Chicken Sweetie
Chicken Sweetie
Ingredients
1 medium sized sweet potato
6 strips of bacon
1 teaspoon of freshly chopped basil
1 medium sized onion
1 ½ lb chicken tenders
4 tablespoons of olive oil
1 teaspoon of cornstarch mixed with 1 tablespoons of marsala
1 cup of marsala wine
8 tablespoons of heavy cream
¼ teaspoon of salt
freshly ground pepper
1 tablespoon of sugar
(Should serve 4 people)
Do the potatoes with the onions – only one sweet potato.
Instructions
Slice the medium onion.
Peel the skin off the sweet potato and dice into ½ inch cubes.
Put the onions in a frying pan and caramelize them. Takes about 10 to 20 minutes to caramelize. Remove the onions. In a frying pan with the oil cook the chicken and remove once cooked.
Add the sweet potatoes to the frying pan and fry them until they are soft but not squishy.
Use cornflour and don’t use a roux !!
Now add in the marsala wine, whisk and put back on high. Keep whisking every few seconds. Once it starts to boil and thicken turn it down. Watch the sauce so it does not burn. Keep whisking. Add the cream.
Add all the ingredients back together with some freshly chopped basil and salt and pepper and a touch of sugar and heat a little more.
Serve with brown rice and peas.