Chicken Marsala-esque

From the kitchen of our own Kelley Edwards...

Chicken Marsala-esque

"One of the things I love about cooking, as compared to baking, is the freedom to substitute, change and add to a recipe. 

kelley-edwardsOne evening I had a friend visiting for dinner and I asked if he  had any requests. He replied "something with a lot of butter".  Well naturally, I went right to Ms. Julia Child.

This is based on Julia's  Supremes de Volaille aux Champignons  (Chicken Breasts with Mushroom and Cream), which is featured in her book Mastering the Art of French Cooking, Vol. I 

I always thought that this dish was  Chicken Marsala, but apparently it is called that if you use Marsala Wine in the recipe. That's why I say this is  "Marsala-esque".

This one instead calls for Vermouth, but any white wine or brandy can be used. I also add a bit of crumbled prosciutto as a garnish." KE

ingredients small

4 chicken pieces (the original recipe calls for breasts,  but I prefer thigh/legs for moistness)

1/2 teaspoon lemon juice

1/4 teaspoon salt

Big pinch white pepper

5 tablespoons butter

1 tablespoon minced shallot

1/4 pound diced or sliced fresh mushrooms (Julia says "don't crowd the pan" )

1/8 teaspoon salt

ingredients sauce

1/4 cup white or brown stock or canned beef bouillon

1/4 cup dry white vermouth

1 cup whipping cream

Salt and pepper

2 tablespoons freshly minced green onion

small method

Preheat oven to 400 degrees.

Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with sea salt.

Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. Although Ms. Child  suggests to check the chicken after only 6 minutes, I cooked it for closer to 30-40 minutes.

Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes).

method sauce

Pour the stock and vermouth in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste.

serving and tips small

Pour the sauce over the chicken, sprinkle with green onion and serve immediately.

Note: I also put thin slices of prosciutto on a sheet in the oven for the last few minutes of the chicken cooking. Crumble and use to sprinkle over chicken with the green onion

spring f&d

While you're here check out some of Kelley's other recipes by clicking on the picture below

Spinach & Feta Flat TiresCurried Apples 2hashbrown-casserolekelley edwards cookiespeanut butter blossoms profileChocolate & Skor Dipped Strawberries

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