Tag Archives: dinner

Happy New Year Brisket – perfect for Passover

Posted on April 4, 2025 | 2 comments

Brisket can definitely be an intimidating thing to make. I once made it as a young cook, and it was perfectly inedible. Back then, I couldn’t believe how long it took to cook, but it does take very long. Now I usually make it in the slow cooker which is an awesome way to go but this time I used my trusty Le Creuset, which worked out beautifully. A lot of people have some pretty awesome brisket recipes and I welcome you to send me yours. This really couldn’t be any easier and it’s super tasty. This original recipe came from my friend, Michele (with a few comments from Karyn too.) I did change a few things to the original recipe, but not a lot and I thank Michele for the recipe.

INGREDIENTS:

4 lb. brisket (I didn’t need larger but you can adjust this recipe for whatever size brisket you use)

Lawry’s seasoned salt available in the spice aisle

2 large Spanish onions (Karyn uses Vidalia, which is also good), sliced thickly

2 cans of tomato sauce , I used the 16 oz. size. You can also use the 1 can of 28 oz. size. It depends on you and how much sauce you like.

2 tbsp. brown sugar (this is my addition. It doesn’t really change the flavor so much as cut the salt a bit)

DIRECTIONS:

Preheat oven to 350 degrees.

I sprinkled Lawry’s seasoned salt on both sides of the brisket (generously) then seared it in the Le Creuset pot with a little vegetable oil–probably about a tablespoon. (After the meat was seared, it shrunk to fit perfectly in my pot but I don’t think that a larger brisket would have fit.) Next, I added the tomato sauce and onions, covered the pot and put it in the oven. I cooked it for a total of 3 hours. I checked on it after each hour, which probably wasn’t even necessary. I then let it cool, off of the heat, for about an hour. Next, I sliced it with an electric knife, which came out beautifully. The meat was soft, but not falling apart at all. I then added the brown sugar to the gravy, put the brisket in a container with the gravy and froze it. I’ll take it out the night before I serve. Karyn pulses her gravy with an immersion blender. I didn’t do this but I think it makes for a good suggestion. In fact, I might still do it next time I make this recipe.  I’ll let you know. Thanks again Michele and Karyn!

  • I also use an electric knife to cut my brisket –I find it works best (worth the investment and a rather inexpensive one at that–you’ll have it for years)

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Chicken Marbella–perfect for Holiday Cooking

Posted on April 3, 2025 | 2 comments

This recipe is my “go to” chicken. I’ve made it almost every Passover and Rosh Hashana since I found it. many moons ago. The original recipe is from the “Silver Palate” cookbook.  It has been a staple on my holiday table for as far back as I can remember.  It’s really a perfect recipe for any time of the year.  

*the key to this recipe is an overnight marination so don’t skip that and obviously 4 chickens is a lot of chicken depending on how many people you have and what other dishes you have you can cut in 1/2 easily!  I usually cut in 1/2 and it’s more than enough. 

Enjoy! and Happy Passover to all of those who celebrate.

Ingredients:

1/2 cup olive oil

1/2 cup red wine vinegar

1 cup pitted prunes

1/2 cup pitted Spanish green olives (no pimentos)( if you can’t find, just pick out pimentos)

1/2 cup capers with a bit of juice

6 bay leaves

1 head of garlic, peeled and finely pureed(chopped well)app. 10-12 cloves in a head

1/4 cup dried oregano

Kosher salt and freshly ground black pepper, to taste (I start with 1 teaspoon kosher salt, and a few grinds of black pepper.)

4 chickens, cut into eighths (original recipe calls for chickens to be quartered but I find that you get more per person if you do it in eighths.) the chickens are about 2 1/2 lbs. apiece , so it’s about 10 lbs. of chicken . Sometimes I ask the butcher to cut the breasts in 1/2, if they are very large.

1 cup brown sugar

1 cup dry white wine

1/4 cup fresh flat-leaf parsley (finely chopped)

Directions:

Combine the olive oil, vinegar, prunes, olives, capers and their juice, bay leaves, garlic, oregano, and salt and pepper. ( You can combine in a large bowl, but I use a large Ziploc bag.) Add the chicken, then stir or mix around to coat well. Refrigerate overnight.

Preheat oven to 350 degrees.

Take a large shallow baking pan (you may need 2), arrange the chicken in a single layer and spoon the marinade over it evenly. Then sprinkle the chicken pieces with the brown sugar and pour the white wine around them.

