Marsala Chicken

Have you ever tried a recipe without having the slightest clue what the end product should taste like?

A while back I tried making gnocchi and did not know what to expect. My initial thoughts were that they were nothing special.. they tasted like pockets of denser than usual mashed potato. But then I had some ready-made gnocchi from the supermarkets and I realised how much better homemade gnocchi was. Since then, for some wierd psychological reason, I’ve developed a taste for homemade gnocchi and make it now and then.

Like gnocchi, I’ve never had marsala chicken before and decided to give it a go as I had some marsala wine left over from the tiramisu recipe. After scouting the internet for recipes, I distilled it down to several key ingredients: marsala wine, mushrooms, chicken stock, sherry if you have it and parsley for garnish.

ImageWhen I first tasted it, I thought it was a bit sweet and there was an underlying taste of chocolate. I’m not sure whether I used the right Marsala wine, or whether types of marsala wine even exist… I actually know nothing about wine…other than that there’s a white and a red one. But when I ate more and more, I found it to be alright. The mushrooms, onions and the thin savoury crust of the pan fried chicken balances out the sweetness of the wine. I may actually try this one again.




  • about 4-5 chicken thigh fillets (most people actually use breast but thigh was fine for me)
  • 2 tbsp flour (bit more if you run out)
  • 1 tsp oregano
  • Grind of pepper
  • 1.5 tsp salt
  • 2-3 tbsp oil
  • 1 tbsp butter + another 1 tbsp for later
  • 6 button mushrooms
  • 2 cloves of garlic finely chopped
  • Half an onion sliced thinly
  • Half cup Marsala wine
  • 1/4 cup chicken stock
  • dash of sherry
  • Salt and pepper
  • Parsley finely chopped


  1. If the chicken fillets are too thick, cover it with cling film and pound it until it is around 1/4 inch thick
  2. Mix flour with oregano, pepper and salt
  3. Coat chicken fillets with flour mixture on both sides and shake off excess
  4. Heat oil and butter in pan on medium to high heat
  5. Evenly place chicken fillets in pan and let cook for around 5-7 min. you can turn the heat down a little if it is starting to burn. If you are using chicken breasts the cooking time would be less. Around 3-4 minutes.
  6. Flip the chicken and cook for another 5-7 min. Just make sure the chicken has developed a nice deep brown crust. Take chicken out when done.
  7. Turn down heat to low-medium and add in extra butter. When melted, place in mushrooms, garlic and onion. Let cook with minimal stirring.
  8. When the mushrooms have browned a bit, add in the marsala wine. If the pan is starting to burn, then add in marsala wine anyways.
  9. Let the initial heat burn off some of the alcohol and then add in the chicken stock, sherry and let simmer for around 2 min. Taste, if it is really sweet, add in some salt and more pepper. Taste again.
  10. Add the chicken fillets back into the pan and let simmer for 8-10 min with the lid covered after 5 min.
  11. Dish out and garnish with chopped parsley.
  12. Serve with rice, mashed potato or pasta.

2 thoughts on “Marsala Chicken

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