Chicken Marsala

• 4 chicken breasts, pounded thin
• Flour for dredging
• 4 tbsp butter
• 2 tbsp olive oil
• 300g cremini mushrooms, sliced
• 3 garlic cloves, minced
• 150ml dry Marsala wine
• 150ml chicken stock
• 2 tbsp heavy cream
• Fresh parsley
• Salt and pepper

Instructions

1. 1

   Season chicken and dredge in flour. Shake off excess.

2. 2

   Cook in butter and oil over medium-high heat until golden, 3-4 minutes per side. Remove.

3. 3

   Add mushrooms to the pan and cook until golden, 5 minutes. Add garlic, cook 1 minute.

4. 4

   Add Marsala wine and scrape up browned bits. Simmer until reduced by half.

5. 5

   Add stock and cream. Simmer 5 minutes until sauce thickens.

6. 6

   Return chicken to pan. Simmer 3 minutes. Garnish with parsley. Serve with pasta or mashed potatoes.

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