Chicken Marsala Recipe

Chicken Marsala Recipe

Originally posted in 2015, this recipe has been updated with new pictures etc.

Thank goodness my tastes changed over the years because I would have missed out on this delicious classic dish, Chicken Marsala, chicken braised in Marsala wine and smothered in savory mushrooms.  Mushrooms were a no-no for me (by choice) when I was growing up, but now, they're a staple on my weekly grocery list.

Luckily our children are not as picky as I once was.  They actually like mushrooms.  Our children have grown up with the "One Bite Rule" (they have to try it, but they don't have to like it). Over the years, they have tried a variety of meals and textures, and I am happy to report, most of my creations have been hugely successful. 

Enjoy our version of Chicken Marsala, featuring tender chicken, savory mushrooms, Marsala wine, and Cherchies® Garlic Seasoning.  This tasty recipe has become a family favorite in our home and we hope it will in your home too. 

Comment below and let us know if you made this recipe, or share your pictures at #cherchies on Instagram.

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Ingredients

• 3 Tablespoons butter, reserving 1 Tablespoon (Tbsp.)

• 1 Tablespoon Olive oil

• 1 Lb. Boneless chicken, flattened to 1/2" thick

• 2 Tablespoons (Tbps.) Cherchies Garlic Seasoning (Cherchies Garlic and Herbs Seasoning could also be used)

• Pepper to taste

• 1 teaspoon (tsp) dried thyme

• 1 teaspoon (tsp) rosemary

• 1 Tablespoon (Tbps.) Worcestershire Sauce

• 1 Lb. Baby Bella Mushrooms, washed, sliced, stems removed

• 1 lemon

• 1 cup Marsala Wine

• Chopped fresh parsley to garnish

Preparation

**Most Marsala recipes I researched, dredged the chicken in flour before frying in a pan. I have removed that step for this recipe to make a lighter version of this classic dish.

Are you ready to begin? Probably the most gratifying part is flattening the chicken. Talk about an aggression reliever.  

Put the chicken in a large plastic resealable bag, or place chicken between two sheets of plastic wrap. Now my secret weapon, a rolling pin! Pound away, my friend until the chicken is about 1/2" thick.

Ahhh, much better. Now sprinkle both sides with Cherchies Garlic Seasoning and pepper.

Turn the skillet onto medium/low heat and add 2 Tbsp. butter and olive oil (This keeps the butter from browning).  

Add chicken to skillet, and cook for five minutes, then turn onto the other side and continue cooking.  Once, chicken is lightly browned on both sides (chicken will finish cooking later), remove from pan and set aside on a plate.

 Add mushrooms, and allow to cook until tender (few minutes).  After a few minutes, add Rosemary, Thyme, and Worcestershire Sauce.

After mushrooms have cooked,  Add the Marsala wine to deglaze the pan.  Using a wooden spoon, scrape the pan to loosen up all that yummy goodness.

Almost done...Now cut the lemon in half, slicing one half of the lemon into slices.  These will be used to garnish your dish at the end.  Squeeze one half lemon into pan with mushrooms and stir.  The lemon juice adds a nice freshness to the dish.  Add the remaining butter and return the chicken to the pan, to continue cooking.  With a knife, cut a small slit into the chicken to make sure the chicken is no longer pink.  

Chop parsely.

Remove chicken from pan and place on a nice platter.  Spoon mushroom sauce over chicken, and garnish with remaining sliced lemons and parsley.  Dinner is Served!  Enjoy.

Chicken Marsala Recipe

Chicken Asparagus Roll-Ups Recipe

Chicken Asparagus Roll-Ups Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Difficulty: Easy

I have updated this recipe and included photos.

Mix up your normal dinner rotation and make these tasty Chicken Asparagus Roll-Ups tonight. This delicious recipe, featuring chicken, bacon, asparagus, and Cherchies® Champagne Mustard is easy to prepare, elegant enough for guests, and it is sure to become your new favorite chicken dish.

So what are you waiting for? Grab a jar of Cherchies® award-winning Champagne Mustard and surprise your family with a tasty new chicken recipe.

Comment below and let us know if you made this recipe, or send your pictures or comment to #cherchies on Instagram. As always, thank you for visiting! Stop back again.

Ingredients

• 4 boneless chicken breasts

• 6 tsp. Cherchies® Champagne Mustard or Cherchies® Hot Banana Pepper Mustard for a spicier flare)

• 8 slices cooked bacon or 8 slices ham

• 1/2 cup shredded mozzarella or crumbled goat cheese

• 8 asparagus spears, cut into thirds

• Cherchies® Garlic Seasoning and pepper to taste

• 1 Tbsp. Cherchies® Pretty Peppers

• 2 Tbsp. lemon juice

• 1 Tablespoon olive oil

Preparation

Slice chicken breast into two thin pieces. If necessary, layer between sheets of wax paper and pound with a rolling pin to 1/4" thickness. Line a baking sheet with parchment paper and lightly spray with cooking oil. Lay the chicken breasts breasts down on the parchment paper and season with Cherchies® Garlic Seasoning and pepper. Spread each one with 1/2 to 1 tsp. Champagne Mustard.