Bake, basting frequently with the pan juices until the thigh pieces yield a clear yellow juice (don’t want it pink). It takes anywhere between 50 to 60 minutes to cook. (Test thigh with a fork.)

When you are ready to serve, transfer the chicken with a slotted spoon to serving platter. Moisten with some of the pan juices and sprinkle generously with the parsley. You can pass the remaining juices in a gravy boat.

*should serve 10 or more

* this chicken is delicious cold or at room temperature. If you make ahead and it is in fridge, just remove from fridge, reheat it in the juices, then allow to come to room temperature.

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Honey Roasted Chicken – Holiday Chicken

Posted on April 3, 2025 | Leave a comment

DSCN4234DSCN4234This recipe was actually given to me by my daughter Jennifer.  She has made it numerous times. always to raves from the family.  It is a delicious chicken dish and it perfect for the Jewish new year and for Passover. It’s sweet and savory and has a wonderful blend of flavors.

Remember to pay attention to cooking directions as you will not be preheating oven!!!!!!

Obviously this recipe can be cut in 1/2 for a smaller group.

Ingredients:

1 stick butter or margarine

1/2 cup minced yellow onion

2 large cloves garlic, minced

1/4 cup Dijon Mustard

1/2 cup mild honey

1 teaspoon kosher salt

a rounded teaspoon curry powder

2 tablespoons peach or mango chutney ( available in most supermarkets)

small handful of dried currants or chopped dark raisins

2 roasting chickens  cut up in 8’s or you can cut recipe in 1/2 and use 1 chicken and 1 roasting pan

Directions:

you will need 2 shallow baking sheets with 1 inch rims ( you may be able to get it on 1 large sheet)Spray baking sheets well with cooking spray.

to make sauce:

Melt butter/margarine in a heavy 2 quart saucepan over medium heat. while it is bubbling, saute onion and garlic until softened, about 3 – 5 minutes. add remaining ingredients except for chicken and stir until well combined. heat until warm throughout and set aside to cool slightly.

to prepeare chicken:

I would spray each baking sheet with pam cooking spray first

Rinse and pat chicken dry . (each piece) dip each piece in honey mixture, coating chicken completely. lay chicken pieces ( skin side up) on baking sheets. spoon any remaining sauce over chicken.

To Bake Chicken:

place chicken in a cold oven, turn heat to 400 degrees and bake for one hour. if you are using 2 baking sheets , roast in the upper and lower thirds of the oven and switch shelf positions 1/2 way through the cooking time.

to serve:

Transfer chicken to a warmed serving platter and serve . this chicken is good hot, at room temp. and cold out of fridge the next day.

*if you cannot find peach or mango chutney ( I found it at Whole Foods) Stonewall Kitchen Brand , you can use Peach Jam, Apricot Jam, etc. Probably Saucy Susan would work. Use your imagination and don’t kill yourself trying to find the chutney. I think the chutney would give it a bit more kick, and cut the sweet, but either one will be fine.

Happy Holiday from my Kitchen to Yours

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Homemade Chicken Soup with Not-So-Homemade Matzo Balls

Posted on March 31, 2025 | Leave a comment

IMG_4514I always make my own chicken soup. It is delicious broth. I usually make a few batches and freeze them because it’s a great thing to have frozen in quart containers as stock and will last for up to six months frozen. When the holidays come—whether Rosh Hashanah or Passover—I always make my chicken soup with matzo balls. I make the soup a day ahead and skim whatever fat is on there before adding my matzo balls. Keep reading for my “secret matzo ball recipe”.

INGREDIENTS: CHICKEN STOCK:

1 5lb. organic roasting chicken (I throw away the insides)

1 package of chicken wings (this was suggested to me a long time ago by my BFF Karyn and she was oh so right. It adds some fat, which translates into a lot of flavor and you will skim off the fat the next day. Thanks, Karyn…yes, I remembered!)

1 large, yellow Spanish onion; unpeeled and quartered

A big bunch of dill

4 celery stalks with leaves, cut into thirds

4 carrots, unpeeled and halved

Bunch of flat-leaf parsley (Use this only if you want. This time, I didn’t have it so I used only the dill.)

