A Perfect Pantry
Chicken Marsala
- PREP TIME
10 min - COOK TIME
30 min - READY TIME
40 min - SERVINGS
4-6
Ingredients
- 850g chicken breast, cut into large 100g pieces
- ½ cup gluten free plain flour
- 1 tsp salt
- ½ tsp. ground white pepper
- ½ tsp. onion powder
- ½ tsp. garlic powder
- ½ tap. Mustard powder
- 3 tbsp. vegetable oil
- 3 cloves garlic, chopped
- 350g button mushrooms, sliced
- ½ cup Marsala wine
- 2/3 cup chicken stock
- 2/3 cup cream
Directions
- Toss the chicken breast with the flour, salt, pepper, onion powder, garlic powder and mustard powder.
- Pre-heat your frypan on dial 5 until the orange light is no longer illuminated.
- Add 2 tbsp. oil and dusted chicken breast pieces. Cook until the chicken is sealed all over.
- Using a silicon spoon, move the chicken to the side of the frypan and add the remaining oil, the garlic and mushrooms and saute for 2 minutes. Move the chicken back to evenly cover the frypan. Deglaze with the Marsala wine, add the chicken stock and place the lid on top and let cook for 2 minutes. Turn the dial down to 3 and add the cream to the frypan and replace the lid and cook for another 3 minutes.
- Remove the chicken using silicon tongs, slice the chicken and serve on mashed potato.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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