28 September 2012

Last Night's Dinner: Chicken Marsala

 This is kind of a big deal.

I have never made Marsala Chicken before, and it's one of my man's favorite dishes.  Luckily, it turned out really well, (he was more impressed than I was- that's all that matters to me).  Definite room for improvement, but overall, pretty awesome.   

Side note:  Didn't get to watch my Raven's play last night because for some insane reason, we don't get the NFL Network.  I was only a little bit furious.  Calling Verizon ASAP.

Okay, back to food.
 Found this great recipe on Pinterest (duh... where else do people get recipes these days?).  Tweaked it here and there, but stayed true to it for the most part.

Chicken Marsala with Brown Butter Pasta

Prep time: 25 minutes
Cook time: 35 – 45 minutes
Total time: 1 hour +
Yield: 8 servings


4 thin sliced chicken breasts – cut into cutlets
1 lb mushrooms sliced
2 bunches green onions chopped
3 cloves of garlic chopped
Dash of Balsamic Vinegar 
1 cup flour
1/4 tsp oregano
1/4 tsp 
3/4 tsp salt
dash pepper
2.5 sticks butter, divided
4 Tbsp vegetable oil divided
1 cup dry Marsala wine
2 cups chicken broth
pinch of salt – to taste
1/2 cup parm
1 lb pasta – spaghetti

  ...Time to git er dun...
  •  Slice chicken into cutlets.   
  • In a medium bowl, combine flour, marjoram, salt, and pepper . 
  • Lightly coat  chicken breasts in flour.  
  • Slice your veggies- mushrooms, garlic and scallions

  • Melt 1/2 stick of butter and 2 Tbsp vegetable oil in a large skillet. Heat over medium-high until butter is melted. Add mushrooms, garlic and scallions.  Season with salt and pepper and a dash of Balsamic Vinegar.  Sauté over medium-high heat until water is cooked out of mushrooms and they are starting to brown. Remove from pan and set aside.  
  • Add another 1/2 stick of butter and 1 tbsp oil to the pan. Also start your pot of boiling water for the pasta at this point.
  • Place chicken pieces in a single layer in frying pan over medium heat. Allow to brown on both sides. Remove and repeat with remaining breast cutlets. Remove all when done, leaving behind the butter and brown bits in the pan. 
  • Add Marsala to pan and let simmer for approximately 1 minute. Add chicken broth. Stir to combine and add in mushroom/onion mixture and chicken breasts. Stir and then let simmer over medium-low heat. Cook until sauce is thickened, approximately 20 minutes.
  • While your sauce is simmering and thickening is the time to start your brown butter. In a small pot melt 1/2 stick of butter over medium heat. Don’t touch it, but watch it carefully. It will start to bubble, foam, and under that foam it will start to brown. Brown  well, removing from heat just before you think it’ll burn. If you under-brown it you end up with greasy pasta. If you brown it well you end up with little bites of heaven.
  • When pasta is done, drain well and toss with browned butter and grated parm.

And there you have it!  Serve it with some crunchy, garlicy bread and a clean salad.


Thank the good lord it's Friday!   It's been a long week (aren't they all).
I'm going out to celebrate one of my besties b-day tomorrow night!  Should be a good time!   Hope everyone has great weekend!




25 September 2012


I'm a big girl now, peeps!  Not that I wasn't before, but now it's totally official.  

After months years of trying, I am finally about to embark on a new professional opportunity!
YAY!!!  (says the big girl)

It's a weird feeling.  I have been in my current position for just about 4 1/2 years now- learning and growing and meeting fabulous people along the way.  I have been the veteran, the expert, the go-to girl for so long... it is tough to imagine beginning that process again.

But alas, the time has finally come for me to spread my power-suited wings and (try to) fly.  
I promise not to poop on anyone's head while I'm soaring on the highs of newness and possibility! 

In other news, I am on Instagram now and my obsession with taking and posting pictures of my children (and admittedly myself) has reached an all time high, or low... depending on how you look at it.  I'm a perpetual optimist, so to me, it's fine.  Completely fine. 

My inclination to quit Facebook cold turkey has only deepened and seems more appealing than ever now that I have Instie to depend on.  
It's a tough call to make though because I am addicted to Facebook.  I might need to seek out a therapist before making any drastic and life-altering decisions regarding my online presence.

In other news, the fam is doing well.  My hubby is still better than yours, sorry.  
Can't you just be happy for me?!  ;)

My 4-year old boy is still the most amazing kid I know and I don't foresee that changing.   Latest Liam-ism "Mommy LOOK!  I crushed my salad! And now I'm going to crush my spaghetti!"
Oh you crushed them, did you!?!?!
He also told me the other day "I am certainly not done with my potatoes."  
The kid kills me.

My other (wonderful) baby boy turns 1 in about 2 weeks.  That's really as much mention as I want to give that topic because I puke in my mouth every time I think about it.

Oh, here's something FUN!  I was at the Raven's game on Sunday and saw this little number up close and personal.  Hilarious!!!

Streaker on the field does the lawnmower

All in all, things are looking up 'round here.  I had a really rough Spring/Summer for reasons I am still uncovering.  Another topic another post.  I don't want to ruin the sarcastic tone I've got going on here today.

I disappeared off the radar for a while, but I fully intend on setting realistic blogging goals, and sticking to them as best I can.  Hopefully, one day, this will ease my transition into the small percentage of the population who isn't on Facebook.  :)

Have a great week, world.  I am glad to be back!

Go smile at a few rando's today!  Make 'em think!


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