CHERVIL OIL RECIPES

Name: Chicken Marsala and Mushrooms
Total time: 30 min
Yield: 4 servings
Cuisine: italian
Ingredients: 3 tablespoons olive oil; 4 boneless, skinless chicken breast halves (about 1 1/2 pounds), pounded to 1/4-inch thickness; Kosher salt and freshly ground pepper to taste; 2/3 cup flour; 1/2 pound cleaned and thinly sliced button, crimini or shiitake mushrooms (or a combination); 1 shallot, minced; 4 tablespoons Marsala wine, more as needed; 3 tablespoons veal glaze ( see recipe ) or chicken stock, more as needed; 1 tablespoon butter; 1 tablespoon chopped chervil or parsley (optional, for garnish)

CHICKEN MARSALA AND MUSHROOMS RECIPE - NYT COOKING

Chicken Marsala and Mushrooms Recipe - NYT Cooking image

Served over a tangle of linguine or with side of roast potatoes, this classic Italian-American dish made with chicken breasts, mushrooms and Marsala wine is comfort home cooking at its absolute best. Good news: It's also weeknight easy. First, pound boneless chicken breasts (you can use boneless thighs, too, but they might need a little more cooking time) with a mallet or a rolling pin until they're about 1/4-inch thick. Season them generously with salt and pepper, dredge in flour and fry in a little olive oil until they're golden brown. Make a quick sauce of mushrooms, shallots and Marsala and pour it over the chicken. Garnish with a little chopped parsley or chervil for color. That's good eating.

Provided by Molly O'Neill

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
4 boneless, skinless chicken breast halves (about 1 1/2 pounds), pounded to 1/4-inch thickness
Kosher salt and freshly ground pepper to taste
2/3 cup flour
1/2 pound cleaned and thinly sliced button, crimini or shiitake mushrooms (or a combination)
1 shallot, minced
4 tablespoons Marsala wine, more as needed
3 tablespoons veal glaze (see recipe) or chicken stock, more as needed
1 tablespoon butter
1 tablespoon chopped chervil or parsley (optional, for garnish)

Steps:

Heat 1 tablespoon of the oil in a medium-size skillet set over high heat. Sprinkle the chicken pieces with salt and pepper to taste and dredge in flour. Place 2 of the chicken pieces in the pan and cook until nicely browned, about 2 minutes per side. Add another tablespoon of oil and the remaining chicken pieces. As chicken is cooked, set aside on a plate and loosely tent with foil to keep it warm.
Heat the remaining tablespoon of oil in the skillet, add the mushrooms and shallot and cook until the mushrooms are tender and beginning to brown. Add the Marsala wine and cook until reduced by half. Stir in the veal glaze or stock and heat for 1 minute.
Remove from heat and swirl in the butter until melted. Transfer the chicken to a serving platter and pour the sauce from the skillet over the chicken. Garnish with chervil or parsley and serve.

Nutrition Facts : @context http//schema.org, Calories 443, UnsaturatedFatContent 11 grams, CarbohydrateContent 24 grams, FatContent 18 grams, FiberContent 3 grams, ProteinContent 42 grams, SaturatedFatContent 4 grams, SodiumContent 705 milligrams, SugarContent 3 grams, TransFatContent 0 grams

CHICKEN MARSALA AND MUSHROOMS RECIPE - NYT COOKING

Chicken Marsala and Mushrooms Recipe - NYT Cooking image

Served over a tangle of linguine or with side of roast potatoes, this classic Italian-American dish made with chicken breasts, mushrooms and Marsala wine is comfort home cooking at its absolute best. Good news: It's also weeknight easy. First, pound boneless chicken breasts (you can use boneless thighs, too, but they might need a little more cooking time) with a mallet or a rolling pin until they're about 1/4-inch thick. Season them generously with salt and pepper, dredge in flour and fry in a little olive oil until they're golden brown. Make a quick sauce of mushrooms, shallots and Marsala and pour it over the chicken. Garnish with a little chopped parsley or chervil for color. That's good eating.

