International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Fresh Fruit Frappe






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > meat > chicken in marsala and dill sauce
from US Serves 2. 2 boneless skinless chicken breasts 1 tablespoon all-purpose flour, for dusting 6 tablespoons olive oil 4 tablespoons marsala wine 2/3 cup heavy cream 1 tablespoon dill, chopped 2 medium potatoes, unpeeled and par-boiled 2 garlic cloves, halved 2 tablespoons fresh rosemary, leaves stripped from stalks salt and pepper With a meat mallet, beat the chicken breasts between two sheets of clingfilm on a board until the breasts are 1/2in thin. Lightly dust the breasts with flour. 2. Heat 2 tablespoons of the olive oil in a medium frying pan and fry the chicken for about 1 minute on each side. Add the Marsala and flame for about 15 seconds, allowing the alcohol to evaporate. 3. Add the cream and the dill, season with salt and pepper and cook, uncovered, over a low heat for about 4 minutes to allow the sauce to thicken. 4. Meanwhile, slice the potatoes about 1/2in thick. Heat the remaining oil in a second frying pan, fry the garlic and rosemary for 1 minute, then add the potatoes. Season with salt and pepper and cook over a medium heat for 5 minutes or until golden on both sides. 5. Place a chicken breast on each plate and surround with sautéed potatoes. Drizzle some of the sauce over the chicken and serve immediately.

Chicken in Marsala and Dill Sauce


SUBMITTED BY
list all recipes for MEAT (1007)
list all recipes by AMANDA (175)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: chicken
keyword: marsala
keyword: sauce
recipes for meat
recipes by amanda
Email Address:
(posted February 14, 2010)

from US

Serves 2.

2 boneless skinless
chicken breasts
1 tablespoon
all-purpose flour, for dusting
6 tablespoons
olive oil
4 tablespoons
marsala
wine
2/3 cup
heavy cream
1 tablespoon
dill, chopped
2 medium potatoes, unpeeled and par-boiled
2
garlic cloves, halved
2 tablespoons fresh
rosemary, leaves stripped from stalks
salt and pepper

With a meat mallet,
beat the chicken breasts between two sheets of clingfilm on a board until the breasts are 1/2in
thin. Lightly dust the breasts with flour.

2. Heat 2 tablespoons of the
olive oil in a medium frying pan and fry the chicken for about 1 minute on each side. Add the Marsala and flame for about 15 seconds, allowing the alcohol to evaporate.

3. Add the
cream and the dill, season with salt and pepper and cook, uncovered, over a low heat for about 4 minutes to allow the sauce to thicken.

4. Meanwhile, slice the potatoes about 1/2in
thick. Heat the remaining oil in a second frying
pan, fry the garlic and rosemary for 1 minute, then add the potatoes. Season with salt and pepper and cook over a medium heat for 5 minutes or until golden on both sides.

5. Place a
chicken breast on each plate and surround with sautéed potatoes. Drizzle some of the sauce over the chicken and serve immediately.



Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2019 SimpleSolutions Corporation. All Rights Reserved.