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La Belle Cuisine - More Poultry Recipes

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Poulet SuprÍme Maurice

 

 

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 Poulet de Champagne II
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Poulet SuprÍme Maurice
Piret’s - The George and Piret Munger Cookbook
by George and Piret Munger, 1985, Houghton Mifflin Company

Rare and Out of Print Books

Makes 6 servings

“Servings are very generous in this terrific dish devised by Maurice
Moore-Betty, so plan on serving the chicken with a simple side dish.”

1/2 pound fresh mushrooms
1/2 cup fresh whole-wheat bread crumbs
1 tablespoon minced fresh tarragon (or 1 teaspoon dried)
3 tablespoons minced fresh parsley
Salt and freshly ground pepper, to taste
1/2 cup minced cooked ham
3/4 cup dry Marsala
6 tablespoons butter, melted
6 whole chicken breasts, boned, skin left on
Unbleached, all-purpose flour, seasoned with salt
and freshly ground pepper
1/2 cup rich chicken stock, preferably homemade
Watercress and chopped fresh parsley, for garnish

1. Wipe the mushrooms with a damp cloth and chop them finely.
Combine them with the bread crumbs, tarragon, parsley, salt,
pepper, and ham. Moisten the mixture with about 1/2 cup of
the Marsala and 3 tablespoons of the melted butter – enough
to make the filling moist but not soggy.
2. Brush the chicken with some of the melted butter and dust with
salt and pepper. Place the small fillets on the thinner part of
the meat (where the ribs were). Place about 1 tablespoon of
the filling mixture on each breast. Fold each side of the breast
to the center (the shape will resemble a closed fist.)
3. Preheat the oven to 450 degrees F. Place the breasts, seam side
down, in a well-buttered flameproof baking dish, brush them
with melted butter, and dust them with seasoned flour. Bake
the chicken breasts for 30 minutes, basting occasionally with
the pan juices.
4. Remove the chicken to a serving platter and reduce the oven
temperature to 180 degrees F. Cover the chicken with aluminum
foil and put it back in the low oven to keep warm while you
finish the sauce.
5. Deglaze the baking dish with the chicken stock and remaining
1/4 cup of Marsala, and boil it over high heat until it is reduced
by half. Adjust the seasoning, and spoon the sauce over the
chicken breasts. Garnish with watercress and parsley.
 

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