Hey everyone! So I am officially DONE – hurray!! Thank you so much to everyone for the well wishes – you helped make the last few days bearable! I just got home and am utterly exhausted (there is a two hour time difference between here and Chicago, so it is way past my bedtime!) but happy to see my family again! I also can’t wait to get back into the swing of things on Eating Bender 🙂
Before I hit the hay, I wanted to post my dad’s chicken marsala recipe (from the last time I was home). It’s pretty straightforward, but I thought it was cute the way my dad listed possible accompaniments 🙂 Enjoy!!
Steve’s Chicken Marsala
NEEDED
4 Boneless Chicken Breasts (about 1.5 pounds)
1 Cup flour
2 Cups mushroom caps
1 Cup shallots / green onions sliced
4 tbsp butter substitute
1 tbsp chopped garlic
1 Cup marsala cooking wine (some like to use a table red wine and drink the rest of bottle, but marsala wine works better) – haha, such a jokester 😉
1 large skillet
1 baking dish, sprayed with PAM
2 tbsp olive oil
DIRECTIONS
Wash chicken
Combine with flour in plastic bag, shake to coat chicken with flour
Heat olive oil in skillet, along with garlic on med high heat
Add chicken and cook on both sides briefly to sear the meat.
Transfer chicken to baking dish
Add to skillet the butter, mushrooms and green onions, cook on medium heat for 5 minute
Add the marsala wine to the skillet and cook on med heat for 2-3 minute
Pour mixture from skillet over the chicken
Bake in oven at 350* for 20 minutes
Serve with green veggie (spinach or broccoli) and a small side of pasta
I keep seeing Indian food everywhere and its desperately making me want some! I’m def going to try that out, props to your dad! 😀
awwwwww how nice of your dad to post his recipe!
hope you get some sleep & rest up 🙂 any time difference is always hard to deal with!
Congrats on being done! Your dad is a genius in the kitchen!!
Hooray for finally being done!! Terrific!! :0)
Mmmm sounds great. Can’t wait to give that recipe a try!
Congrats on finally being finished! Woot!