Pound out chicken breast until thin (3-4 breast).
Coat in a flour salt and pepper mixture.
Brown in olive oil.
After browning take out and set aside.
Add butter, olive oil and mushrooms and saute'.
Add most of the rest of your flour mixture from coating chicken to the mushrooms (this is what will make the sauce thick).
2c. chicken broth
1c. Marsala wine to mushrooms (double sauce if serving with mashed potatoes).
Simmer until liquid reduces.
Then put chicken back in and add 1c. cream. Cook until chicken is done.
Sorry this recipe is a little hard to give people.
There are no exact measurements.
If you have any questions give me a call.
The beans I just steamed and added butter and some toasted almonds, salt, and pepper.
Sunday, February 17, 2008
Posted by bunko girls at 7:37 AM
PESTO & TOASTED PINE NUT SALAD
1 bag baby spinach
1 bag spring mix greens
small tub "Buitoni Pesto with Basil"
Pine Nuts, toasted
Peas, rinsed & Drained
Freshly grated Parmesan curls
Right before serving lightly coat greens with the Pesto sauce. I'm not sure exactly how much to use, it depens how much salad you use. A few scoops would be enough for a small salad. I probably used a whole tub for Bunko. Add toasted pine nuts, peas and parmesan curls. I just used my potato peeler to make the cheese curls.
Posted by bunko girls at 7:06 AM