Chicken marsala with herby sautéed potatoes
A touch of sweet marsala wine gives a gorgeous flavour to this sophisticated but deceptively simple dish, ideal for a weekend dinner with friends
New potatoes, raw
600 g, quartered
Plain White Flour
2 tablespoon(s), level
Chicken breast, skinless, raw
Calorie controlled cooking spray
300 g, chestnut, sliced
2 clove(s), crushed
Chicken stock cube(s)
½ cube(s), 350ml stock
Sweet White Wine
50 ml, marsala
Half Fat Crème Frâiche
3 tablespoon(s), level
2 tablespoon(s), finely chopped
1½ teaspoon(s), finely chopped
- Cook the potatoes in a pan of boiling salted water for 7-8 minutes until almost tender. Drain and set aside.
- Meanwhile, tip the flour onto a plate, add the chicken breasts and lightly coat. Mist a large frying pan with cooking spray and fry the chicken over a medium heat for 3-4 minutes on each side until golden. Set aside on a plate.
- Add the mushrooms to the pan and cook for 5-6 minutes until golden and tender. Then add the garlic and cook for another minute. Pour in the stock and marsala and return the chicken to the pan. Cover and simmer gently for 8-10 minutes until the chicken is cooked through. Stir in the crème fraiche and half the parsley.
- While the chicken is cooking, mist another frying pan with cooking spray and fry the potatoes for 3-4 minutes until golden. Season and stir in the remaining parsley and tarragon. Divide among 4 shallow bowls and top with the chicken and sauce.
Try different fresh herbs for the potatoes, if you like. Dill would work well instead of tarragon