"Recipes from the Chef's Kitchen"

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French Med Cuisine
1727 Connecticut Ave. NW
Washington, D.C. 20009

Executive Chef Jamal Bouzid - Left
Producer/Host Lindsey Gustin - Center
Sous Chef Ben Benouraida - Right

Chicken Marsala

1)   2 boneless Chicken Breast Halves - without skin
2)   1/4 cup All-purpose Flour
3)   1/2 tsp. Salt
4)   1/4 tsp. Pepper
5)   1/2 tsp. Basil - dried
6)   3 tbs. Butter
7)   3 tbs. Olive Oil
8)   4 to 8 oz. fresh Mushrooms - sliced (1/2 to 1 cup sliced)
9)   1/2 cup of Demy-Glass
10) 1/2 cup Marsala Wine

1)   Put oven rack in middle position and preheat oven to 200°F.
2)   Put flour in a wide shallow bowl.
3)   Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap
       using the flat side of a meat pounder or a rolling pin.
4)   Pat chicken dry and season with salt and pepper, then dredge in flour,
       1 piece at a time, shaking off excess.
5)   Transfer to sheets of wax paper, arranging chicken in 1 layer.
6)   Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over
       moderately high heat until foam subsides, then sauté half of chicken,
       turning over once, until golden and just cooked through, about 4
       minutes total.
7)   Transfer cooked chicken to a large heatproof platter, arranging in 1
       layer, then put platter in oven to keep warm.
8)   Wipe out skillet with paper towels and cook remaining chicken in same
       manner, then transfer to oven, arranging in 1 layer.
9)   Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping
       up brown bits, about 30 seconds.
10) Add reduced broth, cream, and mushrooms, then simmer, stirring
       occasionally, until sauce is slightly thickened, 6 to 8 minutes.
11) Add lemon juice and remaining 2 tablespoons wine and 1/2 teaspoon sage.
12) Serve chicken with sauce

Crab Stuffed Mushroom Caps

1)   4 large White Mushrooms with stems
2)   1/4 tsp. Olive Oil
3)   1/2 tbs. Onions - minced
4)   1/2 tbs. Red Pepper - minced
5)   1/2 tbs. Green Pepper - minced
6)   1 (1 ounce) can Crabmeat - drained
7)   1/2 tbs. unseasoned Breadcrumbs
8)   1/2 tbs. low-fat Mayonnaise
9)   1/2 tbs. fresh Parsley - chopped
10) 1/4 tbs. Parmesan cheese - grated
11) 1/4 Egg
12) 1/16 tsp. Salt
13) 1/16 tsp. Black Pepper

1)   Heat oven to 350°F.
2)   Clean and trim mushrooms, if necessary. Separate mushroom stems
       from caps.
3)   In a medium bowl, combine crab, minced onion, green pepper, red
       pepper; mix well. Stir in bread crumbs and Parmesan cheese. Add the
       eggs so filling sticks together but is not too moist.
4)   Line 2 (15x10x1-inch) baking pans with parchment paper. Place
       mushroom caps on pans; place a generous amount of filling in each
       cap. Sprinkle caps with mozzarella cheese.
5)   Bake 15 to 20 minutes or until caps are golden brown and cheese is

House Salad with Vinaigrette Dressing
(Crab Meat on top)

Good Eating!!!