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Chicken Paillard with Marsala sauce


  • Heat a thin layer of oil in a heavy-bottomed pan and melt a dollop of butter until foaming. Then fry the floured and seasoned chicken until golden on both sides. 
  • Turn the heat right down and add ½ cup Marsala and ¼-½ cup stock to the pan. Gently simmer for 8-10 mins, turning the chicken a couple of times and adding more liquid if needed. 
  • When ready, remove the chicken and turn up the heat.
  • Add the parsley and a dollop of butter (optional). Stir well and reduce the sauce to a glaze. 
  • Place the chicken on individual plates and spoon the sauce over the top. Serve with Pumpkin & Parmesan Fritters or your favourite accompaniment on the side.


  • olive oil
  • butter
  • 4 skinless chicken breasts, battened out & neatened up
  • plain flour
  • sea salt & freshly ground pepper
  • ¾ cup Marsala
  • ½-1 cup chicken stock 
  • 1 tbsp coarsely chopped fresh Italian (flat leaf) parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm