Sunday with John Breeze

The ingredients to make a Pesto - pecorino che...
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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 


Three plump chicken breast marinated for four hours in lemon juice and garlic

1.5 lbs of mixed shiitake, porcini, and Bella mushrooms

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.


1 thought on “Sunday with John Breeze”

  1. Yum, yum, yum…no better way to wake up in the morning than to look at all those pictures of food. Well, with the exception of the shrooms.

    Sorry, but I am a total hater when it comes to fungi – now and forever. No batteries in my camera, so I’m sending you a quick Bubblevid: http://bbltwt.com/2z8zx

    The rundown:

    Chicken strips wrapped in bacon and fried in 3 pepper sauce

    Spinach/Carrot mix (cumin spice & pine nuts included)

    Vegetarian Korma

    Po-tats….Lots of ’em

    Sauteed Haddok

    Oven-baked trout & beans…

    That should keep the belly full for a while.

    We should do this again some time.

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