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Recipes CHICKEN MARSALA

CHICKEN MARSALA

Prep 15 mins
Cooking 20 mins
Serves 2

Marsala chicken is a classic for a reason – it’s incredibly simple to make, but delivers knockout flavour! We add mushrooms to ours to compliment the nutty, earthiness of the marsala wine. A splash of cream and it all comes together in next to no time.

- WHAT YOU WILL NEED -

  • 2 lrg free range chicken breasts, without skin
  • Cape Herb & Spice CHICKEN STANDARD GRINDER
  • 250g punnet of button or portabellini mushrooms, finely sliced
  • 1 clove garlic, finely minced
  • 1 Tbsp flour
  • ½ cup dry marsala wine or dry sherry
  • 1 cup mushroom stock (see our Cook’s Note on mushroom stock lower down)
  • ½ cup fresh cream
  • butter
  • olive oil
  • chopped flatleaf parsley, to garnish
  • 8 fresh sage leaves, fried until crisp in a bit of butter, to garnish

- METHOD -

Start off by slicing the chicken breasts in half lengthwise, so you create two thinner chicken fillets from each breast. Then grind Cape Herb & Spice Chicken Seasoning over the breasts. Heat a non-stick pan with a tablespoon of olive oil and a generous knob of butter and fry chicken breasts until light golden. Then remove the chicken and set aside. Place the mushrooms and garlic in the same pan and fry for five minutes until the mushrooms are cooked through. Add the flour and stir until it disappears into the mushrooms. Add the marsala and cook, whilst stirring, for a minute. Now add the mushroom stock and boil without the lid for 5 minutes. Pop the chicken breasts in the sauce and cook for a further 10-15 minutes until the chicken is cooked through. Now taste to see if it needs more salt and grind over some more Cape Herb & Spice Chicken Seasoning as needed. Plate up with ribbon noodles, scatter over parsley and garnish with sage leaves quickly fried off in a pat of butter.

(Cook’s Note: You want the flavour of a good mushroom stock but not the salt, as our Cape Herb & Spice Chicken Seasoning already contains salt. Liquid stock concentrate that comes in bottles or sachets tends to have much lower salt levels than stock cubes and also delivers much more wonderful mushroom flavour. So, for this recipe, liquid stock concentrate dissolved in water is the way to go.)

 

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za

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