Chicken Marsala

Flatten the chicken breast by placing between two sheets of film, and smacking with a rolling pin. Place the chicken in a pan with the oil, and fry alongside the mushrooms for 3 minutes on each side.
Add the marsala wine, and toss a little until it catches alight. As the sauce flames, remove the chicken from the pan, and blow out the fire. Add the cream, and plenty of salt and pepper to taste. Stir well, and then serve on a bed of rice with the sauce drizzled over.

30 mins

1 serving

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