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Chicken Marsala

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    • images/easyblog_shared/Recipes - Frypan/chicken-marsala_1.jpg
    • images/easyblog_shared/Recipes - Frypan/chicken-marsala_2.jpg
      10 min
      30 min
      40 min


    • 850g chicken breast, cut into large 100g pieces
    • ½ cup gluten free plain flour
    • 1 tsp salt
    • ½ tsp. ground white pepper
    • ½ tsp. onion powder
    • ½ tsp. garlic powder
    • ½ tap. Mustard powder
    • 3 tbsp. vegetable oil
    • 3 cloves garlic, chopped
    • 350g button mushrooms, sliced
    • ½ cup Marsala wine
    • 2/3 cup chicken stock
    • 2/3 cup cream


    1. Toss the chicken breast with the flour, salt, pepper, onion powder, garlic powder and mustard powder.
    2. Pre-heat your frypan on dial 5 until the orange light is no longer illuminated.
    3. Add 2 tbsp. oil and dusted chicken breast pieces. Cook until the chicken is sealed all over.
    4. Using a silicon spoon, move the chicken to the side of the frypan and add the remaining oil, the garlic and mushrooms and saute for 2 minutes. Move the chicken back to evenly cover the frypan. Deglaze with the Marsala wine, add the chicken stock and place the lid on top and let cook for 2 minutes. Turn the dial down to 3 and add the cream to the frypan and replace the lid and cook for another 3 minutes.
    5. Remove the chicken using silicon tongs, slice the chicken and serve on mashed potato.

    This recipe was developed using a Kambrook Appliance.


    • Essentials 12Essentials 12" Square Frypan
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    Guest 23 February 2024

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