Chicken Marsala for Kitchen Robot
restaurant 2 portions
schedule 01 h 00 min
Cooking details
This recipe has been tested in a 5L Newlux Kitchen Robot. Remember that you can adjust the quantities, times and ingredients to your liking.
Products with which it can be cooked
Ingredients
- task_alt2 chicken breasts
- task_alt40 g. of flour
- task_alt250 ml. of chicken broth
- task_alt250 ml. Marsala wine (dry)
- task_alt2 tbsp. butter
- task_alt2 tbsp. of olive oil
- task_alt90 g. of mushrooms
- task_alt3 cloves garlic
- task_alt2 sprigs of fresh thyme
- task_alt2 sprigs of fresh oregano
- task_alt80 ml. of cooking cream
- task_alt1 ½ tsp. of cornstarch mixed with 2 tsp. of broth
- task_alt1 tbsp. of chopped parsley
- task_altSalt and pepper to taste
step by step recipe
- Add the wine and the chicken stock to the pan and program the rice menu for 15 minutes to reduce it (it should be reduced to approximately half of the initial volume).
- Meanwhile, cut the mushrooms into thin slices. Chop the garlic, thyme, oregano and parsley. Cut the chicken breasts into butterflies and pound them to a uniform thickness.
- Season the chicken breasts with salt and pepper to taste and coat them in flour. Shake off excess flour.
- Once the mixture is reduced, remove from the pan and set aside.
- Add a tablespoon of butter and olive oil to the bowl and set the food processor to the Fried menu for 25 minutes until the butter melts.
- Add the chicken breasts to the pan and let them brown lightly, 4 minutes on each side or until well done.
- Once cooked, remove from the pan and set aside. Cover with aluminum foil to keep warm.
- Put another tablespoon of butter and olive oil in the pan and sauté the mushrooms for 5 minutes. Add the chopped garlic and sauté for another 30 seconds.
- Add the reduced wine sauce and the thyme and oregano while the fire is off and reprogram the robot in Fried menu for another 15 minutes and let it boil.
- Add the cornstarch dissolved in the broth and mix. Let it simmer for several minutes to thicken and then add the cream. Season to taste with salt and pepper and mix well.
- Add the chicken again and let it heat for approximately 2 minutes.
- Serve piping hot!
Ingredients
- Accessories used: blades