Layer with one slice of cooked bacon or ham, mozzarella or goat cheese and 3-4 asparagus pieces. (*When I made this recently, I only had mozzarella sticks that I cut in half).

Roll up the chicken on the short side and place on a baking sheet, seam side down. Season with Cherchies® Garlic Seasoning and pepper. Drizzle with olive oil. Cook at 350 degrees for 20 minutes or until chicken is done.

Top with 1/2 tsp. Cherchies Pretty Peppers and lemon juice. Serve immediately!

Serves 6 - 8

Enjoy!

Rustic Ratatouille Recipe

Rustic Ratatouille Recipe

Prep Time: 15 minutes

Cook Time: About 2 hours and 30 minutes

Difficulty: Easy

Today’s comforting recipe is an ode to those late summer vegetables, the beginning of Fall, and the late Julia Child. I present to you my version of Ratatouille, a swirly-twirly layered dish of fresh vegetables in a rich piperade (fancy for tomatoes, peppers, and onions) and fragrantly seasoned with thyme, garlic, parsley, Cherchies® Basil Pizzazz, and Cherchies® Garlic Seasoning. This dish is impressive in presentation, and the vibrant colors are also entirely reminiscent of Fall.  

This savory French stew typically uses tomatoes, peppers, zucchini, eggplant, onions, garlic, and herbs and is simmered on the stove. This dish lends to creativity in the kitchen, so taking my inspiration from Julia Child (who layered the vegetables in a savory sauce and baked them in the oven), I created this family-friendly version (sans the eggplant-kiddos and hubby are not fans). I alternated the vegetables into a decorative spiral and baked them in the oven.

Do not be intimidated by what seems to be endless mounds of slicing. This flavorful dish is quite easy, especially if you have a mandolin or a food processor (one of my favorite kitchen appliances ever!). Use vegetables that are similar in size, and feel free to substitute for your liking. As I mentioned, I removed the eggplant and added thinly sliced sweet potatoes and yellow squash.

The result is a fragrantly delicious vegetable casserole that will please even the most discerning guests. It is comfort food in a pan. Serve this easy dish alongside your favorite meat or fish recipes and crusty bread to sop up all the wonderfully tasty juices. Or, nix the meat entirely for a fabulous Meatless Monday meal.

Happy Fall!

Enjoy!

Comment below on how you liked this dish and any substitutions you made! Thank you for stopping by. Come back again!

Sauce (piperade) ingredients- (“Piperade” is fancy for onions, peppers, and tomatoes)

• 2 Tablespoons (Tbsp) good olive oil

• 1 medium onion, peeled and chopped

• 1/2 red pepper, seeds, and ribs removed, chopped

• 1/2 green pepper, seeds, and ribs removed, chopped

• 3-4 medium tomatoes, peeled, seeded, and chopped

• 2 cloves minced garlic

• 1 Tablespoon (Tbsp) tomato paste

• 1 teaspoon (tsp) salt

• 2 sprigs fresh thyme, stems removed and chopped

• 2 sprigs fresh chopped parsley

• 1 Tablespoon (Tbsp) Cherchies® Basil Pizzazz Seasoning

• 1 bay leaf

• 3/4 cup grated Parmesan cheese

Filling Ingredients (You will want the veggies in this dish to be similar in size, as it makes for a pretty presentation, and the cooking time will be similar)

• 2 small sweet potatoes, washed, peeled, and thinly sliced* (you can leave the skins on if you prefer. Make sure to wash thoroughly.)

• 1 medium or 2 small yellow squash (pick ones that are similar in size), washed and thinly sliced*

• 1 zucchini, washed and thinly sliced*

• 3 or 4 medium tomatoes, thinly sliced

• 1 teaspoon (tsp) Cherchies® Garlic Seasoning

• 1/2 teaspoon (tsp) ground pepper

Preparation

• Heat the oven to 275 degrees. Chop the onions, peppers, and tomatoes (reserving the juices) before cooking. (You may want to put the tomatoes into a bowl with the juices to cut down on the mess.)

• Combine oil and chopped onions in a medium skillet. Cook over low heat until onions are translucent.

• Add peppers, garlic, and tomatoes and juice. Stir and simmer until the peppers are soft. Add salt, tomato paste, thyme, parsley, Cherchies® Basil Pizzazz, and bay leaf to the skillet. Simmer on low for 10-15 minutes. Remove from heat when finished. Add the cheese, stir, and set aside to cool.

While the piperade (sauce) simmers, prepare the filling. Using a food processor, a mandolin, or sharp knife, slice the squash, zucchini, and sweet potato. The tomatoes didn’t slice well in my food processor, so I sliced them thinly with a sharp knife. You could use a mandolin for the tomatoes if you prefer. Place sweet potatoes in a bowl of cold water and set the rest of the vegetables aside.

After the sauce has cooled, pour into a blender and puree until desired consistency. If the liquid is still hot, make sure to cover with a towel so the blender does not explode from the hot liquids. (If you have a Blentec blender (or a blender that can can handle hot foods)), there is no need to let the sauce cool beforehand.

