Ingredients
1 kg chicken breasts
1 tbsp SIDS SALT & PEPPER
½ cup flour
½ cup heavy whipping cream
¾ cup dry Marsala wine
500 g mushrooms, cut into bite size
1 small onion, diced
2 tbsp rice bran oil
Directions
Fillet chicken breasts. Wrap each piece in plastic wrap and pound with a meat tenderizer.
On a plate, season flour with SIDS SALT & PEPPER and stir to combine.
Heat a deep frypan with oil to medium-high.
Dredge each side of chicken breast with flour. Cook chicken until golden brown on each side. Ensure the internal temperature is 75°C.
Using the same pan you pan-fried chicken in, cook the mushrooms and onion until browned and tender. Add Marsala wine and cook for a minute, until the volume reduces by half. Stir whipping cream into the wine and bring to a boil.
Add the chicken back to the mix. Serve right away.
