Ingredients
6 chicken breast fillets
2 tbsp Flour
salt and fresh ground black pepper
2 tbsp Olive oil
5 Shallots, sliced
300ml chicken stock
200ml Marsala
1 tbsp red wine vinegar
pinch of dried oregano
2 Bay leaves
6 Carrots, peeled and chopped
150g mangetout peas
200g broccoli spears
Method
1. Slice the chicken breasts in half lengthways. Mix together flour, salt and freshly ground pepper. Coat the chicken pieces in the seasoned flour.
2. In a casserole dish heat the olive oil. Fry the chicken until browned on all sides, around 10 minutes.
3. Add the shallots and fry for 5 minutes. Add chicken stock, Marsala wine, vinegar, oregano and bay leaves. Season with salt and freshly ground pepper. Bring to the boil. Reduce the heat so that the sauce is simmering. Cover and cook for 15 minutes or until the chicken is cooked through.
4. Meanwhile, steam the carrot, mangetout and broccoli until tender.
5. Using a slotted spoon, transfer the chicken to a warm serving plate. Increase the heat under the casserole dish and cook the sauce briskly until reduced and thickened.
6. Serve the chicken with the steamed vegetables and the Marsala sauce.
6 chicken breast fillets
2 tbsp Flour
salt and fresh ground black pepper
2 tbsp Olive oil
5 Shallots, sliced
300ml chicken stock
200ml Marsala
1 tbsp red wine vinegar
pinch of dried oregano
2 Bay leaves
6 Carrots, peeled and chopped
150g mangetout peas
200g broccoli spears
Method
1. Slice the chicken breasts in half lengthways. Mix together flour, salt and freshly ground pepper. Coat the chicken pieces in the seasoned flour.
2. In a casserole dish heat the olive oil. Fry the chicken until browned on all sides, around 10 minutes.
3. Add the shallots and fry for 5 minutes. Add chicken stock, Marsala wine, vinegar, oregano and bay leaves. Season with salt and freshly ground pepper. Bring to the boil. Reduce the heat so that the sauce is simmering. Cover and cook for 15 minutes or until the chicken is cooked through.
4. Meanwhile, steam the carrot, mangetout and broccoli until tender.
5. Using a slotted spoon, transfer the chicken to a warm serving plate. Increase the heat under the casserole dish and cook the sauce briskly until reduced and thickened.
6. Serve the chicken with the steamed vegetables and the Marsala sauce.
