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π‘ͺ𝒉𝒂𝒏𝒄𝒆𝒍𝒍𝒐𝒓

@theeechancellor.lk

a month ago
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Posted On: September 14th 2026, 05:58 am
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CRAZY SESSION I HAD IN A WHILE. you know it a good session when the clips turn in to a MINI SAMPLER ❀️‍πŸ”₯❀️‍πŸ”₯❀️‍πŸ”₯

#explorepage #levelup #tricks #artofvisuals #flowstate
Comments (11)
abhigyan51912 a month ago

abhigyan51912

πŸ”₯

dylanjee a month ago

dylanjee

Hit em widdit !

auryanahsan a month ago

auryanahsan

πŸ”₯πŸ”₯πŸ”₯

turbo.pip a month ago

turbo.pip

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rjayphillips.lk a month ago

rjayphillips.lk

DUUUUDE I GOT A AAARRRMM

aidan.m.c.c a month ago

aidan.m.c.c

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_eric._.chua_ a month ago

_eric._.chua_

OOR OOR OOR OOR OOR

ssjay.tsm a month ago

ssjay.tsm

Damn chance on Sunday is op

More posts

Cook & Kibbitz Chicken Mar-SAL-a INGREDIENTS 1Β½ pounds boneless skinless chicken breasts sliced or chicken tenderloins 3 tablespoons all-purpose or Wondra flour Salt Freshly ground black pepper 3 tablespoons olive oil 3 tablespoons unsalted butter, divided 8-oz sliced cremini mushrooms 3 tablespoons finely chopped shallots 1 cup chicken broth ΒΎ cup dry Marsala wine β…“ cup heavy cream 2 teaspoons chopped fresh thyme 2 tablespoons chopped fresh Italian parsley, for serving INSTRUCTIONS Place the flour, ΒΎ teaspoon salt, and ΒΌ teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside. Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside. Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots and ΒΌ teaspoon of salt; cook for 1 to 2 minutes more. Add the Marsala, use a wooden spoon to scrape up any bits stuck on the bottom of the pan, and reduce by about β…“. Add the chicken stock, thyme, ΒΌ teaspoon salt, and β…› teaspoon of pepper. Bring the liquid to a boil, then reduce the heat to medium and stir in the heavy cream. Gently cook, uncovered, until the sauce is reduced and slightly thickened and darkened in color, 10 to 15 minutes (you’re going for a thin cream sauce; it won’t start to thicken until the very end of the cooking time). Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, if using, and serve.
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