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    Chicken with Wild Mushroom and Marsala Sauce

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    Chicken with Wild Mushroom and Marsala Sauce

    Waitrose Fresh British Chicken Mini Fillets come from the most tender part of the chicken breast, making them particularly tasty and quick to cook, too. Served with a wild mushroom and Marsala sauce, this recipe is ideal for Christmas and New Year entertaining.

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2


    • 40g pack Waitrose Dried Mixed Mushrooms
    • 15g unsalted butter
    • 1 tbsp olive oil
    • 340g pack Waitrose Fresh British Chicken Mini Breast Fillets
    • 125ml Marsala
    • 200ml pot Waitrose Half Fat Crème Fraîche
    • 2 tbsp chopped fresh tarragon
    • Salt and freshly ground black pepper


    1. Place the mushrooms in a bowl, cover with 300ml hot water and leave to soak for 15 minutes, until rehydrated. Heat the butter and oil in a large frying pan, add the chicken fillets and cook for 5-6 minutes, until golden brown on both sides. Check they are cooked thoroughly, the juices run clear and there is no pink meat. Add the mushrooms with the soaking liquid and simmer for 3 minutes, stirring occasionally.
    2. Stir in the Marsala and simmer for 3-4 minutes or until the liquid has reduced by half. Add the crème fraîche and tarragon, stir and season to taste. Return the pan to the heat for 2-3 minutes to heat through. Serve with mashed potatoes and steamed mange tout, garnished with a little chopped, fresh parsley.

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    Cook's tips

    Wash work surfaces, cutting boards, utensils and hands after touching raw poultry.

    Sweet sherry can be used as an alternative to Marsala.


    Average user rating

    4 stars