The Mediterranean flavors of fennel, garlic, and rosemary are perfect with chicken. The fennel and chicken are sautéed and then briefly braised in a chicken wine broth, which becomes a tasty light sauce.
Want to cook with wine? Always! Adding wine to a sauce makes it taste like it’s from a fancy restaurant…but it’s easy to make at home! The flavor is tangy from the wine and savory from the fennel rosemary, and garlic. It’s a perfect combination!
Why cook with wine? Italian and French style recipes often call for white wine in the ingredient list. It’s used to deglaze the pan or add a complex, acidic flavor to dishes. It adds incredible complexity to risotto or pan sauces like this dish!
What wine to use for cooking? You can use any dry white wine for this recipe. You’ll want a crisp white wine that doesn’t have any hint of sweetness. A few types of white wine that are great for cooking are:
Making a white wine sauce is easier than you think! It might sound fancy. But it takes just 15 minutes to whip up with a short list of ingredients.
So grab a bottle of your favorite dry white wine, pour yourself a glass and let’s get cooking!
The fennel and the rosemary will pair especially nicely with a full-bodied red wine such as Scout & Cellar’s ETNICO PINOT NOIR. Elegant and bright with black cherry, pomegranate, herbs, and a hint of turned earth on a light-bodied frame with a lingering finish.
In a large pan, heat 1 tablespoon of the oil over moderately high heat.
Season the chicken with salt and pepper. Add the chicken to the pan with 1 teaspoon of rosemary and cook until brown, about 3 minutes. Turn and cook until almost done, about 3 minutes longer. Remove chicken and set aside. We will finish cooking the chicken in the broth in the oven.
Deglaze the pan. Pour 2 tablespoons of wine in the pan, scrape the bottom with a wooden spatula vigorously as the liquid comes to a boil. Do not let it boil for more than a few seconds and you make sure you’ve released all the particles from the pan.
Add butter and melt. Add fennel, 1 teaspoon of the rosemary, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the fennel is golden brown and almost done, about 12 minutes. Add the onion and saute for 1-2 minutes, add the shallot and garlic, stir and cook for additional 2 minutes. Add the mushrooms and cook for 2 more minutes.
Add the wine and broth bring to a boil. Cover, reduce the heat and simmer until the veggies are tender, about 3 minutes. Nestle the chicken into the pan and bake for 10 minutes until chicken reaches an internal temperature of 185 .
Brian and I love cooking Julia Child’s recipes. Her recipes are simple and easy to follow with fresh ingredients! One of our favorites is her Chicken Cordon Bleu. We actually just made it for his mom for dinner!
This Chicken Cordon Bleu is delicious with layers of tender chicken, Gruyère cheese, prosciutto, ham, and mornay sauce! It’s a dinner you will dream about!
Seriously stop what you’re doing right now, and grab what you need to make this amazingly delicious chicken cordon bleu!. Not only will this easy chicken recipe make everyone come running for dinner, but it will also leave them wanting seconds or even thirds.
While I love all parts of chicken cordon bleu, I’ll have to say, the mornay sauce is to die for! Mornay sauce is a classic béchamel sauce (one of the five French mother sauces) enriched with cheese and Parmesan. Trust me you will want to make this sauce to spoon over just about anything. And you easily switch out the cheeses to whatever your heart desires!
Grab a glass of Scout and Cellar Gallivant Chardonnay and let’s go have some fun in the kitchen! Like Julia says ““The more you know, the more you can create. There’s no end to imagination in the kitchen.”
2 skinless boneless chicken thighs
2 ounces thinly sliced prosciutto
2 ounces thinly sliced Black Forest Ham
4 ounces Gruyère cheese
1/4 cup all-purpose flour
1 large egg
1 1/2 cups dry bread crumbs
Vegetable oil, for frying
2 tablespoons butter
3 tablespoons flour
2 cups milk
1/4 teaspoon salt
Salt and Pepper
1/4 cup coarsely grated Swiss cheese
1/4 cup finely grated parmesan cheese
Salt and Pepper
Pinch of nutmeg
Pinch of cayenne pepper (optional)
2 tablespoons butter (optional)
Wash the chicken and pat dry. Place the chicken on a sheet of waxed paper or plastic wrap. Cover them with a second sheet of paper or wrap and, with a flat (not textured) mallet, lightly beat them until flattened to a uniform thinness of less than 1/4 inch. Set aside.
