This tasty Italian classic is full of flavour and will satisfy any week day dinner cravings.
Serves 2
Ingredients:-
2 large chicken breasts, butterflied
1/2 tbsp plain flour
salt
pepper
1 tbsp low fat butter
175ml chicken stock
1 medium onion, finely chopped
100g mushroom, sliced
3 garlic cloves, finely chopped
50ml marsala wine
small handful parsley, chopped
Optional:-
Tender carrots
Mashed potato
Directions:-
Butterfly both chicken breasts and season with salt and pepper and lightly dust with plain flour. Repeat this process for both sides of the breasts.
Heat a large pan and melt half the butter in the pan and add the chicken breasts cooking on each side until golden brown then remove chicken from pan and set aside.
Now deglaze the pan with half the chicken stock and the last half of butter scraping up any tasty bits. Next add the onion and cook until soft then add the garlic and mushrooms, cook for a few minutes then add the marsala wine with the last of the chicken stock.
Return the chicken to the pan and cook on each side for 10 minutes or until the chicken is cooked through. If the pan dries out use a little water to loosen it up or to leave a nice little sauce. Serve with your choice of healthy sides, i used tender carrots with some low fat potato mash.
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