Chicken Breast and Sautéed Chicory in Marsala Sauce

Chicken Breast and Sautéed Chicory in Marsala Sauce


  • 2 slices of chicken breasts
  • Chicory 100 g
  • 1 clove of garlic
  • Fresh thyme 10 g
  • Marsala wine 50 ml
  • Chicken stock 150 ml
  • Butter 100 g
  • Olive oil
  • Salt
  • Pepper

Cooking Instructions

  1. Season the chicken breasts. Add to hot olive oil skin side down.
  2. Slice chicory, and add to the chicken.
  3. Crash a clove of garlic and add to the pan. Add the thyme.
  4. When the chicken skin is crisp, turn breasts over, along with the chicory.
  5. For the sauce, add Marsala, sweet wine from Sicily.
  6. Then, add 150 ml of chicken stock.
  7. To make the sauce rich and glossy, add 100 g of butter. Simmer for 10 minutes.
  8. Plate up chicken along with chicory and spoon over the sauce. Cook this recipe with a photo!

See: Other Chicken Recipes by Gordon Ramsay

User Rating: 5 / 5

Star ActiveStar ActiveStar ActiveStar ActiveStar Active