Fun times here in Ohio. An appointment with the pediatrician this week revealed that we are getting four teeth at once! Guess that explains the lack of desire to nap, eat, nurse, drink a bottle, be set down, picked up, held, or play.
He hasn’t been sleeping well during the night either, unfortunately. Last night I thought I would try to outsmart my little beaver boy, so I stayed up until 11:30 (I honestly could have gone to sleep at 9 PM-easily), which is when he has been waking up all week long, upset and in pain. To me, it’s so much easier to just stay up and be sleepy, as opposed to getting up once you’ve been asleep. So that’s what I opted to do.
He didn’t wake up then. He woke up at 4 am.
I swear he KNOWS when I am trying to outsmart him and purposely chooses that moment to mix it up and keep me on my toes.
Needless to say, this morning felt… early. Lots of coffee has ensued.
I received a request for another chicken recipe, so here we go! I haven’t made this recipe in a long time, and am absolutely kicking myself that I forgot about it. Chicken Marsala is one of those dishes that is a true marriage of “quick” and “delicious.” Boil some long stranded pasta to soak up the rest of your sauce, sauté some squash to go with it and you have dinner in less than 15 minutes. Can’t ask for much more than that.
- 4 chicken cutlets
- 1/3 cup flour
- Salt & Pepper
- 1 tsp garlic powder
- 1 cup sliced mushrooms
- 3/4 c Marsala wine
- 11/2 T butter, divided
- Pound out chicken breasts to 1/2″ thickness.
- Combine flour, salt, pepper & garlic powder on a plate. Coat chicken breasts in flour mixture.
- Heat 2 T olive oil in a large skillet over medium heat. Add chicken to pan, cook chicken until each side is browned, 3-4 minutes per side. Remove chicken from pan.
- Add 1 T olive oil and 1/2 T butter to pan. Sauté mushrooms in pan, season with salt & pepper, and cook until softened and browned.
- Turn heat up to medium-high, add Marsala and deglaze the pan, using a wooden spoon to scrape up any browned bits off the pan bottom.
- Add chicken back to pan to warm through. Let wine reduce by half, then swirl in 1 T butter to thicken the sauce. Garnish with parsley and serve immediately.
- A helpful tip that I learned few years ago about sautéing chicken breasts, or pork chops, or really anything in a stainless steel (or non non-stick) pan- if you go to try and flip it over and its stuck to the pan, leave it. It will release from the pan when your crust has formed. This is also an indicator that your pan and oil were not hot enough when you added your protein to the pan.