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Export 12 ingredients for grocery delivery
Step 1
Slice the chicken breasts in half horizontally so you have four breast fillets
Step 2
Whisk the egg lightly in a shallow bowl.
Step 3
In a separate shallow bowl, mix together the flour, salt, pepper, paprika, and garlic salt.
Step 4
Dip the chicken breasts in the egg, then dredge in the flour mixture.
Step 5
Heat the olive oil in a large frying pan (skillet) on a medium-to-high heat.
Step 6
Place the chicken in the pan and fry on both sides until golden.
Step 7
Take the chicken out of the pan and place on a plate whilst you make the sauce
Step 8
Add the butter to the pan and heat on a medium heat.
Step 9
Add the onion and cook for 3-4 minutes until it starts to soften.
Step 10
Add the garlic and mushrooms and cook for 5 minutes. Stir occasionally until the mushrooms are lightly browned.
Step 11
Add the marsala wine. Bring to the boil and simmer for 5 minutes.
Step 12
Add the chicken back to the pan, and pour in the chicken stock. Bring the boil and simmer for 5 minutes.
Step 13
Stir in the cream, then turn off the heat.
Step 14
Serve topped with a sprinkling of fresh parsley. Tastes great with mashed potato and green veg.
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