500 ml passata with a tsp of castor sugar to sweeten
finely grated zest of 1 0range
50 g of raisins and a few basil leaves
Place flour on plate and season well. Coat the chicken with the mix and then shallow fry in the olive oil until golden brown. Remove from pan and set aside. In the same pan with in the same oil as the chicken,fry the onions for about 5 minutes until soft. Add a pinch of salt . When the onions have softened add the marsala, bring to the boil and let it bubble for a couple of minutes
Stir in the passata, sugar, orange zest, raisins and basil leaves and season. Return the chicken to the pan, cover and simmer gently for 20 minutes until tender.