Flashback

It's been three years since we moved back to Lancaster County from Harford County, MD.

WOW! Time sure flies.

Oh So Creamy, Chicken Marsala

I'm still smacking my lips.



Last night I finally got this dish the way I wanted it...the way I've been dreaming of it since 2003. It was then that my love affair with Chicken Marsala began.



The night was dark. It had been a busy day of academia, and I was ready to relax, kick off my heels and enjoy a nice meal.



[You think I'm being melodramic?]



Okay, enough silliness. Does this look yummy or what?!


Stop drooling and add this to your meal plan this week.
You're welcome. :-)


Ingredients:

1-3/4 c. chicken broth (14 fl. oz.)
2 Tbsp. finely chopped shallot or onion
5 Tbsp. unsalted butter, divided
10 oz. fresh mushrooms, sliced
1/4 tsp. dried oregano
1/8 tsp. salt
1/8 tsp. black pepper
1/2--1 c. flour (for dredging)
4 skinless, boneless chicken breasts (or 12 chicken fingers*)
1/2 c. Marsala cooking wine
2/3 c. heavy cream

*I call that thin strip of breast meat that's under the breast, the finger. I keep it separate when cutting up my whole birds.

Instructions:

1. Preheat oven to 200 degrees.

2. Bring broth to boil in a small saucepan over high heat, uncovered, until reduced to about 3/4 cup (about 20 mins.).

3. Meanwhile, cook shallot or onion in 3 Tbsp. butter in a large, heavy saucepan over medium heat, stirring, about 1 minute. Add mushrooms, oregano, salt and pepper, and cook until liquid is evaporated and mushrooms brown (6-8 mins.) Remove from heat and cover.

4. Pat chicken dry, season lightly with salt and pepper, then dredge in flour.

5. Heat remaining 2 Tbsp. butter in a large, heavy skillet over med.-high heat until foam subsides, then saute chicken just until cooked through. Transfer chicken to an oven-safe dish, cover with foil, and put in oven to keep warm.

6. Reduce heat to medium, add wine to skillet and boil, scraping up browned bits, about 1 minute. Reduce heat to medium-low, add broth, cream, and mushrooms. Simmer 6-8 minutes until sauce is slightly thickened. (Watch that the cream doesn't bubble over in the beginning--if it threatens to, just remove pan from heating element for a minute.) Those of you with gas stoves are smirking, aren't you?


*I like to serve this over regular ol' spaghetti pasta. Whatever you do, just remember to put your pot of water on to boil at about step 4. :-)


Bon appetite!

Wordless Wednesday

On Your Mark, Get Set...

Go! Go! G0!

Helmets...good for riding and scootering and barreling through narrow hallways.

Until Mom bellows "take it to the basement or outside!"

(I've given up being shocked when I sound like my mother.)

Fun for all ages.

The kids think they look sporty.

The parents get a chuckle out of how much bigger an already-unproportionately-large-toddler-head looks when encased in a brightly-colored plastic and foam orb.

Silliness, indeed.

Birthday Boy

Well, he's still a boy at heart anyway. ;-)

Only 2 until forty. Oops, did I say that out loud?

Pete,

You are the one I needed, the one I wanted. I am so proud of you.

Kocham cie!

Easy Shmeasy--Smoked Sausage with Sauteed Veggies & Orzo

This is one of my go-to meals when I don't want to spend more than a 1/2 hour in the kitchen on dinner (start to finish).

It's a meal that I created and it's so simple.


Smoked Sausage with Sauteed Veggies & Orzo

(Groff's Meats in Elizabethtown processed our pig last year and the link at left is 1-1/2" wide and 12" long--at right is the same sized link, sliced. I only use the amount shown sliced.)

1/2 -- 1 whole link of your favorite smoked sausage (depending on size)
1/2 onion
1/2 red or green bell pepper
1 Tbsp. butter
1 small can tomato sauce
1/2 c. water
dash of salt, black pepper & basil
orzo pasta

1. Cook pasta according to package instructions.

2. Thinly slice onion and bell pepper while preheating deep, large skillet over medium heat. Add pad of butter and toss in onion and pepper slices.

3. Slice sausage on the diagonal, about 1/2 inch thick. When onion in skillet is becoming translucent, add sausage to pan until it and everything else is lightly browned.

4. Then, carefully pour in tomato sauce, followed by the water and spices. Stir and cook until sauce is warmed.

5. Serve over orzo.


Makes 3-4 servings.

Wordless Wednesday