BUTTER ROAST CHICKEN BREAST WITH CREAMY MARSALA SAUCE:
…This was the dish that became THAT Thai green curry! Thanks for the love guys ? I decided to buy a whole chicken and joint it up to have different cuts for different meals (I actually wanted some skin-on breasts in particular for this dish and doing it this way seemed more economical, whilst giving me a chance to practice my knife skills!); I also made a chicken stock out of what was left, some of which was used in a fresh watercress soup (I’ll share that soon!)… For this one, I pan-roasted the breasts in a little butter to crisp up the skin and then finished them in the oven alongside some roasted mini potatoes. I used some of the leftover stock to make my creamy, marsala sauce with leeks, button mushrooms and plenty of black pepper, then served it with some runner beans. A little contemporary take on the roast ?
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