Roasted chicken supreme with a creamy marsala sauce and Orzo, salad with Parmesan Recipe

A Roasted chicken breast with crisp skin, a versatile marsala sauce and a fresh orzo rocket salad.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • For the meat
  • Chicken breast(s) - skin on : 6 whole
  • Groundnut oil : 20 cl
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • For the sauce
  • Banana shallot(s) : 2 whole
  • Fresh thyme : 4 sprig
  • Unsalted butter : 50 g
  • Marsala wine : 150 ml
  • Chicken stock : 250 ml
  • Double cream : 100 ml
  • Button mushroom(s) : 300 g
  • Garlic clove(s) : 2 whole
  • Plain flour : 2 tbsp
  • For the rest of the recipe
  • Orzo : 300 g
  • Grated parmesan : 50 g
  • Flat leaf parsley : 0.25 bunch
  • Head(s) of celery : 1 whole
  • Rocket : 4 bunch
  • Garlic clove(s) : 1 whole
  • Lemon(s) : 1 whole
  • Olive oil : 30 ml
  • Maille Dijon mustard : 1 Tsp
  • Caster sugar : 1 Tsp
  • Sherry vinegar : 50 ml



    Heat the oven to 180c

    Season the chicken all over with salt and pepper and a good coating of oil. Heat a large frying pan to medium hot, then add the chicken skin side down, colour the skin to a lovely even golden colour -

    Turn the breasts over and give them 30 seconds on the other side, then transfer to a roasting tray skin side up (keep the pan for the sauce).

    Roast chicken for 10 -12 mins, Its cooked when the juices run clear when a knife is inserted into the thickest part. Remove from the oven and rest for 5 mins.


    Finely slice the shallots and the mushrooms, peel and crush the garlic. Pick and chop the thyme leaves.

    Add the butter to the pan on a low heat, once melted add the onions, garlic and mushrooms and cook gently do not burn. Once the mushrooms have slightly softened and taken some colour ,add the flour.

    Now add the Marsala and scrape the base of the pan to de glaze. Boil until reduced by half, then add the chicken stock and simmer until reduced by half again. Add the cream and allow to simmer and thicken. check the seasoning . Allow to just soften (this won't take long), then remove from the heat and whisk in the remaining butter to give a glossy finish.


    Bring a large pan of salted water to the boil and drop in the Orzo. simmer for 7-10 mins. depending on degree of Aldente-ness you prefer. remove from water when cooked and refresh under some cold water. drizzle a little olive oil to prevent them from sticking while you prepare the salad ingredients

    Peel garlic and chop. finely slice 2-3 sticks of celery, Pick Celery leaves and reserve. wash and pick the rocket leaves. Pick and roughly chop the parsley leaves. zest lemon

    combine mustard, sugar, vinegar, lemon zest, season with salt and pepper. Slowly add in olive oil to create an emulsified dressing.

    in a bowl mix the Cooked orzo, celery slices, celery leaves, rocket and parsley, pour over the dressing and and mix. grate some Parmesan and mix.

    Place a good spoonful of the orzo saladon a a plate. Add the roasted chicken supreme and coat with the Creamy marsala

Chef's tip

«Each item of this dish can be used independently. The Marsala, can be used for beef or veal or pork just as harmoniously. The orzo salad can be served as a main, add some more vegetables making it more substantial »

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