CHICKEN IN MARSALA & DILL SAUCE
Make and share this Chicken in Marsala & Dill Sauce recipe from Food.com.
Provided by English_Rose
Categories Chicken
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- 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.
- Place a chicken breast on each plate and surround with sautéed potatoes. Drizzle some of the sauce over the chicken and serve immediately.
Nutrition Facts : Calories 1070.5, Fat 71.7, SaturatedFat 24.4, Cholesterol 177.2, Sodium 129, Carbohydrate 47.7, Fiber 5.1, Sugar 3, Protein 33.9
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Michael Donald
[email protected]This dish was a bit bland for my taste. I think I'll add some more spices next time.
MARTHA AGADA ENE
[email protected]This recipe was a bit more work than I expected, but it was worth it. The chicken was fall-off-the-bone tender, and the sauce was incredible.
Ezaah Iftikhar
[email protected]I'm not a fan of dill, so I omitted it from the recipe. It was still very tasty.
Safari Steven Robbinson
[email protected]This dish is perfect for a special occasion. It's elegant and flavorful.
Sabawoon Mamozai
[email protected]So easy and delicious! I love that I can make it in one pan.
Phoenyx Lempitsky
[email protected]This recipe is a keeper! I've made it several times now, and it's always a crowd-pleaser.
Phillip Forbes
[email protected]The sauce was a bit too thick for my taste, so I added a little bit of chicken broth to thin it out. It was perfect after that!
Golden Ulaya
[email protected]I used chicken breasts instead of thighs, and it turned out great! The cooking time was a little shorter, but the chicken was still moist and juicy.
Maddies Life
[email protected]I'm not a huge fan of mushrooms, but they were surprisingly delicious in this dish. The marsala sauce mellowed out their flavor, and they added a nice texture to the chicken.
Qudratullah Hqmil
[email protected]This recipe was a hit with my family! The chicken was so tender, and the marsala dill sauce was incredibly flavorful and creamy. I served it over mashed potatoes, and it was the perfect comfort food for a cold winter night.