Chicken Marsala

4 standard portions

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Ingredients

• 3 large chicken breasts ( boneless and skinless, sliced lengthwise into thin cutlets)
• 1 teaspoon salt (divided)
• ¼ teaspoon ground black pepper
• 6 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 8 ounces cremini mushrooms (sliced thick)
• 3 cloves garlic minced
• ¾ cup Marsala wine
• ¾ cup heavy cream ( (double cream in the UK))

Method

1. Season chicken with ½ teaspoon of salt and pepper, then dredge in flour and shake off any excess.
2. In a large skillet, heat olive oil and melt 1 tablespoon of butter on medium heat. Swirl pan to coat with oil and butter evenly.
3. Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside
4. In the same skillet, melt the remaining butter, add the mushrooms and season with ½ teaspoon salt, cook and stir regularly for 3 minutes.
5. Add the garlic and saute for a minute or until it's fragrant. Add the marsala wine, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon. Simmer and reduce the wine by half.
6. Adjust the heat to medium-low, and add the heavy cream to the skillet. Allow the sauce to simmer for a couple of minutes.
7. Return the chicken to the sauce to rewarm it, cook for 1 more minute then remove from heat. Garnish with fresh parsley if desired, and serve.