Chicken Breast with Marsala Mushrooms
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Serves 4 INGREDIENTS 4 chicken breasts, skin and wing bone on 4 Mascarpone Cakes (see recipe), cut to desired shape 8 ounces Marsala Mushroom Sauce, (see recipe) 4 servings cooked baby vegetables 4 thyme sprigs, for garnish Heat a large cast iron skillet with a little canola oil until the oil begins to smoke. Salt and pepper the chicken breast and sear on the skin side first, then the back side. Place the chicken breasts in a preheated 350 degree oven. Cook the chicken breasts until the internal temperature of the chicken breast, in the thickest part, reaches 165 degrees. TO SERVE - Fry the Mascarpone Cakes until they are golden in color. Place them on the plate. Slice the cooked chicken at an angle and "shingle" it around the cakes. Garnish the dish with some sautéed baby vegetables, 2 ounces of the Marsala Mushroom Sauce, and some sprigs of fresh thyme. SEMOLINA MASCARPONE CAKE 1 quart chicken broth 1 tablespoon garlic, chopped 3 cups semolina flour 1/4 pound Mascarpone cheese Salt and pepper, to taste Bring the chicken broth to a boil in a heavy saucepan. Add the Mascarpone cheese, chopped garlic, and salt and pepper. Bring the mix back to a boil. Using a whisk, incorporate the semolina flour into the boiling liquid. Stir quickly as the mix will thicken up very quickly. Pour the mix into a greased shallow casserole dish and flatten it down to a level surface. Directly cover the mix with plastic wrap (lay over top), and let cool completely. Use a cookie cutter or knife and cut the cake into desired shapes. Pan or deep-fry the cakes. MARSALA MUSHROOM SAUCE 2 portobello mushrooms, stems and ribs removed, thinly sliced 1 cup red onion, julienned 1 teaspoon garlic, chopped 2 cups Marsala wine 2 cups beef consommé 3 tablespoons butter, room temperature Salt and pepper, to taste 2 bay leafs Melt 1 tablespoon butter in a medium saucepan. Add the red onion and chopped garlic. Cook the mix over medium-high heat until the onions just begin to caramelize. Add 1 more tablespoon butter, let it melt and then add the sliced mushrooms and cook for about 4 to 5 minutes over medium heat. Add the Marsala wine and bay leaf, bring to a boil. Reduce the wine until there is only 1/4 cup or so of liquid left in the pan. Add the beef consommé and bring back to a boil. Reduce the heat and simmer for about 8 minutes. Turn off the heat and let the sauce cool for a few minutes. Finish the sauce by whisking in the remaining butter and season to taste with salt and pepper.