Thursday, May 27, 2010

Gardner Grub

Chicken Marsala was on the menu tonight along with mashed potatoes and steamed broccoli. I added onions this time because I had a few in the fridge and I've been meaning to use them. I'm glad I did because the sweet onions were the perfect complement to the mushrooms. Little G ate a little of the potatoes and chicken and really filled up on broccoli.

Here's a video of her coming in from playing outside after dinner asking for MORE broccoli. She's so sweet - listen closely to her say "thanks, mom."

Chicken Marsala
4 boneless skinless Chicken Breasts
1/2 cup of flour
2 Tbs olive oil
2 cloves of garlic
1 Tsp dried Parsley flakes
1 cup of fresh mushrooms, sliced
1 small onion, chopped
1/2 cup Dry Marsala Wine
salt and pepper

On a plate mix flour with a quarter tsp each of salt and pepper. Heat 2 Tbs olive oil in a large skillet over medium-high heat. Coat chicken in flour mixture, shake off excess and add to skillet. Brown each side.
Add Marsala, mushrooms, onions, garlic, and parsley. Cook 8 to 10 minutes (turning once) or until chicken is no longer pink.
Serve hot with mashed potatoes and a vegetable.

1 comment:

  1. This recipe looks amazing! You are such a great cook!