PROSCIUTTO-WRAPPED CHICKEN with MARSALA MUSHROOM SAUCE - Build Your Own Bundle Now!! Click the link in my bio @flavorgod ✅www.flavorgod.com - Simple and sensational chicken and wine sauce recipe. Italian ham adds an extra savory touch while helping keep the chicken super-moist. Features @flavorgod ITALIAN ZEST Seasoning. - •From @paleo_newbie_recipes: - INGREDIENTS - 1 1/4 pounds boneless, skinless chicken thighs 1 Tbsp #FlavorGod ITALIAN ZEST Salt and pepper 3 ounces sliced prosciutto 2 Tbsp olive oil, divided 1 Tbsp butter or ghee 2 medium shallots, sliced lengthwise 8 ounces mushrooms, sliced 1/2 cup marsala cooking wine 1 cup chicken broth 1 Tbsp tapioca flour 2 Tbsp fresh chopped parsley - INSTRUCTIONS - Pat chicken thighs dry and season both sides well with FlavorGod ITALIAN ZEST, plus some salt and pepper. Wrap one slice of prosciutto snugly around each thigh. -- Pre-heat oven to 400ºF. -- Add 1 tablespoon of olive oil to an oven-proof skillet and heat to medium high. Add prosciutto-wrapped chicken thighs. Cook just until browned on both sides – about 4-5 minutes per side. -- Place skillet in 400ºF oven uncovered and roast until chicken is cooked through, usually around 7-12 minutes. -- While the chicken is in the oven, grab another skillet and heat 1 tablespoon of olive oil with 1 tablespoon of either butter or ghee on the stovetop over medium high heat. First add shallots and stir for 1 minute, then add the mushrooms – cook until browned, usually around 5-7 minutes. Next add marsala wine and turn up the heat to bring the skillet contents to a boil. -- Whisk tapioca flour into the chicken stock, and immediately add to the stovetop skillet. Stir constantly for a minute or two, then reduce heat and allow to simmer. Sauce should thicken slightly within 3-4 minutes. -- Remove the cooked chicken from the oven skillet and add the pieces to your stovetop skillet with the mushroom marsala sauce. Sprinkle with fresh parsley and serve!

flavorgodさん(@flavorgod)が投稿した動画 - 2017/12/06 06:58:02