Chicken Marsala with chicken thighs

Butterfly the boneless skinless chicken thighs, trim excess fat, cover with plastic wrap on a chopping board and pound to an even thin thickness.

Heat a little butter and olive oil in a large nonstick skillet. Season the chicken with salt and pepper.

Dredge each piece in flour and sear until golden brown, without cooking through; remove to a plate.

Add a little more olive oil. Clean the mushrooms with a damp cloth rather than water.

Cook the sliced onion and mushrooms with a pinch of salt about 10 minutes, until coloured and cooked down.

Add sliced garlic and cook about 30 seconds without burning.

Add Marsala to deglaze the pan and reduce by half.

Add beef stock, about two cups in all, and return the seared chicken and its juices to the pan.

Bring back to a bubble and simmer 7 to 8 minutes, until the sauce thickens; remove the chicken.

Dip a little butter in flour and stir it into the bubbling sauce to thicken. Add chopped parsley and more pepper; no more salt, as the stock is salty.

Simmer until thick and glossy, then pour over the chicken and top with whole parsley leaves.