Roast Chicken With Marsala Sage Mushroom And Creamy Semolina
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Cooking tools:
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- Chef's knife
- Cutting board
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- Measuring spoon
- Pepper mill
- Plate
Ingredients
- 2 tablespoons extra virgin olive oil
- ½ bunch sage, leaves picked
- 4 x 220g chicken breast fillets, skin on
- sea salt
- cracked black pepper
- 3 cloves garlic, crushed
- 400g Swiss brown mushrooms, sliced
- 1 cup (250ml) almond milk
- ¼ cup (60ml) marsala
- 2½ cups (625ml) milk
- 20g unsalted butter
- ½ cup (80g) semolina
- ½ cup (125ml) single (pouring) cream
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