Chicken Marsala

It was our first time doing this recipe and we loved it, actually Amanda adored it. The recipe, is presumably Southern Italian, considering it uses Marsala wine, an exceptionally wonderful aromatic fortified wine that hails from the Italian city of Marsala, Sicily. It is in the same line of Sherry, Madeira and Port and its creation as a fortified wine dates back to the late 18th century. Anyhow, this recipe is very quick and easy to prepare, quite foolproof I must say. To keep the chicken breast moist and succulent we turned the chicken breast into cutlets. This makes the chicken breast cook quicker. So give it a go and am quite sure you will love it :) You will need...

• 4 large chicken breasts or 8 drumsticks
• 400g white mushrooms, sliced
• 4 spring onions, sliced
• 120ml (1/2 cup) Marsala wine
• 100ml single cream
• Olive oil or vegetable oil
• Salt & pepper

How to...

1. Heat some oil on medium heat in a large frying pan and cook the chicken turning occasionally, for 10 minutes. Add half of the Marsala and cover with a lid. Turn twice until they are golden from both sides and meat juices are running clear. This process takes about 15-20 minutes.
2. Now take the chicken out of the pan and keep warm (we leave them in the oven on the lowest temperature possible (which usually is about 50-60°C). Add the mushrooms, spring onions and the rest of the Marsala. Cook until the mushrooms wilt down (make sure you do not over cook them as they will turn into a sloppy mush), this will take around 5 minutes. Keep stirring frequently.
3. Turn off the heat and stir in the cream. 
4. Time to plate up, put a chicken on a plate (make sure they are still warm), top up with a large spoonful of mushrooms and pour over some sauce. Serve with roast veg & mashed potatoes.

Enjoy!!

R&A