Chicken and Chicory Marsala Sauce

马沙拉配鸡肉菊苣

1. Seasoning the chicken breasts, add to hot oliva oil, skin side down.

给鸡胸肉调味，放入烧热的橄榄油，鸡皮向下。

2. Slice the chicory, crush a clove of garlic and add, then sprigs of thyme.

切菊苣，拍扁一瓣蒜（带皮），入锅，加几束百里香。

3. When the chicken skin is crispy, turn over, with the chicory.

鸡皮变脆时，同菊苣一起翻面。

4. For the sauce, add Marsala.

加入马沙拉，一种西西里的烈性葡萄酒做酱汁。

5. Then 150ml of chicken stock.

加入150ml鸡汤。

6. To make sauce wonderfully rich and glossy, add butter and simmer for 10 minutes.

为使酱汁浓郁丝滑，加入黄油, 小火炖10分钟。

7. Plate up and spoon over the sauce.

装盘，用勺子把酱汁淋上去。

-Gordon:)