• For the chicken

  • 1 chicken breast, skinless and boneless

  • 25g (1oz) plain flour

  • 1 shallot, finely chopped

  • 2tbsp marsala

  • 100ml (4fl oz) chicken stock

  • 100ml (4fl oz) double cream

  • 1tbsp dill, chopped

  • 2tbsp olive oil

  • For the potatoes

  • 1 large potato, skin on and par-boiled

  • 4 tbsp olive oil

  • a sprig of rosemary

  • 1 clove garlic, peeled and cut in half

  • salt and freshly ground black pepper


  • 1.

    Beat the chicken out between 2 sheets of cling-film until ½cm thick.

  • 2.

    Pre-heat a frying pan and add the oil.

  • 3.

    Slightly dust the chicken with flour and place them in the frying pan and cook for 1 minute each side.

  • 4.

    Add the shallots and fry until softened. Drain off any excess oil.

  • 5.

    Add the Marsala wine and reduce for 30 seconds then add in the stock and simmer to reduce.

  • 6.

    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.

  • 7.

    Pre-heat a frying pan and add in the oil.

  • 8.

    Slice the potato into 1cm rounds.

  • 9.

    Fry the potatoes in the oil with the garlic and rosemary.

  • 10.

    Season with salt and pepper and cook until golden on both sides and cooked through.

  • To serve:

  • 1.

    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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