Chicken Marsala

Must Try

Chicken fillets and mushrooms in a sauce of Italian marsala wine served with polenta


2 chicken breasts
125 gr mushrooms
100 gr marsala wine (available at the liquor store, also in small bottles)
40 gr butter
2 tablespoons flour
1 outing
1 clove of garlic
100 g polenta
50 g parmesan cheese
pepper and salt


Open the chicken breasts and place them on a cutting board. Place a piece of foil on top and flatten them with a rolling pin or pan. Dip them in the flour so that there is a white layer around the chicken. Heat half the butter in a pan and fry the chicken until nicely browned and cooked through, about 8 to 10 minutes. Sprinkle the chicken with a little salt and pepper. Remove the chicken from the pan and keep on a plate.
chicken marsala 01
chicken marsala 01

chicken marsala 01
Heat the rest of the butter in the pan and fry the finely chopped onion and garlic. Add the mushrooms and fry for 5 minutes. Pour in the marsala wine and let the alcohol evaporate. Also add a splash of water. Bring the mixture to a boil and scrape the bottom of the pan with a spatula and loosen the leftovers.
chicken marsala 01
chicken marsala 01

chicken marsala 01
Let the sauce reduce to the desired thickness (no need to wait, thicken the sauce with a little cornflour). Return the chicken to the pan and warm in the sauce. Meanwhile, prepare the polenta according to the package to a puree. Stir in the parmesan cheese last and season with salt and pepper. Serve the chicken in marsala sauce with the polenta.

Source: Leukerecepten by leukerecepten-nl.
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