Chicken & Mushroom Marsala

Succulent chicken meets earthy mushrooms in a rich Marsala sauce, creating a delightful Italian-inspired dish.
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Course Make Everyday Gourmet
Cuisine Italian, Mediterranean
Servings 4


  • 2 large chicken breasts free range, sliced in half
  • ½ cup flour
  • 500 g portabellini mushrooms, sliced
  • 2 shallots finely diced
  • 4 sprigs fresh thyme
  • ½ cup Marsala wine
  • 250 ml chicken stock
  • 2 tsp soy sauce

To serve

  • 500 g zoodles / zucchini noodles / baby marrow spaghetti
  • 2 tbsp chives freshly chopped
  • salt and pepper
  • olive oil


For the tzatziki

  • Place the flour in a shallow bowl.
    Season the chicken pieces on both sides with salt and pepper.
    Dredge in the flour.
  • Heat a drizzle of olive oil in a large frying pan over medium heat.
    Add the chicken and cook until golden on both sides.
    Remove from the pan and set aside.
  • Add mushrooms to the frying pan and cook, stirring frequently, until they have released their juices and browned well.
    Add shallots, garlic, and thyme and cook, stirring, until shallots are tender and garlic is fragrant.
  • Pour in the Marsala wine and deglaze the pan.
    Add the chicken stock, cream and soy sauce.
    Simmer until the sauce has reduced and thickened.
  • Return the chicken to the pan.
    Simmer the chicken in the sauce to cook through and warm up.
  • Just before serving, heat a drizzle of olive oil in a frying pan.
    Cook zucchini noodles on high heat until just warmed through and tender but retain a nice bit of crunch.
  • Season lightly.
    Serve the saucy chicken and mushroom Marsala over the zoodles.
    Sprinkle everything with chives and enjoy!
Keyword italian, mediterranean