Boneless breast sautéed with mushrooms, Prosciutto di Parma and Marsala; served with garlic mashed potatoes
Ingredients
For chicken:
1 chicken breast
5 gm garlic, chopped
2 gm salt
1 gm black pepper
5 ml olive oil
For vegetables:
60 gm mushroom, sliced
3 gm garlic, chopped
3 gm onion, chopped
30 ml Marsala red wine
5 gm Prosciutto di Parma (pork) or chicken salami
10 ml olive oil
For garlic mash potatoes:
90 gm potatoes
5 gm garlic
50 gm butter
Preparation
For chicken:
Marinate the chicken breast with the rest of the ingredients and cook on a charcoal grill at 190C temperature.
For vegetables:
Heat the pan and sauté onion and garlic with mushroom, add Marsala wine and cook it further for five minutes. Adjust the salt and pepper.
For garlic mash potatoes:
Boil the potatoes with whole garlic in salted water, peel the skin and mash the boiled potatoes. Heat the pan, add butter and incorporate the mash potatoes. Adjust seasoning with salt and pepper.
