Two weeks of Creations

I've been very crafty in the past two weeks.  I've been honing my sewing skills with making burp cloths and matching teething necklaces.  I am now moving on to making baby butt ruffles. 

My baby girl set

My first butt ruffles 

Burp cloths and teething necklace

Personalized gift 

I also made a really good chicken Marsala.  I didn't know how it would turn out so I didn't take pictures as I went and it was so good that I didn't take pictures before we ate.  All I can show you is my left over sauce. I quadrupled the sauce because last time I made it we ran out of sauce.  I am including the recipe. (just so you know I'm making more chicken tomorrow so we can have left overs. because it was SOOOO yummy. 

Ok so since my looks so icky there I'll steal some off of the Allrecipe.com site. It's from the same recipe I just added stuff as can be seen in my modification section. 

Chicken Marsala

Ingredients

• 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
• 2 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 1/2 cup Sweet Marsala wine (pick a good one not a cooking quality) 
• 1/4 cup cooking sherry (drinking quality) 

Directions

1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown three minutes on one side and two on the other. 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.

My improvements 

-  Season chicken before putting in flour with black pepper (I used fresh ground), dash of ground red pepper, Italian seasoning, pinch of salt, dash of parsley.  Whatever you have left in the way of seasoning and be added to the above amounts in flour. 

- Take the chicken out after browning it and set aside so the breading doesn't get mushy.  (just make sure it's cooked through but if you pound it I promise it will be cooked) 

- At least triple the sauce if your having it over pasta.

-Thicken with corn starch water slurry if eating over pasta so it coats your noodles

- Add fat free half and half at the end (or regular if you don't mind the calories) 

- I put I can't believe it's not butter to add flavor at the end.  (use about a table spoon) 

If you make it let me know how yours turned out.