Chicken with marsala

Slice each chicken breast in half lengthways to form two flat pieces.
Place the pieces between two sheets of clingwrap and tap with a meat mallet to flatten.
Cut each piece in half.
Mix the flour and Parmesan together in a bowl and add the chicken pieces.
Toss to coat well.
Heat 30 ml of the butter in a heavy-based frying pan over a high heat.
Add a few pieces of chicken at a time, brown each side for about one minute, then remove from the pan and set aside.
Heat the remaining butter and add the mushrooms and spring onions.
Stir-fry for two to three minutes until soft.
Add the stock, lemon juice and marsala. Stir well.
Return the chicken to the pan and simmer for five minutes.
Season to taste and sprinkle with parsley.
Serve this delicious dish with pasta, or potatoes and seasonal vegetables.