Chicken Marsala Recipe

Name: Chicken Marsala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (125 ml) all-purpose flour; 1 large frying chicken, cut in pieces; 4 tbsp (60 ml) olive oil; salt and freshly ground pepper, to taste; 1/2 tsp (2 ml) rosemary; 1/2 tsp (2 ml) dried basil; 1/2 tsp (2 ml) oregano; 2 cups (475 ml) dry Marsala wine; 1 10 oz (280 grm). jar red currant jelly; 2 cups (475 ml) sour cream, at room temperature; hot cooked noodles

Servings: persons

1/2 cup (125 ml) all-purpose flour
1 large frying chicken, cut in pieces
4 tbsp (60 ml) olive oil
salt and freshly ground pepper, to taste
1/2 tsp (2 ml) rosemary
1/2 tsp (2 ml) dried basil
1/2 tsp (2 ml) oregano
2 cups (475 ml) dry Marsala wine
1 10 oz (280 grm). jar red currant jelly
2 cups (475 ml) sour cream, at room temperature
hot cooked noodles

1
["Preheat oven to 350 degrees (175 C.).", "Place flour in a bag and lightly dust chicken pieces.", "Heat oil in a skillet and brown chicken.", "When browned, season it with salt, pepper, rosemary, basil, and oregano.", "Pour 1 cup (225 ml) of the Marsala over chicken and simmer, uncovered for 10 minutes or so.", "Transfer chicken and sauce to an oven proof casserole dish, and add the remaining Marsala wine.", "Bake uncovered for 45 minutes or until tender.", "In a separate saucepan, melt jelly and blend in sour cream.", "When ready to serve the chicken, reserving the juices in the casserole dish, remove just the chicken from the casserole dish and set it aside on an attractive deep lipped serving platter.", "Blend the sour cream into the juices left in the casserole dish.", "Serve the sauce in a separate bowl or you can pour it over the chicken in a ""smothered"" fashion.", "Serve with hot cooked noodles."]

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup (125 ml) all-purpose flour, 1 large frying chicken, cut in pieces, 4 tbsp (60 ml) olive oil, salt and freshly ground pepper, to taste, and more.

Yes, Chicken Marsala falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Marsala

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions