Chicken with Marsala and Garlic
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 tablespoon olive oil
- 50 g butter
- 6 chicken fillet (s)
- 1 bulb garlic
- 2 tablespoon balsamic vinegar
- 175 ml Marsala
- 175 ml chicken stock, hot
- 4 tablespoon mascarpone
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Fry the chicken fillets in olive oil and butter with the garlic bulb cut into individual cloves for 10 minutes. Deglaze with balsamic vinegar and let simmer for 2 minutes. Add the marsala and stock, cover and simmer gently for 20 minutes, turning once.
- Sieve the sauce, keep the meat warm. Press the garlic cloves through the sieve. Stir the mascarpone into the sauce and let everything simmer a little. Serve with the meat.
- Serve with baguette.
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