Chicken marsala

A dash of Marsala wine gives this simple chicken recipe a flavour twist. Season with salt and pepper on both chicken marsala. Put the flour on a plate and dip the chicken in it to coat lightly, shaking off any excess.

3 minutes on each side until golden-brown. Wipe the pan with kitchen paper. Heat the remaining butter and oil over a medium heat and gently fry the shallot and garlic for about 5 minutes until softened. Add the mushrooms and cook for 2 minutes. Add the Marsala and increase the heat to high. Cook until the liquid has reduced in volume by about half. Turn the heat back down to medium, add the stock and chicken.

The BBC is not responsible for the content of external sites. Read about our approach to external linking. This is the tastiest chicken marsala receipe I have ever had. It has a bit of a kick to it too!