My Canadian friend, John invited us all to a little Sunday cooking competition. I took the bait an here’s what I presented.
Creamy Chicken and Mushrooms, Served with Black Kale
2/3 c Extra virgin olive oil
1 tbls Thyme & 1 tbls of sage (optional).
lb Black Kale (freshly chopped)
2-3 garlic cloves ( a nice substitution is garlic pesto)
Salt & Pepper to taste
1/2 c Marsala wine
2 c heavy cream
Freshly grated pecorino cheese
3 slices of Canadian bacon (in honor of John); I usually use maple bacon
While chicken is still marinading, saute mixed mushrooms and chopped bacon in olive oil. Don’t crowd the mushrooms; it makes a difference (Julia Childs tip).
In a sauce pan, pour heavy cream and wine. slow heat. Add cheese gradually.
Once mushrooms are properly sautéed, add chicken. Let chicken cook until thoroughly done.
Slowly add cream mixture to chicken and mushrooms. The mushroom will turn the cream a lovely color; or at least I think so. Simmer five minutes.
Slowly add kale, salt, pepper, thyme, and sage.
Let cook down (about 10-15 minutes)
This chicken also goes well with nishishi rice. The perfect chardonnay makes a nice complement.
- Day of the Mushroom!! (jackielopina.wordpress.com)
- Chicken with 40 Cloves of Garlic (via scarpetta dolcetto) (thespiritportal.wordpress.com)