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Italian Panfried Chicken


Chicken, bacon, Rosemary and Marsala.

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Rate this recipe 4.1/5 (68 Votes)


  • 4 boneless, Skinless Chicken thighs / breasts
  • 2 tbsp seasoned flour
  • 2-3 tsp Oil Oil
  • 1 red onion
  • 8 par boiled ptaotoes (Salad Size)
  • 3 rashers of bacon
  • 2 sprigs of Rosemary
  • 100mls Marsala
  • 1 lemon
  • rosemary & flat leaved parsley
  • salt & pepper to taste


servings 2
Level of difficulty Average
Preparation time 15mins
Cooking time 12mins
Cost Average budget


Step 1

Cut Chicken thighs/breast into pieces and toss in seasoned flour, heat oil in a large non stick frying pan.

Step 2

Roughly chop onions and cook in the pan with the chicken for 3-4 minstes until brown.

Step 3

Quarter potatoes length ways and add to the pan, with bacon & rosemary, cook for 3-4 minutes until golden brown,

Step 4

Pour in the masarla and bubble for 1-2 minutes, turn down the heat and simmer until the chicken is cooked through.

Step 5

Grate Lemon rind into pan, cut lemon in half and squeeze juice into the pan. Season to taste.

Step 6

Servce on a plate and garnish with pasley and rosemary.


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