Flavorgod Seasoningsのインスタグラム(flavorgod) - 2月21日 11時02分
PROSCIUTTO-WRAPPED CHICKEN with MARSALA MUSHROOM SAUCE ???
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Simple and sensational chicken and wine sauce recipe. Italian ham adds an extra savory touch while helping keep the chicken super-moist.
Features @Flavorgod Seasonings ITALIAN ZEST Seasoning.
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•From @paleo_newbie_recipes:
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INGREDIENTS
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1 1/4 pounds boneless, skinless chicken thighs
1 Tbsp Flavor God 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 Flavor God ITALIAN ZEST, plus some salt and pepper. Wrap one slice of prosciutto snugly around each thigh.
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Pre-heat oven to 400ºF.
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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.
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Place skillet in 400ºF oven uncovered and roast until chicken is cooked through, usually around 7-12 minutes.
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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.
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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.
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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!
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