Well, before I admit that Dawnie was right...I'll try again! There has been alot happening! Even though school's out and I should have more time...its been a different kind of busy! I feel like I've done alot! Here's some.....Allie's Graduation...Family Graduation Party/Roast along with our annual Salsa Contest, Father's Day, Garden Boxes, Sprinkling System Upgrade, Weeding, read Q, R, S, and T by Sue Grafton's, tried out a new Smoked Brisket Recipe...the BEST EVER!, more weeding, read La's Orchestra Saves the World, hosted a Book Club Tea Party, planted tomatoes, zuchini and summer squash, went out to lunch with Gramma Kirk, Janet, Robyne, M'Kay, Allie and Becca, got a new haircut, Cassity's sod, Fourth of July BBQ at Stacey's, Fireworks at Loertschers, Bell Rehearsals & Performances, read 3 books in the Books of Bayern Series, Mom's Surprise Party, our Annual Family Campout, not to mention FHE and Father's Day M&M bowties for the ward! (Just to name a few!)
Staying busy is great, but I think I might like to try.....oh wait...I've got Dawnie's baby due next month and projects to complete, birthdays, a family play at the Desert Star to coordinate, the 24th celebration, a trip to St. George, Girls Camp, a trip to Chicago, get Allie off to school, and I really need to get my hair colored! So much for slowing down! Enjoy the pictures of Allie's graduation and the Chicken Marsala I made for Mom's party was really delish! Hopefully, I'll find some time to post again soon!
Chicken Marsala* This can be made gluten-free with rice flour and/or corn starch
In a large zip-loc bag, mix the following:
1/4 c flour
1/2 t dried basil Pound chicken to even thickness and put one breast at a
1/2 t dried parsley time into flour mixture to coat. This step can be done up
1/2 t dried oregano to one day ahead. Reserve 3 tablespoons of flour mix to
1/2 t salt thicken sauce later.
1/8 t garlic
1/4 t ground pepper
4 skinless, boneless chicken breasts,
or I used chicken tenders
2 T butter Brown chicken in butter and oil over medium heat until
2 T olive oil lightly browned, then remove from pan. In the same pan,
2 c sliced mushrooms saute the mushrooms and onion. Add the garlic the last
1 onion, chopped 3 minutes of cooking so the garlic doesn't burn.
1 T minced garlic
1 (12.7 oz) bottle Marsala cooking wine
1/2 (12.7 oz ) bottle cooking Sherry
4 1/2 oz chicken broth Add the cooking wines to the pan, and shake together the
3/4 c 1/2 & 1/2 broth, 1/2 & 1/2, and reserved flour mixture. Add roux
to pan and simmer 20 minutes to reduce and thicken.Put
the chicken back in the pan and simmer covered for 10
minutes. Serve over noodles, if desired.
