Chicken Marsala

Preparation

1. Set the oven to about 95 °C to keep the meat warm later. Boil the stock hard in an open pan until only about 180 ml is left, which takes around 20 minutes.
2. Stir the shallot in 3 tbsp butter over medium heat for about 1 minute until golden. Add the mushrooms, 1 tsp sage, salt and pepper and fry for 6 to 8 minutes, until the liquid they release has evaporated and the mushrooms take on colour. Remove from the heat.
3. Put the flour in a shallow dish. Gently pound the chicken breasts between two layers of cling film to about 6 mm thick, pat dry, season with salt and pepper and dredge each one in the flour, shaking off the excess.
4. Heat 1 tbsp oil and 1 tbsp butter in a large frying pan over medium-high heat until the foam subsides. Turn half of the fillets in it and fry for about 4 minutes until golden brown and just cooked through, then keep warm on a platter in the oven.
5. Wipe out the pan with kitchen paper and fry the second half in the same way with the remaining oil and butter, then put them in the oven as well.
6. Pour 120 ml Marsala into the empty pan, boil hard for 30 seconds, scraping up the browned bits. Add the reduced stock, the cream and the mushrooms and simmer for 6 to 8 minutes until the sauce is slightly thickened.
7. Stir in the lemon juice, the remaining Marsala and ½ tsp sage and pour the sauce over the chicken.

Drink with it

• Red wine · excellent match

  Pinot Noir, such as Burgundy or Spätburgunder

  Fine acidity and low tannin let the tender meat shine, and the earthy notes meet the fried mushrooms.

  Which wine pairs with food? A simple approach to choosing ↗

• White wine · excellent match

  Lightly oaked Chardonnay

  Creamy richness goes with the cream sauce, and fresh acidity cuts through butter and frying fat.

• Fortified wine · good match

  Dry Marsala or Amontillado, lightly chilled

  The wine repeats the nutty, caramelly notes of the reduced Marsala sauce.

  Port wine: understanding Ruby, Tawny, and Vintage ↗

• Dark beer · good match

  Dark lager

  Malt and caramel notes go with the deglazed pan juices and the Marsala reduction.

  Which beer goes with food? More than just pils with barbecue ↗