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RECIPES FEATURING GHOST PEPPER & BLUEBERRY HOT SAUCE


Chicken Marsala with Ghost Pepper Blueberry Hot Sauce

CHICKEN MARSALA WITH GHOST PEPPER BLUEBERRY HOT SAUCE

Ingredients

  • 1 tsp fine sea salt
  • 1 tsp ground black pepper
  • ½ c flour
  • 3 Tbsp neutral oil
  • 2 boneless, skinless chicken breasts, halved
  • 2 Tbsp butter
  • 1 lb portabella mushrooms
  • 2 tsp minced garlic
  • 2 tsp chopped parsley
  • 2 oz Bravado Spice Ghost Pepper & Blueberry Hot Sauce
  • 6 oz Marsala wine
  • ⅔ c heavy cream
  • ⅔ c chicken broth

Instructions

  1. In a bowl, toss the chicken in flour, and a tsp each of salt & pepper.
  2. Heat oil in a large pan over medium-high heat until the oil begins to glisten. Lightly pan fry about 3-4 minutes each side until cooked through. Remove chicken from pan and set aside to rest.
  3. Return the pan to medium and melt the butter. Add the sliced mushrooms and cook until softened. Add the garlic and parsley. Cook until the garlic is lightly browned, about 1 minute.
  4. Add Bravado Spice Ghost Pepper & Blueberry Hot Sauce and the Marsala wine and allow to reduce by about a third.
  5. Add the heavy cream and chicken broth. When the sauce has thickened place the chicken breast back in the pan and continue to cook for about 2 minutes in the sauce.
  6. Serve chicken over pasta or mashed potatoes and top with sauce. Enjoy!