Creamy Chicken Marsala

Last year when Shyama started her first year of college , I used to make this for her very often and give in a tupperware when seh went sunday evening to her place so she could have it there.

So every sunday morning Iwill be busy preparing some of the food she likes to take with her.
This dish is so easy that I think she got it almost every two weeks as I can make this in a flash.
I am sure I took this picture month ago when I made this for her.

So last month when she started her second here I was planning to make this again and I heard Hans saying ( not that he was eating this every two weeks) You are not going to make this again so many time like last year for her.
So i have to admit I haven't made this for her this college year.
I am posting this recipe now as my Sister has been asking me for a while to post this recipe as she wanted to make it.

I saw this dish once in a Cooking show from BBC and I have been making this from that time on wards.
They are so easy to make.
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
salt and freshly ground black pepper
1/4 cup extra-virgin olive oil you can use less too
1/2 cup sweet Marsala wine ( I  have to say I don't measure it i just pour it straingt )
1/2 cup chicken stock ( I do add leese stock as I add cream )
1/4 to 1/2 cup cream.
1/4 cup chopped flat-leaf parsley


Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan.
 Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol.
Add the cream, boil to mae the sauce thicker.
 Season with salt and pepper and garnish with chopped parsley before serving.
I always serve this with Mash potato.