Ingredients
- 8 chicken pieces
- 1 Tbsp (15ml) oil
- 1 Tbsp (15ml) butter
- 3 spring onions, chopped
- 1 garlic clove, crushed and finely chopped
- 250g mushrooms, sliced
- 1 Tbsp (15ml) cake flour
- salt and pepper, to taste
- 2 Tbsp (30ml) fresh parsley, chopped
- 1 Tbsp (15ml) fresh rosemary, chopped (or 1 tsp dried)
- ½ cup (125ml) Marsala (see tip)
- ½ cup (125ml) chicken stock
- 1 Tbsp (15ml) fresh lemon juice
- ½ x 500g packet small pasta shells
- ½ cup (125ml) sour cream (optional)
- extra chopped parsley and sour cream to garnish
Method
- Heat the butter and oil in a heavy-bottomed pot and brown the chicken pieces.
- Add the spring onion, garlic and mushrooms and sauté.
- Mix the cake flour, salt and pepper, and add to the chicken along with the parsley and rosemary.
- Heat the Marsala, stock and lemon juice in a small saucepan and pour over the chicken.
- Cover the pot, lower the heat and simmer for about 45 – 50 minutes, or until the chicken is cooked.
- Cook the pasta, following the instructions on the packet. Drain and carefully stir into the chicken.
- Add the sour cream just before serving.
- Garnish with chopped parsley and sour cream.
Tip: You can use any sweet desert wine or medium sherry instead of Marsala. You can also use double cream yoghurt instead of sour cream.
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