Ingredients

• 4 x Boneless chicken thighs, lightly flattened.

• Olive oil

• 30g Butter

• 1 x Cup Marsala

• 2 x Teaspoons ground Oregano

• 2 x Teaspoons ground Cumin

• 2 x Teaspoons ground Thyme

• 1 x Cup Button Mushrooms, sliced.

• 1/2 x Cup double cream

• 1 x Bunch Parsley, chopped reserving the top stems

• Salt and Pepper to taste.

Preparation

Method

Lightly flatten the chicken thighs and brush with a little olive oil then rub the spices, salt and pepper liberally over the chicken, both sides, and refrigerate for 30 minutes.

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, Cream 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.

Important: To order the spices click Spices