavy cream
and then turn off the heat.
Serve top with a sprinkling of fresh
parsley.
And there you go that's how to make creamy chicken marsala.
Really simple to make but impressive and super tasty.
See you next time for more delicious recipes.