Tuesday, December 13, 2011

Chicken Marsala

In twenty four hours from now I will be DONE. (well less when you read this) That means five of my eight semester of college are over and three remain. I think I might cry thinking about it that way. I'm staying in school forever and ever, sorry mom and dad! 

Tonight (last night) we got a special delivery. SPRINKLES CUPCAKES all the way from NYC! Hello perfect study break. Mariah's parents went to NYC this past weekend and made a pit stop at Sprinkles and came home with a dark chocolate, coconut, lemon and red velvet cupcakes for us, YUM.

I also desperately want  need these mom, pppppppuuuuuhhhhhleeeeaaasssseeeeeee.

Anyway, the point of this post was dinner tonight (last night). You can clearly see how spacey I am today. I had a twenty minute laugh attack today because of a conversation I had with T via texting..

me- "what size syracuse pinky do you have?"
t sends me back a picture of her pinky with the caption "normal but a lil chubby?"
me- confused as ever realized i typed pinky instead of pinny. 

maybe you just had to be there.

okay for real, dinner.

Chicken Marsala
adapted from: Blog Chef

4 boneless skinless chicken breasts
1 cup flour
1 tablespoon oregano
salt and pepper (to taste)
2 tablespoons olive oil
1 tablespoon butter
10 ounces fresh sliced mushrooms
4  garlic cloves (minced)
2 cups marsala wine
3 cups chicken stock

1 cup peas

1. 1 at a time, place chicken breasts between 2 sheets of wax paper (or plastic wrap). With a mallet (or can of peas in our case) pound chicken breasts until they are about ¼” thick.
2. On a plate combine flour, salt and pepper, and oregano. Dredge chicken breasts in flour until coated thoroughly.
3.  Heat olive oil and butter in a large skillet. Fry chicken breasts until they are almost fully cooked (about 3 minutes on each side). Remove from pan and keep warm in the oven at 175 degrees.
4. Deglaze the pan with marsala wine. Make sure to scrape up all the brown bits (the goodness!!) on the bottom of the pan and mix them with the wine.
5. Add chicken broth mushrooms and garlic. Cook on medium-high for 10 minutes or until the sauce has reduced by half. Add chicken breasts back to the pan and cook for another 10 minutes. Add the peas with about 5 minutes left to heath through. The sauce should now have become somewhat thick.

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