Chicken Breasts Marsala

I'm always looking for new ways to prepare chicken breasts. The skinless/boneless kind. They are so versatile and because they don't have any skin or bone aren't "fiddly" as my husband likes to say. Cooking for a fussy eater is always a challenge. However, because they are white meat they tend to become dry if overcooked, and for that reason I prefer to do this recipe with the whole breast, rather than cutting them into schnitzels.

INGREDIENTS

½ onion - finely chopped
1 small fennel bulb - diced
¼ red pepper - diced
250 g button mushrooms - sliced
1 cup dry white wine
½ cup marsala wine
1 cup chicken stock
80 ml thick cream. (I also like to use creme fraiche)
2 tablespoons chopped parsley.
4 skinless, boneless, chicken breasts.

METHOD

fry the onion, fennel and red pepper until soft.
add the mushrooms and fry for a few minutes until soft.
pour in the wine and marsala and reduce to a couple of tablespoons.
pour in the chicken stock and simmer on a low heat.

In another pan, add a couple of tablespoons of olive oil.
On med heat fry the chicken breasts (seasoned with salt & pepper) for 3 minutes each side.

Transfer the chicken and juices to the pan with the sauce. Add the cream and continue to simmer for 5 minutes, stirring to combine the cream with the sauce.

Stir in the parsley and serve with pasta of your choice.