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Ingredients
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Chicken
Pommes Puree
Marsala Herb Sauce
Method
Chicken Preparation
- 1
Prepare the Chicken
Season the chicken thighs with salt and pepper. Set up a breading station with flour in one bowl, beaten eggs in another, and panko breadcrumbs in a third. Dredge each thigh in flour, dip in eggs, and coat with panko.
- 2
Fry the Chicken
In a large skillet, heat olive oil over medium-high heat. Fry the chicken thighs until golden brown and cooked through, about 5-7 minutes per side. Drain on paper towels.
Pommes Puree Preparation
- 3
- 4
Make the Puree
Add butter and heavy cream to the potatoes. Mash until smooth and creamy. Season with salt and white pepper to taste.
Marsala Herb Sauce Preparation
- 5
Make the Sauce
In a saucepan, combine Marsala wine, chicken stock, thyme, rosemary, and garlic. Bring to a boil, then reduce to a simmer until the sauce is reduced by half. Stir in butter until melted.
