Chicken in Marsala and Dill Sauce with Sautéed Potatoes

Whip up Gino D'Acampo's creamy Marsala-flambéed chicken with rosemary sautéed potatoes in under half an hour
By Gino D'Acampo
Chicken in Marsala and Dill Sauce with Sautéed Potatoes
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 4 boneless, skinless chicken breasts
  • 2 tbsp extra virgin olive oil
  • 50 g plain flour
  • 5 tbsp marsala
  • 200 ml double cream
  • 2 tbsp dill, chopped
  • 1 pinches black pepper

For the sautéed potatoes

  • 100 ml extra virgin olive oil
  • 3 large large potatoes, par-boiled
  • 2 cloves garlic
  • 2 sprigs rosemary


1. Place each chicken breast between two sheets of cling film. Beat with a mallet until the chicken is half a centimetre thick.

2. While heating the olive oil in a frying pan, coat each chicken breast in flour. Cook for 1 minute each side - just enough to colour the meat on the outside.

3. Add the Marsala and tip the pan towards the heat, so that it catches alight and burns away the alcohol, leaving just the flavour of the wine.

4. Stir in the cream, a sprinkling of dill, and salt and pepper to taste. Continue to cook on a low heat for about 4 minutes, allowing the sauce to thicken.

5. For the sautéed potatoes, slice the potatoes into 1 centimetre pieces. Heat the olive oil in a large frying pan. Add the potato slices, garlic and rosemary, season with a little salt and pepper, and cook until golden on both sides, about 3 minutes in total.

6. Place a chicken breast on a plate for each person, accompanied by a small pile of sautéed potatoes. Drizzle the Marsala and dill sauce over the top. Serve immediately with a glass of cold, dry white wine.

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