Festival Recipe
Chicken & Dill Marsala
Recipe by David Gillick
- Serves4
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp extra virgin olive oil
- 5 tbsp marsala
- 200 ml Avonmore cooking cream
- 2 tbsp dill, chopped
- 1 pinch black pepper
- Tagliatelle pasta
Method
1. Place each chicken breast between two sheets of cling film. Beat with a mallet until the chicken is half a centimetre thick.
2. Heating olive oil in a frying pan, and cook chicken for 3 minutes each side.
3. Add the Marsala and tip the pan towards the heat, and carefully, using a match burn away the alcohol.
4. Remove from heat and stir in the cooking cream, a sprinkling of dill, and salt and pepper to taste. Continue to cook on a very low heat for about 3 minutes.
5. For the pasta, cook as per packet instruction. Drain and add to pan with chicken and sauce. Combine and serve alongside some greens.
3. Add the Marsala and tip the pan towards the heat, and carefully, using a match burn away the alcohol.
4. Remove from heat and stir in the cooking cream, a sprinkling of dill, and salt and pepper to taste. Continue to cook on a very low heat for about 3 minutes.
5. For the pasta, cook as per packet instruction. Drain and add to pan with chicken and sauce. Combine and serve alongside some greens.