Preheat oven to 315F.
Grab three bowls… Beat egg into one bowl. Spread the crumbs on a second bowl.
Spread the flour in the third bowl.
Lay the chicken pieces on a flat work surface skinned side down. Lightly spread the inside of each thigh with a little mustard (don’t use too much or the mustard will overpower the other flavors).
Stack one slide of prosciutto, then 2 slices of cheese and a slice of ham in the center of each. Roll the thigh, making sure that the filling is completely encased.
Roll the chicken first in the flour, shake off the excess, and dip each thigh in the egg, allowing the excess to flow back into the bowl.
Lay it in the crumbs. Roll it, patting the crumbs into all sides. When the piece is coated, lay it on a clean, dry plate and repeat until all the pieces are breaded. Set aside for at least half an hour to allow the breading to set.
Fill a deep Dutch oven or frying pan, with enough oil to come halfway up the sides. Over medium-high heat, bring the oil to 375°F (hot but not smoking). Add the chicken and fry until golden brown, place on a sheet pan and palace in the oven until thighs reach an internal temperature of 165F.
In a small saucepan, heat to just a boil, while stirring, the 2 cups of milk and 1/4 teaspoon of salt. Remove from heat and set aside.
Melt 2 tablespoons of butter in a saucepan, over low heat. Blend in the flour and cook slowly, stirring continuously until “the butter and flour froth together for 2 minutes without coloring,” thus creating a roux. (Julka tip!)
Remove from heat. As soon as it stops bubbling, pour in your hot milk all at once. Immediately start beating with a whisk. Make sure you gather all of the roux from the sides, bottom and edges of the pan.
Return to a low heat and stir until the sauce comes to a boil. Boil and stir for 1 minute.
Remove from heat and beat in salt and pepper to taste.
Beat in the cheese until they have melted and are well blended into the sauce.
Season with nutmeg, cayenne and salt and pepper. Stir in the butter until melted and blended.
This soup is the perfect way to enjoy tacos without the added carbs!
I’m all about quick and easy one-bowl meals this time of year and this taco soup is at the top of the list. It’s made with my favorite taco ingredients and loaded with mildly spicy & zesty flavors that will keep you coming back for more.
It comes together quickly, with simple ingredients, and minimal effort. You will have a delicious dinner on the table in less than 30 minutes. Oh and this meal is totally affordable… you can get everything for under $20.
Looking for a wine pairing?
Scout & Cellar 2019 ETNICO CHARDONNAY will pair beautifully with this spicy and zest soup. ETNICO Chardonnay is bright and refreshing with lemon zest, underripe pear, and a touch of pineapple balanced by white flowers and a hint of herbs with a zesty texture.
1 lb ground beef
1 tbsp olive oil
1 small onion, diced
2-3 cloves garlic, minced
1 bell pepper, diced (I used red but green works good too)
1 (10 oz) can diced tomatoes
8 oz cream cheese (I used low fat and cut into fours, it helps it melt faster)
1 Taco seasoning packet
Zest and juice of one medium sized lime
Salt and pepper to taste
2 cups beef broth
sliced avocado, sour cream, shredded cheese, freshly minced cilantro, jalapeno, and a drizzle of lime
Add olive oil to a large pot, brown beef, remove meat from pot and discard liquid.
In the same pot, saute onion, and garlic over medium-high heat for 7-8 minutes.
Add the bell pepper, diced tomatoes and saute until pepper and tomatoes are soft and tender.
Add the lime zest taco seasoning packet and stir to combine.
