Marsala sauce chicory with chicken breast

From Gordon Ramsay's Ultimate Cookery Course S01E01 Chicory can't buy cabbage, let's make a living … but there is no such bitter taste

From Gordon Ramsay's Ultimate Cookery Course S01E01 Chicory can't buy cabbage, let's make a living … but there is no such bitter taste

Material

chicken soup 150ml
Chicken breast with skin One whole piece, or two cut pieces
endive Two
Garlic head One petal
Thyme Four or five
butter Big thumb
Marsala wine Moderate amount (about 3 tablespoons)
Salted pepper and olive oil

Cut the chicken breasts in half and boneless (you don't need to cut them when you buy them), sprinkle with salt and black pepper to taste. Cut the chicory in half and drain the surface water. Garlic clove flat.

Hot pot, very hot. Olive oil, chicken breasts with the skin side down into the pot, chicory face down into the pot, garlic cloves and thyme into the pot.

When the chicken breasts are fried until golden, turn over and turn the chicory.

Immediately pour Marsala wine, chicken broth on chicken breasts and chicory, and put butter.

Turn on low heat and burn for 8-10 minutes. Use a spoon to pour the juice on the chicken breast from time to time to speed up the cooking and prevent the meat from getting too hot.

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