With so many different types of chicken recipes floating around, there are bound to be some good ones here. This chicken modiga recipe stands out amongst the others because it combines a great sauce with a great chicken modela. Chicken modiga is perfect for a crowd, but it’s also very tasty on its own. It’s a great way to use up any leftover chicken.
Chicken modiga has become one of the most popular dishes across the world. But it’s not just an interesting dish to eat, but also a significant part of the culture of the countries where they are found. Chicken modiga is a unique and surprisingly tasty meal that is easy to prepare and delicious to eat. There are a number of methods to cook chicken modiga, but in this recipe, we use a very simple and easy method to cook the chicken. The result is a delicious, flavorful chicken modiga. The key thing here is to use fresh chicken, preferably skinless chickens, and to ensure that the chicken is thoroughly cooked.
Chicken modiga is a highly popular dish which is one of the most popular party dishes in Italy. It is typically made with chicken breasts and it is typically served over rice. The chicken is typically cooked in a sauce made with garlic, basil, and onions.
How to make a Chicken Modiga
You will be surprised at how easy it is to make this dish. It is a traditional chicken recipe from the Philippines and very simple to follow. The ingredients are common items you should have in your kitchen already. Let’s get started!
- Chicken Breasts, 4-6 hammered thin (can be replaced with steak for Steak Modiga)
- Extra virgin olive oil
- Salt and pepper
- Panko bread crumbs
- Cloves of Garlics, minced
- Cup Butter divided, 3/4
- Half pound mushrooms, sliced
- Frozen peas, 1 cup
- Dried Mushroom or chicken broth
- Heavy cooking cream, 1 cup
- Marsala wine, 1/4 cup
- Flour, 2 tablespoons
- Shredded provel cheese, 1/2 cup
Two cups of water should be added to the dried porcini mushrooms. The mushrooms should be boiled for a few minutes. This will produce an excellent mushroom broth. Chicken stock can also be used.
Make the garlic infused olive oil blend now. Add the minced garlic to half a cup of olive oil. It will infuse nicely with the garlic flavor. You can use this mixture later on when you need olive oil with the right amount of garlic flavor.
Hammer the chicken breasts to a thickness of half an inch. Place in a Ziploc bag. Add three tablespoons oil and salt to the bag. Coat with bread crumbs.
On a medium flame, heat a sauté pan. Pour two tablespoons of olive oil and one teaspoon butter into the pan. Place the pounded chicken on the pan and fry it until both sides are brown. Remove from the pan and keep warm in the oven.
In a clean frying pan, combine one tablespoon of olive oil and one teaspoon of butter. Sauté the mushrooms until they are brown. Add the peas to the same oil and stir fry until soft.
Add half a cup of mushroom/chicken broth to the pan. Add the flour to the broth and heat on low. Whisk the mixture until it becomes smooth. Our fancy Modiga sauce is ready. Make sure there are no lumps remaining in the pan. Add more broth if necessary. Stir constantly.
Add the Marsala wine and cream to the roux. Keep stirring. Chop the mushrooms and add them to the roux if you are using them. Stir in the shredded cheese now.
Keep the lead on the chicken and top it with the Modiga sauce. Serve it with buttered noodles. The cheese sauce will slide down the noodles and give them a tangy, sweet flavor. Yummy!
Chicken Modiga Recipe
Type: Main dish
Recipe Yield: 10 servings
Calories: 746 calories
Preparation Time: 15M
Cooking Time: 25M
Total Time: 40M
Also Read: Chicken Etti Recipe