Add lime juice and cream cheese, until cream cheese is melted and mixed through.
These truffles have all my favorite flavors in one…Chocolate, Espresso & Red Wine!
Get ready to add this easy recipe to your holiday dessert list! Because is there anything better than red wine and chocolate?!
It’s the red wine that makes these dark chocolate truffles stand out from all the rest. Scout & Cellar Gallivant Cabernet Sauvignon adds flavors of black raspberry and currant to the richness of the chocolate and espresso!
Don’t be afraid of the fancy sound that truffles bring.
All you do is mix the ingredients, refrigerate, scoop into balls, roll in cocoa powder and refrigerate again before serving.
So pour yourself a glass of Scout & Cellar Gallivant Cabernet Sauvignon, and let’s make some truffles!
8 ounces bittersweet or semi-sweet chocolate, roughly chopped
1/2 cup heavy cream
5 tablespoons dry red wine, such as Scout & Cellar Gallivant Cabernet Sauvignon
2 teaspoons Confectioners Powdered Sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon espresso powder
4+ tablespoons Cocoa powder, for dusting
Place chopped chocolate in a large mixing bowl.
Heat cream in a small saucepan over medium high, just until it boils.
Pour hot cream directly into the bowl with chocolate, then add wine, powdered sugar, vanilla and espresso powder. Gently whisk the mixture together until chocolate is smooth and melted. (If chocolate does not melt completely, place it over a saucepan of simmering water, stirring until it melts completely.)
Cover bowl, then place it in refrigerator to set, 1 to 2 hours.
Line a baking sheet with parchment or wax paper Pour about 4 tablespoons of cocoa powder into a wide plate or pie dish.
With a small scoop or spoon, scoop chocolate, place into the bowl with the cocoa powder and roll it into a ball.
Place on the prepared baking sheet, then repeat with remaining chocolate.
These cookies are soft, buttery, fluffy and melt in your mouth delicious! And as all Italian cookies are, perfect for dipping in espresso….or wine!
Most Italian cookies are often made with anise, which is a licorice flavor. Not everyone loves that flavor so for these cookies, I did a little switching around and used vanilla and almond extracts instead. If you want that traditional Italian cookie taste, add the anise either way you will love these cookies. Now the secret to these cookies is the Ricotta cheese, it makes for the moist tender cookies ever!
1/2 cup butter softened
1 cup sugar
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 15 ounce container ricotta cheese
2 teaspoons vanilla extract
1 teaspoon anise, optional
1 cup powdered sugar
2-4 tablespoons milk
2 tablespoons butter, melted
1/2 teaspoon almond extract
Christmas sprinkles for topping
Preheat the oven to 350 degrees.
Cover a baking sheet with Parchment paper.
Add the butter and sugar to the bowl of a stand mixer and beat until fluffy with the paddle attachment.
Add in the ricotta cheese and eggs and mix until incorporated.
In a medium sized bowl whisk together the flour, baking soda, and powder.
Slowly add to the wet ingredients and beat together until combined.
Scoop the dough into teaspoons and roll into a ball. Drop on a parchment lined baking sheet.
Bake for 8-10 minutes or until just set.
Remove onto a wire rack to let cool.
To make the glaze:
In a small bowl whisk together the powdered sugar, milk and almond extract until you get the desired consistency. I like to dip the top of the cookies in the glaze and let them set on parchment paper. Sprinkle with Christmas sprinkles immediately.
I love getting a rotisserie chicken from Publix and turning it into something even more delicious!
In the recipe you can use that leftover Turkey from Thanksgiving or grab a rotisserie chicken.
Pot pies are the ultimate casserole, there’s nothing more comforting and satisfying than a creamy pot pie gravy with a crispy, buttery outer crust. It’s the perfect treat on a cold day. Even if it can’t be eaten all at once, it’s just as good as leftovers.
