4 chicken breasts, skin removed

40g/1½oz gluten free plain flour

50g/1¾oz lactose free butter

2 tbsp olive oil

1 tbsp garlic infused oil

1 tsp paprika

250ml/9fl oz dry Marsala

150ml/5fl oz chicken stock

small handful chopped flatleaf parsley

salt and freshly ground black pepper

Serves - 4


Put the chicken breasts between sheets of cling film and beat, using a meat mallet or rolling pin, until about 5mm thick. Season with salt and pepper on both sides.

Put the gluten free flour and paprika on a plate and dip the chicken in it to coat lightly, shaking off any excess.

Melt half the lactose free butter and oil in a frying pan over medium-high heat and fry the chicken for 2–3 minutes on each side until golden-brown. Set aside.

Wipe the pan with kitchen paper. Heat the remaining lactose free butter and add the Marsala and garlic infused oil then increase the heat to high.

Cook until the liquid has reduced in volume by about half. Turn the heat back down to medium, add the stock and chicken. Cook for about 10 minutes. Serve sprinkled with parsley.

Recipe adapted from: Good Food
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