Julia Child Chicken Marsala Food

JULIA CHILD SUPREMES DE VOLAILLE AUX CHAMPIGNONS (CHICKEN BREAST

Steps:

• 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 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. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done.
• Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes).
• To make sauce, pour the stock and wine 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. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.

CHICKEN MARSALA

Steps:

• On a large plate combine the flour, salt, pepper and oregano. Stir to combine. Dredge the chicken in the flour mixture coating completely.
• In a large skillet set over medium heat, add two tablespoons of the butter until it melts. Add the chicken and cook each side until well browned. About 5-6 minutes per side. Remove from pan and set aside.
• In the reserved pan, add remaining butter and garlic and let sizzle for a minute. Add the onion and stir well. Cook until the onion is soft, about 8 minutes. Add the sherry and chicken stock and bring to a simmer. Stirring frequently. Reduce heat when it simmers and add the cooking cream. Stir well and add the chicken back to the pan. Coat all the chicken with the sauce, reduce heat to low, cover and leave to cook for about 10 more minutes.
• In a small glass whisk together the corn flour and water. Add this to the sauce to thicken it and stir as it thickens. Remove from heat. Garnish with parsley and extra black pepper if desired.
• Recommended serving over rice.

CHICKEN MARSALA

Steps:

• To prepare the chicken, season the flour with salt and pepper. Slice the chicken breasts to 1/4-inch-thick medallions. Coat with the flour and tap off any excess.
• Next, in a saucepan over medium heat, add enough oil to coat the bottom of the pan and allow to warm. After warming, add the chicken and cook until browned, 2 to 3 minutes. Flip and repeat the process. After cooking all the chicken, hold warm covered on a plate. Add the marsala to the pan over medium-high heat. This will deglaze the pan. After deglazing, reduce the wine by three-fourths volume so 2 ounces remain. Then add the mushrooms. Stir the mushrooms, scraping the sides, then finish with the veal stock. Allow the stock to warm and thicken for 4 to 5 minutes, and then remove from the heat. Stir in the butter and finish by spooning over the cooked chicken. Garnish with fresh herbs or cheese if desired.

CHICKEN MARSALA

Steps:

• Marinate chicken breasts in Worcestershire sauce for at least 15 minutes. Heat butter in fry pan and brown chicken in butter. Remove chicken to plate. Saute mushrooms for about 3 minutes adding more butter if necessary. Add shallots and cook for 2 minutes. Deglaze the pan with brandy. Add the Marsala and chicken broth, reduce by 1/3. Add the cream and cook sauce until thick enough to coat the back of a spoon. Season to taste and spoon over chicken.

CHICKEN MARSALA (OLIVE GARDEN - OFFICIAL RECIPE)

Steps:

• POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness.
• COMBINE flour, salt, pepper and oregano in a mixing bowl.
• Dredge chicken pieces in the flour, shaking off any excess.
• HEAT oil and butter in a skillet over medium heat.
• Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned.
• Turn breasts over to cook other side, then add mushrooms to skillet.
• Cook breasts about 2 more minutes, until both sides are lightly browned.
• Continue to stir mushrooms.
• Add Marsala wine around chicken pieces.
• COVER and simmer for about 15 minutes.
• TRANSFER to serving plate.