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Camel Milk Chicken Marsala
Pan-seared chicken finished in a Marsala wine and mushroom sauce rounded out with camel milk.
Poultry Mains · Elegant Weeknight Dinners · Date Night Meals
What you need
Ingredients
- 4 Chicken Breasts, pounded thin
- 1/4 cup Flour, for dredging
- 3 tbsp Olive Oil
- 8 oz Mushrooms, sliced
- 3/4 cup Marsala Wine
- 1/2 cup Camel Milk
- Fresh Parsley, to finish
Method
Instructions
- Dredge the chicken in flour and sear in olive oil over medium-high heat until golden and cooked through, about 4 minutes per side. Set aside.
- In the same pan, sauté the mushrooms until golden, about 6 minutes.
- Pour in the Marsala and simmer until reduced by half.
- Reduce heat to low, stir in the camel milk, and simmer 3 to 4 minutes until slightly thickened.
- Return the chicken to the pan to warm through and finish with fresh parsley.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
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