|
Chicken & Chicory in Marsala Sauce |
Printer Friendly Copy |
 |
|
| Serves 2 |
Prep 5 mins |
Cooking 15 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
2 organic chicken breasts, with skin
2-3 tablespoons olive oil
2 heads of chicory, cut lengthways, in half
4 thyme sprigs
1/4 cup Marsala wine
2/3 cup chicken stock
1 tablespoon butter
pinch of sea salt
|
This is adapted from a Gordon Ramsey dish
|
-
Season chicken breasts with
salt. Heat oil in a large pan on medium-high heat. Lay
chicken breasts skin-side down with chicory, thyme and
garlic. When the chicken skin is crisp, turn over, along
with the chicory.
-
Add Marsala, chicken stock and
butter and cook for 10 minutes, or until chicken is done.
Plate chicken over chicory and top with spoonfuls of sauce
and thyme.
|
|
DAILY
DINNERS 
