Recipe(tried): Chicken Breast with Marsala and Mushrooms, Roasted New Potatoes, and Buttered Frozen Vegetables - Simple-Great Dinner for Tiffany

Tiffany: Here is a sample Menu very easy & quite elegant for your dear Hubby-chef. He will be impressed!

Chicken Breast with Marsala and Mushrooms
Roasted New Potatoes
Buttered Frozen Vegatables

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CHICKEN BREAST WITH MARSALA AND
MUSHROOMS (PETTO DI POLLO AL MARSALA)
From: Gladys/PR 4-23-2006
Servings: 2-4

2 whole chicken breasts (or 1 turkey breast), sliced in half
4 tbsp butter, divided use
8 oz mushrooms, thinly sliced
2 tbsp lemon juice, more to taste
2 tbsp marsala wine, white vermouth or white wine
water
salt and freshly ground black pepper (to taste)

Slice chicken breasts in half (they are too thick otherwise), pat dry on paper towels (browns better), season with salt and freshly ground black pepper; set aside.

In a skillet, melt 2 Tbsp butter over medium-high heat. Add mushrooms, cook till lightly browned, 5-7 minutes. Remove to a warm plate.

In the same skillet melt the rest of the butter over medium high heat. When just bubbling add chicken breasts do not crowd them as they will steam rather than brown. Brown lightly on both sides, 1 1/2-2 minutes per side. Remove to a warm plate.

Add the lemon juice to the skillet, then the marsala. Scrape the drippings from the pan with a wooden spoon to mix a sauce, about 1 minute. Add a little water if it reduces too much (it is too dry). Add salt and pepper to taste.

Return chicken and mushrooms to skillet. Heat through, 1-2 minutes. Serve. Goes well with new potatoes.

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ROASTED NEW POTATOES
Servings: 4-6

Oven roasting new potatoes with a little olive oil, garlic, and rosemary is a simple and easy way to prepare a savory side dish.

1 1/2 lb of new potatoes (red or yellow skinned), cleaned, cut in half or quarters
2 Tbsp olive oil
2 cloves garlic, minced
1-2 teaspoons fresh rosemary
1/4 teaspoon salt
pepper to taste

Preheat oven to 450 degrees F.

Place potatoes in a mixing bowl. Sprinkle on salt and pepper. Add olive oil, rosemary, and garlic. Toss until potatoes are well coated. Spread potatoes out on a single layer of a baking pan.

Roast for 40 minutes, or until potatoes are cooked through and browned. Serve immediately.

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BUTTERED FROZEN VEGETABLES

Follow the package instructions. Remember to use only small amounts of water and save the nutritious vegetable-water for use in sauces and gravies. One tablespoon of butter folded into 3 cups of vegetables adds 4 fat grams to each cup and makes the vegetables very flavorful and moist. Butter-flavor sprinkles can also be used.