* 4 large boneless chicken breasts
* 5 tablespoons lemon juice
* 5 tablespoons olive oil
* 1 tablespoon chopped rosemary
* salt and pepper
* 25 g (1 oz) butter
* 2 tablespoons olive oil
* 1 onion, finely chopped
* 1 garlic clove, crushed
* 3 rashers of lean bacon, rinded and finely chopped
* 125 g (4 oz) button mushrooms, sliced
* 50 g (2 oz) chicken livers, chopped
* 1 tablespoon flour
* 200 ml (1/3 pint) red wine
* 4 tablespoons Marsala
1. Put the chicken breasts in a shallow dish. Mix the lemon juice with the olive oil, rosemary and salt and pepper to taste, and spoon evenly over the chicken. Cover and chill in the refrigerator for 3-4 hours, turning the chicken once.
2. To make the sauce, heat the butter and oil in a pan, add the onion, garlic and bacon and fry gently for 5 minutes. Add the mushrooms and chicken livers and cook for a further 2 minutes. Stir in the flour, and then gradually add the red wine and Marsala. Simmer gently for about 15 minutes.
3. Remove the chicken breasts from their marinade and drain, reserving the marinade. Brush the non-skin side with a little of the marinade and place that side down on the oiled grill of a preheated barbecue. Cook for 7 minutes.
4. Brush both sides of the chicken breasts with the marinade and then turn them over and place them, skin side down, on the barbecue. Cook for a further 3-5 minutes until the chicken is cooked and tender. Serve with the hot Marsala sauce, a tossed green salad, and plenty of crusty bread.
Note: The chicken breasts can be prepared in advance and left to marinate, covered, in the refrigerator for up to 12 hours. The sauce can be prepared up to 24 hours in advance, covered and kept chilled. Reheat on the side of the barbecue when needed.