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Chicken Breast Fillets in Cambozola Cream Sauce with Dash of Marsala and Curry

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Chicken Breast Fillets in Cambozola Cream Sauce with Dash of Marsala and Curry

The perfect chicken breast fillets in cambozola cream sauce with dash of marsala and curry recipe with a picture and simple step-by-step instructions.

  • 400 g Chicken breast fillet
  • 100 g Cambozola
  • 200 g Cream
  • 1 shot Marsala
  • 1 pinch Yellow curry powder
  • Salt, pepper and nutmeg from the mill to taste
  1. Cut the chicken breast fillets into bite-sized pieces
  2. Debark and dice the Cambozola
  3. Sear the pieces of meat in a pan without oil on all sides. Park on a plate, add salt, and grind pepper and a little nutmeg over it.
  4. Dissolve the roast set with a dash of Marsala while stirring until the Marsala thickens
  5. Stir in the cream and bring to the boil, add the cambozola cubes and let them melt over a mild heat, stirring again and again
  6. Put the seasoned chicken from the plate back into the pan and simmer for about 10 minutes.
  7. Season to taste with curry – enjoy your meal
Dinner
European
chicken breast fillets in cambozola cream sauce with dash of marsala and curry

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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