recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
chicken fillets 60g (2oz) butter
1 clove garlic
4 anchovy fillets
4 slices mozzarella
1 tablespoon chopped parsley
3 tablespoons marsala
1 chicken stock cube
1/2 cup water
chicken. Melt butter in pan, add peeled, crushed
garlic and chicken fillets; cook a few minutes
on each side until light golden brown. remove
from pan. Drain anchovies and capers. Arrange
a slice of cheese, three capers and one anchovy
fillet over each chicken fillet, sprinkle with
the chopped parsley.
chicken to pan, cover, cook a further 5 minutes,
over moderate heat. Remove from pan to serving
dish. Keep warm.
marsala to pan drippings. Scrape pan brownings
from bottom. Reduce heat, add cream. Simmer
gently, uncovered for a few minutres until sauce
thickens. Season with salt and pepper. Spoon
over chicken fillets.