4 (460g) chicken breast fillets
2 tablespoons oil
1 clove garlic, crushed
2 cups chicken stock
1/3 cup marsala
2 teaspoons plain flour
1/4 cup cream
2 teaspoons Worcestershire sauce
salt and freshly ground black pepper, to taste
1. Trim chicken of excess fat and sinew.
2. Heat oil in a heavy-based frying pan; add chicken. Cook over medium heat for 4 minutes on each side or until cooked through and lightly golden. Remove chicken, cover with aluminium foil and keep warm. Drain off any fat from pan.
3. Add butter and garlic to the pan; stir over medium heat for 2 minutes. Add stock and marsala; bring to boil. Reduce heat and simmer 5 minutes or until the liquid has reduced by half.
4. Stir in the blended flour, cream and Worcestershire sauce; stir over medium heat until sauce boils and thickens. Season to taste. Pour over chicken. Serve hot, with purple or green brussel sprouts and pasta.
Variations: Marsala is a sweet wine and makes a sweet-tasting sauce. Port or dry red wine can be substituted. Chicken thighs or drumsticks can be used instead of breast fillets.
Tip: Boiling wine or spirits during cooking evaporates the alcohol, leaving the flavour without any intoxicating effects.