Chicken with Creamy Marsala Sauce
Lauren
ingredients
- 6 chicken breast fillets
- 3 tbsp plain flour
- 2 tbsp olive oil
- 2 tbsp butter
- salt and ground pepper
- 6 fl oz/3/4 cup dry Marsala
- 4 tbsp lemon juice (optional)
- 6 fl oz/3/4 cup double [heavy] cream
- chopped parsley for garnish
directions
- 1
Put each chicken breast between two sheets of clear film and pound with a rolling pin to flatten out evenly. Cut each steak in half or into quarters, cutting away and discarding any sinew.
- 2
Spread out the flour in a shallow bowl. Season well with salt and pepper and coat the meat.
- 3
Heat the oil and butter in a wide, heavy-based saucepan or frying pan until sizzling. Add as many pieces of chicken as you can, and sauté over a medium heat for about 3 minutes on each side until crispy and tender.
- 4
Transfer to a warmed serving dish with tongs and keep hot. Repeat with the remaining chicken. Lower the heat.
- 5
To make the sauce, mix the Marsala and lemon juice in a jug, add to the oil and butter in the pan and raise the heat. Bring to the boil, stirring in the sediment, and then add the cream.
- 6
Simmer; stirring constantly until the sauce is reduced and glossy. Taste for seasoning.
- 7
Spoon the sauce over the chicken, garnish with the lemon wedges and parsley and serve at once.
Source: Lauren
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