David Gillick

 Serves 4
  • 4 boneless, skinless chicken breasts
  • 2 tbsp extra virgin olive oil
  • 5 tbsp marsala
  • 200 ml Avonmore cooking cream
  • 2 tbsp dill, chopped
  • 1 pinch black pepper
  • Tagliatelle pasta
 
1. Place each chicken breast between two sheets of cling film. Beat with a mallet until the chicken is half a centimetre thick.
2. Heating olive oil in a frying pan, and cook chicken for 3 minutes each side.
3. Add the Marsala and tip the pan towards the heat, and carefully, using a match burn away the alcohol.
4. Remove from heat and stir in the cooking cream, a sprinkling of dill, and salt and pepper to taste. Continue to cook on a very low heat for about 3 minutes.
5. For the pasta, cook as per packet instruction. Drain and add to pan with chicken and sauce. Combine and serve alongside some greens.