Ingredients

Chicken cutlets
Marsala wine
Flour
Olive oil + butter
Mushrooms
Fresh broccoli
garlic

How to make Chicken Marsala

This is a regular old chicken marsala but I love to top with with broccoli so it gets steamed and infused with the flavor of the dish.

Season and flour the chicken cutlets and brown them in the pan with oil and butter.

When they’re almost cooked through, take the chicken out and set aside.

Deglaze the pan with marsala and add the mushrooms, garlic, any other veggies you want.

You can either put the chicken in a warm oven while you reduce the sauce or I like to just stick them back in to simmer in the sauce. I put the broccili on top to steam, serve, and then devour furiously.

Source

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Ingredients

1-½ kg fresh chicken, dressed and sliced into serving pieces
1 tsp ground black pepper
6 tbsp patis (fish sauce)
2 tbsp calamansi juice
1 ½ cups pork lard or vegetable oil ( pork lard will make the chicken tastier)

How to make Pinoy Fried Chicken

1. Wash and clear the chicken. Pat dry with paper towels.
2. Season the chicken with black pepper, making sure to put some under the loose skin of the chicken.
3. In a bowl, mix the patis and the calamansi juice. Marinate the chicken in this mixture, skin inside down, for 1-2hours, turning over the chicken at regular intervals.
4. In a deep wok or sauce pan, heat the oil to high heat. Carefully put in 3-4pieces of chicken and lower heat. Deep fry the chicken until golden brown. Repeat with remaining chicken.
5. If desired, serve with ketchup and hot sauce.

Source

This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License