This pot pie is made with rotisserie chicken, hearty winter vegetables (2 kinds of potatoes), a white wine sauce and topped with buttery puff pastry. I love using hearty root vegetables in the winter, feel free to swap in any of your favorites! The white wine sauce is the secret! It takes a classic comfort dish up a notch!
So, it’s time to preheat the oven, grab a bottle of Scout & Cellar TANGOTANGO Sauvignon Blanc, pour 1 cup in a measuring cup (for the sauce) and enjoy the rest of the bottle as you cook!
1/4 cup of unsalted butter
1/2 yellow onion, diced
1 pint mushrooms, sliced
2 tbsp fresh thyme sprigs
3 garlic cloves, minced
¼ cup all-purpose flour
1 tsp kosher salt
¼ tsp freshly cracked pepper
2 cups chicken broth
1 cup of dry white wine (such as Scout & Cellar TANGOTANGO Sauvignon Blanc)
1 1/2 cups diced gold Yukon potatoes
1 1/2 cups of diced baby purple potatoes
2 carrots, peeled and diced
2 1/2 cups cooked rotisserie chicken, cubed
¼ cup Parmesan cheeses, shredded
1 tsp salt
¼ tsp freshly cracked pepper
½ cup of half & half
1 package/sheet of frozen puff pastry dough, thawed
Italian parsley, chopped (for topping)
Preheat the oven to 375 degrees Fahrenheit.
Make the filling: In a large dutch oven or heavy bottom skillet heat to medium heat and add in butter. Once butter has melted add in diced onion, cook until translucent (3-5 mins).
Add mushrooms and cook for 1-2 minutes. Then add carrots for another 3 minutes.
Add in thyme, garlic, flour, salt, and cracked pepper and stir until pasty, cook for 1-2 minutes.
Add in chicken broth, and wine to the mixture. Bring mixture to a simmer (5-10) minutes. Sauce will have thickened. Mix sauce with potatoes and chicken, cook for 5-10 minutes, stirring frequently.
Add the Parmesan cheese, salt, pepper and stir.
Place in the preheated oven and bake for 25-30 minutes or until the mixture is bubbling and the potatoes are fork tender.
Remove the casserole from the oven and top with 1 sheet of thawed puff pastry (I cut the pastry in circles with a circle cookie/biscuit cutter or you can just lay the sheet on top). Sprinkle the puff pastry with salt and freshly ground pepper.
Continue to bake the casserole according to pastry package directions (mine took about 25 minutes) until the pastry is flaky and golden.
Let the casserole cool for 5-10 minutes and top with chopped parsley and Parmesan cheese.
This is definitely one of my favorite dishes! It’s perfect for a quick weeknight meal or a date night!
With this recipe you get perfectly tender, golden brown pan seared chicken coated in a quick lemon garlic butter pan sauce. It will have you wanting seconds and maybe even thirds!
I like to serve this over a bed of spinach or with my Garlic & Spinach Orzo- recipe coming soon!
As for my wine, this dish pairs perfectly with Scout & Cellar Clean-Crafted™Che Fico Pinot Grigio. It’s tart and fresh with lemon, underripe peach and a subtle minerality and a refreshing finish. Perfect on a hot summer night!
Ingredients for Parmesan Crusted Chicken:
1 1/2 lb chicken breast or 1 lb boneless chicken thighs
1 Tbsp olive oil
1 Tbsp parsley to garnish
1/2 lemon sliced for garnish
Ingredients for the Egg Mixture:
2 large eggs
1 garlic clove minced
1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp ground black pepper
For the Parmesan Breading Mixture:
1 cup Parmesan cheese grated
3 Tbsp all-purpose flour
Ingredients for Lemon Butter Sauce:
8 Tbsp butter
2 garlic cloves minced
1/4 cup lemon juice
1/4 cup chicken broth
1/4 tsp ground black pepper
Cut the chicken breasts in half lengthwise.
Lightly beat with a meat mallet until even in thickness.
In a bowl, whisk together the ingredients for the egg mixture.
In another bowl, combine the ingredients for the parmesan mixture.
