Archive for » June, 2009 «
I have a recipe for a more traditional chicken marsala, that we enjoy but thought I would play around a bit the other night and came up with this one. It turned out really well and whilst I probably still prefer the more traditional recipe this make a nice change. I made this for just 2 of us but the sauce ingredients would make enough for 3 people and would probably stretch to 4 servings if you do not like things very sauce as we do. I served ours over wild rice and asparagus so we enjoyed the extra sauce over the rice.
If you have been keeping up with the progress of my beautif
ul handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
Olive oil
2-4 Chicken breasts (see note above on servings)
Sauce
2-3 Tablespoons butter
300g Mushrooms, sliced
3 Green onions, sliced thinly
1/2 Cup Marsala wine
11/2 Teaspoons chicken stock granules
1 Cup water
1/2 Lemon, juice of
1/2 Cup cream
1 Tablespoon basil, chopped finely
1 Tablespoon cornflour
Pepper to taste
Parsley to sprinkle over (optional)
Method
1. Heat a little olive oil in a fry pan add chicken breasts, cook until browned on both sides about 6-8 Min’s a side, remove and set to one side. (It is not to important to cook chicken all the way through as it is added back to the pan at the end, so it will finish cooking then.)
2. Wipe pan clean, melt butter in same pan, add mushrooms, cook stirring a couple of times for 5 Min’s, add green onions, cook a further 2 Min’s.
3. Add marsala, stock, water and lemon juice, stir to combine, add cream and basil, stir again until combined.
4. Mix a little water with the cornflour, add to sauce stir until mixture thickens, season with pepper.
5. Return chicken to pan, simmer gently until chicken is heated through.
To Serve: Slice chicken breasts thickly, arrange on plate and spoon sauce over, sprinkle with parsley if desired.
All photos taken by me unless otherwise stated.
This is quite a simple stuffed chicken recipe to put together and tastes good too. I served ours over tagliatelle and asparagus with a sauce and I have listed ingredients for this below, but feel free to serve it however or with whatever you would like. I mainly made the sauce to toss through the pasta although I did serve the remainder in a gravy boat to drizzle over the chicken.
If you have been keepi
ng up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
2 Chicken breasts
1/2 Avocado, sliced thinly
4 Sun-Dried tomatoes, sliced
2 Tablespoons sun-dried tomato pesto
100g Basil mozzarella, sliced
200g Fresh tagliatelle
200g Asparagus spears, chopped
4-6 Prosciutto slices (2 per breast if the slices are wide and 3 per breasts if they are thinner, enough to secure around breast.)
Sauce
50ml Dry white wine
3 Tablespoons sun-dried tomato pesto
1 Cup cream
2 Teaspoons seeded mustard
1/2 Teaspoon lemon pepper seasoning
3/4 Cup Parmesan cheese
1-2 Teaspoons cornflour
Method
1. Pre-Heat oven to 180 degrees Celsius.
2. Slice breast down the center length ways, careful not to cut all the way through, open breast out, pound with a meat mallet until of equal thickness.
3. Spread 1 tablespoon of sun-dried tomato pesto over one side of the chicken, lay avocado, tomatoes and mozzarella on top of pesto, fold breast over to cover filling, wrap the prosciutto slices around the breast to secure. Repeat with remaining breast.
4. Place breasts in an oven proof dish, drizzle a little oil over, bake for about 30 Min’s or until chicken is cooked through.
5. While chicken is cooking, cook tagliatelle and asparagus, drain and set to one side.
Sauce
1. In a saucepan add wine, pesto, cream, mustard and lemon pepper seasoning, stir well, add cheese and stir until melted, mix a little water with the cornflour, add to sauce and stir until sauce thickens.
2. Pour enough sauce over pasta and asparagus to just coat, toss through. Serve remaining sauce in a jug on the side to drizzle over chicken.
To Serve: Place pasta on a plate top with chicken either whole or cut in half, Drizzle extra sauce over and garnish with fresh basil if desired.
All photos taken by me unless otherwise stated.
