Hiyah, I'm back! and here's another one of my original,simple and easy recipe to perk up your chicken dish, I just cooked this for tea 3 nights ago and everybody loved it, esp my Mum. Here's a real tastebud tickler- and so without further ado:
Moroccan Chicken:
chicken breasts, deboned and flattened with a mallet
seasoned with the ff. :
salt, pepper
2-3 tbsp.( per 500 gms. of meat ) of Worcestershire
garlic powder 1tbsp.
*Moroccan seasoning
( available at any major supermarket )
sliced Portabella mushrooms OR button mushrooms
minced garlic, 1 tbsp.
olive oil, butter
white wine
1. Season flattened chicken breasts and generously rub the Moroccan seasoning onto each side of the meat. Set aside for an hour or more.
2. Over low heat in a skillet melt butter then add olive oil, add in chicken breasts, and 2-4 tbsp. white wine.
3. Cook for about 15 min. on one side then turn over, add more olive oil as needed, and cook til it gets to a light golden brown in color- remember this is not fried chicken.
4. Once cooked, set aside, do not remove the oil AND in the same pan cook the portabella with the minced garlic. Brown garlic FIRST and halfway to frying it add the portabellas. We want the garlic to get crispy and yet not burnt., to add texture and flavor...This will take about 2-3 minutes. Save the jus.
5. After setting aside the mushrooms, thicken the leftover 'jus' in the skillet with a little cornstarch. To serve:
6. Place moroccan chicken breasts in your serving platter, and place portabella mushrooms with garlic atop each breast. Pour a tbsp. or more of sauce on each one. serve with steamed rice, or salad.
ENJOY!!! I bet you'll love it, friends and family will love it- everybody will!
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