4 single, boneless chicken breasts, skin on
1/2 cup well seasoned plain flour
2 tablespoons olive oil
knob of butter
Mushroom and marsala sauce
1 tablespoon butter
1 clove garlic, crushed
2 teaspoons chopped thyme
250 grams thinly sliced mushrooms
1⁄2 cup Marsala wine
2 tablespoons cream
2 tablespoons chopped flat-leaf parsley
sea salt and freshly ground pepper
Chicken: Dust the chicken in seasoned flour and shake off excess.
Heat a non-stick sauté pan with the olive oil, over a medium heat. Add the butter, which should sizzle and melt, but not burn, as soon as it hits the pan. Add the chicken, skin side down, and cook for 4 minutes. Don't continuously move or lift it, as you want a nice golden crust to form. Turn and cook for another 3 - 4 minutes. Cooking time will depend on the thickness of the chicken. To test if the chicken is cooked through, pierce the thickest part with a skewer. The juices should run clear. Remove to a plate and cover loosely to keep warm.
Spoon off any excess clear fat, leaving behind one tablespoon of fat as well as all the rich juices and sticky bits on the base of the pan. Use the same pan to then make the sauce.
Sauce: Melt the butter with the garlic and thyme in the sauté pan. Add the mushrooms, turning to coat in the pan juices. Season and cook over a medium high heat until soft, scraping the base of the pan to release the sticky bits. Increase the heat and pour in the Marsala. Bubble up and cook until reduced by half. Stir in the cream and flat-leaf parsley and cook for another 2 minutes.
Slice the chicken on the diagonal and arrange on serving plates. Spoon over the sauce and serve with creamy mashed potatoes or soft polenta and a green salad.