You are here:

Marsala chicken

From Market Kitchen
Tana Ramsay pan-fries shallots, mushrooms and courgette with tender chunks of meat to create a quick and simple dish for one

Marsala chicken

Method

1. Heat the olive oil in a frying pan over a medium heat and fry the chicken pieces until golden. Add the shallots, mushrooms, courgette and rosemary and cook for a further 5 minutes.

2. Pour in the marsala and stir to deglaze the pan. Add a splash of water, if required and heat for 1 minute. Serve with rice or potatoes, as desired.

Comments add a comment

Be the first to add a comment...

Serves: 1

Prep: 10 min
Cook: 10 min

Ingredients
1 tbsp Olive oil
1 Chicken breast, skin removed, chopped into small chunks
2 Shallots, finely diced
50g Mushrooms, finely sliced
1/2 courgette, finely diced
1 sprig Rosemary, finely chopped
1 tbsp Marsala