grated Parmesan cheese to serve (optional)
large handful flat-leaf parsley finely chopped, to serve
1-2 tbsp double cream or creme fraiche optional
1/4 tsp dry mustard powder or 1/2 tsp yellow mustard
125 ml | 1/2 cup chicken stock stock cube is fine
250 ml | 1 cup dry Marsala
200 g button chestnut mushrooms sliced in half (or experiment by adding wild mushrooms)
1 large garlic clove peeled and very finely diced
2 large banana shallots, peeled and very finely diced
2 tbsp olive oil
2 tbsp unsalted butter
salt and freshly ground pepper
5 tbsp plain flour
6 skinless chicken breasts