Tuesday, October 12, 2010

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!

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