CHICKEN RICK RECIPES

Steps:

• Place the chicken breasts between sheets of clingfilm and beat, using a meat mallet or rolling pin, until about 5mm thick. Season with salt and pepper on both sides, then dip in the plain flour to coat lightly, shaking off any excess. Melt half the butter with 1 tablespoon of the olive oil in a frying pan over medium-high heat and fry the chicken for 2 to 3 minutes per side until golden. Set aside.

  Wipe out the pan with kitchen paper. Heat the remaining butter and olive oil over medium heat and
  gently fry the shallot and garlic for about 5 minutes until softened. Add the mushrooms and cook for 2 minutes, then add the Marsala and turn the heat up to high. Reduce the liquid by about half. Turn the heat back down, add the chicken stock and chicken, and cook the chicken in the sauce for about 10 minutes.

  Serve with sauté potatoes sprinkled with parsley.

Steps:

• Add 3/4 cup of water in the Instant Pot. Place the trivet inside.
• Place the chicken drumsticks on the trivet. Close the lid tightly and close the vent.
• Press Poultry or Pressure Cook function on the Instant Pot and set the time to 20 minutes.
• Preheat the oven to Broil. Line a cookie sheet with parchment paper.
• When the timer goes off, release pressure naturally. Open the lid and take out the drumsticks.
• Coat the drumsticks with the BBQ rub evenly.
• Place the drumsticks on the lined cookie sheet. Broil the drumsticks for 2 minutes per side or until the skin is browned. Be careful not to burn them.
• Serve immediately. Enjoy!