Tuesday, March 8, 2011

One Classy Chick

If you have read this blog, you know chicken isn't my favorite, but tonight I decided that it was time to try it again.  What you see is Chicken Marsala with roasted asparagus and golden beets in Balsamic vinaigrette.  Not a bad dinner to put together in 30 minutes. 
Chicken Marsala
Serves 2

2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 chicken breast halves, skin and bones removed
salt and pepper
4 sage leaves, finely sliced
2 shallots, finely chopped
1/4 pound sliced mushrooms
1/4 cup Marsala
1/4 cup heavy cream
2 tablespoons finely chopped Italian parsley

In a medium skillet, melt the butter with the oil over medium high heat.

Sprinkle the chicken with salt and pepper, and brown the chicken on both sides.

Remove the chicken to a plate, add the shallots and mushrooms to the pan, and saute for 5 minutes until the mushrooms begin to color and the shallots are softened. 

Add the Marsala and bring to a boil. 

Return the chicken to the pan, pour in the cream, cover and simmer for 12 to 15 minutes, until the chicken is cooked through.  Stir the parsley into the sauce, and serve the chicken.

 This is great party dish---multiply it as many times as you'd like, and make it ahead of time.  Transfer to a baking dish, cover and rewarm in a 350 degree oven for 10 minutes. 

As we close out week three day 2 at the Money Pit, the shower is looking close to being done---and the glass tile in the WC is all finished. 

They have said we'll be done with the tiling tomorrow and grouting on Thursday---I had a mini-melt down today--my first---nothing major I just needed to get out of Dodge for most of the day---A cup of tea and a few cookies and I'm a lot better! 

I hope you had a great Tuesday---I'll be back tomorrow, till then thank the women in your life, it's the International Day for Women!

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