Chicken Marsala

This Nigel Slater recipe is almost two easy to deserve a write up.

Toss some flattened chicken breasts in flour and then pan fry in some butter and olive oil with a little salt and pepper. Take them out and keep warm whilst you add a small glass of marsala to the pan and reduce by about 50%. Then add some double cream, mix and pour over the chicken.

We served it up with some mashed potatoes and peas. Super fast and easy.