Ingredients

• 2 chicken breasts
• 12 white button mushrooms (or small Porcini mushrooms)
• 2 garlic cloves
• 1 shallot
• 85g - 3 oz butter (salted)
• 2 cups chicken stock (see how to make it)
• 1 cup Italian Marsala (dry)
• 1 handful of fresh Italian parsley
• A few sprigs of fresh thyme (or one tsp dried)
• Half cup all purpose flour
• Salt and pepper
• A little olive oil

Steps

• Step 1

  Peel garlic and leave cloves aside.

• Step 2

  Peel shallot and chop very finely

• Step 3

  Wash and chop the parsley.

• Step 4

  Remove chicken skin, slice into 3 or 4 pieces parallel to chopping board on a slight incline (should result in 3 or 4 nice even thickness chicken medallions).

• Step 5

  Season both sides of each piece with salt and pepper.

• Step 6

  Add one third of the butter to a medium heat frying pan with a drizzle of olive oil.

• Step 7

  Add the flour to a plate and coat each chicken piece both sides, shake any excess off.

• Step 8

  Add chicken the hot pan (should be a moderate sizzle sound, do not burn butter).

• Step 9

  Add the fresh or dried thyme and continue cooking chicken until it becomes a nice golden brown colour.

• Step 10

  Heat up a plate (I use microwave for 60 sec)

• Step 11

  Flip chicken pieces and cook for 2 or 3 minutes, again until golden brown.

• Step 12

  Once golden brown, transfer to hot plate and leave aside.

• Step 13

  Remove any fresh thyme stalks from frying pan.

• Step 14

  Add another third of the butter to the same hot frying pan.

• Step 15

  Add the chopped shallots.

• Step 16

  Add the mushrooms and cook for 2 minutes (if looking dry, add more butter, you want the mushrooms to have a little bit of colour).

• Step 17

  Grate the garlic straight into the frying pan and keep tossing the mushrooms.

• Step 18

  Add the Marsala (if confident you can flambe, otherwise do it away from the flame for safety).

• Step 19

  Add the chicken stock.

• Step 20

  Season with salt and cracked pepper.

• Step 21

  Continue reducing sauce for 2 minutes on high heat.

• Step 22

  Return the chicken pieces to the frying pan (medium heat)

• Step 23

  Cook for another minute.

• Step 24

  Add the remainder of butter to sauce and mix well.

• Step 25

  Add the chopped parsley, mix well.

• Step 26

  Transfer chicken to serving plate and continue reducing sauce until a little thicker (not too thick).

• Step 27

  Pour sauce and mushrooms over chicken (serve with pasta and hot green vegetables)

Little Tips

Don't buy very sweet or cheap local Marsala, buy the Italian one, the colour should be rich and dark.
For those who can't use alcohol, try 2 cups white grape juice, 4 tbs sherry vinegar, half tsp brown sugar with half tsp vanilla extract.