2 large free-range chicken breasts, sliced in half
½ cup flour
500g portabellini mushrooms, sliced
2 shallots, finely diced
2 cloves garlic, finely minced
4 sprigs of fresh thyme
½ cup / 125ml Marsala wine
250ml chicken stock
2 tsp soy sauce
500g zoodles / zucchini noodles / baby marrow spaghetti, to serve
Freshly chopped chives, for serving
Salt and pepper, to taste,
Olive oil, for cooking
Place the flour in a shallow bowl.
Season the chicken pieces on both sides with salt and pepper.
Dredge in the flour.
Heat a drizzle of olive oil in a large frying pan over medium heat.
Add the chicken and cook until golden on both sides.
Remove from the pan and set aside
Add mushrooms to the frying pan and cook, stirring frequently, until they have released their juices and browned well.
Add shallots, garlic, and thyme and cook, stirring, until shallots are tender and garlic is fragrant.
Pour in the Marsala wine and deglaze the pan.
Add the chicken stock, cream and soy sauce.
Simmer until the sauce has reduced and thickened.
Return the chicken to the pan.
Simmer the chicken in the sauce to cook through and warm up.
Just before serving, heat a drizzle of olive oil in a frying pan.
Cook zucchini noodles on high heat until just warmed through and tender but retain a nice bit of crunch.
Serve the saucy chicken and mushroom Marsala over the zoodles.
Sprinkle everything with chives and enjoy!