Chicken in a Marsala Wine Sauce
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
26.3g
Energy (kJ)
1523kJ
Energy (kcal)
365kcal
Carbohydrate incl. fibre (g)
12.8g
Carbohydrate excl. fibre (g)
11.5g
Sugar (g)
4.1g
Fibre (g)
1.3g
Fat (g)
20.4g
Saturated fat (g)
5.3g
Unsaturated fat (g)
13.8g
Monounsaturated fat (g)
5.1g
Polyunsaturated fat (g)
2.8g
Trans fat (g)
0.1g
Cholesterol (mg)
76mg
Sodium (mg)
679mg
Salt (g)
1.70g
Vitamin A (IU)
115IU
Vitamin C (mg)
2.8mg
Calcium (mg)
21mg
Iron (mg)
1.39mg
Potassium (mg)
576mg
Total
105.3g
6090kJ
1460kcal
51.0g
46.0g
16.2g
5.0g
81.8g
21.2g
55.4g
20.4g
11.1g
0.2g
303mg
2715mg
6.80g
460IU
11.2mg
86mg
5.54mg
2305mg
- 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
Chicken Stock Pot
Bring out the goodness of a home cooked chicken meal by melting in one the Knorr Chicken StockPots into your dish. View detailsOpens in new window
- 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.