Roast Chicken With Marsala Sage Mushroom And Creamy Semolina | Donna Hay

Ingredients

• 2 tablespoons extra virgin olive oil
• ½ bunch sage, leaves picked
• 4 x 220g chicken breast fillets, skin on
• sea salt and cracked black pepper
• 3 cloves garlic, crushed
• 400g Swiss brown mushrooms, sliced
• 1 cup (250ml) almond milk
• ¼ cup (60ml) marsala
• 2½ cups (625ml) milk
• 20g unsalted butter
• ½ cup (80g) semolina
• ½ cup (125ml) single (pouring) cream