A dash of Marsala wine gives this simple chicken dish a flavour twist. Serve with sautéed potatoes.
4 chicken breasts, skin removed
40g/1½oz plain flour
2 tbsp olive oil
2 shallots, finely chopped
1 garlic clove, finely chopped
160g/5¾oz chestnut mushrooms, sliced
250ml/9fl oz dry Marsala
150ml/5fl oz chicken stock
small handful chopped flatleaf parsley
salt and freshly ground black pepper
Put the chicken breasts between sheets of cling film and beat, using a meat mallet or rolling pin, until about 5mm thick. Season with salt and pepper on both sides.
Put the flour on a plate and dip the chicken in it to coat lightly, shaking off any excess.
Melt half the butter and oil in a frying pan over medium-high heat and fry the chicken for 2–3 minutes on each side until golden-brown. Set aside.
Wipe the pan with kitchen paper. Heat the remaining butter and oil over a medium heat and gently fry the shallot and garlic for about 5 minutes until softened. Add the mushrooms and cook for 2 minutes. Add the Marsala and increase the heat to high. Cook until the liquid has reduced in volume by about half. Turn the heat back down to medium, add the stock and chicken. Cook for about 10 minutes. Serve sprinkled with parsley.