Chicken with Marsala Sauce and Tarragon Carrots. Crispy skinned chicken breast, rich mushroom sauce flavoured with Marsala all served with roasted, tarragon spiked carrots. This dish is impressive but easy enough to make for a special dinner or would be perfect for a Sunday instead of a traditional roast. I’ve used skin on chicken breasts for that delicious crisped skin, but it would be just as tasty with skinless chicken breasts. If you can’t find skin-on breasts, then use a whole chicken and remove the breasts – use this video as a guide.
If you enjoyed my Chicken with Marsala Sauce and Tarragon Carrots then you might enjoy my other Chicken Recipes
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Recipe
Serves 2
Difficulty Level: Home Cook
Ingredients:
- 2 skin on chicken breasts (see note, above)
- 50g butter
- Salt and pepper
For the Marsala Sauce:
- 250g chestnut mushroom, finely sliced
- 1 shallot, finely chopped
- 2 cloves garlic, finely chopped
- 250ml Marsala wine
- 200ml chicken or beef stock
- 20g butter
- Salt and pepper
For the Tarragon Carrots
- Mixed carrots- I used rainbow carrots from M&S. No need to peel.
- Bunch of fresh tarragon, chopped
- Olive oil
- Salt and pepper
Method:
- Heat oven to 200C. Season the chicken breasts with salt and pepper and roast in the oven for 20-25 minutes depending on how big they are. For the last 5 minutes, put the butter in the roasting dish and baste the chicken. The skin should be golden and crisp.
- Season the carrots with salt and pepper and drizzle with olive oil. Roast for 15-20 minutes. Toss with tarragon and put back in the oven for 5 minutes. The tarragon will crisp up slightly but will still have the freshness to it.
- Meanwhile, whilst your chicken and carrots are cooking, make the Marsala Sauce. Melt half the butter in a saucepan over a medium heat and sweat the shallot and garlic for 5 minutes until soft but not coloured. Add the mushrooms and increase the heat, frying for a minute until just beginning to brown. Add the Marsala wine and simmer to reduce by half. Add the stock and simmer and reduce until at the consistency you like (it will take around 10 minutes) Finish by whisking in the remaining butter and check the seasoning.
- Serve the Chicken with Marsala Sauce and Tarragon Carrots on the side.