A bunch of thyme (if you wish)

1 head of garlic, cut in half cross-wise (skin and all)

2 tbsp. kosher salt

2 tsp. whole black peppercorns

DIRECTIONS FOR SOUP:

I place the chicken, chicken wings, onion, carrots, celery, whatever herbs I’m using, garlic, salt and pepper in as large a  pot as I can find (usually about a 16-20 qt. stockpot.) Add cold water to cover chicken by at least 2 inches above the chicken but not to the top of the pot because it will boil over (very messy). Bring to a boil and then simmer, uncovered, for about 3 hours. I skim the soup skum (sounds lovely) off for the first half hour or so—after that, you shouldn’t have much more. I remove the chicken from the broth after an hour or so, because it is cooked and it will taste like a rubber chicken if you plan on eating it. Sometimes, I like to shred it and return it to the soup. If you are not using the chicken (what a waste of good chicken), just leave it in. It will fall apart in there. I leave the wings and discard them at the end of the 3 hours. Next, I strain all of the soup, discard all remnants, fill my containers and put in the fridge. The next day (or the day of the holiday), I usually skim off the fat that has risen to the top and make my matzo balls (recipe below).

MATZO BALLS:

This has always been my secret, but now it’s out. Okay, I own it. After years of making matzo balls from scratch, my mother (yes, my mother, the cook) turned me on to Manischewitz boxed matzo ball mix! It just wasn’t worth it. My balls weren’t as consistent as I would have liked, whereas these are always perfection! Light and fluffy and everyone always loves them. No sinkers here!

I follow the directions on the box carefully. They sell just the mix box. You will need vegetable oil and 2 eggs per box. I do add a little piece of dill inside each ball, but that’s it! Now my secret is out. Sometimes this is really the only way to go. It saves time and ingredients and is really good. No MSG or trans-fats either! So make the soup, cheat with the balls, and enjoy. There is no substitute for homemade chicken soup, though.

*You can also add thin soup noodles to this recipe, if you like. (obviously not on Passover)

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Passover 2025

Posted on March 31, 2025 | 1 comment

It’s springtime and that signals the Spring Holidays Passover and Easter. Passover starts in the evening of Saturday , April 12 2025 is the first seder and the holiday runs through Sunday, April 20 2025. Easter in 2025 will be on Sunday , April 20 a very late date for Easter in recent memory.

I am going to post my traditional Passover recipes as it is right around the corner. A wonderful time of year to sit down with family and friends and celebrate. It’s a holiday commemorating the emancipation of Jewish people from slavery in ancient Egypt.

There are so very many traditional foods during Passover and once again I will share my recipes with you. Everyone has special food and traditions that they like to follow.

I will be posting my favorite tried and true recipes for the rest of the week — any questions you can email me or DM me on Instagram or FB. I will be as helpful as I can be.

Happy Holidays and Enjoy Pesach!

These are some of my go-to’s and all of the recipes are on my website @cookingwithcandi

If you have trouble you can always google the name of the recipe along with cookingwithcandi

Homemade Chicken Soup with not Homemade Matzoh Balls

Traditional Ashkenazi Charoset

Passover Popovers

Slow Cooked Brisket

Happy New Year Brisket

Un-stuffed Cabbage which cooks on the stove top and frees up the oven– a personal fav

Grandma Regina’s Farfel — my Grandma Regina lives on through this recipe and it is always on our Seder Table — it’s a little tricky and requires some “extra” loving but totally worth the effort

Honey Roasted Chicken

Chicken Marbella — we love this Silver Palate staple and it is almost always on our Seder table

Old School Meatballs– another delicious fav cooked on the stovetop

Apricot Honey Mustard Chicken

Peach Farfel — an absolute must — just ask anyone who’s ever made it

Bree’s slow cooked skirt steaks — I sometimes make this in place of the brisket–using the slow cooker for the steak also frees up my oven

Judy’s Apple Matzoh Kugel for Passover

Sweet Matzoh Pudding

Spinach Souffle for Passover– so very easy and vegetarian but it contains dairy so if you’re kosher this won’t work for you

Passover Cobbler

My Favorite Macaroons– Traditional Style for Passover and always on the table for dessert

Julie’s Brownies for Passover

Chocolate Bark Surprise

Matzoh Crunch Candy — super delicious and easy to make and very addictive

Meringue Cookies

Ellen’s Passover Apple Cake

Matzoh Brei for breakfast or even dinner

Enjoy and watch for my recipes but feel free to peek ahead and check them out.

