Chicken marsala

Cut whole chicken breasts in half into even pieces of about 5 1/2 ounces, discarding uneven bits.

Gently heat butter and a little olive oil in a large skillet; the oil keeps the butter from burning.

Season the chicken on both sides with a little salt and pepper.

Season the flour with salt and pepper, dredge the chicken and stack it aside a few minutes so the flour adheres and does not burn in the pan.

When the butter has browned lightly, sear the chicken about two minutes per side without cooking it through; set aside.

In the same fat, cook the cremini mushrooms with a pinch of salt five to seven minutes (seven here), until coloured but still silky, not crisp-edged.

Add diced shallots and soften a couple of minutes.

Add garlic and cook about 30 more seconds.

Pour in the dry marsala and let it bubble and reduce.

Add the beef stock and bring to a boil; return the chicken with any juices from the plate and simmer about seven minutes, until reduced and thickened.

Stir in about a tablespoon of butter for a glossy finish and bubble one more minute.

Turn off the heat and top with chopped parsley.