Looking for something?

Chicken in a Marsala Wine Sauce

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 450 grams skinless chicken breast fillets halved lengthways
  • 30 grams plain flour
  • 3 tablespoons Flora Buttery
  • 300 grams white button mushrooms
  • 1 small onion finely chopped
  • 1 Knorr Chicken Stock Pot
  • 250 ml boiling water
  • 75 ml dry Marsala wine
  • 1/2 teaspoon fresh thyme

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

291kcal

Energy (kJ)

1212kJ

Protein (g)

28.8g

Carbohydrate incl. fibre (g)

12.8g

Carbohydrate excl. fibre (g)

11.5g

Sugar (g)

4.1g

Fibre (g)

1.3g

Fat (g)

10.9g

Saturated fat (g)

2.4g

Unsaturated fat (g)

0.2g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.1g

Trans fat (g)

0.1g

Cholesterol (mg)

83mg

Sodium (mg)

656mg

Salt (g)

1.64g

Vitamin A (IU)

4IU

Vitamin C (mg)

2.8mg

Calcium (mg)

9mg

Iron (mg)

0.50mg

Potassium (mg)

347mg

Total

1163kcal

4849kJ

115.4g

51.0g

46.0g

16.2g

5.0g

43.8g

9.6g

0.6g

0.0g

0.6g

0.2g

330mg

2625mg

6.58g

14IU

11.2mg

36mg

1.99mg

1387mg


  • 1 Evenly coat chicken with flour.
  • 2 Melt 2 tablespoons Flora Buttery in a large non-stick frying pan over medium-high heat. Gently place chicken into pan and brown the meat (about 4 minutes each side), turning just once. Reduce heat and cook chicken for further 3-4 minutes. Remove chicken from pan and set aside.
  • 3 Melt remaining Flora Buttery in same pan over medium-high heat, add mushrooms and onion and cook for around 5 minutes stirring occasionally until golden brown. Stir in Knorr Chicken Stock Pot dissolved in the water and add to the dish.
  • 4 Add the wine and thyme to the pan. Bring to the boil over high heat. Reduce heat then return chicken to pan and simmer uncovered until sauce is thickened and chicken is thoroughly cooked.