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Egg Roll in a Bowl

Posted on March 29, 2025 | 1 comment

I came across this recipe through a friend on Instagram and knew I had to make it as soon as possible. Thanks @nutritionbynatalie and thanks for this great recipe @40aprons. I did take liberties with the original recipe which is (Whole30, Keto, Paleo and Low Carb Feel free to check out the recipe on 40aprons blog.

I am not a follower of any of those diets so I made it my way and next time would serve over rice!

The flavors were delicious and although there are a lot of different ingredients the recipe cooks up quickly and easily.

This should serve 4 people especially if you add rice.

Ingredients:

2 Tablespoons Sesame Oil

6 green onions (scallions) green and white parts divided

5 cloves minced garlic

1 pound ground pork which I used but you can use beef, chicken , turkey or shrimp or tofu for a vegetarian dish

1 Teaspoon fresh ginger – grated

8 oz. can of water chestnuts chopped

1 Tablespoon Hot Sauce — I used Sriracha and you’ll need more for dressing

1 bag of ColeSlaw Mix — 14 oz. bag

3 Tablespoons Coconut Aminos or Light Tamari or Low Sodium Soy Sauce -I used Braggs Coconut Aminos

1/2 cup onion diced — I used red but you can use spanish onion

1 Tablespoon Hoisin Sauce

1 Tablespoon Rice Wine Vinegar

Salt and Pepper to taste

Dressing:

1/4 cup Mayonnaise

1-2 Tablespoons Sriracha — I used 2

Pinch of Kosher Salt

Directions:

In a large Frying Pan / Skillet heat sesame oil over medium heat

Add white parts on green onions, diced onion, and garlic and saute. Stir frequently while this cook and onion is completely softened and broken down for about 5 minutes

Add ground meat, grated ginger, water chestnuts, and Hoisin and 1 Tablespoon Sriracha. Cook until the meat is browned, broken up and cooked probably 10 minutes more.

Add Coleslaw mix, coconut aminos or soy sauce or tamari , rice wine vinegar, and taste for salt and pepper and add accordingly. Cook , stirring frequently until cabbage is tender — at least 5 more minutes.

In a small bowl whisk together 1/4 cup mayonnaise and 1-2 Tablespoons of Sriracha, add a pinch of salt to taste. You’ll drizzle this sauce with a spoon over the egg roll in a bowl mixture.

Top with some green onions and if you like some brown rice would be delicious underneath all this .Or any rice you like .

 

Egg Roll in a Bowl

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My Go-To Super Easy Meatball Recipe

Posted on March 25, 2025 | 1 comment

This is my favorite quick meatball recipe — My family was just here and dinner was spaghetti and meatballs — had all the ingredients on hand and I like the “simmer” method the best but oven baked will also work well. If I don’t have any homemade sauce on hand my go-to is Raos Marinara or Arabiata style . If you’re a fan of meatballs and spaghetti and who isn’t ? This is quick and easy and you can freeze them in a freezer container for another time. (up to 3 months) This is what I did using garlic powder and onion powder because didn’t have either one on hand but you can use whatever you have. this would also be great on zucchini noodles.

Ingredients:

1 lb. ground beef — I like to use 80% lean ground beef because it’s not dry — you can sub 1/2 lb. of pork if you’d like

1 large egg – beaten

1/4 cup breadcrumbs — flavored Italian style works well here

1/4 cup grated parmesan cheese

1/4 chopped onion — if no onion use 1/2 teaspoon onion powder

2 teaspoons minced fresh garlic– if no garlic or just want to make it easy use 1/2 teaspoon of garlic powder

3/4 teaspoon Kosher salt

1/4 teaspoon ground black pepper

if mixture is dry splash in a little bit of milk at a time

I used a small jar of Raos Marinara plus had some leftover sauce — probably 2 cups total if not a bit more it’s not an exact science.

box of spaghetti or macaroni of your choice — shown here is a bucatini spaghetti which is our favorite thick and ropey

*crushed red pepper to serve

*extra parm cheese to serve

Directions:

In a large bowl , combine the meat, beaten egg, breadcrumbs, cheese, onion and garlic, salt and pepper

Don’t over mix just mix enough that all ingredients are integrated

I use a cookie scooper or spoon to scoop the meat mixture and form into small ( 1- 1/2″) balls and place on a plate.

