|Chicken breast fillets||4 Large, pounded|
|Seasoned flour||1 Cup (16 tbs)|
|Butter||1 Ounce (30 Gram)|
|Olive oil||2 Tablespoon|
|Dry marsala||6 Fluid Ounce (185 Milliliter)|
|Chicken stock||4 Tablespoon|
|Butter||1 Ounce, softened (30 Gram)|
|Freshly ground black pepper||To Taste|
1. Coat chicken in flour and shake off excess. Heat butter and oil in a frypan, until butter is foaming. Add chicken and cook for 3 minutes each side.
2. Stir in Marsala, bring to the boil and simmer for 15 minutes, or until chicken is cooked. Remove chicken and set aside to keep warm. Add stock, bring to the boil and cook for 2 minutes. Whisk in softened butter and season to taste with black pepper. To serve, spoon sauce over chicken.