It's monday but I'm still feeling Friday.
I know, I know! It's Monday, but I'm still feeling very Friday. Had a busy weekend and managed to cross a lot of "things to do" off my list but still have a few to wrap up tonight. I was so busy that on Sunday night, my honey had a lovely meal of Chicken Marsala ready for us. So tender and succulent that you need no knives to cut into it. A flavorful Marsala sauce that is light in consistency and robust in flavor. I could not have ordered this in any fine, Italian restaurant and received better.
What a treat! After spending 30 plus years planning and preparing 3 meals a day for my family, I am blessed with a husband who is thoroughly enjoying himself learning the art of cooking and meal preparation. My honey is on his third retirement and this one is his last. A stay at home husband who is enjoying the liberation of not having to be somewhere at a specific time. He enjoys his "computer time", conversing with the dog, his books and planning our dive trips and other little trips in between. So when I come home from a long day at work, he usually has a fantastic meal ready. Do I miss cooking? Yes, I have always enjoyed kitchen shenanigans but I have to admit, having a meal ready for you is wonderful. Kisses to you my love, I'll be home soon and can't wait to see what delectable dish you have for us tonight!
8/10/09 - 6:10 pm. Let me thank you for your emails and comments and here is the receipe. It is a very, very easy receipe and my hubby says thanks for all of the kudo's.
Chicken Marsala
3-4 bonless chicken breasts
1/4 cup all purpose flour
1/2 tsp seasoned salt
1/2 cup butter (must be butter)
2 tablespoons olive oil
3/4 pound fresh mushrooms, sliced. (We prefer Porchine mushrooms)
1/4 cup Marsala wine
DIRECTIONS:
Pound boneless chicken breasts with meat hammer or mallet until thin. (You may fillet the chicken breasts before pounding)
In shallow dish, combine flour and seasoning salt. Dredge cutlets in flour mixture and let rest for 15 minutes.
In a large skillet over medium high heat, melt butter with oil. Cook floured cutlets on both sides until brown. Add mushrooms, reduce heat to low, cover and cook 10 minutes.
Pour in Marsala wine and simmer for 5-10 minutes until chicken is tender and sauce is hot. Serve immediately over spaget.
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