Chicken Marsala

This is a great, easy weeknight dinner recipe. It is lighter and healthier than traditional Chicken Marsala, and doesn't use any cream. I tried it last week and it was delicious! If you want a thicker sauce, just mix a little cornstarch and butter into the sauce. Enjoy :)

Skillet Chicken With Mushroom Marsala Sauce
(From Good Housekeeping)
Ingredients:

- 4 medium (1 1/4 pounds) skinless, boneless chicken-breast halves
- Salt and pepper
- 1 tablespoon(s) olive oil
- 1 package(s) (10-ounce) sliced cremini mushrooms (or any mushrooms of your choice)
- 1 large shallot, finely chopped
- 1/2 cup(s) reduced-sodium chicken broth
- 1/2 cup(s) Marsala wine
- 2 tablespoon(s) chopped fresh parsley



Directions:
Place chicken-breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper.
In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add breasts and cook 6 to 7 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once. Transfer breasts to platter; cover with foil to keep warm.
To skillet, add mushrooms, shallot, and 1/4 tsp. salt. Cook 3 minutes or until mushrooms are browned, stirring frequently. Add chicken broth, Marsala wine, and any juices from chicken on platter. Cook 4 minutes to reduce sauce by half, stirring occasionally. Stir in parsley.

xx,
Penelope Anne

Fall Faves

It has been an extraordinarily busy summer, and I am so happy that fall has begun! Not only is fall the season of changing leaves and brisk air, it is also the season of cooking, baking, and lots of eating! Here are some of my fall faves :)

Pumpkin. Enough said.

Apple Pie

Butternut Squash Soup

Halloween Candy. Can Never Get Enough!

Chai Tea...A New Fave

Iced Pumpkin Cookies

Hungry Yet??

xx,

Penelope Anne