- 1 chicken breast
- 2 tbsp olive oil
- 5 tbsp of marsala wine
- knob of butter
- pinch of flour, salt and pepper to taste
- potatoes, boiled and tossed in salt, pepper and extra virgin olive oil
- Flatten the chicken breast with a rolling pin or meat mallet between two sheets of cling film. Fry the chicken in the olive oil for three minutes each side.
- Add the marsala wine and allow to flame. As the sauce flames, remove the chicken from the pan and blow out the flame.
- Coat the knob of butter in flour and add to the pan. Add salt and pepper to taste.
- When the sauce has thickened, serve with the chicken and potatoes.