← Nouns Cooking · Italian

Ingredients

• 600 g skinless chicken breasts, halved horizontally
• 4 tbsp plain flour, for dusting
• 2 tbsp Olive oil
• 30 g Butter
• 300 g chestnut or button mushrooms, sliced
• 2 Shallot, finely chopped
• 2 cloves Garlic, crushed
• 200 ml dry marsala wine
• 150 ml chicken stock
• 100 ml double (heavy) cream
• 1 handful Parsley, chopped
• Salt
• Black pepper

Method

1. Season the chicken with salt and pepper and dust it lightly in flour. Heat the oil in a large frying pan over medium-high heat and fry for 3–4 min per side until golden and cooked through to 75°C (165°F). Set aside on a plate.
2. Add the butter and mushrooms to the pan and cook for 5 min, without stirring too often, until they have released their liquid and turned golden. Add the shallots and garlic and cook for 2 min more.
3. Pour in the marsala and let it bubble for 2–3 min, scraping the pan, until reduced by about half.
4. Add the stock and cream and simmer for 3–4 min until the sauce is thick enough to coat a spoon. Taste for salt and pepper.
5. Slip the chicken back in with its juices and warm through for 1 minute. Scatter with parsley and serve with mash, polenta or pasta.

Tips

• Choose dry marsala for savoury cooking; sweet marsala makes the sauce sugary.
• Skip the cream for a lighter, traditional-style sauce and finish with a knob of cold butter instead.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats BBC Good Food