Serves 2

Ingredients

The Chicken

Note: for 4 people just double the amounts

• 2 chicken breasts, skin removed
• 20g plain flour
• 50g butter
• 1 tbsp olive oil
• 1 shallots, finely chopped
• 1 garlic clove, finely chopped
• 100g chestnut mushrooms, sliced
• 125 ml dry Marsala wine
• 200ml oz chicken stock
• small handful chopped flat leaf parsley
• salt and freshly ground black pepper

The Oven Chips

• 2 medium sweet potatoes, peeled and cut into ½cm chips
• a little light oil
• ½ tsp ground black pepper
• ½ tsp salt
• ½ tsp paprika
• ½ garlic powder

Method

1. Put the chicken breasts between sheets of cling film and beat, using a meat mallet or rolling pin, until about 5mm thick. Season with salt and pepper on both sides.
2. Heat the oven to 400F/220C/200C Fan
3. Toss the sweet potato chips in a little oil and then some of the spices until they are coated.
4. Put the chips  on a baking tray covered in baking parchment and cook for about 20 minutes, until they are cooked and crispy. Turn them over every 5 minutes or so to ensure they get an even cooking.
5. Put the flour on a plate and dip the chicken in it to coat lightly, shaking off any excess.
6. Melt half the butter and oil in a frying pan over medium-high heat and fry the chicken for 2–3 minutes on each side until golden-brown. Set aside.
7. Wipe the pan with kitchen paper. Heat the remaining butter and oil over a medium heat and gently fry the shallot and garlic for about 5 minutes until softened.
8. Add the mushrooms and cook for 2 minutes.
9. Add the Marsala wine and increase the heat to high.
10. Cook until the liquid has reduced in volume by about half.
11. Turn the heat back down to medium, add the stock and chicken.
12. Simmer gently for about 10 minutes.
13. Put each chicken breast on a warm serving plate, and spoon over the mushrooms and sauce.
14. Serve with oven baked sweet potato chips and steamed green veggies.