Chicken Marsala with Mushrooms

• 4chicken breasts, about 150 g each (600 g total), each sliced into 2 thin cutlets
• 2 tbspplain flour
• Fine salt, to taste
• 2 tbspolive oil
• 3garlic cloves, minced
• 200 mlchicken stock
• 400 gchestnut mushrooms, sliced
• 1 tspdried thyme
• 200 mldry Marsala wine
• 2 tbspbutter
• 15 gflat-leaf parsley, roughly chopped
• 600 gcooked mashed potatoes or pasta (optional)
• Black pepper, to taste

Method

1. 1Pat the chicken dry. Season generously with salt and pepper on both sides, then dust lightly with flour, shaking off the excess. The flour wants to be a whisper, not a coating.
2. 2Divide the olive oil between two batches in a wide frying pan over medium-high heat. Sear the thin cutlets for 3–4 minutes per side until golden, then lift onto a plate. They will finish cooking in the sauce.
3. 3Drop 1 tablespoon of the butter into the same pan, keep the heat high, and add the mushrooms in two batches if needed, in a single layer. Leave them alone for the first 2 minutes; that's when they take on colour. Stir occasionally for another 3 minutes until golden brown and any liquid has cooked off. Season with salt and pepper.
4. 4Stir in the garlic and thyme and cook for 30 seconds, just until fragrant; no more.
5. 5Pour in the Marsala and let it bubble vigorously for 2 minutes, scraping up every browned bit stuck to the base.
6. 6Pour in the chicken stock, bring to a simmer, and cook for around 5 minutes until the sauce reduces and turns glossy and slightly syrupy; it should coat the back of a spoon.
7. 7Swirl in the remaining tablespoon of butter off the heat, shaking the pan until it melts into the sauce and goes silky. Taste.
8. 8Return the chicken and its juices to the sauce. Simmer gently for 2–3 minutes, or longer if needed, until the thickest cutlets reach 75°C for 30 seconds.
9. 9Scatter over the parsley and serve two cutlets per person with the mushroom sauce. Add the optional cooked mash or pasta if using, reheated until piping hot according to its packet.

Per serving

kcal

468

protein

50.9g

fibre

1.4g

carbs

10.9g

fat

18.9g