Chicken Lombardy

Preheat oven to 200C/180C fan forced. Melt the butter and 1 tablespoon of the oil in a large ovenproof frying pan over medium-high heat until butter is foamy. Cook the chicken, in 2 batches, for 2 minutes each side or until golden. Transfer to a plate.

Add the mushroom, in a single layer, to the pan. Cook, without stirring, for 2 minutes, then toss and cook a further 2-3 minutes or until browned. Transfer to a plate. Set aside.

Add the remaining oil to the pan and reduce heat to medium. Add the onion and cook, stirring occasionally, for 5 minutes or until golden. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Sprinkle over the flour and cook, stirring, for 30 seconds. Add the Marsala and chicken stock, stirring constantly, until smooth.

Return the chicken and mushroom to the pan with any resting juices, nestling into the onion mixture and spooning over some of the sauce.

Sprinkle the cheese over the chicken. Bake for 7 minutes or until the chicken is cooked through and the cheese is bubbling. Sprinkle with parsley.