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Pollo al Marsala

From Gino D'Acampo, Taste
Serves 4

4 chicken breast (skinless & boneless)
5 tbsp Marsala wine
200ml double cream
50g plain flour
2 tbsp chopped dill
10 tbsp Italian olive oil
3 large potatoes (par-boiled)
Fresh rosemary
2 cloves of garlic
Salt & pepper to taste

1. With the help of a cooking hammer beat the chicken between 2 sheets of cling-film ½cm thin. Dip them in the flour and place them in a frying pan with 2 tbspof olive oil. Allow to cook for 1 minute each side. Add the Marsala wine and flame for approx. 30 seconds. Add the cream, the dill, season with salt and pepper and cook on a low heat for approx. 4 minutes allowing the sauce to thicken.

2. In the meantime slice the potatoes in approx. 1cm thick. Fry them in a pan with the olive oil, garlic and rosemary, season with salt and pepper and cook until golden on both sides.

3. Place 1 breast of chicken on a plate accompanied with sauté potatoes. Drizzle some of the Marsala and dill sauce over the chicken and serve immediately.