Chicken MarsalaCourse: Main CourseCuisine: ItalianDifficulty: Easy
Chicken breasts pounded down to thin escalopes, coated in flour and pan-fried in a marsala sauce
4 skinless boneless chicken breasts
Salt and freshly ground black pepper
40 g plain flour
50 g butter
2 tbsp olive oil
2 shallots finely chopped
1 clove garlic finely chopped
160 g chestnut mushrooms sliced
250 ml dry Marsala
150 ml chicken stock
Small handful flat-leaf parsley chopped
- Place the chicken breasts between sheets of clingfilm and bash out, using a meat mallet or rolling pin, until about 5mm thick.
- Season with salt and pepper on both sides, then lightly coat in the flour, shaking off any excess.
- Add half the butter with 1 tablespoon of olive oil in a frying pan over medium-high heat, once melted, add the floured chicken and cook for 2 to 3 minutes on each side until golden brown.
- Remove from the pan and set aside on kitchen towel to rest.
- Add the remaining butter and olive oil to the frying pan over medium heat
- Add the shallots and garlic and sweat off until softened and translucent.
- Add the mushrooms and allow to cook for 2 minutes, then add the Marsala and turn the heat up to high.
- Let the liquid boil away to reduce by about half, stirring occasionally to prevent catching
- Turn the heat back down, add the chicken stock and stir in well picking up any residue from the bottom of the pan.
- Add the chicken and cook in the sauce for about 10 minutes, turning after 5 minutes
- Place the chicken onto serving plates, spoon over the sauce and serve sprinkled with chopped parsley.