Provided by Molly O'Neill

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
4 boneless, skinless chicken breast halves (about 1 1/2 pounds), pounded to 1/4-inch thickness
Kosher salt and freshly ground pepper to taste
2/3 cup flour
1/2 pound cleaned and thinly sliced button, crimini or shiitake mushrooms (or a combination)
1 shallot, minced
4 tablespoons Marsala wine, more as needed
3 tablespoons veal glaze (see recipe) or chicken stock, more as needed
1 tablespoon butter
1 tablespoon chopped chervil or parsley (optional, for garnish)

Steps:

Heat 1 tablespoon of the oil in a medium-size skillet set over high heat. Sprinkle the chicken pieces with salt and pepper to taste and dredge in flour. Place 2 of the chicken pieces in the pan and cook until nicely browned, about 2 minutes per side. Add another tablespoon of oil and the remaining chicken pieces. As chicken is cooked, set aside on a plate and loosely tent with foil to keep it warm.
Heat the remaining tablespoon of oil in the skillet, add the mushrooms and shallot and cook until the mushrooms are tender and beginning to brown. Add the Marsala wine and cook until reduced by half. Stir in the veal glaze or stock and heat for 1 minute.
Remove from heat and swirl in the butter until melted. Transfer the chicken to a serving platter and pour the sauce from the skillet over the chicken. Garnish with chervil or parsley and serve.

More about "chervil oil recipes"

SALMON ROASTED IN BUTTER RECIPE - NYT COOKING

This simple fish dish is best made with wild salmon, but it works equally well with the farmed sort. It's astonishingly easy. In a hot oven, melt butter in a skillet until it sizzles, add the salmon, flip, remove the skin, then allow to roast a few minutes more. You'll have an elegant fish dinner in about 15 minutes. Don't be afraid to play with herb and fat combinations: parsley, chervil or dill work well with butter; thyme, basil or marjoram with olive oil; or peanut oil with cilantro or mint.
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
Calories 345 per serving

Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.

See details

SWEET POTATO WEDGES RECIPE - BBC FOOD

Sweet potato wedges make a great alternative to potato and count as one of your 5-a-day. These wedges provide 229 kcal, 2g protein, 30g carbohydrate (of which 8g sugars), 11g fat (of which 2g saturates), 5g fibre and 0.2g salt per portion.
From bbc.co.uk
Reviews 3.4
Calories 229kcal per serving

Serve in a warm bowl and garnish with chervil.

See details

BEST EVER CRAB SANDWICHES RECIPE - BBC GOOD FOOD

A classic crab sandwich made a bit more substantial with a few of Barney's favourite flavours
From bbcgoodfood.com
Total Time 20 minutes
Category Lunch, Main course
Cuisine British
Calories 529 calories per serving

Spread the bread lightly with butter, then spoon and spread the crab paste over 4 of the slices. Pile the white meat over, then top with the remaining bread. Cut the crusts off, if you like, and serve halved or in small triangles or squares with lemon wedges on the side.

See details

WHAT IS CHERVIL? BENEFITS, USES, RECIPES, SIDE EFFECTS AND ...

Dec 07, 2019 · When cooking with fresh chervil, it’s recommended to add the herb to recipes at the last minute as a garnish, since its flavor tends to be lost when it cooks too much. Try chervil in some of these healthy recipes below: Kerbelsuppe (Cream of Chervil Soup) Herb infused oil…
From draxe.com

See details

ALL ABOUT CHERVIL AND SUGGESTIONS FOR SUBSTITUTING

Sep 19, 2020 · Chervil Taste and Flavor . Chervil takes like a delicate cross between tarragon and parsley.Chervil has a mild flavor with hints of licorice or anise, but without those flavors coming through strongly.If you don't have chervil …
From thespruceeats.com

See details

PITA CHIPS RECIPE | ALLRECIPES

I used the spices I liked instead and followed the general idea. I used olive oil, salt, dried parsley and garlic powder. Mixed random amounts with about 3/4-1 cup oil. Cut pita in half, separate the "pocket" so you get four half moons. Brush oil …
From allrecipes.com

See details

HERB OR SPICE INFUSED OIL RECIPE

Feb 09, 2022 · Less strongly flavored oils like sunflower oil and safflower oil work best to give a more prominent herb flavor. However, extra-virgin olive oil is also a good choice. If you begin with a monounsaturated oil such as olive oil or peanut oil…
From thespruceeats.com

See details

10 BEST PERCH FISH RECIPES - YUMMLY

Mar 07, 2022 · scallions, fennel seed, lemon, vegetable broth, zucchini, chervil and 4 more Oven Crisp Ocean Perch Fillets Just a Pinch panko bread crumbs, garlic powder, white pepper, large …
From yummly.com

See details

10 BEST JERKY MARINADE RECIPES - YUMMLY

Mar 06, 2022 · olive oil, sesame seeds, fresh orange juice, garlic, Honeysuckle White® Turkey Breast Tenderloins and 4 more Chicken Breasts With Mediterranean Marinade Wish-Bone …
From yummly.com

See details

USE UP LEFTOVERS - BIGOVEN

Use Up Leftovers. Choose up to 3 ingredients. BigOven will tell you what you can make! Do you find this free tool useful? At BigOven, we're trying to reduce food waste.
From bigoven.com

