Chicken Breasts Braised in Marsala on Cabbage

Chicken breasts

Marsala is an Italian fortified wine and is great to use when cooking chicken or beef. It adds a more gentle flavour than red and white wine and it has a sweetness that goes well with meat. It is also good to use when baking fruit.

Serves 6
6 boneless chicken breasts, skin removed
25g butter
2 tbsp olive oil
100g pancetta, chopped
1 tbsp Marsala wine
1 savoy cabbage, cored and finely shredded
1 tbsp water
2 tbsp crème fraiche
1 tbsp Dijon mustard
sea salt
freshly ground black pepper

Sautéed potatoes
1kg potatoes, peeled and cut into quarters
2 tbsp olive oil or 1 tbsp goose fat
sea salt
freshly ground black pepper

1. Bash the chicken breasts with a mallet or rolling pin to flatten them to a thickness of about 1cm.
2. Heat the butter and olive oil in a large frying pan. Brown the chicken breasts, a couple at a time, until golden on each side. Season with salt and pepper as yougo along and put them to one side.
3. Keep the pan on the heat. Add the pancetta and brown it for 1 minute, then pour in the Marsala wine and let it sizzle for 1 minute.
4. Add the cabbage to the pan along with the water. Cover and simmer for 5 minutes. Stir in the crème fraiche and teh mustard and season.
5. Lay the chicken breasts on top of the cabbage, cover the pan and cook on a low heat for 5 minutes, until everything has warmed through. Serve with sautéed potatoes.

To prepare the sautéed potatoes
6. Put the potatoes in a saucepan of salted water, bring to the boil and cook them until tender. Drain the potatoes and when they are cool enough to handle, slice them into 1cm slices.
7. Heat the olive oil or goose fat in a large sauté pan and add the potatoes around as they cook to ensure that they brown evenly. Season with salt and black pepper.

This recipe comes from the award-winning cookbook What’s for Dinner? Second Helpings by Romilla Arber. The proceeds from the book sales help fund Romilla’s Food Education Trust that awards grants to schools, groups and institutions to help them promote the benefits of home cooking.

Romilla also runs the Honesty Cookery School near Newbury and The Crown & Garter pub in Inkpen.


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