Chicken Marsala

• boneless, skinless chicken breasts↗4
• flour↗3 tbsp tbsp
• vegetable (sunflower or olive) oil↗3 tbsp tbsp
• butter↗25g g
• mushrooms↗500g g

  sliced

• shallot↗2

  finely chopped

• garlic cloves↗2 large
• Marsala wine↗200ml ml
• chicken stock↗150ml ml
• cream↗150ml ml
• chopped parsleyhandful of

  для подачі

• lemon wedges

  for serving (optional)

Step-by-step instructions

1. 1

   Place the chicken breasts between two sheets of parchment paper and pound with a rolling pin to a thickness of about 1–1.5 cm. Mix the flour with salt and freshly ground black pepper on a plate, then coat each breast in this mixture.

2. 2

   Heat 1 tbsp oil and butter in a large skillet over medium‑low to medium heat and brown the chicken on all sides, about 4–6 minutes. Remove from heat and set aside on a plate.

3. 3

   Add the mushrooms to the pan and cook 8–10 minutes until the liquid they release evaporates. Add another 1 tbsp oil and sauté the mushrooms until golden. Remove them from the pan and set aside.

4. 4

   Add the remaining oil and sauté the shallot 6–8 minutes until soft but not browned. Add the garlic and cook 2 minutes, then pour in the Marsala wine and increase heat to medium. Cook until the wine reduces by half.

5. 5

   Pour in the chicken stock, then return the mushrooms and chicken to the pan. Simmer 10–15 minutes, lowering the heat and covering with a lid if the sauce evaporates too quickly, until the chicken is cooked through and the sauce thickens.

6. 6

   Stir in the cream to form the sauce, then sprinkle with chopped parsley. Serve with lemon wedges for squeezing, if desired, alongside rice, mash or pasta.