INGREDIENTS

For the chicken

• 2 large chicken breasts
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup all purpose flour
• 2 tbsp extra virgin olive oil
• 30g unsalted butter
  

For the sauce

• 2 eschalots peeled and cut
  into 1cm squares
• 1 garlic, finely minced
  
• 2 cups sliced white
  mushrooms
• 1 cup dry marsala wine
• 1/2 cup chicken stock
• 1/2 cup thickened cream
• 1/4 tsp cooking salt
• 1/8 tsp black pepper
• 1 tbsp finely chopped
  parsley
• Parsley or other greens to
  garnish

METHOD

1. Slice chicken breasts in half, cover with a freezer bag, and tenderise them with a meat mallet or rolling pin so they are flat.
2. Season the chicken with salt and pepper and then lightly coat with flour.
3. In a large pan over medium heat melt the butter and heat the oil.
4. When the butter is foamy, cook the chicken for 4 minutes until golden and crispy. Turn the chicken and cook for a further 2 minutes or until the chicken is cooked through.
5. Place the cooked chicken on a plate to cool down.
6. Using the same pan, melt the remaining butter and oil. Sauté the eschalots and garlic for 1 minute. Cook the mushrooms for 4 to 5 minutes until they soften.
7. Rapidly simmer the Marsala until it reduces by half then pour in the cream, salt, and pepper. Simmer for 3 to 5 minutes or until the sauce thickens to a cream consistency.
8. Put the chicken back into the pan with the sauce and let it simmer for 1 minute to reheat.
9. Serve on a plate and garnish.