250g(8 oz) mushroomssliced, I like to use a mixture of chestnut and button mushrooms
180ml(¾ cup) dry Marsala wine
300ml(1 ¼ cups) chicken stock
3tbspdouble/heavy cream
2tbspfresh chopped parsley
Instructions
Slice the chicken breasts in half horizontally so you have four breast fillets
2 large chicken breasts
Whisk the egg lightly in a shallow bowl.
1 large egg
In a separate shallow bowl, mix together the flour, salt, pepper, paprika, and garlic salt.
3 tbsp plain (all-purpose) flour, ¼ tsp salt, ½ tsp freshly ground black pepper, ½ tsp dried paprika, ¼ tsp garlic salt
Dip the chicken breasts in the egg, then dredge in the flour mixture.
Heat the olive oil in a large frying pan (skillet) on a medium-to-high heat.
3 tbsp olive oil
Place the chicken in the pan and fry on both sides until golden.
Take the chicken out of the pan and place on a plate whilst you make the sauce
Add the butter to the pan and heat on a medium heat.
1 tbsp unsalted butter
Add the onion and cook for 3-4 minutes until it starts to soften.
1 brown onion
Add the garlic and mushrooms and cook for 5 minutes. Stir occasionally until the mushrooms are lightly browned.
3 cloves garlic, 250 g (8 oz) mushrooms
Add the marsala wine. Bring to the boil and simmer for 5 minutes.
180 ml (¾ cup) dry Marsala wine
Add the chicken back to the pan, and pour in the chicken stock. Bring the boil and simmer for 5 minutes.
300 ml (1 ¼ cups) chicken stock
Stir in the cream, then turn off the heat.
3 tbsp double/heavy cream
Serve topped with a sprinkling of fresh parsley. Tastes great with mashed potato and green veg.
2 tbsp fresh chopped parsley
Notes
Can I make ahead?The coating on the chicken tastes best when the chicken is eaten right away, but you can make it ahead if you like and it will still taste great. Make the dish, then cool, cover and refrigerate for up to a day. Reheat, covered in the oven at 160C/320F for 20-25 minutes or on the hob (the burner) until the chicken is piping hot throughout. You may need a splash or water/stock/cream to loosen as it will be a little thicker. Will it freeze?Yes, cook the dish then, cool, cover and freeze. Defrost thoroughly in the refrigerator overnight, then take out of the refrigerator an hour before cooking to take the chill off the chicken breasts.Reheat as per the 'make ahead' instructions above.Ingredient swaps
If you don't have marsala wine, you can swap it out for maderia, red vermouth or white wine mixed with 2 tsp brandy.
Don't like mushrooms? swap them out for sliced leeks, green beans or asparagus.
How to scale up and scale down this recipeYou can halve or double this recipe using the same ratios.Nutritional information is per serving WITHOUT the serving suggestions of mashed potato and green veg.