I have been doodling on this page off and on for the past 2 weeks. I think It's finally completed. There was no prompt for this, it's just a page = ) I love color! I only used a pencil, pitt artist pens, neocolorII crayons and markers. I couldn't turn the last picture right side up after it was loaded.
It has been a great week so far! Here it is Saturday already, wow where does the time go?
I made some great recipes this week I thought I would share one.
Chicken Marsala
1/4 teaspoon salt
1/2 cup flour
4 chicken breasts, boned, skinless (5 oz.) Thawed and pounded out to about 1/4 inch.
1 tablespoon olive oil
1/2 cup Marsala wine or Marsala Cooking wine
1/2 cup chicken stock, skim fat from top . I use Tones Chicken stock
3/4 to 1 cup fresh mushrooms
2 - 3 green onion chopped
1 t. fresh chopped garlic
1 tablespoon fresh parsley, chopped
Directions:
1. Mix together pepper, salt, and flour. Coat chicken with seasoned flour.
2. In a heavy-bottomed skillet, heat oil. Place chicken breasts in skillet and brown on both sides. Then remove chicken from skillet and set aside.
3. To the skillet, add wine and stir until the wine is heated. Add juice, stock, and mushrooms. Stir to toss, reduce heat, and cook for about 10 minutes until the sauce is partially reduced.
4. Return browned chicken breasts to skillet. Spoon sauce over the chicken.
5. Add green onion
6. Cover and cook for about 5-10 minutes or until chicken is done.
7. Serve sauce over chicken. Garnish with chopped parsley.
8. Serve over whole wheat cooked spahgetti noodles.
Yield: 4 servings--Serving Size: 1 chicken breast with 1/3 cup sauce
Fat: 5.8g
Carbohydrates: 10.2g
Calories:282.9
Protein: 42.8g
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