Chicken Marsala-Style (Non-Alcoholic)

For 2 servings

• chicken breasts, halved horizontally to make 4 thin fillets2
• salt and pepperto taste
• plain flour3 tbsp
• olive oil2 tbsp
• butter20 g
• chestnut mushrooms, sliced150 g
• garlic clove, crushed1
• chicken stock200 ml
• grape juice (in place of marsala wine)1 tbsp
• balsamic vinegar1 tsp
• fresh parsley, chopped, to serve

1. 1

   To halve the chicken breasts horizontally, place a hand flat on top to keep it steady and carefully slice through the middle parallel to the board, this gives you thin, quick-cooking fillets rather than thick ones that dry out before the centre cooks.

2. 2

   Season the fillets with salt and pepper on both sides, then dust lightly in the flour, shaking off any excess, a light, even coating is what you want, too much flour will make the sauce gluey later.

3. 3

   Heat the olive oil in a large frying pan over medium heat until shimmering. Add the chicken and cook for 3 to 4 minutes on each side, until golden and cooked through with no pink in the middle when you cut into the thickest piece. Remove and set aside on a plate.

4. 4

   Add the butter to the same pan and let it melt, swirling it to pick up any flour left in the pan. Add the mushrooms and cook for 5 to 6 minutes, stirring occasionally, they will first release liquid, keep cooking until that liquid has mostly evaporated and the mushrooms turn golden and slightly caramelised, this deepens their flavour considerably.

5. 5

   Add the garlic and cook for 30 seconds, just until fragrant, it burns quickly so keep it moving.

6. 6

   Pour in the chicken stock, grape juice and balsamic vinegar, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan, this lifts trapped flavour back into the sauce.

7. 7

   Simmer for 5 to 6 minutes, without a lid, until the sauce has visibly reduced and thickened enough to coat the back of a spoon, this concentrates the flavour, don't rush this step by turning the heat up too high or it can reduce unevenly.

8. 8

   Return the chicken to the pan and spoon the sauce generously over the top, warming through for 1 to 2 minutes.

9. 9

   Scatter with fresh parsley before serving.