Chicken Marsala

Step 1: Cut each chicken breast in half to form two thin steaks. Cover with a freezer bag or a reusable food separator, then pound to 1 cm/0.4 inch thick using a meat mallet or rolling pin. This tenderizes the chicken and helps it cook evenly.

Step 2: Sprinkle the surface of the chicken with half the salt, pepper and flour. Lightly rub the flour over the surface, turn the pieces and repeat with the remaining salt, pepper and flour. Shake excess flour off each piece just before cooking.

Step 3: Put half the butter and oil in a large non-stick pan over medium-high heat. Once the butter is melted and foamy, add the chicken and cook for 3 to 4 minutes, until golden and crispy. Turn and cook the other side for 2 minutes. Remove the chicken to a plate.

Step 4: In the same pan, add the remaining butter and oil. Once the butter is melted, add the eschalots and garlic. Cook for 1 minute.

Step 5: Add the mushrooms and cook for 3 minutes, stirring regularly.

Step 6: Add the Marsala, turn the heat to high and boil for 3 minutes, or until reduced by half.

Step 7: Add the chicken stock, cream, salt and pepper. Stir, then lower the heat to a gentle simmer and cook for 3 to 5 minutes, until the sauce thickens to a creamy consistency. It will thicken further as it cools.

Step 8: Nestle the chicken into the sauce and leave for 30 seconds to reheat.

Step 9: Take the pan off the heat. Sprinkle with parsley and serve over mashed potatoes, rice, small pasta, polenta or bread.