Chicken with porcini in a sweet Marsala sauce

Serves: 1

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• 2 large boneless chicken breasts with the skin on
• 2  red onions, sliced
• 25  gm dried porcini
• 1 large sprig of rosemary
• 150 ml sweet marsala
• 2 clove(s) garlic, thinly sliced
• Juice of a lemon
• 100  gm of Philadelphia Light
• Olive oil
• Flat leaf parsley to garnish
• serve with pasta

Method

1. Drizzle the bottom of a large heavy-bottomed skillet with olive oil. Bring to a medium heat and fry the rosemary and onion. When the onion starts to soften, add the garlic.
2. Once soft, remove from the pan and set aside. Add the chicken to the remaining oil and brown on both sides
3. Put the porcini and the Marsala in a covered dish and heat gently in a microwave for approximately 1 minute, so that the mushrooms are softened and have absorbed some of the Marsala.
4. Once the chicken is browned on both sides, add the softened onions mix and the porcini mix. Stir so all the ingredients are mixed and cover the pan. Simmer gently for about 30 minutes (depending on the size of the chicken portions). Make sure the chicken is cooked through. Add the Philly to the pan, along with the lemon, and stir into the juices.
5. Turn the chicken once so both sides caramelise in the juices.

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