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Chicken and Sautéed Savoy Cabbage with Marsala, Crème Fraîche Sauce

Chicken and Sautéed Savoy Cabbage with a Marsala and Crème Fraîche Sauce

Brought to you by: OcadoLife
    4 serving
5.0 4 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

A glug of marsala transforms the ordinary into the extra special. Here, it gives the dish a lovely silky sauce with an autumnal edge that will warm your soul. If you don't have marsala, using white wine works and will still makes for a tasty result. Using pouches of steamed rice speeds things up so you can be tucking into this dish in just 30 minutes. 
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Ingredients

  • 4 chicken breasts, skinless
  • 6 tbsp olive oil
  • ½ bunch sage, leaves picked
  • 2 banana shallots, peeled and cut into thin rounds
  • 2 tbsp plain flour, or gluten-free flour if you prefer
  • 200ml marsala wine
  • 200ml chicken stock
  • 3 tbsp crème fraîche
  • 1 savoy cabbage, centre removed and leaves finely sliced
  • 2 Tilda Steamed Basmati Brown Rice pouches

Method

Step 1

First tenderise the chicken by placing it between two pieces of cling film and hitting it lightly with the end of a rolling pin, then set aside.

Step 2

Heat 2tbsp oil in a large non-stick frying pan. Add the shallot and half of the sage leaves and cook on a medium heat for 2 mins. Remove to a plate for later.

Step 3

Sprinkle the flour onto a plate, season, then dust each chicken breast on both sides.

Step 4

Add another 2tbsp of oil to the frying pan. Fry the chicken on a medium-high heat for 2 mins each side, to get some colour, then tip the shallots and sage back in along with the marsala wine. Let this bubble away until it has reduced by half, turn the chicken breasts over and add the stock.

Step 5

Turn down to a simmer and cook for a further 10-15 mins, depending on the thickness of the chicken, until the chicken is cooked through. Use the time to chop the remaining sage leaves.

Step 6

Now add in the crème fraîche and some salt and pepper. Bring to a boil, then turn down to a low simmer.

Step 7

Heat the remaining 2tbsp of oil in a wok or large frying pan and fry the cabbage until wilted. Meanwhile microwave or cook the rice according to instructions on the pack.

Step 8

Serve the chicken with the cabbage and rice, and top with a spoonful of the sauce and a sprinkle of sage.

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