Ingredients

• 4 x Boneless chicken thighs, lightly flattened.

• Olive oil

• Plain Flour

• 30g Butter

• 1 x Cup Marsala

• 2 x Teaspoons ground Oregano

• 2 x Teaspoons ground Thyme

• 1 x Teaspoon ground Garlic or finely diced fresh Garlic cloves

• 1 x Cup Button Mushrooms, sliced.

• 1 x Bunch Parsley, chopped reserving the stems

• Salt and Pepper to taste.

Preparation

Method

Lightly flatten the chicken thighs and brush with a little olive oil. In a bowl mix the plain flour with the ground Oregano and Thyme, Garlic Powder, Salt and Pepper. Now dip the chicken thighs into the mix to liberally coat on all sides and refrigerate for at least ½ hour.

Return chicken to room temperature then in a heavy pan add the olive oil and butter and on a medium heat cook the chicken, turning to evenly cook on all sides.

Remove the chicken and keep warm. Then deglaze the pan with a little of the Marsala, add the diced Mushrooms, Parsley stalks and the balance of the Marsala. Stir to mix well and allow the mushrooms to soften then return the Chicken to the pan and cover with the sauce.