Indulge in this elegant chicken and prosciutto dish with Marsala sauce. Serve with roasted potatoes and Fioretto, generously drizzled with the Marsala sauce.
D’Orsogna
Perfection Fresh
Devondale Dairy
Perfect scrambled eggs with mushrooms and bacon
4 small skinless, boneless chicken thighs (approximately 280g each)
Freshly ground white pepper
4 fresh sage leaves
4 slices of D’Orsogna Prosciutto
1/2 cup plain flour
1/2 cup plain flour
1 tablespoon olive oil
1/2 cup Marsala wine
1/2 cup chicken stock
2 tablespoon chopped parsley
30g tablespoon Devondale Unsalted Butter
Squeeze of lemon juice
1 packet of Perfection Fresh Fioretto
4-6 roasted potatoes
Extra lemon to serve
Lay the chicken thighs out flat on tray.
Press a sage leaf into the centre of each piece of chicken, season with cracked white pepper and top with a slice of prosciutto.
Lightly press the prosciutto onto the chicken using your whole hand.
Coat each piece of chicken through flour, dusting off the excess.
Heat oil in a large skillet over medium-high heat. Place the chicken, prosciutto side down, to cook for 2-3 minutes. Carefully turn it over and cook for a further 3-4 minutes and set aside.
Meanwhile, bring a medium sized saucepan of water to a boil, drop in the Fioretto and boil for 1 minute. Remove, drain and place into a bowl to toss with olive oil and salt for seasoning.
In a pan, pour in the Marsala wine and add the chicken back in. Simmer until reduced by half.
Add in the chicken stock and reduce by a further half. Remove the pan from heat and whisk in butter.
Garnish with chopped parsley and a squeeze of lemon juice, adjusting the seasoning to taste.
To serve, place roasted potatoes, Fioretto and chicken on serving plates, dressing with the sauce.
Indulge in this delicious apple and blackberry cake! Once done, cool the cake before serving with cream for a delightful treat.
Enjoy these delightful raspberry jumbo muffins! Cool slightly before serving warm or at room temperature for a delicious treat.
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Andy grew up in New Zealand. Fast forward to now, he has cooked in some great restaurants in Auckland, London, Sydney and Melbourne. He also spent time in the business-side of hospitality, managing restaurants, cafes and bars in airports and mucking around with great Australian beef and lamb in a test kitchen.
Jason Roberts
