Chicken Marsala

So cooking takes energy. Duh. Not just physical energy but emotional energy is needed to think about, plan, shop for, prepare, cook and clean up after a meal. Add in kids that need attention and entertainment and *whew*, it can be alot. On an average day when everything is going "normal" for us, cooking and the energy I spend on it is FUN and somewhat of a creative outlet for me.

This week we've had some trials and more than our share of worry and I found it interesting that I had next to no desire to expend any extra energy on meals. I gained a new perspective; cooking takes energy! So, if you've got something in mind and in the works for dinner tonight, awesome! If you're struggling...try to make a good choice for take out and remember there's always tomorrow.

I made this dish several nights ago and now that all my boys are napping peacefully and some level of calm has found it's way back here, I'm sitting down (with a piece of chocolate) to another of my creative outlets, blogging.  I know it's totally weird but I kind of like html coding, what do you think of the new wider blog layout with bigger pictures?  Enjoy this one!

Recipe: (serves 4)
4 chicken breasts, pounded thin 
1 cup all-purpose flour
3-5 tablespoons extra-virgin olive oil
2 tablespoons shallots, minced
1 tablespoon garlic, minced
2 cups cremini mushrooms, sliced
salt and pepper to taste
1/4 cup Marsala wine
1 tablespoon unsalted butter
2 tablespoons fresh thyme, chopped (or 1/2 tablespoon dried)
1 tablespoon lemon juice, plus lemon wedges for serving

1. Lightly season the chicken with salt and pepper, coat lightly in flour.
2. Bake chicken on a baking sheet sprayed with cooking spray in a 425'F oven for 15-25 minutes, flipping once halfway through, until it reaches an internal temperature of 160'F.
3. Add 1 tablespoon of olive oil to a large saute pan, add the shallots, garlic and thyme and saute for ~ 1 minute.   Add the mushrooms cooking an additional 3-5 minutes.  Season lightly with pepper.  Deglaze the pan with the Marsala wine. Add butter and remove from the heat.
4. Serve the chicken topped with mushroom mixture and a lemon wedge.

Serve hot with a side of pasta and vegetables. Tonight I made a semolina pasta, which has more protein, a sprinkle of Parmesan cheese and about 1 tablespoon olive oil, 1 tablespoon unsalted butter and some fresh green onions. We also had broccoli, notice it's color, just cooked until al dente. Enjoy!