Dish It Out.

I would like to have the recipe for Chicken Marsala from the Crescent City Grill in Hattiesburg. The owner, Robert St. John, shares his secrets about cooking in weekly articles in the Hattiesburg American (and Jackson's Clarion-Ledger).

Sarah Martin

Hattiesburg

CHICKEN MARSALA

1 cup all purpose flour
1/3 cup oil or margarine
2 tablespoons Crescent City Grill Poultry Seasoning
6 chicken breasts
1/3 cup clarified butter
1 tablespoon Crescent City Grill Creole Seasoning
3 cups mushrooms, sliced
2 tablespoons garlic
1/2 cup Marsala wine
2 cups artichoke hearts, quartered
1 cup Beurre Blanc

Preheat oven to 400 degrees.

Mix flour and seasoning thoroughly. Heat oil in a saute pan over medium high heat. Lightly dust chicken breasts in seasoned flour, and shake off excess flour. Saute in pan until lightly browned on both sides. Place chicken breasts on a sheet pan and place in the oven until cooked through.

In a separate saute pan, heat clarified butter. Add mushrooms, and saute until tender. Add garlic, artichoke hearts, and Creole seasoning. Deglaze with Marsala wine. Remove from heat and add Beurre Blanc. Stir to incorporate.

Place each of the chicken breasts on one of six serving plates. Evenly distribute the Marsala topping on top of the six breasts. Spoon any sauce remaining in pan over chicken. Serve immediately. Yield: 6 servings.

BEURRE BLANC:

2/3 cup white wine
2/3 cup white vinegar
1/2 cup shallots, finely chopped
1 tablespoon garlic, minced
1/4 cup heavy whipping cream
1 pound unsalted butter, cut into small cubes, then chilled
1 teaspoon salt

In a small saucepan over medium heat, reduce wine, vinegar, shallots, and garlic. When almost all liquid has evaporated, add cream. Allow cream to cook for one minute. Reduce heat slightly and incorporate the butter and salt. Only add a few pieces at a time and stir constantly using a wire whisk until butter is completely melted, then add a few more. When you have incorporated all of the butter, remove from heat. Strain and hold in a warm (not hot) area until needed. (Will not hold longer than a few hours.)

The Crescent City Grill features garden-fresh salads, made-from-scratch appetizers, entrees and desserts, and seafood caught daily in the Gulf. Located next to the more formal Purple Parrot Cafe, the two restaurant operate under the leadership of Robert St. John. The Crescent City Grill is laid-back and exudes New Orleans charm with such Big Easy treats as Cajun popcorn, Creole fried chicken and Mardi Gras pasta. Open Sunday through Thursday from 11 a.m. until 10 p.m. and Friday and Saturday from 11 a.m. until 11 p.m., the Crescent City Grill is located at 3810 Hardy Street, Hattiesburg. 601/264-0657

The Sensation Salad Dressing at Purple Parrot Cafe in Hattiesburg is marvelous. Could you please obtain the recipe for "Dish It Out?"

Beth Stevens

Mount Olive

SENSATION SALAD

For the greens, use a mixture of 2 parts iceberg lettuce, 2 parts romaine lettuce and 1 part spinach. Place salad greens in a mixing bowl, and add just enough Sensation Dressing to wet the greens. Make sure to stir the dressing well, as the garlic tends to linger at the bottom of the bowl. Once the greens are dressed, add enough of the Sensation Cheese Mix to generously cover all of the greens in the bowl. Place individual portions of the salad on chilled plates and serve immediately.

SENSATION DRESSING:

3 tablespoons garlic, freshly minced
1/2 cup white wine vinegar
1/2 cup lemon juice, freshly squeezed
2/3 cup olive oil (not extra virgin)
3 1/2 cups cottonseed oil
Salt to taste

Combine garlic, vinegar, and lemon juice. Slowly whisk in oils. Add salt to taste. Store in refrigerator 6 to 8 hours before serving. Stir well before dressing the salad.

SENSATION CHEESE MIX:

2 cups Romano cheese, freshly grated,
1/4 cup Bleu cheese, crumbled

Combine cheeses and store in an airtight container until ready to use.

The Purple Parrot Cafe is the sister restaurant of Hattiesburg's Crescent City Grill. White linens, fresh flowers, and original art lend elegance to this upscale star which features fresh Gulf seafood, beef and lamb. Located at 3810 Hardy Street, the Purple Parrot is open for lunch Monday through Friday, 11 a.m. until 2 p.m. Dinner is served Monday through Thursday, 6 p.m. until 10 p.m., and Friday and Saturday from 6 p.m. until 11 p.m. On Sunday, there is a Champagne Brunch from 11 a.m. until 2 p.m. 601/264-0656

The Grilled Chicken Breast with Lemon Butter Sauce at J. Broussard's in Columbus is one of my favorite dishes. Do you think you could persuade the chef to part with the recipe?

Florence Puls

Columbus

GRILLED CHICKEN BREAST WITH LEMON BUTTER SAUCE

4 (6-oz.) boneless chicken breasts
1 teaspoon fresh thyme, chopped
1 teaspoon garlic, minced
Salt
Cayenne pepper

Combine all seasonings and rub onto chicken breasts. Let marinate in the refrigerator overnight. Grill chicken over medium heat until cooked thoroughly. Serve with Lemon Butter Sauce. Serves 4.

LEMON BUTTER SAUCE:

2 ounces white wine
1 shallot, minced
1/2 pound cold butter, cut
1 tablespoon lemon juice
Pinch of salt
Pinch of cayenne pepper

In a small pot, reduce wine and shallots until wine is almost all evaporated. Add butter and stir until it is melted. Add lemon juice, salt, and cayenne pepper. Keep warm until ready to use.

J. Broussard, chef-owner of the Columbus restaurant that bears his name, carved his niche in northeast Mississippi when he was chef at the Oak Tree Inn in Macon. J. Broussard's is located in a century-old building that was originally an Elks Club. Decorated in a New Orleans theme, it features fresh seafood, steaks and duck. Open for dinner Tuesday-Saturday from 5:30 until 10 p.m., the restaurant is located at 309 Main Street. 662/243-1480