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
Thursday: Reubens and Potato Salad
Friday: Chicken Marsala with egg noodles
Saturday: Chef Salad with home made bread sticks
Grocery List Necessary:
Corn on the cob
Thousand Island dressing
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
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.