1 3/4 cups Chicken Stock
2 tablespoons Shallot, finely chopped
250g Mushrooms, trimmed and diced
1 1/2 teaspoons Fresh Sage, finely chopped
1/4 teaspoon Salt
1 cup Plain Flour
4 Chicken breast halves
2 tablespoons Olive oil
1/2 cup plus 2 tablespoons Marsala wine
2/3 cup Cream
1 teaspoon lemon juice
Mash Potato and Carrots to serve
Preheat oven to 180’c.
Bring chicken stock to a boil in a saucepan over high heat, and boil until reduced to about 3/4 cup (this could take up to 20mins).
Cook shallot in 40g butter in an frying pan over medium heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt, and pepper. Cook until liquid from mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat. Place aside in a bowl.
Put flour in a wide shallow bowl. Gently pound chicken to 1/2cm thick between 2 sheets of baking paper using the flat side of a meat pounder.
Pat chicken dry and season with salt and pepper, coat in flour, shaking off excess flour. Transfer to sheets of wax paper.
Heat 20g butter and 1 tablespoon of oil in a frying pan over high heat until foam subsides, then sauté half of chicken, until golden and just cooked through. Transfer cooked chicken to a large baking tray. Wipe out frying pan with paper towel and cook remaining chicken. Arrange chicken in baking tray to 1 layer.
Add 1/2 cup wine to frying pan and boil over high heat, stirring, about 30 seconds. Add reduced chicken stock, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened. Add lemon juice and remaining 2 tablespoons wine and 1/2 teaspoon sage. Add Sauce to chicken and bake in the oven until chicken has taken on a golden colour
Serve chicken with Mash and Veg.