Prep: 10 mins

Cook: 15 mins

Total: 25 mins

Servings: 4

Ingredients: 

• 4 chicken breasts
• salt and pepper
• 1/2 cup / 60g flour
• 2 tbsp olive oil
• 3 small shallots, chopped
• 1 cup / 100g chestnut mushrooms, sliced
• 1 tbsp flour
• 1/2 cup / 125 ml marsala wine
• 1 cup / 250 ml chicken stock
• flat leaf parsley

Instructions 

1. Cover the chicken breasts with a cling wrap and pound them with a meat mallet until they are no thicker than 1/2 inch. Sprinkle with salt and pepper on both sides and dredge in flour.

2. Fry in olive oil until golden over medium-high heat for approximately 5 minutes. Do not over cook as the chicken breasts will be quite thin and will cook fast. Remove to a separate plate and set aside.

3. To the same pan add chopped shallots and cook over low heat for 2-3 minutes, then add sliced mushrooms, salt and pepper and saute for 5 minutes, then add 1 tbsp of flour, stir and cook for a minute longer, then add marsala wine and turn the heat up to medium

4. Add chicken stock and bring to a boil, then reduce the heat to a gentle simmer and return the chicken to the pan, let it heat through in the sauce, simmer for a few minutes to allow the sauce to thicken to a desired consistency.

5. Serve sprinkled with chopped parsley and a side dish of your choice.