Chicken with marsala cream

Make marsala sauce: Melt remaining butter in skillet and add mushrooms. Cook until mushrooms are golden and liquid has been released, 6 to 8 minutes.

1 chicken breast
1 small handful of button mushrooms
2 tbsp olive oil
5 tbsp of marsala wine
3 tbsp double cream
salt and freshly ground black pepper, to taste
To serve
rice, cooked

Chicken with marsala cream
Flatten the chicken breast with a rolling pin or meat mallet between two sheets of cling film. Place the chicken and mushrooms in the hot oil and cook for three minutes each side.

Add the marsala wine and allow to flame. As the sauce flames, remove the chicken from the pan and blow out the flame.

Add the cream and salt and pepper to taste.

Serve with rice.

Source: BBC FOOD


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