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.