Saturday, September 22, 2012

Chicken & Chicory in Marsala Sauce

Heat a frying pan with olive oil.

Season chicken breast with skin on with salt and black pepper. It's pretty hard to find chicken breast with skin. I went for plain chicken breast and gasped when two breasts cost 11 euro's at the farmers market. Luckily, they were very tasty indeed.

Fry chicken (skin down) and chicory in hot oil until brown. This should be done on high fire.

Turn chicken and chicory, add crushed garlic and sprig of thyme, a generous splash of marsala and 150 ml chicken stock.

Add butter and simmer for 10 minutes.

Serve with bread.

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