Ingredients

• 4 chicken breasts
• skin removed
• 40g/1½oz plain flour
• 50g/1¾oz butter
• 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

Directions

• 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.