Cheesy chicken marsala

Serves 4

Ingredients

• 4 skinless chicken breasts
• olive oil
• 2 heaped tablespoons plain flour
• salt and pepper
• 200g baby button mushrooms, washed and halved
• 1 heaped tablespoon butter
• 2 cloves garlic, crushed
• 150ml marsala wine
• 200ml chicken stock
• 1 heaped tablespoon cream cheese
• 1 tablespoon chopped fresh parsley

Method

1. Preheat the oven to 180 deg C (fan)
2. Butterfly the chicken breasts and trim off any stray pieces of skin
3. Place cling film over the top of the chicken breasts and beat with a meat mallet until they are flat
4. Mix the flour, salt and pepper on a plate
5. Dip both sides of each chicken breast in the flour mix so that they are well covered.
6. Fry the chicken breasts for 2-3 minutes each side on a high heat until they are golden. (The aim is to seal them and give them some colour – they’ll still be raw inside.)
7. Put the fried chicken breasts on a tray in the oven for approx 25 mins until they are cooked through.
8. Meanwhile, start making the sauce by adding the butter to the same frying pan on a low heat. When it has melted, fry the mushrooms for 5 minutes on a medium heat.
9. Add the crushed garlic to the frying pan and fry for another minute.
10. Pour in the marsala and leave it to bubble for approx 5 minutes until it has reduced by half.
11. Add the chicken stock and leave it to bubble again for approx 3-4 minutes until it has reduced by half.
12. Stir in the cream cheese and the parsley.
13. Serve.