MARJORAM SHALLOT BUTTER
Serve this herb-flecked butter on everything from mashed potatoes to dinner rolls. It's also wonderful for rubbing under the skin of turkey and chicken.
Provided by Charlotte J
Categories Spreads
Time 10m
Yield 1 Batch
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of butter in a small saucepan over medium heat.
- Add the shallots and season with a pinch of salt.
- Sauté until soft, but do not brown.
- Add the vermouth, and simmer until the pan is almost dry.
- Set aside to cool completely.
- Place the butter in a medium mixing bowl and, with an electric mixer (fitted with the paddle) or wooden spoon, beat until light and fluffy.
- Scrape down the sides.
- Add the marjoram and pepper, and beat to incorporate, scraping down the sides.
- Add the cooled shallot mixture and beat to combine.
- Taste for salt and pepper.
- Scrape into a small bowl, serving crock or butter molds and cover tightly; or shape into a long roll in grease-proof paper (plastic, wax or parchment) for storing and slicing as needed.
Nutrition Facts : Calories 1768.8, Fat 195.9, SaturatedFat 123.9, Cholesterol 518.6, Sodium 1396.9, Carbohydrate 9.2, Fiber 1.5, Sugar 0.3, Protein 3.5
GLAZED CARROTS WITH MARJORAM
Steps:
- In a large skillet over medium heat, melt the butter, then add the shallots and cook until beginning to soften, 3 to 5 minutes.
- Add the carrots, sage, chicken broth, honey and wine and bring to a simmer. Cook until the carrots are tender and the liquid has reduced to a syrup, 8 to 10 minutes. Stir in the marjoram and some salt and pepper to taste.
CHICKEN BREASTS WITH WILD MUSHROOMS, MARJORAM, AND MARSALA
Categories Milk/Cream Chicken Herb Mushroom Sauté Quick & Easy Marsala Winter Shallot Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Sprinkle chicken breasts with salt and pepper, then 2 teaspoons marjoram. Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over medium-high heat. Add chicken to skillet and sauté until just cooked through, about 7 minutes per side. Transfer chicken to plate; tent with foil to keep warm. Melt remaining 1 tablespoon butter with1 tablespoon oil in same skillet. Add mushrooms, shallots, and 2 teaspoons marjoram. Sauté until mushrooms are brown and tender, about 6 minutes. Season to taste with salt and pepper. Transfer to bowl.
- Combine broth, cream, Marsala, and remaining 2 teaspoons marjoram in same skillet; boil until thickened and reduced to 1/2 cup, about 5 minutes. Season sauce with salt and pepper.
- Divide mushrooms among 4 plates. Top mushrooms with chicken. Spoon sauce over and serve.
OLIVE GARDEN CHICKEN WITH LEMON MARJORAM SAUCE
I made this for dinner tonight and it tasted fabulous! It was the best Chicken Picatta recipe I have ever had. I made some changes since I first posted the recipe, and suggest you double the sauce if you want to top pasta in addition to the chicken. Personally, I serve it with garlic mashed potatoes. (I save the little garlic containers I get from Papa John's Pizza and mash them into my potatoes -- easy and yummy)
Provided by Cook4_6
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- PICCATTA BATTER:.
- Combine eggs, cheeses, parsley and basil together in a large mixing bowl.
- CHICKEN:.
- Flour the chicken breast in the flour mixture and dip it in the Piccatta batter.
- Coat evenly on both sides.
- Heat the olive oil in a large skillet on medium heat.
- Carefully place it in the skillet and fry.
- When edges are golden brown, turn over and brown the other side.
- Transfer chicken from pan and place it in baking pan.
- Place in a 350 degree oven for 10-12 minutes.
- Using the pan the chicken was cooked in, drain all but 1/4 of the oil.
- Over medium heat add the shallots, garlic and herbs, saute until the shallots are transparent.
- Add the lemon juice, lemon zest, white Zinfandel wine and reduce the liquid by 1/2.
- Add the heavy cream and simmer until the sauce has thickened slightly.
- Remove sauce from heat and whip in the cold butter.
- Season to taste with salt and pepper.
- Pour 2 oz. of the sauce on the plate and place the chicken on top and serve.
TOAST WITH TOMATO-BUTTER AND MARJORAM
Provided by Rebekah Peppler
Categories Tomato Sauté Kid-Friendly Quick & Easy Lunch Summer Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 6 Servings
Number Of Ingredients 9
Steps:
- Dice 2 tomatoes (you should have about 1 cup). Heat oil in a large skillet over medium. Add shallot and kosher salt and cook, stirring occasionally, until softened, about 2 minutes. Add diced tomatoes and cook, stirring occasionally, until juices release and liquid reduces, about 10 minutes. Let cool.
- Purée butter and tomato mixture in a blender or food processor until smooth. Stir in marjoram.
- Slice remaining 2 tomatoes. Spread each toast with tomato-butter, top with a tomato slice, and season with sea salt and pepper.
- Do Ahead
- Tomato-butter can be made and chilled for up to 5 days or frozen for up to 3 months.
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