Marsala Chicken Recipe
4 x 125g chicken breasts flattened
3/4 cup Marsala wine
2 cups mushrooms sliced
1/4 cup shallots sliced
1 teaspoon crushed garlic (from jar)
1/2 teaspoon dried oregano
pinch black pepper
1 teaspoon salt-reduced chicken stock powder
2 teaspoons cornflour
1 cup evaporated light milk
Cook chicken breasts in a non-stick frypan that has been coated generously with cooking spray, about 4 minutes each side. Remove from pan and leave to one side.
Pour Marsala wine into the same frypan and boil for 30 seconds. Add mushrooms, shallots, garlic, dried oregano, black pepper and stock powder. Bring back to boil then reduce to slow boil, stirring occasionally for 2 minutes. Combine cornflour with milk and pour into pan, stirring continuously until mixture boils. REturn the chicken to pan and serve once heated through.
VARIATION: Replace chicken with lean veal steaks
Suitable to be frozen for 2-3 weeks.}