Ratatouille + Chicken Marsala

Inspired by the movie, naturally.  Ratatouille is a vegetable dish made from zucchini, yellow squash, red pepper, and eggplant sliced thinly and layered.  I had never tried it until I made it so I don't have much to compare it to, but if taste has any say in the matter, I'd say it turned out pretty well.  Similar to the movie, I had a little chef helping me; unfortunately she was not a rat.  Disappointing.. I know, but there are times when I question the authenticity of this supposed cooking rat.  To accompany this dish I wanted to have some protein so I made Chicken Marsala.

Ingredients:

• 1/2 onion, finely chopped
• 2 garlic cloves, finely sliced
• 1 cup tomato puree
• 2 Tbsp olive oil, divided
• 1 thin eggplant
• 1 zucchini
• 1 small yellow squash
• 1 red bell pepper
• Few sprigs of fresh thyme
• Salt and Pepper
• Garlic Powder and Italian Seasoning
• Crumbled Goat Cheese, for serving
• Parchment Paper, cut to size of baking dish

Directions:

1. Slice vegetables approx. 1/16 inch thick
2. Preheat oven to 375° F
3. Pour the tomato puree into the bottom of an oval baking dish
4. Add garlic and 1 Tbsp olive oil and season generously with salt and pepper
5. Starting from the perimeter, proceeding concentrically, tightly layer the vegetable slices, alternating the vegetables until you reach the center
6. Drizzle the olive oil over the vegetables and add more salt, pepper, garlic powder, thyme, and Italian seasoning
7. Cover with parchment paper and bake for approx 45 minutes
8. Add goat cheese and enjoy

Ingredients:

• 1/2 cup all-purpose flour
• 1 tablespoon Essence
• 2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
• 1 tablespoon olive oil
• 4 tablespoons butter
• 3 cups sliced shiitake mushrooms
• 3/4 cup Marsala
• 1/2 cup Sherry
• 1 cup chicken stock
• Salt and freshly ground black pepper

Directions:

In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and Sherry and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.

Recipes stolen from: http://smittenkitchen.com/2007/07/rat-a-too-ee-for-you-ee/

http://www.foodnetwork.com/recipes/emeril-lagasse/chicken-marsala-recipe/index.html