Chicken with mushrooms and rosemary sauce

1. Salt and pepper the chicken breasts on all sides.

2.  In a wok, brown the fillets on all sides in olive oil. Cook, covered, for 5 minutes.

3. Meanwhile, peel and cut the onion into strips.

4. Add the wild mushrooms, onion and rosemary sprig, then deglaze with marsala wine. Let reduce over low heat for another 10 minutes

Our cooking tip: Serve the chicken with boiled potatoes and broccoli.

Photo credit: Sucré Salé