Pan Roasted Marsala Chicken with parsnip mash

This is a bit of a special meal for two. The sauce is delicious. The Marsala will keep in the bottle for ages, a bit like sherry, so don’t worry about only using a small amount from the bottle, you can use the rest another time.

• Put the potatoes and the parsnips in a pan of boiling water and bring to the boil.  Turn down to simmer for 10 – 12 minutes or until the veg is tender. Drain and return to the pan. Add the 25g butter, season well and mash. Put a lid on the pan and set to one side.
• Meanwhile heat the oil in a frying pan. Add the chicken breast, season well with salt and pepper.  Fry on each side for 2 minutes on a high heat. Turn down the heat and fry, with a lid on the pan, for 3 – 4 minutes on each side (depending on the thickness of the chicken).
• Remove the chicken from the pan and add the mushrooms, fry for 1 minute, then add the Marsala. Simmer for 2 – 3 minutes.
• Mix together the flour and the softened butter. Add to the pan and stir into the sauce, simmer until it thickens slightly.
• Serve with the mash, chicken breast and the beans.