This recipe turns a simple chicken breast into an absolutely delicious meal.

If you like mushrooms you are going to love this dish. The marsala works so well with the mushrooms 
 bringing a little sweetness to the dish but you can use sherry or white wine instead if you wish.

As usual if you have any problems following the recipe please contact me.

Place the dried mushrooms in a saucepan and cover with 250mls of cold water, bring to the boil and then leave them to soak for 45 minutes.

Drain and rinse the dried mushrooms, (remember to keep the mushroom stock) drain and squeeze dry, then chop roughly.

Brush any dust from the button mushrooms and chop roughly.

Season the chicken breasts with salt and pepper then in a large frying pan, melt the butter over a medi- um heat and add the chicken breasts and colour lightly for 3 minutes on each side. Remove from the pan and place them on a plate to the side.

Add the soaked mushrooms and button mushrooms together and cook for 5 minutes stirring to prevent them burning.

Boil the marsala in a small saucepan on a hot heat for 1 minute then add to the mushroom mixture in the frying pan. Add the mushroom stock and pour in the cream then bring to the boil stirring.

Put the cooked chicken breasts back into the pan then turn down the heat to a gentle simmer, cover with a lid and cook for 10 minutes, depending on the size of the chicken breasts, until they are just cooked through.

To serve, remove the chicken breasts and keep warm, then bring the sauce up to a boil and reduce by half, add seasoning to taste.

Place your lovely moist chicken breasts onto your serving plates and spoon the mushroom sauce over the top and serve.

I normally serve either new potatoes and broccoli or ribbon tagliatelle with the chicken with mushrooms and marsala.