I cooked a recipe about a year ago that used Marsala wine and since then the bottle has not been touched so when I discovered this recipe I was over the moon and ever more so when I found out how tasty it was! This recipe is a classic Italian dish and as per most Italian dishes, the secret is to use fresh ingredients, especially when it comes to the herbs.

Ingredients

• 2 Chicken Breasts
• 4 tbsp Marsala Wine
• 150ml Double Cream
• 1 tbsp Dill
• 2 cloves of Garlic
• 2 tbsp Rosemary
• 2 Potatoes
• Olive Oil
• Plain Flour
• Salt & Pepper

1. Start by boiling a pan of salted water and parboil your potatoes (unpeeled) for 10 minutes. Then drain and cut into into 1cm slices.
2. Heat a large frying pan over a medium heat and add a generous helping of olive oil and then the crushed garlic cloves and the leaves from the rosemary. Add the discs of potato and leave to cook for about 5 minutes on each side until they are golden brown and look crispy.
3. For the chicken breasts, wrap loosely with some cling film and hit with a rolling pin until the breasts are about 1 cm thin.
4. In a large bowl add a couple of table spoons of plain flour along with some salt and pepper and then lightly dust the chicken breasts.
5. In a second frying pan heat some olive oil and then fry the chicken for about 5 minutes on each side until the chicken is sealed and slightly golden brown.
6. Add in the Marsala wine and flame for about 15 seconds, this will allow the alcohol to evaporate. Now add in the cream, dill and season with some salt and pepper.
7. Turn you gas down to a low heat and leave for about 5 minutes to simmer
8. To serve place the potatoes on the left side of the plate slightly overlapping each other. Place the chicken on the right side of the plate to rest. Check the seasoning of your sauce and add any salt or pepper that you thing it needs and then spoon the sauce over the chicken.
9. Buon Appetito!