Pour half of the sauce (piperade) into the bottom of a shallow baking pan. Arrange the vegetables, alternating them as you go, into a spiral. Repeat until the pan is full. I prefer to use a round baking dish for presentation, but you can easily use a rectangular pan. You decide!

Season the vegetables with Cherchies® Garlic Seasoning and pepper. Drizzle the remaining piperade over the vegetables. Cover pan with foil and bake until vegetables are tender (about 1 and a half hours, or when easily cut by a knife). Uncover the vegetables and bake for another 30 minutes until vegetables are slightly golden. Serve warm.

Enjoy this beautiful savory dish with your favorite meat or seafood and some bread to sop up the delicious juices.

Rustic Ratatouille Recipe

Crockpot Coq Au Vin Recipe

Crockpot Coq Au Vin Recipe

Cook Time: 4+ hours
Prep Time:  30 minutes
Difficulty: Easy
Serves: 4-6

Oooh, La La!  Today, I am sharing one of my favorite slow cooker “Frenchy” dishes, Coq Au Vin, which translates to chicken with wine. Every time I make this rich stew, I seriously want to lick the bowl clean it is that good. This flavorful stew with its wine-infused broth and layers of tender chicken, salty bacon, vegetables, and savory herbs, will soon become a family favorite.

Although there are several steps in the beginning to this delicious meal, have no fear, it is well worth the effort, as those steps impart the intense layers of flavor, characteristic of this dish. And because this dish is slow cooked to perfection, you prepare the ingredients and walk away until dinner it is cooked hours later, which makes it an ideal meal for busy families, guests, or anytime you need a break in the kitchen.

So what are you waiting on? You need to make this deliciously hearty stew tonight. You will not be disappointed! Make sure to grab some crusty bread to sop up the glorious juices of this amazing dish.

Comment below and let us know how you liked it!

Bon Appetit! (Frenchy for Enjoy Your Meal)

Ingredients (This recipe is adapted from Williams- Sonoma)

• 1 bottle (750ml) Pinot Noir

• 5 fresh parsley sprigs, plus 2 Tablespoons (Tbsp) chopped parsley for garnish (you can use either flat-leaf or curly)

• 3 fresh thyme sprigs

• 1 bay leaf

• 1/2 leek (cut lengthwise- cut top dark greens and bottom off and rinse under cold water to remove dirt)

• 3 1/4lb. chicken parts (breasts, thighs, and legs)- Many grocery stores have value packs

• 1 Tablespoon (Tbsp.) Cherchies® Garlic Seasoning

• 2 teaspoons (tsp) ground pepper

• 1 lb. button mushrooms (we tested with Baby Bella Mushrooms)

• 3/4 lb. shallots halved

• 1 Tablespoon (Tbsp) unsalted butter

• 2 cloves garlic, minced

• 2 Tablespoons (Tbsp) tomato paste

• 1 Tablespoon (Tbsp) Cherchies® Champagne Mustard

• 2 Tablespoons (Tbsp) all-purpose flour

•  1 3/4 cups chicken broth

• 3/4 lb. carrots, peeled and cut into 2-inch pieces

• salt and pepper to taste

• kitchen twine

Preparation  
In a large saucepan over medium-high heat, boil the wine until reduced by half, about 15 minutes.  

Peel and chop the vegetables as directed above. Place the parsley sprigs, thyme sprigs, and bay leaf against the cut side of the halved leek and tie with kitchen twine.  (The fancy word is bouquet-garni which means a bundle of herbs).  (You may notice the picture is missing a leek. I asked hubby to pick one up when he came home, but he brought home fennel instead;) Set the vegetables and herbs aside.

In a large skillet on medium heat, add the bacon and cook until crisp, about 10 minutes. Transfer the bacon to a paper towel-lined plate to drain off the grease. 

Remove all but 2 (Tablespoons) Tbsp. of the grease from the pan. Season the chicken with Cherchies® Garlic Seasoning and pepper.  Increase the heat to medium-high, and working in batches, brown the chicken, turning once (4 to 5 minutes on each side). Remove and transfer to a slow cooker. Top with carrot pieces.

To the same skillet, add the mushrooms and cook, stirring occasionally, until they are beginning to brown, 6 to 8 minutes. Add the shallots and cook, stirring, for 2 minutes. Remove vegetables from pan and transfer to slow cooker. Spoon over chicken.

Again, using the same skillet, melt the butter in the skillet.  Add the garlic, tomato paste, Cherchies®Champagne Mustard and flour, and cook, stirring constantly, for 1 minute. Whisk in the reduced wine and the chicken broth and bring to a simmer. Add the bacon, and bouquet garni to the slow-cooker.  Set the cooker on the high setting, cover and cook until the chicken is fork-tender, about 4-5 hours.

When the chicken is tender, discard the bouquet garni and adjust the seasonings with salt and pepper.  Garnish with the chopped parsley and serve immediately. Serves 4 to 6. Serve with crusty bread to sop up the juices and Cherry Apple Tart Recipe for a complete meal.

Enjoy!