Saturday, April 12, 2014

Home Sweet Home

I cannot get over the fact Jack and I are finally married! Life has never been so wonderful and I can honestly say that married life is the Best!!! We have definitely been blessed with so much love and support as we start this adventure together. Since getting married I have definitely taken on my domestic responsibilities with force! Loving every second of it!!!! 

Last week we were able to move into our place. These are a few of my favorite places there :)

Jack gave me these before we got married, and they are still beautiful!

I have a dishes obsession...

Thursday I made this Chicken Marsala recipe for dinner. Jack told me it was the best thing he had ever eaten in his entire life! I was clearly thrilled with this response, so I have decided to post the recipe to be sure I never ever lose it!!

3 skinless boneless chicken breasts, trimmed and filleted in half lengthwise
1/3 cup of rice flour
3 tablespoons vegetable oil
2 tablespoons of butter
1 (8 oz) container of sliced fresh mushrooms
1/2 cup of sherry wine
1 small can of condensed GF cream of mushroom soup
1/2 cup whole milk
6 slices of Muenster cheese
3 tablespoons chopped fresh parsley for garnish
Salt and pepper to taste

Preheat oven to 350°F. Season both sides of the chicken with salt and pepper, dredge lightly in flour to coat both sides. Shake off excess.

Add oil to frying pan and brown chicken in batches on both sides. You don’t need to cook the chicken completely. It will finish cooking in the oven. Transfer the chicken to a 9×13-inch baking dish.

Add the butter to the frying pan and let it melt over medium high heat. Add mushrooms, season with salt and pepper and brown mushrooms until golden. Then add the sherry wine and cook for another minute or two. Add the creamy mushroom soup and milk and mix well.

Pour sauce over the chicken breasts, cover with foil and bake in oven for about 30 minutes. Remove from oven and top each piece of chicken with one slice of Muenster cheese. You can fold the cheese in half if it is too wide for the breast.

Place chicken back in oven uncovered and broil for 1-2 minutes to brown the cheese. Remove from the oven and set aside to cool.

Top with chopped fresh parsley and serve.

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