Almost 2 weeks ago, we had some friends over for dinner. The menu was Chicken Marsala, Roasted Red Skinned Potatoes and Garden Salad (mac n cheese and corn for the kids!). I love when my friends with children come over. I vacuum, dust, fluff pillows, tidy all my knick knacks and, in 2.2 nanoseconds, you cannot even tell the difference. They came packed for a weekend visit and I think they were there for 3-4 hours. It's hilarious and I loved every minute of it! They filled my home with giggles and grins. Come back soon, ok?
Chicken Marsala and Roasted Red Skinned Potatoes
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
Roasted Red Skinned Potatoes
3 lbs Red Skinned Potatoes
1/2 c. (approximately) Olive Oil
4 tbsp. Tastefully Simple Season Salt (yes, it makes a difference!)
1 onion, diced
In a large 9x11 pan, pour 1/4 c. olive oil into the bottom of the pan. Add diced red skinned potatoes and onion. Add remaining olive oil. Sprinkle season salt and mix well. Bake for 1 hour @ 450 degrees or until browned.
Meal Rating: 4.5 out of 5. The potatoes took a little longer to cook, so my chicken was cold. I will defiantly make this again. Becki, what did you think?