Ingredients

• 4-6 x Chicken Breast

• Olive oiil

• 2 x Medium leeks - washed and diced

• 3 x Garlic cloves - diced

• 160g x Chestnut mushrooms or cremini mushrooms

• 2 x Teaspoons dried thyme leaves

• 250g x Dry marsala - see note for buying Marsala. A big saving.

• 250g x Chicken stock - rich home made is best

• 2 x Teaspoons dried thyme leaves

• 2 x Teaspoons red wine vinegar

Preparation

Place the chicken breasts between sheets of kitchen film and beat out to leave a 1cm thickness. Then pat dry and lightly coat with the flour then season with black pepper and salt to your taste and diet.

In a medium hot pan add olive oil and the butter and melt down without burning the butter. Then brown the flattened chicken pieces and set aside.

Next add the sliced leeks and garlic to the pan and fry down until lightly caramelised then add the dried thyme. Stir everything together then add the mushrooms and when softened, deglaze the pan with the marsala, loosening all the crunchy bits then add the thickened cream and stir well. Taste, then add the red wine vinegar and stir again, tasting to check you have your preferred savoury balance.

Now return the chicken to the pan, cover with the sauce and mushrooms and on a low heat, cook the chicken until just firm about 20 minutes.

Serve with Green Salad and Couscous or Arborio Rice.

Comments: We found the Australian Marsala works perfectly. No need for the expensive imported product.