Creamy Chicken Marsala - cooking recipe

Ingredients

olive oil
2 -4 chicken breasts (see note above on servings)
Sauce
2 -3 tablespoons butter
300 g mushrooms, sliced
3 green onions, sliced thinly
1/2 cup marsala wine
1 1/2 teaspoons instant chicken bouillon granules
1 cup water
1/2 lemon, juice of
1/2 cup cream
1 tablespoon basil, chopped finely
1 tablespoon cornflour
pepper
parsley, to sprinkle over (optional)

Preparation

Heat a little olive oil in a fry pan add chicken breasts, cook until browned on both sides about 6-8 Min's a side, remove and set to one side. (It is not to important to cook chicken all the way through as it is added back to the pan at the end, so it will finish cooking then.).
Wipe pan clean, melt butter in same pan, add mushrooms, cook stirring a couple of times for 5 Min's, add green onions, cook a further 2 Min's.
Add marsala, stock, water and lemon juice, stir to combine, add cream and basil, stir again until combined.
Mix a little water with the cornflour, add to sauce stir until mixture thickens, season with pepper.
Return chicken to pan, simmer gently until chicken is heated through.
To Serve: Slice chicken breasts thickly, arrange on plate and spoon sauce over, sprinkle with parsley if desired.