Cajun Chicken Marsala

Cajun Chicken Marsala


31 people made this

It's very easy to turn boring chicken breasts into a delicious meal such as this take on baked chicken Marsala. You can adjust the seasoning to your taste.


Serves: 6 

  • 1 cup (125g) plain flour
  • 1 tablespoon Cajun seasoning
  • 6 skinless, boneless chicken breast halves
  • 1 litre oil for frying
  • 1 cup sliced fresh mushrooms
  • 3 large onions, thinly sliced
  • 400ml chicken stock
  • 1 cup (250ml) Marsala wine
  • 500g grated mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese

Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

  1. Place flour into a resealable plastic bag and sprinkle with seasoning. Place 1 chicken breast at a time into bag, seal and shake to coat. Remove each breast, let sit for about 5 minutes, then place in bag, seal and shake again to coat well.
  2. Heat oil in a large frypan over medium high heat. Add chicken and fry until golden brown and juices run clear. Transfer chicken to a 20x30cm baking dish.
  3. Preheat oven to 180 degrees C.
  4. In same frypan saute mushrooms and onions in pan drippings; cook, stirring until slightly tender. Stir in stock and wine, reduce heat to medium low and simmer for 10 minutes, stirring occasionally. Pour over chicken, cover baking dish and bake in preheated oven for 30 minutes.
  5. Mix together mozzarella and Parmesan cheeses and sprinkle mixture over chicken. Increase oven temperature to 230 degrees C and bake until cheese is melted and golden brown, 5 to 7 minutes.

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