Chicken marsala
3
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
Chicken escalope in sweet Italian Marsala and rosemary sauce is a dinner-party favourite!
Ingredients
Skinless chicken breast
880 g, (buy 4x250g breasts), fat trimmed
Oil spray
1 x 3 second spray(s)
Reduced fat oil spread
1 tbs
Eschalot(s)
4 whole, thinly sliced
Plain flour
1 tbs
Chicken stock
1 cup(s), (250ml)
Fresh rosemary
1 tbs
Port
250 ml
Instructions
1
Lightly spray a large non-stick frying with oil and heat over high heat. Cook chicken, in batches, for 1–2 minutes each side or until cooked through. Transfer to a plate and cover to keep warm.
2
Melt spread in same pan. Add eschalot and cook, stirring, for 3–4 minutes or until softened. Add flour and cook, stirring, for 1 minute. Stir in marsala and bring to the boil. Reduce heat and simmer, uncovered, for 2 minutes. Add stock and rosemary and simmer, uncovered, for 4–5 minutes or until sauce has slightly thickened. Serve chicken drizzled with sauce.
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