I recall making this for my family when I was basically still a student, living in a granny flat in Port Elizabeth (now Gqeberha). At the time I only had a two plate stove and a microwave for cooking, making this recipe ideal.
Lunch was served it in the garden under the trees using the jungle gym and swings for seating.
Ingredients:
- 250g mushrooms – quartered
- Few sprig of fresh thyme
- 4 Chicken breasts
- 10ml Olive Oil
- Knob of butter
- Cloves of garlic – crushed
- 8 baby onions – peeled and halved
- 100ml Marsala (use port or sherry if you cannot find Marsala wine)
- 30ml Cream – optional
Method:
- Heat the olive oil and butter in a large saucepan with a lid, gently fry the garlic, add the onions and cook for 5mins with the lid on, stirring occasionally.
- Remove the lid, add the mushrooms and thyme, cooked for a further 10mins until they begin to colour. Remove from the pan and set aside.
- Add another glug of olive oil to the pan, cook the chicken breasts for 10 to 12mins, depending on size, turn at least once.
- Transfer mushroom mix back to the pan, stir in the Marsala, add cream if using, simmer for 5mins.
- Season with sea salt and pepper.
- Serve with buttery mash and fine green beans or tender stem broccoli.
Wine pairing: Unwooded Chardonnay
Recipes courtesy of Debi Malherbe.
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