Chicken Marsala

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 3 मिनट पढ़ने का समय

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This classic Chicken Marsala is a sophisticated yet simple dish that brings an elegant touch to your dinner table. Belonging to our high-protein category, it features tender, pan-seared chicken breasts smothered in a luxurious, velvety sauce made with earthy mushrooms and sweetened Marsala wine. The addition of fresh sage and a splash of lemon juice cuts through the richness of the double cream, creating a perfectly balanced flavour profile that feels truly indulgent.

Ideal for a midweek treat or an impressive weekend dinner for guests, this homemade version prioritises depth of flavour by reducing the stock for a concentrated Savoury base. Serve it alongside buttery mashed potatoes or al dente pasta to soak up every drop of the delicious sauce. This nutritious, satisfying meal is a timeless favourite for anyone looking to increase their protein intake without compromising on taste.

Ingredients for Chicken Marsala

425ml कम-सोडियम चिकन शोरबा (425ml)
2 बड़े चम्मच बारीक कटा हुआ शलोट
5 बड़े चम्मच बिना नमक का मक्खन
275g mushrooms, trimmed and thinly sliced
1 1/2 teaspoons finely chopped fresh sage
1/4 चम्मच नमक
1/8 चम्मच काली मिर्च
130 ग्राम सादा आटा
4 skinless boneless chicken breast halves (900g total)
2 बड़े चम्मच अतिरिक्त कुंवारी जैतून का तेल
120ml plus 2 tablespoons dry Marsala wine
160 मिली डबल क्रीम
1 चम्मच ताजा नींबू का रस

How to make Chicken Marsala

Put oven rack in middle position and preheat oven to 93°C.

Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 180ml , about 20 minutes.

Cook shallot in 45ml butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.

Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin.

Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer.

Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer.

Add 120ml wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 2 tablespoons wine and 1/2 teaspoons sage.

Serve chicken with sauce.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.