- Chicken Breasts - 8 guda
- Gida - 1.5 kofuna
- Wine "Marsala" - 1/2 Glass
- Chicken Broth - 1 Glass
- Man zaitun - 1/4 kofin
- Ruwan Kaya - 1/2 Kayan
- Oregano - 2 Art. spoons
- Tafarnuwa - 2 Hutu (a yanka a cikin guda)
- Ganye albasa - 2 Art. spoons (yanke)
- gishiri, barkono - - Don dandana
- Gurasar nama - 450 Grams
Zuba gari a cikin kwano kuma ƙara oregano, gishiri da barkono. Mix kome tare. Gudu cikin ƙirjin kajin a cikin gari. Kuma toya a cikin kwanon rufi tare da man shanu mai narkewa a kowace gefen har sai dan kadan launin fata a launi. A lokacin da fry all 8 ƙirãza, canja su a cikin wani tasa daban da kwano da kuma ajiye. A cikin kwanon rufi, inda ka kawai kafe kaza, ƙara tafarnuwa tafarnuwa. Ƙara kuma soyayyen namomin kaza tare da man shanu da tafarnuwa na minti 10, idan ya cancanta, ƙara daya teaspoon na man zaitun. Sa'an nan, ƙara broth kaza ... ... giya ... ... da kore albasarta. Ƙara ƙirjinsu kuma ku haɗa kome da kome. Cook a kan zafi kadan tare da murfin rufe har sai kaji ya shirya. Yana da kimanin minti 30 zuwa 45. Shirya nau'in ƙwayar nama ba bisa ga kwaskwarima akan kunshin kuma ajiye shi har sai an dafa kaza. Lokacin da ƙirjin kajin ya shirya, sanya nauloli a kan farantin kuma sanya Marsala a saman. Bon sha'awa.
Ayyuka: 8