Chicken Marsala

      I need to make this

Ingredients

• 2 chicken breasts
• 12 white button mushrooms (or small Porcini mushrooms)
• 2 garlic cloves
• 1 shallot
• 85g - 3 oz butter (salted)
• 2 cups chicken stock (see how to make it)
• 1 cup Italian Marsala (dry)
• 1 handful of fresh Italian parsley
• A few sprigs of fresh thyme (or one tsp dried)
• Half cup all purpose flour
• Salt and pepper
• A little olive oil

Steps

•  Step 1
  Peel garlic and leave cloves aside.
•  Step 2
  Peel shallot and chop very finely
•  Step 3
  Wash and chop the parsley.
•  Step 4
  Remove chicken skin, slice into 3 or 4 pieces parallel to chopping board on a slight incline (should result in 3 or 4 nice even thickness chicken medallions).
•  Step 5
  Season both sides of each piece with salt and pepper.
•  Step 6
  Add one third of the butter to a medium heat frying pan with a drizzle of olive oil.
•  Step 7
  Add the flour to a plate and coat each chicken piece both sides, shake any excess off.
•  Step 8
  Add chicken the hot pan (should be a moderate sizzle sound, do not burn butter).
•  Step 9
  Add the fresh or dried thyme and continue cooking chicken until it becomes a nice golden brown colour.
•  Step 10
  Heat up a plate (I use microwave for 60 sec)
•  Step 11
  Flip chicken pieces and cook for 2 or 3 minutes, again until golden brown.
•  Step 12
  Once golden brown, transfer to hot plate and leave aside.
•  Step 13
  Remove any fresh thyme stalks from frying pan.
•  Step 14
  Add another third of the butter to the same hot frying pan.
•  Step 15
  Add the chopped shallots.
•  Step 16
  Add the mushrooms and cook for 2 minutes (if looking dry, add more butter, you want the mushrooms to have a little bit of colour).
•  Step 17
  Grate the garlic straight into the frying pan and keep tossing the mushrooms.
•  Step 18
  Add the Marsala (if confident you can flambe, otherwise do it away from the flame for safety).
•  Step 19
  Add the chicken stock.
•  Step 20
  Season with salt and cracked pepper.
•  Step 21
  Continue reducing sauce for 2 minutes on high heat.
•  Step 22
  Return the chicken pieces to the frying pan (medium heat)
•  Step 23
  Cook for another minute.
•  Step 24
  Add the remainder of butter to sauce and mix well.
•  Step 25
  Add the chopped parsley, mix well.
•  Step 26
  Transfer chicken to serving plate and continue reducing sauce until a little thicker (not too thick).
•  Step 27
  Pour sauce and mushrooms over chicken (serve with pasta and hot green vegetables)