CHICKEN
CHICKEN MARSALA
Serves 6
Ingredients
2 Tablespoons plain flour
¼teaspoon salt
¼teaspoon ground white pepper
10 chicken breast fillets (2kg)
1 Tablespoons oil
20g butter
180g eshallots, finely chopped 1¾ cups/435ml Marsala
¾ cup/185ml chicken stock 1½ Tablespoons cornflour Salt and pepper
¼cup finely chopped green onions
METHOD
Chicken Preparation
1.Mix together flour, salt and pepper. Coat each chicken breast fillet in the flour mixture shaking off excess.
Searing on the Stovetop with
EasySear™ pan
2.Place EasySear™ pan onto stovetop and preheat for 2 to 3 minutes, add oil, heat a further 1 minute.
3.Add chicken in batches and sauté until golden brown on both sides. Remove from pan.
4.Add butter and eshallots, cook for 3 to 4 minutes, or until eshallots are light golden brown, stirring occasionally.
5.Add marsala, bring to the boil. Set aside.
Slow Cooking
6.Place EasySear™ pan into slow cooker Base.
7.Mix together cooled chicken stock and cornflour until smooth.
8.Add stock mixture and chicken fillets to pan, mix well turning chicken over in the sauce.
9.Cover with the lid. Turn the Temperature Control Dial to ‘LOW’ setting, cook for 4 to 5 hours or until chicken is cooked.
10.Season to taste with salt and pepper, top with finely chopped green onions.
11.Serve chicken with mashed potatoes or hot pasta and steamed vegetables.
Setting Variation: Use the Auto setting and cook for 3½ to 4 hours or High setting for 3 to 3½ hours.
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