Chicken marsala

Method

• step 1

  Put the chicken breasts between two sheets of baking parchment and bash with a rolling pin until around 1-1.5cm thick. Combine the flour with salt and freshly ground black pepper on a plate, then turn each chicken breast in the mixture to coat.

• step 2

  Heat 1 tbsp oil and the butter in a large frying pan over a medium-low to medium heat and brown the chicken all over, around 4-6 mins. Remove from the heat and set aside on a plate.

• step 3

  Add the mushrooms to the pan and cook for 8-10 mins until the liquid they release evaporates. Drizzle in another 1 tbsp oil and fry the mushrooms until golden. Remove from the pan and set aside on a plate.

• step 4

  Add the remaining oil and fry the shallots for 6-8 mins until softened but not golden. Stir in the garlic and cook for 2 mins before pouring in the marsala wine and turning the heat up to medium. Cook until the wine has reduced by half.

• step 5

  Pour in the chicken stock, then add the mushrooms and chicken back to the pan. Simmer for 10-15 mins, reducing the heat and covering if the sauce is reducing too much, until the chicken is cooked through and you have a fairly thick sauce.

• step 6

  Stir in the double cream to make a sauce, then scatter over the parsley. Serve with lemon wedges for squeezing over, if you like, alongside rice, mashed potatoes or pasta.