My preferred mode is to bring sauce to a simmer in small sauce pan — I then drop meatballs into simmering sauce and don’t touch for 20 mins on a slow simmer. After 10 minutes you can gently stir if it seems like they’re falling apart leave them alone. I suggest using a cooking spray on bottom of pan so it helps clean up. After 20 minutes I let meatballs sit on hot stove no flame on while I make the pasta ( any kind you like) 1 box is perfect for 4 people. right before adding to the pasta I gently heat up.

If you prefer baking method you can — Pre heat oven to 400 degrees. Spray a baking sheet with spray or foil or silpat baking sheets — honestly just spray works fine– Bake uncovered 17-20 minutes or until no longer pink in the center. Turn after 10 minutes so they cook evenly. Either method works perfectly and some people don’t like sauce some like parm and butter noodles. It’s up to you, whichever method you use will work.

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Chicken in One Pan with Garlic, Tomatoes and Potatoes

Posted on March 13, 2025 | Leave a comment
IMG_6426
chicken nestled in the baking pan with vegetables
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cut up potatoes, tomatoes, fresh thyme and pieces of smashed garlic.
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finished product–crispy chicken with delicious veggies

You all know by now how very much I love one pan meals. I am talking about everything going in one pan into the oven and cooks. Not slow cooked just regular meals in one pan!!!!! So simple to prepare , you’ll look like you really know what you’re doing and so delicious to eat. This one got a ringing endorsement from Joel and he’s as fussy as they come. This one should be perfect for whole family and should serve 4 . This is what I did , using chicken thighs or you can use whatever parts of chicken you prefer. Skin on Bone in is preferred here. 

*you’ll need a large baking dish, I used a ceramic one as shown. Pyrex works well here as well.

Ingredients:

1 1/2 lbs.  Yukon gold potatoes ( I used about 4 for just the 2 of us ) peeled and cut into about 8 pieces each potato, you’ll want potatoes to be uniform in size so they all cook the same amount of time

6 cloves of garlic smashed ( take the whole garlic clove and whack it with the back of the knife and then remove skin)

1 pint cherry tomatoes or grape tomatoes

2 Tablespoons olive oil

app. 12 sprigs of fresh thyme

app. 1 – 2 teaspoons of kosher salt for potatoes and chicken

app. 1/2 to 1 teaspoon freshly ground black pepper

*1/4 teaspoon crushed red pepper–we love the heat but if you don’t just omit

1 whole chicken cut up in 8’s or 10’s , I ask butcher to remove the backbone and cut into 8’s or 10’s. App. 3-4 lbs. total or 6 chicken thighs bone and skin-on

Directions:

Preheat the oven with the oven rack in the middle to 425 degrees.

Spray the baking dish with a cooking spray (Pam) I mean you want the baking dish to clean up easy right?

Peel the potatoes and cut up into bite size pieces. Add to the sprayed baking dish . Smash and peel the garlic. Rinse the tomatoes and add as well along with the thyme.

Drizzle with the 2 tablespoons of olive oil. Season with about 1/2 teaspoon of salt and app. 1/4 teaspoon of freshly ground black pepper and the crushed red pepper. Toss it all together with your clean bare hands and spread into a single layer.

Rinse the chicken and pat dry with paper towels. Season both sides of the chicken with app. 3/4 teaspoon  and 1/2 teaspoon of black pepper. I am pretty liberal with the salt here because I feel chicken can be rather bland. Use at your own discretion and what works best for you and your family. Place the chicken amongst the vegetables , see my pictures for how I did it. Roast until the chicken is cooked through and the potatoes are tender. App. 50-60 minutes.

*A little note on the chicken. I checked my chicken after 50 minutes and it was done so I removed to a plate and covered with aluminum foil to keep warm . I placed potatoes back in oven for another 10 mins. or so till they were done. Delicious! the tomatoes burst and were perfect served alongside the chicken and potatoes.

*to check doneness of chicken–a meat thermometer inserted into the breast at middle part should read 160 degrees.

