Chicken Marsala recipe
 A dash of Marsala wine gives this simple chicken recipe a flavour twist. Serve with sautéed potatoes. 4 chicken breasts, skin removed40g/1½oz plain flour50g/1¾oz butter2 tbsp olive oil2 shallots, finely chopped1 garlic clove, finely chopped160g/5¾oz chestnut mushrooms, sliced250ml/9fl oz dry Marsala150ml/5fl oz chicken stocksmall handful chopped flatleaf parsleysalt and freshly ground black pepper 4 chicken breasts, skin removed 40g/1½oz plain flour 50g/1¾oz butter 2 tbsp olive oil 2 shallots, finely chopped 1 garlic clove, finely chopped 160g/5¾oz chestnut mushrooms, sliced 250ml/9fl oz dry Marsala 150ml/5fl oz chicken stock small handful chopped flatleaf parsley salt and freshly ground black pepper Method Put the chicken breasts between sheets of cling film and beat, using a meat mallet or rolling pin, until about 5mm thick. Season with salt and pepper on both sides.Put the flour on a plate and dip the chicken in it to coat lightly, shaking off any excess. Melt half the butter and oil in a frying pan over medium-high heat and fry the chicken for 2–3 minutes on each side until golden-brown. Set aside.Wipe the pan with kitchen paper. Heat the remaining butter and oil over a medium heat and gently fry the shallot and garlic for about 5 minutes until softened. Add the mushrooms and cook for 2 minutes. Add the Marsala and increase the heat to high. Cook until the liquid has reduced in volume by about half. Turn the heat back down to medium, add the stock and chicken. Cook for about 10 minutes. Serve sprinkled with parsley. Put the chicken breasts between sheets of cling film and beat, using a meat mallet or rolling pin, until about 5mm thick. Season with salt and pepper on both sides. Put the chicken breasts between sheets of cling film and beat, using a meat mallet or rolling pin, until about 5mm thick. Season with salt and pepper on both sides. Put the flour on a plate and dip the chicken in it to coat lightly, shaking off any excess. Put the flour on a plate and dip the chicken in it to coat lightly, shaking off any excess. Melt half the butter and oil in a frying pan over medium-high heat and fry the chicken for 2–3 minutes on each side until golden-brown. Set aside. Melt half the butter and oil in a frying pan over medium-high heat and fry the chicken for 2–3 minutes on each side until golden-brown. Set aside. Wipe the pan with kitchen paper. Heat the remaining butter and oil over a medium heat and gently fry the shallot and garlic for about 5 minutes until softened. Add the mushrooms and cook for 2 minutes. Add the Marsala and increase the heat to high. Cook until the liquid has reduced in volume by about half. Turn the heat back down to medium, add the stock and chicken. Cook for about 10 minutes. Serve sprinkled with parsley. Wipe the pan with kitchen paper. Heat the remaining butter and oil over a medium heat and gently fry the shallot and garlic for about 5 minutes until softened. Add the mushrooms and cook for 2 minutes. Add the Marsala and increase the heat to high. Cook until the liquid has reduced in volume by about half. Turn the heat back down to medium, add the stock and chicken. Cook for about 10 minutes. Serve sprinkled with parsley.