40g (1 ⁄4 cup) plain flour
1 tsp garlic powder
1 tbsp olive oil
2 (about 200g each) chicken breast fillets, halved horizontally
250g sliced Swiss brown mushrooms
3 garlic cloves, crushed
185ml (3⁄4 cup) Marsala wine
250ml (1 cup) Massel Stock Chicken Style
125ml (1 ⁄2 cup) cooking cream
Chopped fresh chives, to serve
Steamed broccolini, to serve (optional)
- Combine the flour and garlic powder on a shallow plate. Coat the chicken in the flour mixture and shake off excess. Heat the oil and half the butter in a large frying pan over medium-high heat. Cook the chicken for 3 minutes each side or until almost cooked through. Transfer the chicken to a plate.
- Heat the remaining butter in the pan over medium heat. Add the mushroom and cook, stirring, for 4 minutes or until golden and tender. Add the garlic and cook, stirring, for 1 minute or until aromatic.
- Pour in the wine and bring to the boil. Add the stock. Bring to the boil then reduce heat to medium-low. Simmer for 10 minutes or until the liquid reduces by half. Add the cream and stir until combined. Simmer for 3 minutes. Return the chicken to the pan and simmer for 3 minutes or until cooked through and sauce thickens. Sprinkle with chives, season and serve with broccolini, if using.