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Beat the chicken out between 2 sheets of cling-film until ½cm thick.
Pre-heat a frying pan and add the oil.
Slightly dust the chicken with flour and place them in the frying pan and cook for 1 minute each side.
Add the shallots and fry until softened. Drain off any excess oil.
Add the Marsala wine and reduce for 30 seconds then add in the stock and simmer to reduce.
Add the cream season with salt and pepper and cook on a low heat for approximately 4 minutes until the sauce has thickened and the chicken is cooked through. Stir through the dill.
Pre-heat a frying pan and add in the oil.
Slice the potato into 1cm rounds.
Fry the potatoes in the oil with the garlic and rosemary.
Season with salt and pepper and cook until golden on both sides and cooked through.
Place the chicken on a plate accompanied with sauté potatoes. Drizzle some of the Marsala and dill sauce over the chicken and serve immediately.
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