16
Chicken Marsala
Serves 4-6
Preparation time – 10 minutes
Cooking time – 30 minutes
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.
Asian Mushroom Omelette
Serves 4
Preparation time – 10 minutes
Cooking time – 10-15 minutes
Ingredients
3 tbsp. peanut oil
8 button mushrooms, sliced
1 stick shallot, sliced
80g baby spinach
¼ tsp. ground white pepper
1 tbsp. soy sauce
4 eggs
1 tbsp. fresh cream
1 tbsp. oyster sauce
Snow pea sprouts
Directions
1.
Pre-heat your frypan by turning the
heat setting dial to maximum until the
orange light is no longer illuminated.
Place 2 tbsp. of the peanut oil into
the frypan and add the mushrooms.
Saute for 2 minutes then add the
shallots, spinach, pepper and ½ tbsp.
soy sauce. Stir until the spinach is
wilted, turn the frypan off and unplug
and then remove the mushrooms,
using a silicon spoon. Strain the liquid
from the mushroom mix.
2.
Mix the eggs, cream and remaining
soy sauce together. Plug the frypan
back into the power then turn the
dial to setting 4 and pre-heat until the
orange light is no longer illuminated.
Add the remaining peanut oil to the
frypan, add the egg mix and spread
out to cover the entire surface. Let
cook for 3-4 minutes then turn the
frypan off and unplug from the main
power. Slide the egg out onto a large
flat chopping board and then place
the mushroom mix in a straight line
along one end of the omelette. Using
a wide spatula, roll the omelette from
one end to the other end.
3.
Slice the omelette into 4 and serve
with a drizzle of oyster sauce.
Recipes