Dip chicken into the egg mixture, then dredge chicken in the parmesan mixture.
Allow any excess ingredients to fall off from each bowl.
In a large skillet, heat enough oil to cover the bottom of a skillet.
Once hot, add the chicken and cook 4-5 minutes per side, or until crispy, golden and cooked through to 165˚F.
Transfer to a plate.
In the same saucepan, melt butter and garlic, cook until fragrant.
Add the chicken broth, lemon juice and pepper.
Allow the sauce to cook for about 2 minutes.
Pour the sauce over the cooked chicken, turning to coat.
Garnish with lemon slices and finely chopped parsley if desired.
Perfect for weekend OR weeknight cooking, this is one chicken recipe you will make time and time again. This Chicken Marsala recipe is equally as good as what you’ll get at an Italian restaurant so it’s the perfect thing to make on your own, and of course a great dish to serve to guests. It’s a classic dish that does not disappoint!
It’s no wonder it’s one of the most ordered chicken dishes in restaurants! Made with golden, crispy, pan-fried chicken, crispy prosciutto, a mushroom-filled creamy Marsala wine sauce and a good kick of garlic, this Chicken Marsala recipe is next-level!
So let’s talk about wine pairings. You don’t want to go too big with this dish. A big red like a Cabernet will overwhelm not only the chicken, but the subtle sweetness of the Marsala sauce. You’re better off going with a full bodied white like Scout & Cellar Clean-Crafted™ Chardonnay, or Pinot Gris. Not a white wine fan? Go for a light to medium bodied red like Pinot Noir.
So there you have it, my easy and delicious Chicken Marsala recipe, and the wines that I recommend with it. Crack open a bottle of something awesome, and get cooking.
For the chicken:
1 cup all-purpose flour, divided
1 teaspoon kosher salt and freshly grounded pepper
4 boneless, skinless chicken breasts or thighs
3 tablespoons olive oil
2 tablespoons unsalted butter
For the Marsala sauce:
2 tablespoons unsalted butter, as needed
4 ounces prosciutto, thinly sliced and diced
8 ounces mushrooms, quartered
3 small shallots chopped
3 cloves garlic, minced
3/4 cup dry Marsala wine
3/4 cup low-sodium chicken broth
1 teaspoon freshly ground pepper
1/4 cup heavy cream
flat leaf parsley
Arrange a rack in the middle of the oven and heat to 200°F.
Mix the flour and salt in a small bowl and set aside.
Pound the chicken thin. Working with 1 chicken breast at a time, place inside a gallon zip-top bag and pound with the flat side of a meat mallet or rolling pin to an even 1/4-inch thickness.
Set the flattened chicken breast aside and repeat with the remaining breasts.
Return the flattened breasts to the bag and add the flour mixture. Seal the bag and shake to coat.
Heat the oil in a 12-inch straight-sided skillet over medium-high heat until shimmering.
Add the butter, followed by 2 of the chicken breasts. Fry until golden-brown on both sides, 3 to 4 minutes per side.
Remove the browned chicken to a baking dish or rimmed baking sheet. Repeat with the remaining 2 chicken breasts.
Cover the chicken with aluminum foil and place in the oven to keep warm.
Keep the heat on medium-high. If there isn’t grease left from frying the chicken, add up to 2 tablespoons more butter to the pan. Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat
Add the mushrooms and cook until their juices start to release, about 3 minutes.
Add the shallots and garlic and cook until fragrant, about 1 minute.
Add the Marsala and scrape the bottom of the pan to remove any browned pieces. Add the broth and simmer until reduced by half and starting to thicken, about 15 minutes.
Add the cream and return the chicken to the sauce. Cook until the sauce thickens and the chicken is well-coated, 3 to 5 minutes.
Plate the chicken, then top it with the mushrooms and sauce, and garnish with chopped parsley. Viola, fini!
That was easy huh!? Why go to an Italian restaurant and pay $15-20 when it’s so easy to do at home?