Recipe: Chicken and Mushroom Marsala

Chicken and Mushroom Marsala SAMFA

By Renate Engelbrecht

Wednesday, Jun 28

Winter has its moments. Don’t you think? Sometimes a winter day just calls for a proper homecooked meal, like a Chicken and Mushroom Marsala. Of course, enjoying it by the fire with a glass of wine in hand, makes it even more of a perfect winters’ eve.

This recipe is from SAMFA and I dare say you can’t go wrong:

Chicken and Mushroom Marsala recipe
Image credit: South African Mushroom Farmers’ Association

Chicken and Mushroom Marsala

Serves 4


2 large free-range chicken breasts, sliced in half

½ cup flour

500g portabellini mushrooms, sliced

2 shallots, finely diced

2 cloves garlic, finely minced

4 sprigs of fresh thyme

½ cup / 125ml Marsala wine

250ml chicken stock

125ml cream

2 tsp soy sauce

500g zoodles / zucchini noodles / baby marrow spaghetti, to serve

Freshly chopped chives, for serving

Salt and pepper, to taste

Olive oil, for cooking



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 the mushrooms to the frying pan and cook, stirring frequently until they have released their juices and browned well.

Add the shallots, garlic and thyme and cook, stirring until the shallots are tender and the 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!


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