Paprika Chicken with Marsala sauce

paprika chicken with massala sauce


  1. Put the rice in a pan with 3 mugs boilibng water. Bring to the boil and then turn down to simmer for 12 minutes. Once cooked set to one side until needed.
  2. Meanwhile put the chicken breast in a sandwich bag or some cling film and give it a bit of a bash with a rolling pin to flatten it out. Put the paprika and salt and pepper on a large plate and the press the chicken breast into it. Heat 1 tablespoon of oil in a frying pan and fry the chicken for 3 minutes each side on a medium heat. Remove from the pan and leave to rest. Cut into strips.
  3. Meanwhile in a wok. Heat the 2 tablespoons oil. Add the mushrooms and spring onions and fry until the mushrooms begin to brown. Season well and then add to the cooked rice and mix.
  4. Add the marsala to the chicken pan and allow to boil gently for 2 minutes or until it is reduced by half. Add the cream and heat through gently.



  • 1 1/2 mugs basmati rice
  • 3 chicken breast
  • 2 teaspoons paprika
  • salt and pepper
  • 1 tablespoon oil


  • 2 tablespoons oil
  • bunch spring onions, chopped
  • 250g pack chestnut mushrooms
  • salt and pepper
  • 1 tablespoon freshly chopped basil
  • 1 tablespoon freshly chopped parsley


  • 300ml marsala wine
  • 150ml double cream





prep time

25 Minutes

cook time



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