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| Chicken with Prosciutto & Wild Mushroom Ragu |
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with VPC Garlic & Rosemary Oil
Remove the skin from the chicken, cut in half and flatten with a mallet. Top with the herbs, then the prosciutto. Carefully hammer the chicken a little further to ensure that the prosciutto sticks to the chicken. In a separate pan, add some VPC Garlic & Rosemary Oil and fry the chicken for about 2 minutes with the prosciutto face down. Turn over and cook for another 3-4 minutes. Deglaze the pan with a touch of marsala |
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| Ingredients |
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Serves 2
1 large chicken fillet
½ cup freshly chopped Italian herbs (basil, thyme & oregano)
4 slices prosciutto
VPC Garlic & Rosemary Oil
Marsala |
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| Wild Mushroom Ragu |
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Heat pan to a medium heat and add the VPC Garlic & Rosemary Oil. Add the shallots and sauté. Add the mushrooms and fry until golden brown. Add the thyme and tomato, then deglaze the pan with lemon juice and Balsamic vinegar the parsley and season to taste.
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| Ingredients |
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3 tablespoons VPC Garlic & Rosemary Oil
2 shallots, chopped
½ cup chopped swiss brown mushrooms, approx. 100g
½ cup chopped portabello mushrooms, approx. 100g
½ cup chopped shiitake mushrooms, approx. 100g
1 tablespoon chopped thyme
1 tomato, crushed
juice of 1 lemon
1 tablespoon Balsamic vinegar
3 tablespoons chopped parsley
salt & pepper
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