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Skillet Chicken with Lemons and Onions a la Ina Garten

Posted on March 6, 2025 | 1 comment

I absolutely love this recipe and I must admit to making a few small changes but if you want to see her original recipe you can google it. You’ll have to buy a chicken some place that will be able to spatchcock it (butterfly it)– Whole Foods butcher will do this as well as your local butcher. Then when you get home and are ready to cook with it just press down on the chicken and sort of flatten it out. You’ll also need a cast iron pan large enough to hold it. I used a 12″ size pan and it was perfect. Believe me this is one of the most satisfying meals I can think of. Serve with whatever sides you like — we had homemade cranberry sauce , rice pilaf and roasted string beans. Perfection on a plate. Ina Garten has created some of the best recipes for home cooks today. The ingredients are all accessible and the presentation is beautiful and the food is delicious. This particular way of roasting a chicken is particularly delicious. This is what I did the other night and it was nothing short of fabulous.

Enjoy and thanks again to Ina Garten.

Ingredients:

2 teaspoons fresh thyme leaves

1 teaspoon whole fennel seeds

Kosher Salt and Freshly ground coarse black pepper

1 Lemon — sliced 1/4″ thick slices

2 large garlic cloves, minced she says thinly sliced but I prefer to mince

1 yellow onion, halved and sliced 1/4 ” thick

1/3 cup good olive oil

1 app. 4 lb. chicken, backbone removed and butterflied ( spatchcocked)

1/2 cup dry white wine, such as Pinot Grigio

Juice of 1 lemon

Directions:

Pre-heat the oven to 450 degrees

Place the thyme, fennel seeds, 1 Tablespoon Kosher Salt and 1 Teaspoon pepper in a mini food processor and process until ground.

Pour the olive oil into a small glass measuring cup and add the herb mixture and set aside

Distribute the lemon slices on bottom of 12″ cast iron skillet and distribute the onion and minced garlic on top of the lemon slices.

Place the chicken on a separate baking sheet and pat it dry then turn the chicken skin side down and using a brush add about 1/2 the olive mixture to chicken. Turn the chicken skin side up, make sure it’s dry using paper towels ( very important for crispy skin) and brush remaining mixture all over the top of the chicken. Place chicken on top of the onions and lemons skin side up.

Roast the chicken for 30 minutes. Remove from oven and pour the wine into the pan but not on the chicken just into the area that’s open around the chicken. Roast for another 10-15 minutes until a meat thermometer inserted into the thickest part of the breast registers 155-160 degrees.

Remove the chicken from the oven and sprinkle with the lemon juice, cover the skillet tightly with aluminum foil and allow to rest for at least 10 minutes. Cut the chicken into quarters or however you like and serve hot with pan juices, cooked lemon and onions. I spoon some of the juice onto the top of chicken before serving.

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Chicken Marsala

Posted on March 2, 2025 | 1 comment

Chicken Marsala

The other night I prepared a version of Chicken Marsala which came out totally delicious, and worthy of posting this recipe. I am always trying out new recipes for this dish. I combined about 3 recipes and I must say this final recipe worked out just perfectly.

Ingredients:

1/4 cup all purpose flour for coating

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon dried oregano

I used 1 package thin chicken cutlets ( 5 pieces ) about 1 1/2 lbs.

4 tablespoons butter

1/4 cup olive oil

8 ounces Cremini Mushrooms sliced (stemmed) obviously if you like a lot of mushrooms add more!

1/2 cup Marsala ( you can buy in supermarket in the oil or vinegar section usually)

1/4 cup Sherry ( I used what I had in the house , it’s not really cooking Sherry but it was fine)

1/2 cup chicken stock

*1/4 cup chopped flat leaf parsley ( I didn’t have so I didn’t use)

Directions:

In a shallow bowl or large plate, mix together the flour, salt, pepper, and oregano. coat chicken pieces in the flour mixture.

In a large skillet, melt butter in olive oil over medium heat. When oil is hot place chicken in the pan and lightly brown. A little hint, don’t futz with the chicken , place it in ( make sure the oil is very hot) and let it be , turn after about 5 minutes, it should be a light golden brown, then do the same for the other side. Use tongs , try not to pierce the skin of the chicken. Remove chicken to a plate, I take paper towel and blot it.

Lower the heat, put mushrooms in pan. I sprinkle a little salt on the mushrooms. Cook mushrooms for about 5 minutes till their moisture has evaporated, and then de-glaze the pan with the sherry, Marsala,  and the chicken broth. Let it cook for another few minutes. The sauce will reduce slightly. Return the chicken to the pan, cover the pan and simmer gently for about 10 minutes, turning once. Before you serve sprinkle some chopped parsley on it if you like. I served over brown rice.

Chicken Marsala

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