Sunday, June 14, 2009

Cooking: Menu Planning Week ending June 20

This week's menu plan:

Sunday: Spinach Frittatas and Southwest Hash browns
Monday: Steak Fajitas
Tuesday: Grilled Tuna with Caesar Salad and Corn on the Cob
Wednesday: Out
Thursday: Reubens and Potato Salad
Friday: Chicken Marsala with egg noodles
Saturday: Chef Salad with home made bread sticks


Grocery List Necessary:

Tuna Steaks
Romaine Lettuce
Corn on the cob
Flour tortillas
Pastrami
Rye bread
Chicken breasts
Mushrooms
Lemons

Already have:

Skirt Steak
Potatoes
Hashbrowns
Peppers
Onion
Swiss cheese
Thousand Island dressing
Egg Noodles



Chicken Marsala

1/4 c. Flour for coating
1/2 t. salt
1/4 t. pepper
4 skinless, boneless chicken breasts pounded thin
4 T. butter
4 T. olive oil
1 c. sliced mushrooms
1/2 c. Marsala wine
1/4 c. dry sherry

Directions

Dredge chicken in flour, pepper, and salt mixture.
In a large skillet melt butter with oil over medium heat. Place chicken in pan and slightly brown on both side. Remove to warm platter.
Saute mushrooms until tender.
Add chicken, wine and sherry and simmer about 10 minutes until chicken is fully cooked.

Serve over egg noodles.

This dish is very elegant and quick to prepare.

2 comments:

  1. You want to come to my house and cook??? Reubens! I love a good Reuben!

    ReplyDelete
  2. ... and what time will you be delivering to us? Chuckle! TTFN ~Marydon

    ReplyDelete

Comments are such a treasure. Please share your thoughts, I would love your feedback.

Cynthia