Chicken in Marsala & Dill creme sauce Posted by: | May 13, 2010
 

Today I had the pleasure of having TL (my long time work buddy) over for dinner. The idea was for him to provide free photography service of me and my food, in exchange for the meal he was shooting. I wish I always have a photographer beside me, snapping away as I cook, instead of me cooking and grabbing the camera with my greasy fingers. What both me and TL agreed was how pictures of food being made really add a personal and real feel to the food, as compared to the usual still shots of food we see in books and menus. So that was today’s focus: how the food got on the table. I must say I’m very impressed with TL’s photography skill, despite it only being his hobby. If you want to see the full collection of pictures made tonight, head on down to the Door To My Kitchen Facebook page.

What I made tonight was a really quick and delicious Italian dish that I saw on Saturday Cooks last week, a recipe by Gino D’Acampo (one of the most good-looking Italian chefs I know hehe). It uses Marsala wine in the sauce, which is perfect for me, as I still have quite a bit of Marsala wine left from my previous desserts. This dish looks so quick and simple to make that I decided immediately it would be my go-to meal to cook for guests on weeknights. Shockingly, it takes just as much as time as it would take me to make a stir fry, and it looks like a classy dish you would have at a restaurant. The savory Marsala sauce flavored by the dill herbs is a perfect combination to the tender, white chicken breast meat. I’ve always hated and stayed away from chicken breast meat (always a dark meat eater), but this dish really changed my mind about breast meat. With the right method of preparation and cooking, breast meat can be tender, juicy and tasty in its own way. I love how it soaks up the flavours of the sauce so well.

Chicken in Marsala & Dill creme sauce, served with sauteed potatoes (adapted from Gino D’Acampo in Saturday Cooks)

INGREDIENTS (serves 2)

  • 2 skinless, boneless chicken breasts
  • plain flour, for dusting
  • 100ml olive oil
  • 4 tablespoons Marsala wine
  • 150ml double cream
  • 1 bunch of fresh dill, chopped
  • 4 – 5 medium potatoes, unpeeled.
  • 2 garlic cloves, halved or chopped
  • 2 tablespoons fresh rosemary, stripped from stalks
  • salt and pepper

METHOD:

1. With a rolling pin or meat tenderizer, beat the chicken breasts between two sheets of clingfilm on a board until the breasts are 0.5cm – 1cm thin. Lightly dust the breasts with flour. Meanwhile, slice the potatoes into 1cm-thick slices and parboil in lightly salted water for about 3 to 5 minutes, until al-dente.

2. Heat 2 tablespoons of the olive oil in a frying pan or griddle pan and fry the chicken for about 1 minute on each side. Add the Marsala and sizzle for about 15 seconds. Let the wine evaporate and caramelize the chicken juice into a golden brown sauce.

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. Heat the remaining oil in a second frying pan, fry the garlic and rosemary for 1 minute until fragrant, then add the potatoes. Season with salt and pepper and cook over a medium heat until golden on both sides. You can pick out the rosemary when they start to turn black to avoid burning smell.

5. Place the potatoes next to the chicken. Drizzle some of the chicken sauce over the potatoes as well and serve immediately.

I love how the sauce glistens on the chicken and the golden potatoes…

Again, if you want to view more Step By Step pictures of today’s recipe, go down to the Door To My Kitchen Facebook page (and “like” it!).

 

One Response to “Chicken in Marsala & Dill creme sauce”

  1. phuong says:

    Wow, this dish is really simple. Gotta try it very soon. And you still look pretty as ever ^^

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