See details

10 BEST PHEASANT BREAST RECIPES - YUMMLY

canola oil, chives, salt, parsley, sauce, pheasant breasts, unsalted butter and 2 more. Grandma Rose's Pheasant On dine chez Nanou. white grape juice, cognac, butter, walnuts, pheasant breasts and 2 more. Game Pie Patisserie Makes Perfect. ... Add All Recipes …
From yummly.co.uk

See details

TOM KERRIDGE CÔTE DE BOEUF RECIPE - TOM KERRIDGE

Vegetable oil, for cooking. 25g butter, for cooking. Salt and freshly ground black pepper. For the brandy butter: 3 juniper berries. 2 cloves. 1 dried bay leaf. ½ teaspoon freshly grated nutmeg. ½ …
From tomkerridge.com

See details

USE UP LEFTOVERS - BIGOVEN

Use Up Leftovers. Choose up to 3 ingredients. BigOven will tell you what you can make! Do you find this free tool useful? At BigOven, we're trying to reduce food waste.
From bigoven.com

See details

10 BEST PHEASANT BREAST RECIPES - YUMMLY

See details

TOM KERRIDGE CÔTE DE BOEUF RECIPE - TOM KERRIDGE

See details

RECIPES | EAT YOUR BOOKS

Search and save recipes from cookbooks, magazines and blogs to your own online collection at …
From eatyourbooks.com

See details

SOUP RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER

Soup recipes (102) Whether it’s a classic minestrone, a hearty ramen or a vibrant tomato, there’s nothing like a comforting bowl of delicious soup. These recipes are fully flexible and perfect for using up …
From jamieoliver.com

See details

50 SALAD DRESSING RECIPES : RECIPES AND COOKING : FOOD ...

Apr 24, 2015 · 14. Hazelnut-Herb: Blend 2 tablespoons each dijon mustard and cider vinegar, 1 teaspoon kosher salt, and 1/3 cup each vegetable oil and hazelnut oil in a blender. Add 1/4 cup each chopped …
From foodnetwork.com

See details

LIGHTER APPETIZER RECIPES - MARTHA STEWART

Nov 19, 2010 · Lighter holiday appetizer recipes from Martha Stewart, including hors d' oeuvres, artichoke and spinach dips, hummus, marinated mushrooms and olives, spreads, crostini, pita chips and …
From marthastewart.com

See details

THE 26 BEST HERBS FOR SOUPS (RECIPES, HOW TO USE THEM A…

Fines herbes: This is a blend of delicate herbs (chervil, parsley, fennel, chives, oregano, basil, sage, tarragon, and saffron) that can be used with lighter soups, usually added just before …
From yourindoorherbs.com

See details

WHEAT CRACKERS RECIPE | ALLRECIPES

I used olive oil instead of veg. oil, and chicken stock instead of water. Sprinkled salt, country herb seasoning from Aldi's, cracked pepper, and seeds on top and rolled them in while on the cookie …
From allrecipes.com

See details

HARISSA RECIPES - BBC FOOD

Harissa recipes This is a fiery North African paste that is orangey-red in colour. It’s a mixture of peppers, dried red chillies, garlic, caraway seeds, ground cumin and coriander, tomato purée ...
From bbc.co.uk

See details

PARSLEY BENEFITS, NUTRITION FACTS, USES AND RECIPES - DR. AXE

Nov 12, 2019 · Parsley herb and parsley essential oil have been used as natural detox remedies, diuretics, and antiseptic and anti-inflammatory agents for centuries in folk medicine. Countries …
From draxe.com

See details

50 SALAD DRESSING RECIPES : RECIPES AND COOKING : FOOD ...

See details

LIGHTER APPETIZER RECIPES - MARTHA STEWART

See details

THE 26 BEST HERBS FOR SOUPS (RECIPES, HOW TO USE THEM A…

See details

RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK

Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts.
From foodnetwork.com

See details

WHEAT CRACKERS RECIPE | ALLRECIPES

See details

HARISSA RECIPES - BBC FOOD

See details

CHRISTMAS RECIPES | DONNA HAY

Donna Hay kitchen tools, homewares, books and baking mixes. Quick and easy dinner or decadent dessert - recipes …
From donnahay.com.au

See details

PARSLEY BENEFITS, NUTRITION FACTS, USES AND RECIPES - DR. AXE

See details

10 HERBS TO GROW INSIDE YEAR-ROUND - INDOOR HERB GARDEN ID…

Feb 03, 2021 · Chervil. Chervil is a delicate annual and a favorite flavor in French cuisine, hence its nickname, "French parsley." Start chervil seeds in spring or late summer.
From goodhousekeeping.com

See details