Julia Child Chicken Marsala Recipes

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.

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.