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CHICKEN
CHICKEN MARSALA
Serves 6
INGREDIENTS
2 Tablespoons plain flour
¼ teaspoon salt
¼ teaspoon ground white pepper
10 chicken breast fillets (2kg)
1 Tablespoons oil
20g butter
180g eshallots, finely chopped
1¾ cups/435ml Marsala
¾ cup/185ml chicken stock
1½ Tablespoons cornflour
Salt and pepper
¼ cup finely chopped green onions
METHOD
Chicken Preparation
1. Mix together flour, salt and pepper. Coat
each chicken breast fillet in the flour
mixture shaking off excess.
Searing on the Stovetop with
EasySear™ pan
2. Place EasySear™ pan onto stovetop and
preheat for 2 to 3 minutes, add oil, heat a
further 1 minute.
3. Add chicken in batches and sauté until
golden brown on both sides. Remove
from pan.
4. Add butter and eshallots, cook for 3 to
4 minutes, or until eshallots are light
golden brown, stirring occasionally.
5. Add marsala, bring to the boil. Set aside.
Slow Cooking
6. Place EasySear™ pan into slow
cooker Base.
7. Mix together cooled chicken stock and
cornflour until smooth.
8. Add stock mixture and chicken fillets
to pan, mix well turning chicken over in
the sauce.
9. Cover with the lid. Turn the Temperature
Control Dial to ‘LOW’ setting, cook for 4
to 5 hours or until chicken is cooked.
10. Season to taste with salt and pepper, top
with finely chopped green onions.
11. Serve chicken with mashed potatoes or
hot pasta and steamed vegetables.
Setting Variation: Use the Auto setting and
cook for 3½ to 4 hours or High setting for
3 to 3½ hours.