Many people are afraid to take on the Italian classic dishes. One of the reasons could be that there are so many really good Italian restaurants out there. Chicken Masala is presumably from Sicily because of the wine’s origin. This recipe can make you reconsider going out for Chicken Masala again.
Ingredients:
6 chicken breasts
½ lb of Portobello or Mini Bella mushrooms
1 cup of Masala wine
½ cup of water
1 handful of parsley
2 twigs of fresh rosemary
1 stick of butter
Sea salt, pepper and flour.
½ lb of Portobello or Mini Bella mushrooms
1 cup of Masala wine
½ cup of water
1 handful of parsley
2 twigs of fresh rosemary
1 stick of butter
Sea salt, pepper and flour.
This is how you go about it:
Rinse and slice the mushrooms. Heat up a skillet and brown ¼ stick of butter. Sauté the mushrooms for about 5 minutes and set aside.
Cut the chicken in half and pound them out so they are about ¼ inch thick. Put plenty of flour in a bowl (2-3 handfuls). Heat up a skillet and brown the remaining butter. Turn the pieces chicken in the flour one by one and put them on the hot skillet. Make sure the whole piece is covered with flour. Cook the chicken for about 4-6 minutes on each side until done. Put the chicken on a serving platter and cover them with tin foil so they will stay warm.
On the hot skillet you just cooked the chicken on, pour in the water and Masala wine. Chop the parsley and ‘bruise’ the rosemary twigs (bang it a few times with the dull side of your blade). Add the mushrooms, parsley and rosemary to the sauce and let it reduce to 1/3 or ¼. This takes about 10-15 minutes. Remove the rosemary twigs and adjust flavor with sea salt and pepper. Pour the sauce over the chicken and serve.
TIP: As a side any kind of potato will do. I suggest a Hasselbach, Garlic Mash or Oven roasted for this meal.
DINNER – by Dad is served.
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