Chicken MykChilli Marsala

Give this fragrant chicken MykChilli marsala dish a go this week and change up your normal roast chicken night! No pre-marination required, the red MykChilli sauce packs a fiery punch! 

Ingredients (serves 4)

  • 1lb. Chicken breast, pounded 1/2'' thick
  • 2 tsp red MykChilli sauce
  • 4 tbsp olive oil
  • 4 tbsp butter
  • 6 oz shimeji mushrooms
  • 2 tbsp minced shallot
  • 1 clove garlic, minced
  • 1/3 cup dry Marsala wine
  • 1/3 cup chicken stock
  • 1 tbsp chopped rosemary, save a pinch for garnish
  • 3 tbsp Parmigiano Reggiano, grated
  • Salt and pepper to taste


  1. Season chicken with salt and pepper. Heat 2 tbsp. oil and 1 tbsp. butter in a 12" skillet over medium-high heat. Add chicken, and cook, turning once, until golden brown, about 3 minutes. Transfer to a plate, and set aside. Add 2 tbsp. oil and 1 tbsp. butter, and then add mushrooms and most of the rosemary; cook until golden brown, about 8 minutes. Transfer to plate with chicken, and set aside.
  2. Heat remaining oil in skillet, and then add shallots and garlic; cook, stirring, until soft, about 1 minute. Stir in remaining 1 tbsp. flour; cook for 2 minutes. Add Marsala and stock; cook, stirring and scraping bottom of pan until slightly thick, about 2 minutes. Return chicken and mushrooms to skillet, and cook until heated through, about 2 minutes.
  3. Remove from heat; stir in remaining butter. Season with salt and pepper; garnish with remaining rosemary.