Chicken Marsala (Chicken in Marsala and Mushroom Sauce)

• 600 g Chicken breast
• 45 g Plain flour
• 1 tsp Black pepper
• 2 tbsp Olive oil
• 60 g Unsalted butter
• 300 g Cremini mushrooms
• 3 cloves Garlic
• 180 ml Marsala wine
• 240 ml Chicken stock
• 80 ml Double cream
• 1 tsp Fine sea salt

1. Slice the chicken breast horizontally to make thin cutlets, then pat dry. Mix the plain flour with the fine sea salt and black pepper in a shallow bowl. Dust the chicken lightly in the seasoned flour, shaking off any excess.
2. Heat the olive oil and 20 g of the unsalted butter in a large frying pan over medium-high heat. Pan-fry the chicken in batches for 3–4 minutes per side until golden and just cooked through, then transfer to a plate. Keep warm while you make the sauce.
3. Add 20 g more butter to the pan and reduce the heat to medium. Slice the cremini mushrooms and cook for 6–8 minutes, stirring, until browned and their liquid has evaporated. Finely chop the garlic and cook for 30 seconds until fragrant.
4. Pour in the Marsala wine and simmer for 2–3 minutes, scraping up any browned bits, until reduced by about half. Add the chicken stock and simmer for 4–5 minutes until the sauce looks slightly glossy and reduced. Reduce the heat to low and stir in the double cream.
5. Return the chicken and any resting juices to the pan and warm through for 2 minutes, turning to coat. Take the pan off the heat and swirl in the remaining 20 g butter until melted and the sauce looks silky. Taste and adjust with a little more fine sea salt or black pepper if needed, then spoon the sauce over the chicken to serve.

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