A Perfect Pantry

Ingredients

• 850g chicken breast, cut into large 100g pieces
• ½ cup gluten free plain flour
• 1 tsp salt
• ½ tsp. ground white pepper
• ½ tsp. onion powder
• ½ tsp. garlic powder
• ½ tap. Mustard powder
• 3 tbsp. vegetable oil
• 3 cloves garlic, chopped
• 350g button mushrooms, sliced
• ½ cup Marsala wine
• 2/3 cup chicken stock
• 2/3 cup cream

Directions

1. Toss the chicken breast with the flour, salt, pepper, onion powder, garlic powder and mustard powder.
2. Pre-heat your frypan on dial 5 until the orange light is no longer illuminated.
3. Add 2 tbsp. oil and dusted chicken breast pieces. Cook until the chicken is sealed all over.
4. Using a silicon spoon, move the chicken to the side of the frypan and add the remaining oil, the garlic and mushrooms and saute for 2 minutes. Move the chicken back to evenly cover the frypan. Deglaze with the Marsala wine, add the chicken stock and place the lid on top and let cook for 2 minutes. Turn the dial down to 3 and add the cream to the frypan and replace the lid and cook for another 3 minutes.
5. Remove the chicken using silicon tongs, slice the chicken and serve on mashed potato.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Essentials 12" Square Frypan