Chicken in Marsala & Dill Sauce

Recipe by English_Rose
READY IN: 25mins




  • With a meat mallet, beat the chicken breasts between two sheets of clingfilm on a board until the breasts are 1/2in thin. Lightly dust the breasts with flour.
  • Heat 2 tablespoons of the olive oil in a medium frying pan and fry the chicken for about 1 minute on each side. Add the Marsala and flame for about 15 seconds, allowing the alcohol to evaporate.
  • Add the cream and the dill, season with salt and pepper and cook, uncovered, over a low heat for about 4 minutes to allow the sauce to thicken.
  • Meanwhile, slice the potatoes about 1/2in thick. Heat the remaining oil in a second frying pan, fry the garlic and rosemary for 1 minute, then add the potatoes. Season with salt and pepper and cook over a medium heat for 5 minutes or until golden on both sides.
  • Place a chicken breast on each plate and surround with sautéed potatoes. Drizzle some of the sauce over the chicken and serve immediately.