Chicken Marsala

A twenty minute restaurant dish. Everything good in it comes off the bottom of the pan, so brown the chicken properly and never wash away the fond. The butter goes in last, off the heat, which is what makes the sauce shine instead of turning oily.

1. 1

   Season the chicken cutlets and dust them lightly in flour, shaking off everything loose.

   For this step

   • 2 large chicken breasts
   • 0.75 cup (180 ml) chicken stock
   • 0.33 cup (42 g) plain flour
2. 2

   Fry in the oil over medium high heat for 3 minutes a side until properly golden, then set aside on a plate.

3. 3

   Add the mushrooms to the same pan and cook without stirring for 3 minutes so they colour, then toss and add the garlic.

   For this step

   • 300 g chestnut mushrooms
   • 1 garlic clove
4. 4

   Pour in the Marsala and let it bubble down by half, scraping the brown from the base as you go.

   For this step

   • 0.75 cup (180 ml) dry Marsala wine
5. 5

   Add the stock and simmer for 5 minutes until glossy, then return the chicken and any juices for 2 minutes.

   For this step

   • 2 large chicken breasts
   • 0.75 cup (180 ml) chicken stock
6. 6

   Off the heat, swirl in the cold butter a cube at a time until the sauce thickens and shines. Parsley, and serve.

   For this step

   • 3 tbsp (42 g) butter
   • 2 tbsp parsley

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